Moreira-Ramos Sandra, Saavedra-Torrico Jorge, G-Poblete Camila, Godoy Olivares Liliana, Sangorrin Marcela, Ganga María Angélica
Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile.
Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile.
Front Microbiol. 2024 Feb 9;15:1345324. doi: 10.3389/fmicb.2024.1345324. eCollection 2024.
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.
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.
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.
啤酒是世界上消费最为广泛的酒精饮料之一，啤酒行业是一个不断发展的市场，需要具备不同特性以满足新消费者的需求。酵母被用于不同的发酵饮料中以赋予新的风味。然而，到目前为止啤酒行业所使用的酵母菌株有限，因此风味的多样性非常受限。所以，为了赋予产品独特的感官特性，使用本土酵母菌株变得越发重要。基于这一观察，对从智利不同地区获得的本土酿酒酵母菌株的潜力进行了研究。
在这项工作中，选择了那些在最终啤酒中产生最高乙醇浓度（接近6% v/v）、消耗最多糖分且产生最少有机酸的菌株。最后，我们进行了啤酒品尝，以选择那些与使用的商业菌株相比能为最终啤酒增添不同风味的菌株。
在本研究中，描述了两种产生水果风味特征的本土菌株，它们未来可用于酿造、精酿或工业生产。
