Interaction of Saccharomycesand non-Saccharomycesyeast strains in an alcoholic fermentation process

G. Farkas; J.M. Rezessy-Szabó; F. Zákány; Á. Hoschke

doi:10.1556/aalim.34.2005.1.11

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Acta Alimentaria

Volume/Issue:: Volume 34: Issue 1

Interaction of Saccharomycesand non-Saccharomycesyeast strains in an alcoholic fermentation process

Authors:

G. Farkas

G. Farkas Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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J.M. Rezessy-Szabó

J.M. Rezessy-Szabó Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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F. Zákány

F. Zákány Department of Quality Management, Borsodi Brewery H-3574 Bőcs, Rákóczi út 81. Hungary

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Á. Hoschke

Á. Hoschke Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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Pages:: 81–90

Online Publication Date:: 22 Jul 2005

Publication Date:: 01 Mar 2005

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.34.2005.1.11

Keywords:: beer; beer; beer; Saccharomyces cerevisiae; non-Saccharomyces yeast; mixed culture

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Fermentation trials were conducted in all-malt wort with mixed cultures of SaccharomycescerevisiaeWS 34/70 and one of two non-Saccharomycesyeast strains: Saccharomycodesludwigiiand Torulaspora delbrueckiiDSM 70607. Interactions were observed between the two yeasts during the alcoholic fermentation process started with eight different initial cell ratios ranging from 1:1 to 1:20 (Saccharomyces yeast : non-Saccharomyces yeast). Composition of the medium greatly affected the cell yield, degree of attenuation and ethanol concentration due to the maltose-negative characteristic of the non-Saccharomycesyeast strains. Starting cell ratios had less effect on the outcome of the fermentation experiments. S. cerevisiaelimited the growth of T. delbrueckiito a great extent, overgrowing it in the course of fermentation. On the other hand, S. cerevisiaedid not grow as dynamically in mixed culture with S. ludwigiias the composition of the medium would have suggested.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Rank by Impact Factor	Q4 (Food Science & Technology)
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)