Skip to main content
SpringerLink
Log in

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

  • Fermentation, Cell Culture and Bioengineering
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer’s strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker’s strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker’s strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer’s strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer’s yeasts did not show significant differences, thus suggesting that baker’s strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Albertin W, Marullo P, Aigle M, Bourgais A, Bely M, Dillmann C, de Vienne D, Sicard D (2009) Evidence for autotetraploidy associated with reproductive isolation in Saccharomyces cerevisiae: towards a new domesticated species. J Evolu Biol 22:2157–2170

    Article  CAS  Google Scholar 

  2. American Society of Brewing Chemists (2014) Methods of analysis, sensory analysis-10 descriptive analysis. The Society, St. Paul

    Google Scholar 

  3. Andrews J, Gilliland RB (1952) Super-attenuation of beer: a study of three organisms capable of causing abnormal attenuations. J Inst Brew 58:189–196

    Article  CAS  Google Scholar 

  4. Attfield PV (1997) Stress tolerance: the key to effective strains of industrial baker’s yeast. Nat Biotechnol 15:1351–1357

    Article  CAS  PubMed  Google Scholar 

  5. Bamforth CW (2003) Opportunities for newer technologies in the oldest biotechnology, brewing. Appl Biotechnol Food Sci Policy 1:213–222

    Google Scholar 

  6. Batistote M, da Cruz SH, Ernandes JR (2006) Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source. J Inst Brew 112:84–91

    Article  CAS  Google Scholar 

  7. Bokulich NA, Bamforth CW (2013) The microbiology of malting and brewing. Microbiol Mol Biol Rev 77:157–172

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  8. Boulton C (2006) Fermentation of beer. In: Bamforth CW (ed) Brewing: new technologies. Wood head Publishing, Cambridge, pp 228–253

    Chapter  Google Scholar 

  9. Brewers Association (2013) Industry Diffusion: How the Smallest Craft Breweries are Driving Growth. http://www.brewersassociation.org/insights/industry-diffusion-how-the-smallest-craft-breweries-are-driving-growth/2011. Accessed 21 Aug 2014

  10. Camarasa C, Sanchez I, Brial P, Bigey F, Dequin S (2011) Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits. PLoS One 6:e25147

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  11. Canonico L, Comitini F, Ciani M (2014) Dominance and influence of selected Saccharomyces cerevisiae strains on the analytical profile of craft beer refermentation. J I Brewing. (in press) doi: 10.1002/jib.133

  12. Clark LV, Jasieniuk M (2011) Polysat: an R package for polyploid microsatellite analysis. Mol Ecol Resour 11:562–566

    Article  PubMed  Google Scholar 

  13. Day RE, Higgins VJ, Rogers PJ, Dawes IW (2002) Characterization of the putative maltose transporters encoded by YDL247w and YJR160c. Yeast 19:1015–1027

    Article  CAS  PubMed  Google Scholar 

  14. Dunn B, Levine RP, Sherlock G (2005) Microarray karyotyping of commercial wine yeast strains reveals shared, as well as unique, genomic signatures. BMC Genomics 6:53–59

    Article  PubMed Central  PubMed  Google Scholar 

  15. Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49:329–337

    Article  CAS  PubMed  Google Scholar 

  16. Fadda C, Santos E, Piga A, Collar C (2010) Innovative traditional Italian durum wheat breads: influence of yeast and gluten on the performance of sourdough started samples. Cereal Chem 87:204–213

    Article  CAS  Google Scholar 

  17. Foschino R, Terraneo R, Mora D, Galli A (1999) Microbial characterization of sourdoughs for sweet baked products. Ital J Food Sci 11:19–28

    Google Scholar 

  18. Gjertsen P (1953) Carbohydrate composition of wort and beer. J Inst Brew 59:296–306

    Article  CAS  Google Scholar 

  19. Gobbetti M, Corsetti A, Rossi J, La Rosa F, De Vincenzi S (1994) Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of central Italy. Ital J Food Sci 6:85–94

    CAS  Google Scholar 

  20. Gompertz B (1825) On the nature of the function expressive of the law and mode of human mortality, and on a new mode of determining the value of life contingencies. Philos Trans R Soc Lond. pp 313–385

  21. Jules M, Guillou V, François J, Parrou JL (2004) Two distinct pathways for trehalose assimilation in the yeast Saccharomyces cerevisiae. Appl Environ Microbiol 70:2771–2778

    Article  CAS  PubMed Central  PubMed  Google Scholar 

  22. Kahm M, Hasenbrink G, Lichtenberg-Frate H, Ludwig J, Kschischo M (2010) Grofit: fitting Biological Growth Curves with R. J Stat Softw 33:1–21

    Google Scholar 

  23. Kemp SE, Hollowood T, Hort J (2011) Sensory evaluation: a practical handbook. Wiley, London

    Google Scholar 

  24. Kurtzman C, Feel JW (1998) The Yeasts, A Taxonomic Study, 4th edn. Elsevier, Amsterdam

    Google Scholar 

  25. Legras J, Merdinoglu D, Cornuet JM, Karst F (2007) Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Mol Ecol 16:2091–2102

    Article  CAS  PubMed  Google Scholar 

  26. Marinangeli P, Angelozzi D, Ciani M, Clementi F, Mannazzu I (2004) Minisatellites in Saccharomyces cerevisiae genes encoding cell wall proteins: a new way towards wine strains characterisation. FEMS Yeast Res 4:427–435

    Article  CAS  PubMed  Google Scholar 

  27. Paradis E, Claude J, Strimmer K (2004) APE: analyses of phylogenetics and evolution in R language. Bioinformatics 20:289–290

    Article  CAS  PubMed  Google Scholar 

  28. Parcunev I, Naydenova V, Kostov G, Yanakiev Y, Popova Z, Kaneva M, Ignatov I (2012) Modelling of alcoholic fermentation in brewing–some practical approaches. In: Troitzsch KG, Möhring M and Lotzmann U (Eds), Proceedings 26th European Conference on Modelling and Simulation. ISBN: 978-0-9564944-4-3, pp 434–440

  29. Quain DE (2006) Yeast supply and propagation in brewing. In: Bamforth CW (ed) Brewing: new technologies. Wood head Publishing, Cambridge, pp 167–182

    Chapter  Google Scholar 

  30. R Core Team (2013) R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. http://www.R-project.org/. Accessed 21 Aug 2014

  31. Saerens SMG, Duong CT, Nevoigt E (2010) Genetic improvement of brewer’s yeast: current state, perspectives and limits. Appl Microbiol Biotechnol 86:1195–1212

    Article  CAS  PubMed  Google Scholar 

  32. Sahlstrom S, Park W, Shelton DR (2004) Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality. Cereal Chem 81:328–335

    Article  Google Scholar 

  33. Stambuk BU, de Araujo PS, Panek AD, Serrano R (1996) Kinetics and energetics of trehalose transport in Saccharomyces cerevisiae. Eur J Biochem 237:876–881

    Article  CAS  PubMed  Google Scholar 

  34. Succi M, Reale A, Andrighetto C, Lombardi A, Sorrentino E, Coppola R (2003) Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour. FEMS Microbiol Lett 225:143–148

    Article  CAS  PubMed  Google Scholar 

  35. Tamura K, Peterson D, Peterson N, Stecher G, Nei M, Kumar S (2011) MEGA5: molecular evolutionary genetics analysis using maximum likelihood, evolutionary distance, and maximum parsimony methods. Mol Biol Evol 28:2731–2739

    Article  CAS  PubMed Central  PubMed  Google Scholar 

Download references

Acknowledgments

This work was founded by the Italian MIPAAF (Ministero delle Politiche Agricole Alimentari e Forestali) with the project PROBIRRA (Artisanal beer production with barley, hop and yeasts produced and isolated in Sardinia) under the OIGA 22,805 announcement 10/15/2010 D.M. n. 22299 10/20/2011. The authors wish to thank the “Microbirrificio LARA” for technical help provided during the project.

Author information

Authors and Affiliations

  1. Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy

    Antonella Marongiu, Giacomo Zara, Alessandra Del Caro, Ilaria Mascia, Costantino Fadda & Marilena Budroni

  2. INRA, UMR1083 Science Pour L’Œnologie, 2 Place Viala, 34060, Montpellier, France

    Jean-Luc Legras

Authors
  1. Antonella Marongiu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Giacomo Zara
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jean-Luc Legras
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Alessandra Del Caro
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Ilaria Mascia
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Costantino Fadda
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Marilena Budroni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Marilena Budroni.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 17 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Marongiu, A., Zara, G., Legras, JL. et al. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. J Ind Microbiol Biotechnol 42, 85–92 (2015). https://doi.org/10.1007/s10295-014-1525-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10295-014-1525-1

Keywords

Search

Navigation