Abstract
Immobilized cell technologies (ICT) have been used in wort fermentation, beer maturation, or production of alcohol-free or low-alcohol beer. The purpose of ICT is to restrict intact cells to a specific location while allowing biological function. It improves cell stability, operational flexibility, and control in brewing, as well as ease in executing continuous operations. We investigated the use of yeast biocapsules for Indian Pale Ale (IPA) type beer wort fermentation, a novel ICT in brewing. Yeast biocapsules are a spherical yeast immobilization system in which yeast cells are encapsulated and connected to the hyphae of an inactivated hollow filamentous fungus pellet. Fermentations with yeast encapsulated in alginate beads, as the standard immobilization practice, and in free (non-immobilized) forms were carried out in parallel. We found that yeast biocapsules are a better option for cell reutilization than alginate beads, but worse for beer must clarity. Beer brewed with yeast biocapsules differed in concentration for five volatile compounds (acetaldehyde, diacetyl, ethyl acetate, 1,1-diethoxyethane, and isoamyl alcohol) and three sensory characters (persistency of the foam, malt, and yeast character).
Key points
• Yeast biocapsules were investigated for beer wort fermentation
• Biocapsules improve cell reutilization but are limited for beer clarification
• Beer brewed with biocapsules is chemically different than conventional beer
• Most sensory features did not differ between biocapsule and control beer
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All the data generated or analyzed during this study are included in this published article.
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Acknowledgements
The employees at the University of Cordoba’s Central Research Support Service (SCAI) and the local brewery “Transformando SCA” in Córdoba (South Spain) are appreciative for their assistance with mycotoxin measurement and providing beer wort, respectively.
Funding
This research was co-funded by the Ayudas para la Explotación de Resultados de Investigación de la Modalidad II del VI Plan Propio Galileo de la Universidad de Córdoba (PI: JM-G) and by the Programa Operativo FEDER 2014–2020, Consejería de Economía, Conocimiento, Empresas y Universidad de la Junta de Andalucía (Reference: 1380480-R; TG-M), and Juan de la Cierva Incorporación (IJC2018-035272-I) contract by the Spanish Ministry of Science, Innovation and Universities (MDR).
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MO and PC-J contributed equally to conducting parts of the study. MO: funding acquisition, supervision, methodology, formal analysis, investigation, validation, writing — review and editing; PC-J: methodology, formal analysis, investigation, writing — original draft, visualization; TG-M: resources, funding acquisition, validation, writing — review and editing; JVJ-N: resources, validation, writing — review and editing; JM: resources, methodology; MDR: conceptualization, project administration, definition, resources, supervision, methodology, validation, writing — review and editing, visualization; JM-G: conceptualization, project administration, definition, resources, funding acquisition, supervision, methodology, formal analysis, investigation, validation, writing — original draft, writing — review and editing, visualization.
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Ogawa, M., Carmona-Jiménez, P., García-Martínez, T. et al. Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing. Appl Microbiol Biotechnol 106, 7615–7625 (2022). https://doi.org/10.1007/s00253-022-12239-9
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DOI: https://doi.org/10.1007/s00253-022-12239-9