caa a22 4500 606211853 CHVBK 20210128101040.0 cr unu---uuuuu 210128e20150101xx s 000 0 eng 10.1007/s10295-014-1525-1 doi (NATIONALLICENCE)springer-10.1007/s10295-014-1525-1 Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale [Elektronische Daten] [Antonella Marongiu, Giacomo Zara, Jean-Luc Legras, Alessandra Del Caro, Ilaria Mascia, Costantino Fadda, Marilena Budroni] The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2% maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production. Society for Industrial Microbiology and Biotechnology, 2014 Sourdough nationallicence Saccharomyces cerevisiae nationallicence Starter strains nationallicence Beer nationallicence Microsatellite analysis nationallicence Marongiu Antonella Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Zara Giacomo Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Legras Jean-Luc INRA, UMR1083 Science Pour L'Œnologie, 2 Place Viala, 34060, Montpellier, France aut Del Caro Alessandra Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Mascia Ilaria Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Fadda Costantino Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Budroni Marilena Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/1(2015-01-01), 85-92 1367-5435 42:1<85 2015 42 10295 https://doi.org/10.1007/s10295-014-1525-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s10295-014-1525-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Marongiu Antonella Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 700 1- Zara Giacomo Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 700 1- Legras Jean-Luc INRA, UMR1083 Science Pour L'Œnologie, 2 Place Viala, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Del Caro Alessandra Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 700 1- Mascia Ilaria Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 700 1- Fadda Costantino Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 700 1- Budroni Marilena Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100, Sassari, Italy aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/1(2015-01-01), 85-92 1367-5435 42:1<85 2015 42 10295