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In vitro fermentation kinetics of an antarctic yeast and suitability for beer production

Abstract:

Beer is one of the most consumed fermented beverages worldwide and the demand of high-quality low-alcohol beers is increasing. The objective of this study was to assess the fermentation kinetics and the suitability of an Antarctic yeast for beer production. Yeasts were isolated from Antarctic soil and the DNA was submitted for sequencing. The effect of temperature and pH on the fermentation rates of D-glucose in mineral media was modelled using Rosso equations. The aroma compounds and sensory acceptance indexes were characterized in beers produced from the Antarctic yeast. Sequencing results identified the yeast as Candida sake (ACS). The kinetics models estimated the optimal fermentation temperature and pH at 13.74 °C and 7.89 respectively. Beer produced form ACS yielded alcohol levels of 2.62 %, aroma profiles similar to those reported for low alcohol beers, and sensory acceptance indexes above 62 %. Results show the potential of ACS in the beer industry.