Skip to main navigation menu Skip to main content Skip to site footer
rd-24

Articles

Año 8 No. 22 Enero - Abril 2022

Levaduras no convencionales: Un valioso recurso para la innovación de la cerveza

DOI
https://doi.org/10.32399/icuap.rdic.2448-5829.2022.22.664
Submitted
October 30, 2021
Published
January 31, 2022

Abstract

The yeasts of the genus Saccharomyces have been efficiently described in the industry, it is one of the most important yeasts so far, with a great history both in the brewing, wine, and bakery processes of the best known. In the brewery industry, the search for new yeasts other than Saccharomyces in order to find novel organoleptic profiles is something that cannot be overlooked, some of these unconventional microorganisms are known through endemic beverages from specific regions in the world, which are characterized by having unique organol

References

  1. Allouse-Boraud, W. A. M., N’Guessan, F. K., Djeni, T., N.’. D., Hiligsmann, S., M., D. K., and Delvigne, F. (2015) Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium, J. Food Sci. Technol. 8, 5236–5242.
  2. Alsammar, H., & Delneri, D. (2020). An update on the diversity, ecology and biogeography of the Saccharomy¬ces genus. FEMS yeast research, 20(3), foaa013. https://doi.org/10.1093/femsyr/foaa013
  3. Álvarez Ainza Maritza Lizeth, Zamora Quiñonez Karina Alejandra y Acedo Félix Evelia. (2009). Perspectivas para el uso de levaduras nativas durante la elaboración de bacanora. Vol. 52, Nos. 1-2 January - March 2009 April - June 2009 pp. 58 – 63.
  4. Baker, E., Wang, B., Bellora, N., Peris, D., Hulfachor, A. B., Koshalek, J. A., Adams, M., Libkind, D., & Hittinger, C. T. (2015). The Genome Sequence of Saccharomyces eubayanus and the Domestication of Lager-Brewing Yeasts. Molecular biology and evolution, 32(11), 2818–2831. https://doi.org/10.1093/molbev/msv168
  5. Basso, R. F., Alcarde, A. R., & Portugal, C. B. (2016). Could non-Saccharomyces yeasts contribute on innova¬tive brewing fermentations?. Food Research International, 86, 112-120.
  6. Bokulich, N. A., & Bamforth, C. W. (2013). The microbiology of malting and brewing. Microbiology and mo¬lecular biology reviews: MMBR, 77(2), 157–172. https://doi.org/10.1128/MMBR.00060-12
  7. Bolat, I., Romagnoli, G., Zhu, F., Pronk, J. T., & Daran, J. M. (2013). Functional analysis and transcriptional regulation of two orthologs of ARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeast Saccharomyces pastorianus CBS1483. FEMS yeast research, 13(6), 505–517. https://doi. org/10.1111/1567-1364.12051
  8. Borren, E., & Tian, B. (2020). The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Com¬plexity of Wine: A Review. Foods (Basel, Switzerland), 10(1), 13. https://doi.org/10.3390/foods10010013
  9. Canonico, L., Galli, E., Ciani, E., Comitini, F., & Ciani, M. (2019). Exploitation of Three Non-Conventio¬nal Yeast Species in the Brewing Process. Microorganisms, 7(1), 11. https://doi.org/10.3390/microorganis¬ms7010011
  10. Casas Acevedo, A., Aguilar González, C. N., De la Garza Toledo, H., Morlett Chávez, J. A., Montet, D., & Rodríguez Herrera, R. (2015). Importancia de las levaduras no-Saccharomyces durante la fermentación de bebidas alcohólicas. Investigación y ciencia de la universidad autónoma de Aguascalientes, (65), 73-79.
  11. Cerveceros de México. (2017). Estado de la agroindustria cervecera en México. https://cervecerosdemexico. com/estado-de-la-industria/.
  12. Dashko, S., Zhou, N., Compagno, C., & Piškur, J. (2014). Why, when, and how did yeast evolve alcoholic fer¬mentation? FEMS yeast research, 14(6), 826–832. https://doi.org/10.1111/1567-1364.12161
  13. De Souza Varize, C., Christofoleti-Furlan, R. M., Muynarsk, E. D. S. M., de Melo Pereira, G. V., Lopes, L. D., & Basso, L. C. (2019). Biotechnological applications of nonconventional yeasts. In Yeasts in Biotechnology. IntechOpen.
  14. Gallone, B., Mertens, S., Gordon, J. L., Maere, S., Verstrepen, K. J., & Steensels, J. (2018). Origins, evolution, domestication, and diversity of Saccharomyces beer yeasts. Current opinion in biotechnology, 49, 148–155. https://doi.org/10.1016/j.copbio.2017.08.005
  15. Gallone, B., Steensels, J., Prahl, T., Soriaga, L., Saels, V., Herrera-Malaver, B., Merlevede, A., Roncoroni, M., Voordeckers, K., Miraglia, L., Teiling, C., Steffy, B., Taylor, M., Schwartz, A., Richardson, T., White, C., Baele, G., Maere, S., & Verstrepen, K. J. (2016). Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts. Cell, 166(6), 1397–1410.e16. https://doi.org/10.1016/j.cell.2016.08.020
  16. Holt, S., Mukherjee, V., Lievens, B., Verstrepen, K. J., & Thevelein, J. M. (2018). Bioflavoring by non-con¬ventional yeasts in sequential beer fermentations. Food microbiology, 72, 55–66. https://doi.org/10.1016/j. fm.2017.11.008
  17. Hu, K., Zhu, X. L., Mu, H., Ma, Y., Ullah, N., & Tao, Y. S. (2016). A novel extracellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement. Letters in applied microbio¬logy, 62(2), 169–176. https://doi.org/10.1111/lam.12527
  18. Lambrechts M., Pretorius I. (2000). Yeast and its importance to wine aroma-a review. S. Afr. J. Enol. Vitic. doi: 10.21548/21-1-3560.
  19. Maicas S. (2020). The Role of Yeasts in Fermentation Processes. Microorganisms, 8(8), 1142. https://doi. org/10.3390/microorganisms8081142
  20. Michel M., Kopecká, J., Meier‐Dörnberg, T., Zarnkow, M., Jacob, F., & Hutzler, M. (2016). Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model. Yeast, 33(4), 129-144.
  21. Molinet, J., & Cubillos, F. A. (2020). Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation. Frontiers in genetics, 11, 589350. https://doi.org/10.3389/fgene.2020.589350
  22. N’Guessan, F. K., N’Dri, D. Y., Camara, F., and Djè, M. K. (2010) Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer, World J. Microbiol. Biotechnol. 26, 693–699.
  23. Narziss, L. (1984). The German beer law. Journal of the Institute of Brewing, 90(6), 351-358.
  24. Padilla, B., Gil, J. V., & Manzanares, P. (2016). Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity. Frontiers in microbiolo¬gy, 7, 411. https://doi.org/10.3389/fmicb.2016.00411
  25. Pilap, W., Thanonkeo, S., Klanrit, P., & Thanonkeo, P. (2018). The potential of the newly isolated thermotole¬rant Kluyveromyces marxianus for high-temperature ethanol production using sweet sorghum juice. 3 Bio¬tech, 8(2), 126. https://doi.org/10.1007/s13205-018-1161-y
  26. Pires Eduardo y Tomás Brányik. (2015). Biochemistry of Beer Fermentation. SpringerBriefs in Biochemistry and Molecular Biology. Springer Cham Heidelberg New York Dordrecht London. DOI 10.1007/978-3-319- 15189-2
  27. Santiago Urbina Jorge A., Nolasco Cancino Hipócrates, Hernández Osorio Luis A., Ruiz Terán Francisco. (2016). Población de levaduras asociadas a la fermentación de taberna. Meeting of Biotechnology & Bioengi¬neering 2016. ISSN: 2617-3409, http://www.bio.edu.mx/smbbo 33 IO05.
  28. Steensels, J., Daenen, L., Malcorps, P., Derdelinckx, G., Verachtert, H., & Verstrepen, K. J. (2015). Brettanomy¬ces yeasts—From spoilage organisms to valuable contributors to industrial fermentations. International jour¬nal of food microbiology, 206, 24-38.
  29. Suárez-Machín C, Garrido-Carralero NA. (2016). Levadura Saccharomyces cerevisiae y la producción de al¬cohol. Revisión bibliográfica. ICIDCA. Sobre los Derivados de la Caña de Azúcar.
  30. Teixeira, A., Caldeira, I., & Duarte, F. L. (2015). Molecular and oenological characterization of Touriga Na¬cional non-Saccharomyces yeasts. Journal of applied microbiology, 118(3), 658–671. https://doi.org/10.1111/ jam.12727
  31. Vicente, J., Calderón, F., Santos, A., Marquina, D., & Benito, S. (2021). High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. International journal of molecular sciences, 22(3), 1196. https:// doi.org/10.3390/ijms22031196