Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation

W. D. Estela-Escalante, S. Rosales-Mendoza, M. Moscosa-Santillán, J. E. González-Ramírez

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Copyright © 2016 The Institute of Brewing & Distilling The fermentative potential of Candida zemplinina Y.01667 and Y.01670 was evaluated to explore the potential use of these yeasts for craft beer fermentations. Fermentation experiments were carried out at different temperatures and soluble solid concentrations, using synthetic media with glucose syrup as a sugar source and with a laboratory malt wort plus different adjuncts. Results showed that both strains fermented well at 14 °C and had improved fermentative activity at 20 °C. The fermentative kinetics of C. zemplinina Y.01667 and Y.01670 were not affected when experiments at higher concentrations of soluble solids were conducted. Furthermore, C. zemplinina strains had better growth, higher viable cells counts, less free amino nitrogen consumption, lower sedimentation rates and slighter changes in pH values, when compared with results of the lager beer yeast Saccharomyces cerevisiae S-23 in the synthetic medium tested. Fermentations in a malt wort with different adjuncts indicated that C. zemplinina Y.01670 could possibly be used as a yeast in craft beer production. Copyright © 2016 The Institute of Brewing & Distilling.
Original languageAmerican English
Pages (from-to)530-535
Number of pages6
JournalJournal of the Institute of Brewing
DOIs
StatePublished - 1 Jan 2016

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