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中国生物工程杂志

China Biotechnology
China Biotechnology
China Biotechnology  2022, Vol. 42 Issue (7): 45-53    DOI: 10.13523/j.cb.2203034
    
Screening of Several Strains of Brewer’s Yeast Strains and Comparison of Their Fermentability
Chun-lei CAO1,2,Pei-bin YU1,2,**(),Dian-hui WU1,2,Guo-lin CAI1,2
1. National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing (Jiangnan University),Wuxi 214122,China
2. School of Biotechnology, Jiangnan University,Wuxi 214122,China
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Abstract  

Brewer’s yeast is the key to beer brewing and can directly influence the beer quality. In the beer brewing process, brewer’s yeast is passed down from generation to generation and preserved several times, causing problems such as the decline of fermentation performance of good strains, resulting in incomplete fermentation and affecting the flavor quality of the final beer. Therefore, this study took 8 lager-type brewer’s yeast strains were selected as the starting strains in this study, and 80 isolated strains were obtained through plate isolation and purification, and finally 8 brewer’s yeast strains with excellent fermentation performance were gained through preliminary sieving and rescreening in triangular flask fermentation and pilot fermentation experiments in fermenter. Among them, 6 yeast strains can be used to brew beer with diacetyl content lower than 0.1 mg/L; 3 yeast strains with fermentation degree higher than 70% are suitable for brewing dry beer; 1 yeast strain with fermentation degree lower than 50% is suitable for brewing low alcohol beer. In terms of flavor: 1 yeast strain was used to brew beer with an alcohol to ester ratio of 3.3, with a more prominent beer ester aroma; another yeast strain was used to brew beer with an alcohol to ester ratio of 4.5, with a higher alcohol content in beer. The fermentation characteristics of 8 yeast strains having been purified and bred are obvious,which are especially easy for practical application in craft breweries.

Key words： Beer      Yeast      Screening      Fermentability     
Received: 16 March 2022      Published: 03 August 2022
ZTFLH:  Q819  
Corresponding Authors: Pei-bin YU     E-mail: yupeibin@jiangnan.edu.cn
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Chun-lei CAO
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Chun-lei CAO,Pei-bin YU,Dian-hui WU,Guo-lin CAI. Screening of Several Strains of Brewer’s Yeast Strains and Comparison of Their Fermentability. China Biotechnology, 2022, 42(7): 45-53.

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https://manu60.magtech.com.cn/biotech/10.13523/j.cb.2203034     OR     https://manu60.magtech.com.cn/biotech/Y2022/V42/I7/45

菌株 外观发酵度/%
原始株 -1 -2 -3 -4 -5 -6 -7 -8 -9 -10
BY1
60.01±
3.07		 69.74±
5.22		 72.62±
2.73		 71.31±
4.63		 70.08±
3.89		 60.31±
4.12		 70.22±
6.11		 69.05±
3.98		 79.47±
3.13		 65.69±
3.25		 66.14±
2.96
BY2
61.23±±
1.78		 69.35±
2.02		 66.37±
3.29		 72.74±
1.97		 65.45±
2.89		 70.81±
3.11		 68.21±
3.38		 70.05±
2.67		 67.97±
1.23		 62.46±
1.28		 71.36±
3.01
BY3
59.34±
1.62		 63.85±
4.18		 64.65±
3.89		 66.83±
4.22		 64.19±
5.11		 68.32±
4.09		 64.54±
3.97		 68.44±
3.65		 67.75±
3.09		 65.80±
4.89		 68.42±
2.76
BY4
58.89±
1.09		 68.32±
1.36		 70.22±
0.89		 55.01±
1.29		 63.16±
2.02		 69.24±
2.68		 70.51±
1.44		 62.47±
2.06		 56.32±
0.93		 62.36±
1.04		 79.05±
2.17
BY5
57.61±
3.02		 64.23±
2.78		 59.96±
3.03		 70.85±
3.25		 72.08±
1.98		 62.36±
4.01		 58.36±
2.37		 58.48±
3.02		 61.45±
2.36		 62.94±
3.49		 63.36±
2.09
BY6
60.87±
1.94		 79.51±
1.97		 77.08±
2.79		 85.77±
3.01		 78.74±
1.69		 74.42±
2.43		 77.84±
2.58		 71.77±
0.94		 71.19±
2.64		 79.74±
1.39		 76.53±
2.08
BY7
63.48±
3.39		 79.97±
2.59		 83.34±
3.68		 79.27±
3.09		 82.17±
1.59		 73.55±
2.72		 76.85±
3.21		 84.26±
1.38		 82.29±
2.49		 79.97±
1.99		 79.51±
2.06
BY8
62.68±
2.64		 73.04±
1.86		 78.12±
2.13		 79.97±
3.41		 81.35±
1.69		 77.89±
2.03		 78.94±
2.01		 74.07±
2.89		 77.65±
1.28		 81.11±
0.79		 79.63±
1.83
Table 1 Appearance degree of fermentation during fermentation in conical flask of isolated yeast strain
菌株 双乙酰含量/(mg/L)
原始株 -1 -2 -3 -4 -5 -6 -7 -8 -9 -10
BY1
0.21±
0.03		 0.06±
0.01		 0.09±
0.01		 0.11±
0.02		 0.19±
0.01		 0.17±
0.01		 0.19±
0.01		 0.16±
0.02		 0.04±
0.01		 0.09±
0.01		 0.25±
0.01
BY2
0.32±
0.02		 0.32±
0.02		 0.13±
0.01		 0.08±
0.02		 0.22±
0.03		 0.09±
0.03		 0.63±
0.03		 0.06±
0.01		 0.05±
0.01		 0.62±
0.01		 0.17±
0.01
BY3
0.16±
0.01		 0.11±
0.02		 0.05±
0.01		 0.07±
0.01		 0.08±
0.01		 0.04±
0.01		 0.04±
0.01		 0.05±
0.02		 0.04±
0.01		 0.06±
0.01		 0.05±
0.01
BY4
0.17±
0.02		 0.12±
0.03		 0.08±
0.01		 0.13±
0.02		 0.15±
0.02		 0.02±
0.01		 0.11±
0.01		 0.21±
0.02		 0.12±
0.02		 0.14±
0.03		 0.13±
0.03
BY5
0.19±
0.03		 0.06±
0.02		 0.09±
0.01		 0.10±
0.01		 0.07±
0.01		 0.11±
0.02		 0.12±
0.01		 0.11±
0.01		 0.08±
0.01		 0.09±
0.01		 0.08±
0.01
BY6
0.56±
0.03		 0.51±
0.02		 0.37±
0.02		 0.47±
0.03		 0.51±
0.03		 0.38±
0.02		 0.46±
0.02		 0.39±
0.03		 0.27±
0.02		 0.49±
0.03		 0.27±
0.02
BY7
0.35±
0.02		 0.36±
0.01		 0.29±
0.02		 0.17±
0.01		 0.24±
0.02		 0.32±
0.02		 0.19±
0.02		 0.14±
0.01		 0.09±
0.01		 0.17±
0.02		 0.18±
0.01
BY8
0.47±
0.03		 0.49±
0.03		 0.35±
0.03		 0.26±
0.03		 0.23±
0.02		 0.37±
0.01		 0.36±
0.01		 0.33±
0.02		 0.31±
0.01		 0.18±
0.01		 0.14±
0.01
Table 2 Diacetyl content in fermentation broth of isolated yeast strains
酵母菌株 双乙酰含量/(mg/L) 外观发酵度/%
0代 1代 2代 0代 1代 2代
BY1-2 0.06±0.01 0.14±0.02 0.20±0.02 69.58±2.78 68.09±3.12 81.71±4.32
BY1-3 0.17±0.02 0.16±0.01 0.12±0.01 60.42±1.98 64.08±2.67 80.66±2.19
BY1-8 0.04±0.01 0.15±0.03 0.15±0.03 69.47±2.12 81.35±3.81 77.43±1.79
BY2-3 0.09±0.01 0.13±0.02 0.23±0.01 70.05±1.69 80.66±2.14 79.97±3.08
BY2-5 0.05±0.01 0.16±0.02 0.30±0.02 67.97±2.72 79.97±2.06 77.43±1.28
BY2-10 0.22±0.03 0.20±0.03 0.43±0.03 62.25±1.89 79.85±3.52 76.27±2.91
BY3-5 0.06±0.01 0.19±0.03 0.27±0.02 64.76±3.04 66.6±1.67 64.31±2.16
BY3-7 0.05±0.01 0.28±0.03 0.23±0.02 67.75±2.06 67.28±1.89 68.9±2.37
BY3-8 0.05±0.01 0.19±0.02 0.20±0.03 64.31±2.15 70.05±2.49 67.52±1.93
BY4-2 0.12±0.02 0.11±0.01 0.21±0.02 56.32±1.76 76.27±1.49 77.2±2.07
BY4-6 0.13±0.03 0.29±0.02 0.25±0.03 57.05±2.04 80.32±3.01 71.65±3.18
BY4-10 0.15±0.02 0.25±0.03 0.24±0.01 63.16±1.79 83.57±1.81 82.06±2.59
BY5-1 0.05±0.01 0.27±0.02 0.28±0.03 58.36±2.05 74.19±1.63 64.31±1.98
BY5-3 0.05±0.01 0.16±0.02 0.17±0.02 61.34±1.78 78.58±2.17 75.81±2.06
BY5-4 0.04±0.01 0.15±0.03 0.14±0.03 63.62±2.33 79.05±3.17 73.73±2.46
BY6-1 0.36±0.03 0.12±0.02 0.12±0.02 76.96±2.18 50.41±2.09 48.6±1.39
BY6-3 0.27±0.02 0.14±0.01 0.13±0.01 71.19±2.11 53.58±2.02 54.49±3.16
BY6-9 0.27±0.02 0.11±0.02 0.10±0.01 74.42±1.79 57.01±2.33 55.41±3.17
BY7-2 0.17±0.02 0.08±0.01 0.10±0.01 79.27±2.65 79.97±3.02 82.17±2.89
BY7-7 0.13±0.03 0.10±0.01 0.09±0.01 84.38±2.18 79.74±2.66 69.13±1.89
BY7-8 0.08±0.01 0.11±0.02 0.13±0.03 82.29±3.01 82.75±2.78 80.66±2.37
BY8-3 0.23±0.02 0.34±0.02 0.37±0.03 81.35±2.55 57.91±1.78 79.74±1.81
BY8-4 0.31±0.02 0.46±0.03 0.52±0.04 77.65±2.19 79.27±2.65 78.58±2.38
BY8-9 0.14±0.01 0.24±0.02 0.17±0.01 79.51±2.61 78.82±1.38 79.27±2.07
Table 3 Diacetyl content and apparent fermentation degree in fermentation broth of yeast strains of different generations
Fig.1 Yeast strain cell number during main fermentation
Fig.2 The apparent concentration of the fermentation broth during the main fermentation process
检测指标 BY1-3 BY2-3 BY3-8 BY4-2 BY5-4 BY6-9 BY7-2 BY8-9
双乙酰含量/(mg/L) 0.10±0.01 0.03±0.01 0.09±0.01 0.11±0.02 0.08±0.01 0.02±0.01 0.01±0.01 0.02±0.01
酒精度/% 3.68±0.23 4.54±0.19 3.52±0.41 4.56±0.13 3.64±0.21 3.98±0.16 5.06±0.26 4.62±0.18
实际发酵度/% 55.32±2.08 72.69±3.27 45.9±1.89 72.46±3.16 64.73±3.32 61.42±2.69 72.02±1.92 69.48±2.84
Table 4 Detection of various indicators after beer post-fermentation
风味物质/(mg/L) BY1-3 BY2-3 BY3-8 BY4-2 BY5-4 BY6-9 BY7-2 BY8-9
正丙醇 16.61±1.23 9.82±1.72 16.81±2.01 10.96±0.98 12.55±1.39 13.17±1.22 8.32±2.03 6.47±0.78
异丁醇 17.2±1.61 19.6±2.62 18.8±2.19 21.2±2.69 17.3±1.78 24.1±0.94 21.7±2.19 23.4±3.01
异戊醇 52.2±3.51 53.4±2.13 67.2±1.29 61.3±1.79 41.8±2.04 53.9±2.01 55.8±1.89 30.3±2.81
己酸乙酯 0.15±0.02 0.21±0.03 0.16±0.02 0.18±0.01 0.24±0.03 0.14±0.01 0.29±0.02 0.31±0.02
乙酸乙酯 24.6±1.78 16.7±1.61 26.8±1.91 23.6±2.08 15.3±0.79 23.7±1.09 25.1±2.46 17.1±1.39
乙酸异戊酯 1.4±0.03 2.3±0.25 3.1±0.18 3.2±0.19 1.3±0.09 2.6±0.12 1.5±0.11 1.1±0.03
醇酯比 3.3 4.4 3.5 3.6 4.5 3.7 3.5 3.7
Table 5 Determination of main flavor substances after beer post-fermentation
Fig.3 The radar analysis of the sensory evaluation of beer
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[4] FENG Xiao-ying,MENG Qian,CHEN Wei,YU Lei,HUANG Wei-ren. Application Progress of Organoids-on-a-chip in Medical Research[J]. China Biotechnology, 2022, 42(1/2): 112-118.
[5] ZHANG Yao,QIU Xiao-man,SUN Hao,GUO Lei,HONG Hou-sheng. The Industrial Applications of Saccharomyces cerevisiae[J]. China Biotechnology, 2022, 42(1/2): 26-36.
[6] GUO Fang,ZHANG Liang,FENG Xu-dong,LI Chun. Plant-derived UDP-glycosyltransferase and Its Molecular Modification[J]. China Biotechnology, 2021, 41(9): 78-91.
[7] QIAN Yu,DING Xiao-yu,LIU Zhi-qiang,YUAN Zeng-qiang. An Efficient Monoclonal Establishment Method of Genetically Modified Human Pluripotent Stem Cells[J]. China Biotechnology, 2021, 41(8): 33-41.
[8] BI Bo,ZHANG Yu,ZHAO Hui. Application of Yeast Hybrid System in Study of Off-target Rate of CRISPR/Cas9 Gene Editing System[J]. China Biotechnology, 2021, 41(6): 27-37.
[9] DONG Shu-xin,QIN Lei,LI Chun,LI Jun. Transcription Factor Engineering Harnesses Metabolic Networks to Meet Efficient Production in Cell Factories[J]. China Biotechnology, 2021, 41(4): 55-63.
[10] CHEN Ying,LI Qian. Patent Analysis on the Development Trend of Industrial Application of Special Yeast[J]. China Biotechnology, 2021, 41(4): 91-99.
[11] ZHANG Hu,LIU Zhen-zhou,CHEN Jia-min,GAO Bao-yan,ZHANG Cheng-wu. Research Progress on the Production of Bioactive Compounds from Marine Diatoms[J]. China Biotechnology, 2021, 41(4): 81-90.
[12] LI Bo,WANG Ze-jian,LIANG Jian-guang,LIU Ai-jun,LI Hai-dong. Breeding of High-yield Rifamycin SV Strain by Plasma Action Combined with Oxygen Restriction Model[J]. China Biotechnology, 2021, 41(2/3): 38-44.
[13] DENG Rui,ZENG Jia-li,LU Xue-mei. Screening and Structure-activity Relationship Analysis of Anti-tumor Derived Peptides Based on Musca domestica cecropin[J]. China Biotechnology, 2021, 41(11): 14-22.
[14] FAN Yan,YANG Miao,XUE Song. High-throughput Screening of Benzoate Decarboxylase for High-efficiency Fixation of CO2 Based on Spectroscopy-image Grayscale Method[J]. China Biotechnology, 2021, 41(11): 55-63.
[15] CHA Ya-ping, ZHU Mu-zi, LI Shuang. Research Progress on In Vivo Continuous Directed Evolution[J]. China Biotechnology, 2021, 41(1): 42-51.
主管：中国科学院 　主办：中国科学院文献情报中心 　中国生物技术发展中心 　中国生物工程学会