Frontiers in Microbiology 01 frontiersin.org Screening of native Saccharomyces cerevisiae strains from Chile for beer production

SANDRA MOREIRA-RAMOS; JORGE SAAVEDRA-TORRICO; CAMILA G-POBLETE; LILIANA GODOY OLIVARES; SANGORRIN; MARCELA PAULA; MARÍA ANGÉLICA GANGA

Frontiers in Microbiology

FRONTIERS

Año: 2024

Introduction: Beer is one of the most consumed alcoholic drinks in the world,and this industry is a growing market that demands different properties tosatisfy new consumers. The yeasts are used in different fermented beverages tocontribute to new flavors. However, yeast strains used in the beer industry arelimited so far, thus the diversity of flavors is very restricted. Therefore, the useof native yeast strains has been taking more importance with the purpose ofconferring differentiated organoleptic properties to the product. Based on thisobservation the potentiality of native Saccharomyces cerevisiae strains obtainedfrom different localities in Chile was researched.Methods: In this work was selected those strains that produced the highestethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars,and produced the lowest amounts of organic acids in the resulting beers. Finally,we did a beer tasting to select those strains that added different flavors to thefinal beer compared with a commercial strain used.Results and discussion: In this study, two native strains that produced fruitydescriptors are described, which could be used in the future in brewing, craft orindustrial production.