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Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

 

Shao-Quan Liu1,2* and Althea Ying Hui Quek1
 

1Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, 117543 Singapore, Singapore
2National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, 215123 Suzhou, PR China





Article history:
Received    September 22, 2015
Accepted   May 20, 2016


Key words:
fermentation, beer, volatiles, esters, Williopsis sp., yeasts


Summary:
The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.


 



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