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Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao

  • Food Microbiology - Research Paper
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Abstract

The recent realisation regarding the potentiality of the long-neglected non-Saccharomyces yeasts in improving the flavour profile and functionality of alcoholic beverages has pushed researchers to search for such potent strains in many sources. We studied the fungal diversity and the rice beer production capability of the fungal strains isolated from emao—a traditional rice beer starter culture of the Boro community. Fifty distinct colonies were picked from mixed-culture plates, of which ten representative morphotypes were selected for species identification, and simultaneous saccharification and beer fermentation (SSBF) assay. The representative isolates were identified as Hyphopichia burtonii (Hbur-FI38, Hbur-FI44, Hbur-FI47 & Hbur-FI68), Saccharomyces cerevisiae (Scer-FI51), Wickerhamomyces anomalus (Wano-FI52), Candida carpophila (Ccar-FI53), Mucor circinelloides (Mcir-FI60), and Saccharomycopsis malanga (Smal-FI77 and Smal-FI84). The non-Saccharomyces yeast strains Hbur-FI38, Hbur-FI44, Ccar-FI53, and Smal-FI77 showed SSBF capacity on rice substrate producing beer that contained 7–10% (v/v) ethanol. A scaled-up fermentation assay was performed to assess the strain-wise fermentation behaviour in large-scale production. The nutritional, functional, and sensory qualities of the SSBF strain fermented beer were compared to the beer produced by emao. All the strains produced beer with reduced alcohol and energy value while compared to the traditional starter emao. Beer produced by both the strains of H. burtonii stood out with higher ascorbic acid, phenol, and antioxidant property, and improved sensory profile in addition to reduced alcohol and energy value. Such SSBF strains are advantageous over the non-SSBF S. cerevisiae strains as the former can be used for direct beer production from rice substrates.

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Acknowledgements

The authors are thankful to the DST, Govt. of India, for funding to conduct this research work (SB/EMEQ-443/2014) and to the Department of Botany, Gauhati University, for providing necessary facilities. DN is also thankful to the DBT, Govt. of India, for funding (BT/408/NE/U-Excel/2013) to develop laboratory infrastructures under the Unit of Excellence scheme. Authors thank Prof. Kishore Kumar Das, Dept. of Statistics, G.U., and Prof. Anjali Daimari, Dept. of English, G.U., for their valuable suggestions and comments on the manuscript. The authors are very much thankful to the people from the Bodo community who provided us the emao samples and the relevant information related to their traditional brewing.

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Authors and Affiliations

  1. Microbiology and Molecular Systematics Laboratory, Department of Botany, Gauhati University, Guwahati, Assam, 781014, India

    Nitesh Boro, Ashis Borah & Diganta Narzary

  2. Department of Chemistry, Bhattadev University, Pathsala, Assam, 781325, India

    Rajib L. Sarma

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  1. Nitesh Boro
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  2. Ashis Borah
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  3. Rajib L. Sarma
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  4. Diganta Narzary
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DN conceptualised the research project. NB and AB did the experimental works. RLS contributed to the biochemical analysis. DN, AB and NB did data analyses and wrote the manuscript.

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Correspondence to Diganta Narzary.

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Boro, N., Borah, A., Sarma, R.L. et al. Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao. Braz J Microbiol 53, 1515–1531 (2022). https://doi.org/10.1007/s42770-022-00765-7

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  • DOI: https://doi.org/10.1007/s42770-022-00765-7

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