Innovation and Quality Assessment in Craft Beer Production
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10362/145698 |
Resumo: | The yeast Saccharomyces cerevisiae has been used to produce fermented foods and beverages, such as beer, since the earliest civilizations. Nowadays, beer is one of the most popular drinks and the consumption of craft beer, i.e., artisanal beer prepared in small to medium-scale breweries, has in-creased. The constant search for innovative products has inspired brewers and scientists to experiment with new yeasts. In this study, eleven non-beer-brewing S. cerevisiae strains were used to investigate the use of unconventional cultures in beer production. By employing these yeasts in small-scale fer-mentations, we identified strains from wild and domesticated populations that revealed potential for beer production. As the industry grows and more breweries appear, it is relevant to implement good microbial practices for quality control and assessment. Here, we developed protocols to easily and accurately detect diastatic yeasts, a common contaminant in the craft beer industry. Due to the ability to break down complex sugars and consequently to attenuate beer and to produce CO2 inside bottles and cans, diastatic yeasts represent a big threat to brewers, and therefore there is a strong demand for affordable detection methods. In this project, a PCR cycle was optimized to detect the gene responsible for the diastase ability, STA1 and its promoter and a growth-based method with starch was developed. Analyses were performed in samples from a brewery to detect diastatic strains. Moreover, we aimed to study diastatic strains with respect to their ability to grow in beer and produce CO2. We found that when compared to commercial beer and wine-brewing yeasts, the diastatic and beer-brewing yeasts were both able to grow and produce CO2, whereas wine strains grew in beer without producing gas. Finally, we studied the resistance of a diastatic yeast to high temperatures, revealing that these strains are more resistant than beer or wine-brewing yeasts. |
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Innovation and Quality Assessment in Craft Beer ProductionSaccharomyces cerevisiaecraft beerbeer microbiologydiastatic yeastsbeer contaminationmolecular detection methodsDomínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e TecnologiasThe yeast Saccharomyces cerevisiae has been used to produce fermented foods and beverages, such as beer, since the earliest civilizations. Nowadays, beer is one of the most popular drinks and the consumption of craft beer, i.e., artisanal beer prepared in small to medium-scale breweries, has in-creased. The constant search for innovative products has inspired brewers and scientists to experiment with new yeasts. In this study, eleven non-beer-brewing S. cerevisiae strains were used to investigate the use of unconventional cultures in beer production. By employing these yeasts in small-scale fer-mentations, we identified strains from wild and domesticated populations that revealed potential for beer production. As the industry grows and more breweries appear, it is relevant to implement good microbial practices for quality control and assessment. Here, we developed protocols to easily and accurately detect diastatic yeasts, a common contaminant in the craft beer industry. Due to the ability to break down complex sugars and consequently to attenuate beer and to produce CO2 inside bottles and cans, diastatic yeasts represent a big threat to brewers, and therefore there is a strong demand for affordable detection methods. In this project, a PCR cycle was optimized to detect the gene responsible for the diastase ability, STA1 and its promoter and a growth-based method with starch was developed. Analyses were performed in samples from a brewery to detect diastatic strains. Moreover, we aimed to study diastatic strains with respect to their ability to grow in beer and produce CO2. We found that when compared to commercial beer and wine-brewing yeasts, the diastatic and beer-brewing yeasts were both able to grow and produce CO2, whereas wine strains grew in beer without producing gas. Finally, we studied the resistance of a diastatic yeast to high temperatures, revealing that these strains are more resistant than beer or wine-brewing yeasts.A levedura Saccharomyces cerevisiae tem sido utilizada para produzir alimentos e bebidas fer-mentados, como a cerveja, desde as primeiras civilizações. Hoje em dia, a cerveja é das bebidas alcoólicas mais populares estando em crescimento o consumo de cerveja artesanal, produzida em cervejarias de pequena e média dimensão tem aumentado. A busca contínua de produtos inovadores tem inspirado cervejeiros e cientistas a testarem novas leveduras. Neste estudo, onze estirpes de S. cerevisiae não-cervejeiras foram usadas para investigar o uso de culturas não-convencionais na pro-dução de cerveja. Ao utilizar estas leveduras em fermentações de pequena escala, identificámos es-tirpes de populações selvagens e domesticadas que revelaram potencial cervejeiro. A par com o cres-cimento desta indústria torna-se relevante implementar boas práticas para controlo e avaliação da qualidade microbiológica. Nesse sentido, foram desenvolvidos protocolos para detetar com precisão leveduras diastáticas, um contaminante comum nesta indústria. Devido à capacidade de degradar oli-gossacáridos e, consequentemente, atenuar a cerveja e produzir CO2 dentro de garrafas e latas, as leveduras diastáticas representam uma grande ameaça para os cervejeiros, havendo uma grande pro-cura por métodos de deteção acessíveis. Neste projeto, foi otimizada uma reação de PCR para detetar o gene STA1, responsável pela capacidade diastática, e o seu promotor e também um método fenotí-pico. Foram realizadas análises em amostras de uma cervejaria para detetar estirpes diastáticas. Além disso, estudámos estirpes diastáticas no que diz respeito à sua capacidade de crescer em cerveja e produzir CO2. Descobrimos que, quando comparadas com leveduras comerciais cervejeiras e vínicas, as leveduras diastáticas e cervejeiras são capazes de crescer e produzir CO2, enquanto as estirpes de vinho crescem em cerveja sem produzir gás. Por fim, estudámos a resistência de uma levedura diastática a altas temperaturas, observando que essas estirpes são mais resistentes do que as leve-duras de cerveja ou vinho.Sampaio, JoséRUNNeves, Joana de Sousa2022-11-22T10:25:31Z2022-022022-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10362/145698enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:26:17Zoai:run.unl.pt:10362/145698Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:13.154416Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Innovation and Quality Assessment in Craft Beer Production |
title |
Innovation and Quality Assessment in Craft Beer Production |
spellingShingle |
Innovation and Quality Assessment in Craft Beer Production Neves, Joana de Sousa Saccharomyces cerevisiae craft beer beer microbiology diastatic yeasts beer contamination molecular detection methods Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias |
title_short |
Innovation and Quality Assessment in Craft Beer Production |
title_full |
Innovation and Quality Assessment in Craft Beer Production |
title_fullStr |
Innovation and Quality Assessment in Craft Beer Production |
title_full_unstemmed |
Innovation and Quality Assessment in Craft Beer Production |
title_sort |
Innovation and Quality Assessment in Craft Beer Production |
author |
Neves, Joana de Sousa |
author_facet |
Neves, Joana de Sousa |
author_role |
author |
dc.contributor.none.fl_str_mv |
Sampaio, José RUN |
dc.contributor.author.fl_str_mv |
Neves, Joana de Sousa |
dc.subject.por.fl_str_mv |
Saccharomyces cerevisiae craft beer beer microbiology diastatic yeasts beer contamination molecular detection methods Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias |
topic |
Saccharomyces cerevisiae craft beer beer microbiology diastatic yeasts beer contamination molecular detection methods Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias |
description |
The yeast Saccharomyces cerevisiae has been used to produce fermented foods and beverages, such as beer, since the earliest civilizations. Nowadays, beer is one of the most popular drinks and the consumption of craft beer, i.e., artisanal beer prepared in small to medium-scale breweries, has in-creased. The constant search for innovative products has inspired brewers and scientists to experiment with new yeasts. In this study, eleven non-beer-brewing S. cerevisiae strains were used to investigate the use of unconventional cultures in beer production. By employing these yeasts in small-scale fer-mentations, we identified strains from wild and domesticated populations that revealed potential for beer production. As the industry grows and more breweries appear, it is relevant to implement good microbial practices for quality control and assessment. Here, we developed protocols to easily and accurately detect diastatic yeasts, a common contaminant in the craft beer industry. Due to the ability to break down complex sugars and consequently to attenuate beer and to produce CO2 inside bottles and cans, diastatic yeasts represent a big threat to brewers, and therefore there is a strong demand for affordable detection methods. In this project, a PCR cycle was optimized to detect the gene responsible for the diastase ability, STA1 and its promoter and a growth-based method with starch was developed. Analyses were performed in samples from a brewery to detect diastatic strains. Moreover, we aimed to study diastatic strains with respect to their ability to grow in beer and produce CO2. We found that when compared to commercial beer and wine-brewing yeasts, the diastatic and beer-brewing yeasts were both able to grow and produce CO2, whereas wine strains grew in beer without producing gas. Finally, we studied the resistance of a diastatic yeast to high temperatures, revealing that these strains are more resistant than beer or wine-brewing yeasts. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-22T10:25:31Z 2022-02 2022-02-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/145698 |
url |
http://hdl.handle.net/10362/145698 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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