Preprint Article Version 1 This version is not peer-reviewed

Bioprospecting of Metsnikowia pulcherrima Strains, Isolated from the Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production

Julian Karaulli
,
Nertil Xhaferaj
,
Francesca Coppola
,
Bruno Testa
* ,
Francesco Letizia
,
Onejda Kyçyk
,
Renata Kongoli
,
Mamica Ruci
,
Fatbardha Lamçe
,
Kapllan Sulaj
,
Massimo Iorizzo
*
Version 1 : Received: 18 September 2024 / Approved: 18 September 2024 / Online: 18 September 2024 (10:06:16 CEST)

How to cite: Karaulli, J.; Xhaferaj, N.; Coppola, F.; Testa, B.; Letizia, F.; Kyçyk, O.; Kongoli, R.; Ruci, M.; Lamçe, F.; Sulaj, K.; Iorizzo, M. Bioprospecting of Metsnikowia pulcherrima Strains, Isolated from the Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production. Preprints 2024, 2024091393. https://doi.org/10.20944/preprints202409.1393.v1 Karaulli, J.; Xhaferaj, N.; Coppola, F.; Testa, B.; Letizia, F.; Kyçyk, O.; Kongoli, R.; Ruci, M.; Lamçe, F.; Sulaj, K.; Iorizzo, M. Bioprospecting of Metsnikowia pulcherrima Strains, Isolated from the Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production. Preprints 2024, 2024091393. https://doi.org/10.20944/preprints202409.1393.v1

Abstract

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate the suitability of three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, to be used as starters in the brewing process. Due to its specific enzymatic activities (protease, β-glucosidase and β-lyase) and its low production of hydrogen sulfide, M. pulcherrima 62 was selected as a starter culture for the production of craft beer. Specifically, the aptitude of this yeast to be used in sequential inoculation with S. cerevisiae S04 for the production of an American IPA-style beer and the main volatile compounds produced during fermentation were evaluated. Results showed significant differences in glycerol, isoamyl alcohol and isoamyl acetate content in beer obtained with sequential inoculum of M. pulcherrima 62 with S. cerevisiae S04 compared to beer obtained using S. cerevisiae S04 as a single starter. Therefore, these preliminary data support a candidacy of M. pulcherrima 62 as a new starter in the brewing process.

Keywords

craft beer; Metschnikowia pulcherrima; Saccharomyces cerevisiae; sequential inoculation

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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