Beer Production Research Articles

Novel beer bitterness measurement instrument using optical fiber sensor

This paper presents a novel optical fiber sensor for measuring the bitterness of beer samples. The sensor is based on a Mach–Zehnder interferometer (MZI) composed of two long-period fiber gratings (LPFGs). The sensor exploits the sensitivity of the LPFGs to the refractive index of the surrounding medium, which varies according to the concentration of iso-α-acids that cause bitterness in beer. The sensor uses a two-point on-line self-calibrating procedure to estimate the bitterness of unknown samples by comparison with reference samples of known bitterness. The sensor performance was evaluated in both laboratory and factory settings, showing good repeatability, reproducibility, and low bias. The proposed sensor offers a fast, simple, and low-cost alternative to the conventional method of measuring beer bitterness based on UV spectroscopy. The sensor can be integrated into the Industry 4.0 framework to improve the quality and consistency of beer production.

ФОРМИРОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ПИВНЫХ НАПИТКОВ С ПЛОДОВО-ЯГОДНЫМ СЫРЬЕМ

Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteristics; establishing the shelf life of beer drinks with the addition of juices by analyzing safety indicators in accordance with TR CU 021/2011; ma-king adjustments to the technological process to extend the shelf life of beer drinks. The objects of the study were beer drinks based on light unfiltered beer Prazhskoye with the addition of clarified cherry, currant and raspberry juice, produced according to GOST 32102-2013 Group H54 "Canned goods. Juice products. Concentrated fruit juices. General specifications" in quantities of 10, 20, 30 % of beer wort. In the work, generally accepted methods of analysis of organoleptic, physicochemical and microbiological quality indicators were used. The technology of beer drinks was developed, the quantitative dosage of juices was selected: cherry – 20 %, currant – 10, raspberry – 30 % of beer wort. A comprehensive assessment of the quality of the developed drinks was carried out according to organoleptic, physicochemical, microbiological quality indicators. The shelf life of beer drinks was determined – 30 days. The obtained results allow the enterprise to expand the range of beer products and satisfy consumer demand for high-quality domestic drinks with fruit and berry raw materials.

Identifying the most sustainable beer packaging through a Life Cycle Assessment

The beer industry stands as a significant player in the global economy, and it is increasingly renowned not only for its diverse flavours, but also for its impact on the environment. Amidst its popularity, the beer sector faces mounting pressure to address environmental concerns, particularly related to packaging. As the world is increasingly embracing sustainability as a guiding principle, the beer industry's approach to packaging has come under scrutiny for its ecological footprint. This study aims to shed some light on the environmental footprint of beer production by applying a life cycle assessment, comparing different types of packaging. This study calculated the product environmental footprint of beer consumed in PET kegs, glass bottles and aluminium cans, and performed three sensitivity analyses on load factors of transport, waste transport distance and recycled content. The results identified draught beer in PET kegs as the most sustainable solution for beer consumption, with a footprint of around 90 % lower than the other types of packaging. However, the analysis showed that the biggest environmental impact is found in the cultivation, packaging and use phases, that account for a contribution of 60 %, 27 % and 11 % respectively. The results of this study highlighted the importance of the load factor in the distribution phase, of recyclability and of the use of secondary raw materials for packaging. This study stands as an original and valuable contribution, offering a comprehensive understanding of the environmental impact of beer packaging and of the beverage industry. Its insights can guide breweries, policymakers, and consumers towards sustainable choices, fostering a positive change within the sector. It also questions the sustainability of circular solutions by comparing recycling and reuse options. This study revealed also that a green supply chain management is key in the transition towards a circular economy and in the decarbonization process.

Phenotypic Characterization of Fermentation Performance and Stress Tolerance in Commercial Ale Yeast Strains

Yeast plays a crucial role in the fermentation industry, particularly in alcoholic beverage production, where robustness and metabolic flexibility are essential. This study aimed to investigate the stress tolerance and metabolic capabilities of seven commercial ale yeast strains under various stress conditions, including temperature, pH, osmotic pressure, glucose starvation, and ethanol concentration. Detailed growth assays and stress tolerance tests were utilized to evaluate fermentation efficiency, carbon source utilization, and stress adaptation. Significant variability was observed among the strains. ACY169 and ACY150 demonstrated high overall stress tolerance, making them suitable for high-gravity brewing and processes involving extreme temperature fluctuations. ACY10 showed robust performance under acid stress, making it ideal for sour beer production. In contrast, ACY5 exhibited limited adaptability under stress, with longer doubling times and reduced metabolic activity. The study also revealed differences in carbon source utilization, with ACY169 displaying exceptional metabolic versatility by efficiently fermenting various sugars, including glucose, fructose, maltose, and raffinose. ACY10 and ACY150 exhibited balanced fermentation profiles with high ethanol production rates, while ACY9 demonstrated the highest glucose consumption rate but lower ethanol yields and significant acidification.

Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used in the past for traditional commercial Berliner Weisse beer production was monitored. The microorganisms used were Lactobacillus brevis, Lactobacillus parabrevis, Brettanomyces bruxellensis, and Brettanomyces anomalus and two strains of Saccharomyces cerevisiae. The six microorganisms were selected in a previous work, and a comparison between single and mixed fermentations was carried out via daily measurements of the fermentation parameters like pH, extract, and cell count during 22 days. The ability to isolate a specific microorganism from a mixed culture was investigated using three commonly used nutrient media and aerobic/anaerobic growth conditions. Both Lactobacillus and Brettanomyces could be isolated; however, the conditions imposed were not sufficient in order to isolate Saccharomyces. Fermentations carried out with LAB and Brettanomyces showed a decrease in Lactobacillus growth if compared to pure fermentations, but no influence on the growth of Brettanomyces could be perceived. In general, fermentations carried out in the presence of Saccharomyces were dominated by this yeast. Its quick growth seems to be responsible for the high end pH values observed as well as the decrease in cell growth for both LAB and Brettanomyces. A decrease in the cell viability of Saccharomyces was followed by an increased growth of the other microorganisms involved, possibly meaning that the molecules released through apoptosis are used by both LAB and Brettanomyces as a valuable nutrient source. The volatile compound concentrations of the first group were higher in fermentations with Saccharomyces, whereas esters’ concentration was higher in fermentations carried out only with Brettanomyces and Lactobacillus. Furthermore, understanding how these microorganisms interact during the fermentation process can help brewers better control production and ensure the consistency in the quality of the final product. The end pH values and acidity reached levels acceptable for Berliner Weisse beer. This innovative approach certainly contributes to the evolution and refinement of the art of brewing.

Sustainable Low‐Alcohol Beer Production by Combination of Membrane Osmotic Distillation and Pervaporation

AbstractMembrane osmotic distillation (OD) is applied in this work for the partial dealcoholization of beer (5.2 v/v% alcohol content) to diminish its ethanol content by around 50% giving rise to a low alcohol beer. A compromise is sought between the low alcoholic degree achieved and beer sensory properties. Moreover, the feasibility of the membrane OD process intensification is studied thanks to its combination with membrane pervaporation (PV). Two successive PV stages, one hydrophobic and the other hydrophilic, allow the production of recycled water (with less than 0.5 wt% ethanol) for the membrane OD operation and bioethanol (99% ethanol) as valuable byproduct.

Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production).

Starch degradation in malted barley produces yeast-fermentable sugars. In this study, we compared the amylolytic enzymes and composition of the malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar established in Japan) and Kitanohoshi (the currently used cultivar for beer production). Hokudai 1 malt contained lower activity of amylolytic enzymes than Kitanohoshi malt, although these cultivars contained α-amylase AMY2 and β-amylase Bmy1 as the predominant enzymes. Malt starch hydrolysates of Hokudai 1 contained more limit dextrin and less yeast-fermentable sugars than that of Kitanohoshi. In mixed malt saccharification, a high Hokudai 1 malt ratio increased the limit dextrin levels and decreased the maltotriose and maltose levels. Even though Kitanohoshi malt contained more amylolytic enzymes than Hokudai 1 malt, addition of Kitanohoshi extract containing the amylolytic enzymes did not enhance malt starch degradation of Hokudai 1. Hokudai 1 malt starch was less degradable than Kitanohoshi malt starch.

Leave no stone unturned: Exploring the metaproteome of beerstone for the identification of archaeological beer production

In archaeological contexts, identifying processes of beer production and consumption has contributed to our understanding of agriculture, labor mobilization, economic surplus, feasting, gender dynamics, social structure, tribute, community, identity and politics. Nevertheless, in the absence of pictorial representations and characteristic objects, beer brewing is difficult to identify in the archaeological record, and molecular methods are often limited by constraints of preservation and specificity. A potential target for studies of ancient beer production are residues formed during brewing activity, including beerstone, a calcium oxalate residue. Here, we apply shotgun proteomics analyses to a sample of modern beerstone to explore this residue's capacity as a marker for beer in archaeological contexts. The beerstone proteome was compared to the protein profiles of ungerminated and germinated barley to identify key proteins indicative of malted grains which may be encased by the residue. Proteins matching to barley grain (Hordeum vulgare) and Baker's/Brewer's yeast (Saccharomyces cerevisiae) were successfully identified in the beerstone. In particular, we identified hordeins, lipid transfer proteins, trypsin/α-amylase inhibitors, and protein Z, which are barley proteins abundant in proteomic characterisations of beer. In comparison to ungerminated and germinated barley grains, we find that beerstone preserves only a subset of the barley proteome, with the residue being more reflective of the final brewing product than of earlier brewing steps such as malting. Overall, we demonstrate that beerstone has potential to entrap and preserve proteins reflective of the beer-making process and identify proteins that we might anticipate in future archaeological analyses.

Expression patterns of Mal genes and association with differential maltose and maltotriose transport rate of two Saccharomyces pastorianus yeasts.

Beer brewing is a well-known process that still faces great challenges, such as the total consumption of sugars present in the fermentation media. Lager-style beer, a major worldwide beer type, is elaborated by Saccharomyces pastorianus (Sp) yeast, which must ferment high maltotriose content worts, but its consumption represents a notable problem, especially among Sp strains belonging to group I. Factors, such as fermentation conditions, presence of maltotriose transporters, transporter copy number variation, and genetic regulation variations contribute to this issue. We assess the factors affecting fermentation in two Sp yeast strains: SpIB1, with limited maltotriose uptake, and SpIB2, known for efficient maltotriose transport. Here, SpIB2 transported significantly more maltose (28%) and maltotriose (32%) compared with SpIB1. Furthermore, SpIB2 expressed all MAL transporters (ScMALx1, SeMALx1, ScAGT1, SeAGT1, MTT1, and MPHx) on the first day of fermentation, whereas SpIB1 only exhibited ScMalx1, ScAGT1, and MPH2/3 genes. Some SpIB2 transporters had polymorphic transmembrane domains (TMD) resembling MTT1, accompanied by higher expression of these transporters and its positive regulator genes, such as MAL63. These findings suggest that, in addition to the factors mentioned above, positive regulators of Mal transporters contribute significantly to phenotypic diversity in maltose and maltotriose consumption among the studied lager yeast strains.IMPORTANCEBeer, the third most popular beverage globally with a 90% market share in the alcoholic beverage industry, relies on Saccharomyces pastorianus (Sp) strains for lager beer production. These strains exhibit phenotypic diversity in maltotriose consumption, a crucial process for the acceptable organoleptic profile in lager beer. This diversity ranges from Sp group II strains with a notable maltotriose-consuming ability to Sp group I strains with limited capacity. Our study highlights that differential gene expression of maltose and maltotriose transporters and its upstream trans-elements, such as MAL gene-positive regulators, adds complexity to this variation. This insight can contribute to a more comprehensive analysis needed to the development of controlled and efficient biotechnological processes in the beer brewing industry.

Ecological Costs of A Microbrewery in The Brazilian Northeast

Objective: The aim of this study is to investigate the environmental and economic impacts of craft beer production in the Brazilian Northeast, to evidence the main hotspots and propose mitigation alternatives. Theoretical Framework: Life Cycle Thinking proposes a way of thinking that aggregates systems and preserves their interrelationships, to understand the whole of production systems and identify critical points in their subsystems, processes and flows. Here, environmental analysis was carried out through Life Cycle Assessment and economic analysis through Life Cycle Cost Assessment and Ecological Costs. Method: The methodology adopted for this research includes the use of Life Cycle Assessment to quantify environmental emissions, and Life Cycle Cost Assessment and Ecological Costs to quantify economic impacts in a microbrewery located in the Northeast of Brazil. Data was collected through interviews and questionnaires with those responsible for specific sectors of the brewery. Results and Discussion: The results showed that the main environmental hotspot was the local and regional distribution of beer using a gasoline-powered light commercial vehicle. In terms of economics, beer packaged in stainless steel kegs had the lowest cost and beer in aluminum cans had the highest manufacturing cost. When environmental costs were taken into account, beer packaged in a PET growler obtained the best result and beer packaged in a stainless-steel keg obtained the worst economic result. With the implementation of electric vehicle distribution, in addition to the environmental benefits, there were also economic benefits, especially in terms of environmental costs (ecocosts). Research Implications: The practical implications of this research have shown that the use of electric vehicles to distribute the final product (beer) can mitigate environmental emissions, bringing environmental and economic benefits to the company studied. Originality/Value: This study contributes to the literature by being the first Brazilian study to quantify the environmental and economic impacts of craft beer production and distribution. The relevance and value of this research is evidenced by the fact that it proposes tangible solutions to the hotspots identified.

Cadmium Removal by Adsorption on Biochars Derived from Wood Industry and Craft Beer Production Wastes

Cadmium pollution is a serious environmental issue that has an impact on both the ecosystem and human health. As a result, its removal from water is essential. Agro-industrial wastes are suggested as a sustainable adsorbent option, as they are among the most readily available renewable sources worldwide. Biochar is a carbonized biomass that has been shown to be a viable and novel adsorbent. This article compares the results of cadmium adsorption on biochars derived from wood industry and craft beer production wastes. Biochars were characterized before and after adsorption. Batch adsorption results of 0.18 mmol/L Cd(II) concentration solutions indicated adsorption percentages (A%) of 99.7% and 92.2% for sawdust biochar and barley biochar, respectively. For this cadmium concentration, the sawdust biochar presented an adsorption capacity (qm) of 0.0172 mmol/L, while the barley biochar presented a value of 0.0159 mmol/L. The influence of initial Cd(II) concentration on single and multimetal solutions was studied, and a decrease in Cd(II) adsorption on sawdust biochar was observed in the presence of Ni(II) and Zn(II). The Freundlich isotherm model was found to be the best fit to the data for Cd(II) adsorption isotherms on both biochars. According to the results of this article, sawdust biochar has the best performance as an adsorbent and can be safely disposed of in building bricks at the end of its useful life.

Application of Recombinant Proteins in Contemporary Food Biotechnology: A Scoping Review

Introduction: Since 1994, the dynamic development of biotechnology and the widespread application of recombinant enzymes have led to new technological solutions in food production. Modern technologies enable the production of sugar, bread, beer, cheese, sausages, and other products using biotechnological processes and industrial food enzymes. The bioproduction of recombinant proteins has replaced natural enzymes, offering enzymes with enhanced catalytic functions, stability, and an extended range of operating conditions. These recombinant enzymes have proven to be economically more advantageous compared to natural and previously used recombinant enzymes.Purpose: To delineate the scope of research on recombinant proteins and their role in modern food production from 1973 to 2024.Materials and Methods: Sources were searched in the databases PubMed, RSCI, and Google Scholar. The review methodology adhered to the PRISMA-ScR protocol. The chronological scope of the review spans from 1973 to 2024.Results: The initial search with keywords identified 121 sources: 101 from databases and 20 from other sources. After removing duplicates, 113 sources remained. A total of 111 full-text publications were assessed for eligibility, with two full publications excluded as ineligible. The main body of research indicates a trend towards the use of recombinant enzymes modified for improved physicochemical and catalytic properties. There is a noticeable trend towards the more widespread use of recombinant proteins produced by precision fermentation methods. General information on the application of recombinant proteins in the food industry is provided. The role of recombinant proteins in modern food production is highlighted.Conclusions: The development of molecular biotechnology has led to the creation of new enzymes and proteins for the food industry, expanding their use in cheese making, confectionery, and baking. Challenges exist in developing new enzymes, expression systems for bioproduction, and bioprocesses with fundamentally new characteristics, leading to greater economic feasibility. The analysis revealed challenges related to the need for regulatory compliance with current capabilities and trends in the bioproduction of recombinant proteins for the food industry. The results obtained can be used to improve the catalytic properties of recombinant enzymes and enhance the stability of enzyme preparations. These findings are useful for the targeted development of recombinant protein and enzyme production systems, increasing their productivity through a better understanding of the main directions of the modern recombinant enzyme industry for food production.

Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches

A deeper knowledge of the effect of wheat origin on the volatile organic compounds (VOCs) profile of craft wheat beer is crucial for its quality improvement and local product valorisation.The VOCs profile of 17 craft wheat beers obtained by common and durum, heritage and modern, wheat varieties grown in different fields sited at different altitudes was analysed.Data were processed by multivariate analysis using different approaches. Partial least square (PLS) analysis evidenced that wheat concentration was the highest source of VOCs variance, followed by, wheat species, wheat ancientness, and altitude of cultivation. An insight into the effect of wheat concentration was given by sparse PLS analysis (sPLS). The effect of wheat variety was explored by linear discriminant analysis (LDA), which permitted to correctly classify craft beers made with wheat of different origin (species and variety) on the basis of their VOCs profile. sPLS regression analysis permitted to find a combination of VOCs able to predict the altitude of wheat cultivation as well as to correctly classify wheat beers made with wheat cultivated at different altitudes. A further ‘one versus all’ approach by Soft Independent Modelling of Class Analogies (SIMCA) permitted to correctly authenticate beers made with different cereal species. Finally, shape analysis by generalized Procrustes analysis (GPA) revealed that the differences among samples were conserved and reflected from wheat kernels to wheat beers. This study suggests a promising use of volatiles fingerprinting with a combination of different statistical approaches to authenticate beer made with wheat of different origin and cultivated at different altitudes, thus stressing out the importance of territory in craft beer production, which, until now, was a neglected topic.

Characterization of physicochemical and bacteriological properties of Harar Brewery wastewater and its suitability for irrigation

The brewery industry is known for consuming a significant amount of water during beer production and releasing large quantities of wastewater into the environment. The Harar Brewery factory generates a substantial amount of wastewater, which is utilized for irrigation. However, there have been no comprehensive scientific studies assessing the physicochemical and bacteriological properties of the wastewater in relation to its suitability for irrigation. Therefore, this study aimed to evaluate the physicochemical and bacteriological properties of the wastewater to determine its suitability for irrigation. The analytical procedures were conducted following the APHA procedure and the results were compared with national and international standards. Various parameters were investigated, including, temperature (25.01 °C), TDS (848.88 mg/L), TSS (256.67 mg/L), TS (1107.92 mg/L), pH (8.06), EC (1253.42 µS/cm), DO (3.96 mg/L), COD (628.34 mg/L), BOD5 (12.29 mg/L), PO43—P (0.29 mg/L), NH3N (0.65 mg/L), NO3—N (1.52 mg/L), NO2−-N, TN (2.26 mg/L), Mn (0.04 mg/L), Zn (0.03 mg/L), Fe (0.27 mg/L), Cu (0.09 mg/L), Ca (0.51 mg/L), Mg (1.12 mg/L), Na (6.59 mg/L), K (0.68 mg/L), E. coli (4491.67) and TC (14,279.17 CFU/100 mL). Most of the physicochemical parameters and coliform counts met national and international standards. However, EC, TS, TSS, BOD, and COD exceeded Ethiopian standards and international limits. Despite this, farmers continued to use the wastewater for irrigation, potentially leading to long-term adverse effects on both life and the environment. In conclusion, this study highlights the importance of implementing advanced treatments to ensure that brewery wastewater meets specific parameters for irrigation suitability.

Harnessing Brewery Spent Grain for Polyhydroxyalkanoate Production

The utility of brewery spent grain (BSG), a byproduct of the beer production process, for the synthesis of polyhydroxyalkanoates (PHAs), is a significant advancement towards sustainable and cost−effective biopolymer production. This paper reviews the upcycling potential of BSG as a substrate for PHA production, utilizing various biotechnological approaches to convert this abundant waste material into high−value biodegradable polymers. Through a comprehensive review of recent studies, we highlight the biochemical composition of BSG and its suitability for microbial fermentation processes. This research delves into different methodologies for PHA production from BSG, including the use of mixed microbial cultures (MMCs) for the synthesis of volatile fatty acids (VFAs), a critical precursor in PHA production, and solid−state fermentation (SSF) techniques. We also examine the optimization of process parameters such as pH, temperature, and microbial concentration through the application of the Doehlert design, revealing the intricate relationships between these factors and their impact on VFA profiles and PHA yields. Additionally, this paper discusses challenges and future perspectives for enhancing the efficiency and economic viability of PHA production from BSG. By harnessing the untapped potential of BSG, this research contributes to the development of a circular economy model, emphasizing waste valorization and the creation of sustainable alternatives to conventional plastics.

Barley varieties registered in the Czech Republic after the harvest of 2023

After the 2023 harvest, four varieties of spring barley were registered in the Czech Republic. The malting quality was determined in three varieties. After four years of testing, LG Tuplak was registered. After three years of testing, the spring barley varieties LG Lokal, Sting, and the non-malting variety Ranee were registered. LG Tuplak and LG Lokal showed low activity of proteolytic and cytolytic enzymes and a low level of apparent final attenuation and thus fulfilled the conditionsfor varieties recommended for the production of beer with the protected geographical indication 'České pivo'. The spring barley variety Sting showed very good malting quality. It provided a sweet wort with a rich extract content in malt dry matter (above 83%). Proteolytic modification was optimal to higher in this variety. Cell wall degradation was at an optimal level in the Sting variety. The varieties tested gave clear to opalescent sweet wort.

Analysis of the Romanian Beer Sector and Romania’s Position within European Beer Trends

Abstract The aim of this paper consists in presenting the dynamic evolution of the Romanian beer sector at both national and European levels during the period 2018-2022. From an economic standpoint, the beer industry stands out as one of the biggest and most significant revenue contributors worldwide, with beer representing the most widely consumed alcoholic beverage globally. The need to carry out this paper emerges from the beginning of the COVID-19 pandemic, following the effects it had on the active population and implicitly the changes in consumption behaviors. Moreover, considering recent times, the war in Ukraine is a factor that can seriously affect the imports and exports of surrounding countries of grain necessary for the production of beer, this aspect being really important in observing economical changes. This paper relies heavily on a thorough examination of the demand and supply dynamics within the Romanian beer sector, assisted by a comparative analysis of its standing among European beer trends. Notably, Romania holds a prominent position as one of the highest per capita beer consumers. The main hypothesis of this study consists in the fact that the demand and supply of beer did not increase during the pandemic, and that the expenses for this product suffered considerable increases. This is proven through a quantitative analysis in which indicators such as beer production and consumption, average expenses, imports and exports were analyzed. For this achievement, national, European and international databases were accessed.

Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts

In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wort. Consequences of dicarbonyl compounds for yeast metabolism are widely unknown. In the present study, the handling of 3-DG and 3-DM by Saccharomyces strains from different habitats in wort and during beer fermentation was investigated. We show that beer yeast strains induced a faster 3-DG degradation in Pilsner wort and were additionally more stress-resistant to 3-DG compared to yeasts isolated from natural habitats. In fermentation experiments comparing a light wort and a dark wort prepared from malt extracts, it could be shown that high levels of 3-DM in dark wort influence the utilization of 3-DG by yeasts, and thus higher levels of 3-DG remain in the wort. Beer yeast strains showed an increased formation of 3-deoxyfructose (3-DF) with up to 220 µM, which is possibly due to a preferred metabolization of 3-DM, as indicated by the low degradation rate of 3-DG. In contrast, yeasts isolated from natural habitats produced significantly lower amounts of 3-DF. This suggests an adaptation of technologically used yeasts to metabolization of dicarbonyl compounds, possibly as a result of beer yeast domestication.

Environmental Repercussions of Craft Beer Production in Northeast Brazil

Beer is the most widely consumed alcoholic beverage in the world, and the craft beer market has been continuously growing in recent years. The objective of this study is to detail the production of craft beer and quantify its environmental impacts. The microbrewery is located in João Pessoa, northeast Brazil, and produces 180,000 L/year. The life cycle assessment methodology is employed, and 16 environmental indicators have been selected. Two environmental impact assessment methods are used: IPCC 2021 GWP 100y and ILCD 2011 Midpoint. The results indicate that the best packaging options (lowest environmental impacts) are 10 L stainless-steel kegs and 330 mL aluminum cans. The primary hotspot is the distribution to the points of sale, which employs diesel vehicles. When electric vehicles substitute diesel ones, the environmental impacts are three times lower. The adoption of electric mobility and increasing the consumption of local products are two strategies that can be explored to further mitigate the environmental impacts associated with craft beer.

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization.

This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.