dc.contributor.author	Methner, Yvonne
dc.contributor.author	Magalhães, Frederico
dc.contributor.author	Raihofer, Luis
dc.contributor.author	Zarnkow, Martin
dc.contributor.author	Jacob, Fritz
dc.contributor.author	Hutzler, Mathias
dc.date.accessioned	2022-11-28T14:44:00Z
dc.date.available	2022-11-28T14:44:00Z
dc.date.issued	2022-10-05
dc.date.updated	2022-11-10T12:55:23Z
dc.description.abstract	There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.
dc.identifier.eissn	1664-302X
dc.identifier.uri	https://depositonce.tu-berlin.de/handle/11303/17736
dc.identifier.uri	https://doi.org/10.14279/depositonce-16522
dc.language.iso	en
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject.ddc	570 Biowissenschaften; Biologie	de
dc.subject.other	Saccharomycopsis fibuligera
dc.subject.other	non-Saccharomyces yeasts
dc.subject.other	fermentation
dc.subject.other	brewing
dc.subject.other	low-alcohol beer
dc.subject.other	sugar uptake
dc.subject.other	micromanipulation
dc.subject.other	flavor
dc.title	Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer
dc.type	Article
dc.type.version	publishedVersion
dcterms.bibliographicCitation.articlenumber	1011155
dcterms.bibliographicCitation.doi	10.3389/fmicb.2022.1011155
dcterms.bibliographicCitation.journaltitle	Frontiers in Microbiology
dcterms.bibliographicCitation.originalpublishername	Frontiers
dcterms.bibliographicCitation.originalpublisherplace	Lausanne
dcterms.bibliographicCitation.volume	13
tub.accessrights.dnb	free
tub.affiliation	Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Brauwesen
tub.publisher.universityorinstitution	Technische Universität Berlin

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

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