13,591
edits
Changes
→Lachancea thermotolerans
- https://www.researchgate.net/publication/337907047_Screening_for_the_Brewing_Ability_of_Different_Non-Saccharomyces_Yeasts
- https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14399
- https://www.intechopen.com/online-first/1164468
'''Under progress'''
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===[[Escarpment Laboratories]]==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Lactic Magic || ''Lachancea thermotolerans'' || || || || Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 25-50kg in a 10hL batch). See [https://escarpmentlabs.com/products/lactic-magic?_pos=1&_sid=980974c5f&_ss=r the product page].|-|} ===[[Fermmento Labs]] (Brazil- CLOSED)===
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===[[Mainiacal Yeast]](CLOSED)===
{| class="wikitable sortable"
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| Berkeley Hills Sour Yeast Blend || ''Lachancea thermotolerans'' (multiple strains) || 62%-75% || Med-High || Propagation required for use as primary fermenter, as this is an unconcentrated wild yeast culture. ||
Optimally ferments and produces consistent acidity across a temperature range of 64-70 ºF
Attenuation and ester profile tuneable based on percent of fermentables as glucose:
62% (all malt base) - red apple
72 % (malt base + 10% glucose) - red apple/stone fruit
75% (malt base + 20% glucose) - stone fruit
Final pH tuneable based on percent of fermentables as glucose:
3.45-3.50 (all malt base)
3.30-3.35 (malt base + 10% glucose)
3.25-3.30 (malt base + 20% glucose)
Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to closed tank fermentation, while the attenuation remains unchanged
Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 million cells/mL/ºP)
Can be serially re-pitched and reused with consistent results <ref>[https://www.theyeastbay.com/wild-capture/berkeley-hills-sour-yeast-blend Berkeley Hills Sour Yeast Blend. The Yeast Bay website. Retrieved 01/24/2022.]</ref>
|-
| Metschnikowia reukaufii || ''Metschnikowia reukaufii'' || 20-25% (cannot utilize maltose) || Med-High || || ''M. reukaufii'' is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.
==Yeasts==
===''Candida'' spp===
====''Candida glabrata''====
A strain of ''Candida glabrata'' was selected in a study for its high beta-glucosidase activity, its tolerance to ethanol, and its ability to utilize maltose, and was shown to produce novel flavor characteristics in beer fermentation, including a significant increase in geraniol <ref>[https://www.sciencedirect.com/science/article/abs/pii/S0308814622026887#f0020 Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Xiaoyu Han, Qiuxing Qin, Chenyu Li, Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You. 2022.]</ref>.
===''Cyberlindnera'' spp.===
===''Kluyveromyces''===
- https://www.sciencedirect.com/science/article/abs/pii/S0740002022001782
Many species of ''Kluyveromyces'' have been to biotransform monoterpenes found in hop oils (see [[Hops#Hop_Derived_Compounds_In_Beer_and_Biotransformations|Hop Biotransformations]]).
See also:
* [https://www.youtube.com/watch?v=ERrI0ktxRp0 "5 Tips for Fermenting with Philly Sour" by Lallemand Brewing on YouTube] and [https://www.crowdcast.io/e/philly-sour-launch Dr. Matthew Farber's webinar].
* [https://www.milkthefunk.live/podcast/2021/2/26/episode-012-dr-bryan-heit-of-sui-generis-brewing-blog-joins-us-to-talk-philly-sour MTF The Podcast episode #012 with Dr. Bryan Heit on Philly Sour]. Also see [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/ his deep dive] blog article on the biology of this product and strategies for repitching it.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on ''Lachancea thermotolerans'' that can produce significant lactic acid without modification.
- Bochman et al. (2018) paper: https://www.sciencedirect.com/science/article/pii/S0740002017302952
- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine: https://www.academia.edu/20392016/Lachancea_thermotolerans_and_Saccharomyces_cerevisiae_in_simultaneous_and_sequential_co_fermentation_A_strategy_to_enhance_acidity_and_improve_the_overall_quality_of_wine?email_work_card=title
- https://www.mdpi.com/2306-5710/9/1/20
- https://www.mdpi.com/2311-5637/10/4/180
====''Lachancea fermentati''====
====''Pichia kluyveri''====
Proposed to be useful in the production of non-alcoholic beer. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2336842936343907/ this MTF thread] on suspecting this yeast to be the one used in a recent Mikkeller [https://blog.mikkeller.dk/mikkeller-launches-a-new-style-of-alcohol-free-beer?fbclid=IwAR2LfBxi-1YyrMYXuhR8BIauCjcxWNOW2-L8HBu0m5BB-q3i77-j74w4Dm4 non-alcoholic beer called "Henry and His Science"]. See also this [https://www.masterbrewerspodcast.com/272 MBAA Podcast on brewing NA beer at Sam Adams]. * [https://www.facebook.com/groups/MilkTheFunk/permalink/2745933662101497/ This MTF thread by Brendan Pleskow] explores the possibility of producing significant ethanol with this species using BSG Amylo™ enzyme.
* [https://www.facebookchr-hansen.com/groupsen/MilkTheFunkfood-cultures-and-enzymes/permalinkfermented-beverages/2745933662101497cards/ This MTF thread by Brendan Pleskowproduct-cards/frootzen-first-ever-pichia-kluyveri-yeast Chr Hansen Frootzen® is claimed to be a high thiol producer.] explores the possibility of producing significant ethanol with this species using BSG Amylo™ enzyme.
* [https://www.chr-hansenbeersmith.com/enblog/2023/02/28/foodnon-alcoholic-culturesbeer-and-enzymes/fermentedyeast-beverages/cards/productwith-cards/frootzenjanish-firstand-evercarlsen-pichiabeersmith-kluyveripodcast-yeast Chr Hansen Frootzen® is claimed to be a high thiol producer276/ Non Alcoholic Beer and Yeast with Janish and Carlsen – BeerSmith Podcast #276.]
====''Pichia kudriavzevii''====
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3361360907225433/ MTF write ups by Cory Widmayer of the fermentation process for traditional Jamaican rum, with an emphasis on aromatic mold (''Thielaviopsis ethacetica'') and ''Schizosaccharomyces pombe''.]
* [https://www.facebook.com/groups/592560317438853/?multi_permalinks=4925298390831669 MTF post by Cory Widmayer on isolation and identification techniques for ''S. pombe''.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/49348873898727695842191532475679/ Cory Widmayer's experiments and guide brewing beer with ''S. pombe'' (see comments for links to Cory's other threads).]* [https://www.facebook.com/groups/MilkTheFunk/posts/7179325622095590/ Cory Widmayer's first attempt at using ''S. pombe'' to make whiskey.]
===''Torulaspora delbrueckii''===
- https://www.ncbi.nlm.nih.gov/pubmed/29492641
- https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/
- https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.2025327
''Torulaspora delbrueckii'' is species of yeast, that is round to ovoid in shape and has been traditionally used in some wine fermentations to increase the complexity. Most of the commercial ''Torulaspora'' species and strains were isolated from soil, fermenting grapes (wine), berries, agave juice, tea-beer, apple juice, leaf of mangrove a tree, moss, lemonade and tree barks. Although it was said that most ''T. delbrueckii'' strains would not fully attenuate or tolerate higher alcohol contents it has been shown that this property is strain-dependent.
====General Information====
An analysis was done on 10 different ''T. delbruckiidelbrueckii'' strains on various types of stress resistance as well as the ability to metabolize different carbon sources. The strains tested and the results are shown below.
<ref name="10 strain TD">[http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/full . Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model. Maximilian Michel, Jana Kopecká. 2016.]</ref>
{| class="wikitable sortable"
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! Designation <ref name="10 strain TD"></ref> !! Strain number/signature !! Origin
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| T6 || RIBMa TdA || Wine
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=====Hop Resistance=====
====''Oenococcus oeni''====
https://www.academia.edu/27927068/Evidence_for_exopolysaccharide_production_by_Oenococcus_oeni_strains_isolated_from_non_ropy_wines?email_work_card=title
''Oenococcus oeni''(also know as ''Leuconostoc oeni'') is a Genus of Gram-positive LAB, ellipsoidal to spherical in shape that is primarily used in Malolactic Fermentation. ''Oenococcus oeni'' is a facultative anaerobe. It is able to use oxygen for cellular respiration but can also gain energy through fermentation. It characteristically grows well in the environments of wine, being able to survive in acidic conditions below pH 3.0 and tolerant of ethanol levels above 10%. Optimal growth occurs on sugar and protein rich media. Cells tend to grow in chains or pairs. ''O. Oeni'' is heterofermentative and generally produces CO2, Ethanol, Acetate, and Diacetyl. <ref name="MicrobeWikiOO">[https://microbewiki.kenyon.edu/index.php/Oenococcus_oeni "Oenococcus oeni". Microbe Wiki. Retrieved 07/20/2017.]</ref>
Althought ''O. oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. James Sites reported souring within a week at 70°F. <ref name="post">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/ James Site. Milk The Funk Facebook group. 08/04/2015.]</ref>
This species can also produce exopolysaccharides (EPS) similar to [[Pediococcus]], but in most wines the levels of EPS do not make wine ropy <ref>[https://www.academia.edu/27927068/Evidence_for_exopolysaccharide_production_by_Oenococcus_oeni_strains_isolated_from_non_ropy_wines?email_work_card=title Ciezack, G. et al. “Evidence for Exopolysaccharide Production by Oenococcus Oeni Strains Isolated from Non-Ropy Wines.” Journal of Applied Microbiology 108.2 (2010): 499–509. Web.]</ref>.
{| class="wikitable sortable"