Postigo Vanesa, García Margarita, Arroyo Teresa
Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain.
Brewery La Cibeles, Petróleo 34, 28918 Leganés, Spain.
Microorganisms. 2023 Jun 28;11(7):1681. doi: 10.3390/microorganisms11071681.
Non- yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with , and in spontaneous fermentation (lambic and gueuze production, with the main contribution of yeast). The fermentation process of lambic beer is characterized by different phases with a characteristic predominance of different microorganisms in each of them. As it is a spontaneous process, fermentation usually lasts from 10 months to 3 years. In this work, an attempt was made to perform a fermentation similar to the one that occurred in this process with lactic bacteria, yeast and yeast, but controlling their inoculation and therefore decreasing the time necessary for their action. For this purpose, after the first screening in 100 mL where eight yeast strains from D.O. "Ribeira Sacra" (Galicia) were tested, one strain was finally selected (B6) for fermentation in 1 L together with commercial strains of S-04 yeast and lactic acid bacteria in different sequences. The combinations that showed the best fermentative capacity were tested in 14 L. Volatile compounds, lactic acid, acetic acid, colour, bitterness, residual sugars, ethanol, melatonin and antioxidant capacity were analysed at different maturation times of 1, 2, 6 and 12 months. Beers inoculated with yeast independently of the other microorganisms showed pronounced aromas characteristic of the yeast. Maturation after 12 months showed balanced beers with "Brett" aromas, as well as an increase in the antioxidant capacity of the beers.
非酵母类微生物是酿造新型啤酒风格的重要生物多样性来源，因为它们可用于不同的工业领域，如作为纯培养发酵剂、与其他微生物共同发酵，以及用于自然发酵（生产兰比克啤酒和贵兹啤酒，其中 酵母起主要作用）。兰比克啤酒的发酵过程具有不同阶段，每个阶段有不同微生物占主导。由于这是一个自然发酵过程，发酵通常持续10个月到3年。在这项研究中，尝试利用乳酸菌、 酵母和 酵母进行类似于该过程的发酵，但控制它们的接种量，从而缩短其作用所需时间。为此，在100毫升的首次筛选中测试了来自加利西亚“里韦拉·萨克拉”法定产区的8株 酵母菌株后，最终选择了一株 菌株（B6）与商业S-04酵母菌株和乳酸菌菌株按不同顺序在1升规模下进行发酵。在14升规模下测试了表现出最佳发酵能力的组合。在1、2、6和12个月的不同成熟时间分析了挥发性化合物、乳酸、乙酸、色泽、苦味、残余糖分、乙醇、褪黑素和抗氧化能力。单独接种 酵母的啤酒，无论是否接种其他微生物，都表现出明显的 酵母特征香气。12个月的成熟后，啤酒呈现出带有“布雷特”香气的平衡风味，同时啤酒的抗氧化能力有所提高。
