Screening of native Saccharomyces cerevisiae strains from Chile for beer production

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dc.article.number1345324
dc.catalogadorgjm
dc.contributor.authorMoreira-Ramos, Sandra
dc.contributor.authorSaavedra-Torrico, Jorge
dc.contributor.authorG. Poblete, Camila
dc.contributor.authorGodoy, Liliana
dc.contributor.authorSangorrin, Marcela
dc.contributor.authorGanga, María Angélica
dc.date.accessioned2024-05-06T17:13:06Z
dc.date.available2024-05-06T17:13:06Z
dc.date.issued2024
dc.description.abstractIntroduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.
dc.description.funderUSACH
dc.description.funderFONDECYT
dc.description.funderAgencia Nacional de Investigación y Desarrollo
dc.fechaingreso.objetodigital2024-05-06
dc.format.extent9 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3389/fmicb.2024.1345324
dc.identifier.issn1664-302X
dc.identifier.scopusidSCOPUS_ID:85185445753
dc.identifier.urihttps://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1345324/full
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/85464
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Godoy, Liliana; 0000-0001-5110-5978; 1070717
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaFrontiers in Microbiology
dc.rightsacceso abierto
dc.rights.licenseCC BY 4.0 DEED Attribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectArtisan beer
dc.subjectBeer
dc.subjectFlavor
dc.subjectNative yeast
dc.subjectSaccharomyces cerevisiae
dc.titleScreening of native Saccharomyces cerevisiae strains from Chile for beer production
dc.typeartículo
dc.volumen15
sipa.codpersvinculados1070717
sipa.trazabilidadORCID;2024-05-06
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