Breaking Brews
Unleashing Candida Glabrata
TLDR:
Researchers studied four non-Saccharomyces yeasts to see if they could be used in beer fermentation.
They chose a Candida glabrata (D18) yeast for further testing.
They found that D18 yeast increased geraniol and linalool content, giving the final beer a unique floral and fruity flavor
Principal component analysis and sensory evaluation confirmed these differences.
D18 yeast is a potential yeast for beer fermentation with unique properties.
A group of researchers decided to explore the potential of four non-Saccharomyces yeasts that are known for their high β-glucosidase activity in beer fermentation.
The researchers conducted various tests to determine the yeasts' ability to ferment beer, their resistance to adverse environments, and their affinity for carbohydrates. Among the four yeasts, they discovered that Candida glabrata (D18) showed great promise and proceeded to conduct further testing.
Interestingly, Candida glabrata is commonly found in the human body, especially in the gut, mouth, and female genital tract. However, this particular strain of yeast has unique properties that make it ideal for beer fermentation.
Using gas chromatography-mass spectrometry, the researchers analyzed the aroma of the fermented beer and discovered that the glucoside-binding terpenes had significantly increased. In fact, in two D18-involved groups, the geraniol content increased by 51.5/11-fold in single and mixed fermentations, respectively, while linalool increased 1.36-fold in the mixed fermentation. These increases resulted in a distinct floral and fruity flavor in the final beer, which was confirmed through sensory evaluation and principal component analysis.
In conclusion, the researchers identified Candida glabrata (D18) as a potential yeast for beer fermentation due to its unique properties that can create different flavors and aromas in beer. While this yeast is commonly found in the human body, its use in craft beer fermentation is a testament to the versatility and adaptability of microorganisms.
Xiaoyu Han, et al., Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer, Food Chemistry,Volume 404, Part B, 2023, 134726, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2022.134726.