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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
15/03/2022 |
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Data da última atualização: |
15/03/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
PINTO, F. O.; LOPESA, T.; VIEIRA, A. M.; OLIVEIRA, R. O.; GOMES, F. F.; FABRICIO, M. F.; AYUB, M. A. Z.; MENDES, S. D. C.; PAGANI, D. M.; VALENTE, P. |
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Título: |
Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of the American Society of Brewing Chemists, London, n. 9, p. 1-12, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the
technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts
were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their
volatile compounds production analyzed using gas chromatography. From these analyses, three
yeasts were chosen for further characterization and beer production. Strains were characterized
by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different
temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV
(alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and
sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341
(Wickerhamomyces anomalus) showed promising properties for brewing, which included high
production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids)
by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds
by CB341 in a mixed culture |
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Thesagro: |
Beer; Indigenous yeast; mixed inoculum; starter strain. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01961naa a2200277 a 4500
001 1131893
005 2022-03-15
008 2022 bl uuuu u00u1 u #d
100 1 $aPINTO, F. O.
245 $aIsolation, Selection and Characterization of Wild Yeasts with Potential for Brewing.$h[electronic resource]
260 $c2022
520 $aNinety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture
650 $aBeer
650 $aIndigenous yeast
650 $amixed inoculum
650 $astarter strain
700 1 $aLOPESA, T.
700 1 $aVIEIRA, A. M.
700 1 $aOLIVEIRA, R. O.
700 1 $aGOMES, F. F.
700 1 $aFABRICIO, M. F.
700 1 $aAYUB, M. A. Z.
700 1 $aMENDES, S. D. C.
700 1 $aPAGANI, D. M.
700 1 $aVALENTE, P.
773 $tJournal of the American Society of Brewing Chemists, London$gn. 9, p. 1-12, 2022.
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| 1. |  | PINTO, F. O.; LOPESA, T.; VIEIRA, A. M.; OLIVEIRA, R. O.; GOMES, F. F.; FABRICIO, M. F.; AYUB, M. A. Z.; MENDES, S. D. C.; PAGANI, D. M.; VALENTE, P. Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing. Journal of the American Society of Brewing Chemists, London, n. 9, p. 1-12, 2022.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
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