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Open AccessFeature PaperArticle

The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing

1
Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising, Germany
2
Technische Universität Berlin, Seestraße 13, 13353 Berlin, Germany
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Fermentation 2017, 3(3), 41; https://doi.org/10.3390/fermentation3030041
Received: 1 August 2017 / Revised: 12 August 2017 / Accepted: 17 August 2017 / Published: 21 August 2017
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)
The volume and market share loss for classical beer types such as pils beer and wheat beer has been declining for several years, but the overall beer market remains almost unchanged as a result of the increasing interest in beer specialties Due to high biodiversity, the diversity of the strains, and the different flavor profiles, reliable and practical information regarding the characteristics of individual brewing strains is required to help brewers to find the right strain for their brewing purposes. This paper presents a comparison of 10 commercially available Technical University of Munich (TUM) brewing yeast strains. The strains were screened for genetic and phenotypic characteristics. After confirming the genetic distinctiveness by using species-specific real-time polymerase chain reaction (RT-PCR) systems and a strain typing method based on PCR-capillary electrophoresis of the partial intergenic spacer 2 (IGS2) fragment (IGS2-314 PCR-capillary electrophoresis), the strains were tested regarding phenotypic characteristics under controlled and identical fermentation conditions in small-scale brewing trials. Besides the fermentation performance, flocculation behavior, sugar metabolism and other phenotypic characteristics, the main focus was on the flavor and aroma profile of each investigated TUM yeast strain. View Full-Text
Keywords: Saccharomyces pastorianus; Saccharomyces cerevisiae; brewing yeasts; yeast characterization; top-fermenting yeast strains; bottom-fermenting yeast strains; culture yeast; brewing trials Saccharomyces pastorianus; Saccharomyces cerevisiae; brewing yeasts; yeast characterization; top-fermenting yeast strains; bottom-fermenting yeast strains; culture yeast; brewing trials
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MDPI and ACS Style

Meier-Dörnberg, T.; Hutzler, M.; Michel, M.; Methner, F.-J.; Jacob, F. The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing. Fermentation 2017, 3, 41. https://doi.org/10.3390/fermentation3030041

AMA Style

Meier-Dörnberg T, Hutzler M, Michel M, Methner F-J, Jacob F. The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing. Fermentation. 2017; 3(3):41. https://doi.org/10.3390/fermentation3030041

Chicago/Turabian Style

Meier-Dörnberg, Tim; Hutzler, Mathias; Michel, Maximilian; Methner, Frank-Jürgen; Jacob, Fritz. 2017. "The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing" Fermentation 3, no. 3: 41. https://doi.org/10.3390/fermentation3030041

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