1. New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts
- Author
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Luís Carlos Crocco Afonso, Miriam Conceição de Souza Testasicca, Marisa Vieira de Queiroz, Margarete Alice Fontes Saraiva, Bruna Inez Carvalho de Figueiredo, Aureliano Claret da Cunha, Rogélio Lopes Brandão, Paloma Patrick de Souza Pimenta, Geraldo Magela Santos Sampaio, and Ieso de Miranda Castro
- Subjects
0301 basic medicine ,Mating type ,030106 microbiology ,Saccharomyces cerevisiae ,Aroma volatile compounds ,Applied Microbiology and Biotechnology ,03 medical and health sciences ,chemistry.chemical_compound ,Maltotriose ,Food science ,Aroma ,Ecology ,biology ,business.industry ,fungi ,Beer ,Flocculation ,food and beverages ,Maltose ,biology.organism_classification ,Hybrid ,Yeast ,Biotechnology ,chemistry ,Food Microbiology ,Brewing ,Fermentation ,business ,Food Science - Abstract
The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach. IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.
- Published
- 2017