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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

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Profiling potential brewing yeast from forest and vineyard ecosystems.

Eugenia Iturritxa¹, Annie E Hill², María-Jesús Torija¹

¹Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d'Enologia, c/ Marcel·lí Domingo, 1, 43007 Tarragona, Catalonia, Spain.

International Journal of Food Microbiology

|March 29, 2023

Summary

Wild yeast strains from forests and vineyards show brewing potential, offering new flavors for craft beer. Three Lachancea thermotolerans strains demonstrated adaptability for wort fermentation, suggesting future applications.

Keywords:

Non-Saccharomyces Quercus spp.Saccharomyces Vitis vinifera Wild yeast screening

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Area of Science:

Microbiology
Fermentation Science
Food Science

Background:

The craft beer industry seeks novel yeast strains for unique aromas and flavors.
Utilizing local yeast strains supports the use of proximity ingredients in brewing.
Wild yeast offers a diverse genetic resource for brewing innovation.

Purpose of the Study:

To analyze and compare the brewing ability of wild yeast strains from forest and vineyard ecosystems with commercial strains.
To identify potential new yeast starters for the craft beer sector.
To understand yeast enzymatic profiles and their fermentation activity in response to beer ingredients.

Main Methods:

Screening of 76 wild yeast isolates and 18 control strains for enzymatic activity and brewing capacity.
Utilizing a microvolume screening system for rapid characterization of enzymatic activity, wort sugar utilization, and tolerance to hop acids and ethanol.
Testing 28 selected strains in small-scale fermentations.

Main Results:

A microvolume screening method enabled affordable and rapid characterization of a large number of yeast samples.
Twenty-eight promising yeast strains were selected for further small-scale fermentation trials.
Three strains of Lachancea thermotolerans exhibited significant potential and adaptability for fermenting diverse wort styles.

Conclusions:

Wild yeast, particularly Lachancea thermotolerans, presents a viable source for developing new beer flavors and aromas.
The developed screening system efficiently identifies yeast strains with desirable brewing characteristics.
Further research is needed to fully evaluate the potential of these wild yeast strains as commercial beer starters.