Abstract
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
Highlights
A growing interest in craft beer and its production has contributed to an increase in the number of microbreweries
This study examined the impact of the L. thermotolerans MN477031 strain on brewing production
The progress of the fermentation process was monitored for two types of worts
Summary
A growing interest in craft beer and its production has contributed to an increase in the number of microbreweries. In an effort to develop interesting beer flavors, sugar sources other than barley malt are used (e.g., lentil [4], buckwheat [5], triticale [6], oats [7], black rice [8]). Another method of influencing organoleptic characteristics is through enriching beer with new, herb-derived aromas, as well as other aromas originating from biological materials [9]. A recent and very promising method of creating unique beer has been the application of non-Saccharomyces strains, known from the wine industry, in combination with brewing technology. Physiological or cellular functions, these microorganisms significantly change the organoleptic properties of food products [11]
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