Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus

Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus

Blog Article

Saccharomyces cerevisiae is one of the important species of traditional fermented foods and beverages.However, incorporating non-Saccharomyces in the fermentation process is a promising strategy to improve the organoleptic Mattress Collection profile.In this study, we assessed the potential of a wild Pichia kluyveri strain (PKL) to augment the aromatic profile in beer brewing while maintaining high fermentation attenuation through inoculation with Saccharomyces cerevisiae var.diastaticus yeast (SY) in both simultaneous (SI-PKL/SY) and sequential (SE-3-PKL/SY) approaches.The fermentation performance was analyzed by residual sugar content, volatile organic compounds, and sensory evaluation.

The results indicated that both co-fermentation methods yielded residual sugar levels comparable to those of SY monoculture fermentation.The 2-phenethyl acetate, isoamyl acetate, and linalool in SE-3-PKL/SY increased 12.00, 12.37, and 1.17 folds than the SY monoculture, respectively.

Furthermore, the incremental concentrations of these compounds contributed to the highest acceptability and prominent fruity notes in the SE-3-PKL/SY coculture.The current study is the first to report massager-medium on the co-fermentation with Pichia kluyveri and Saccharomyces cerevisiae var.diastaticus in beer brewing.These findings highlighted the importance of Pichia kluyveri in shaping the ameliorative aroma profile of fermentation production.