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<p>The fermentation characteristics of a new <i>Saccharomyces cerevisiae</i> strain NIYL33999 were compared with those of commercial brewing strains (SafAle S-04, SafLager S-23). NIYL33999 isolated from soil produced less ethanol in ale fermentation compared to SafAle S-04, but showed about four times higher ethanol production than SafLager S-23 in lager fermentation. Differences in organic acid production were also observed, particularly in acetic and malic acids. NIYL33999 produced higher levels of isoamyl alcohol, ethyl acetate, isoamyl acetate, and ethyl octanoate during ale fermentation, with increases of 1.3–1.5 times those by SafAle S-04. In lager fermentation, ethyl acetate, isoamyl acetate, ethyl octanoate, phenylethyl alcohol, and acetaldehyde production were 1.3 to 4.8 times higher than those by SafLager S-23. Principal component analysis revealed that the volatile compound profile of NIYL33999 significantly differs from those of commercial strains. Overall, <i>S. cerevisiae</i> NIYL33999 shows unique flavor-producing properties, highlighting its potential as a brewing starter.</p>

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Characterization of flavor compound production in beer fermentation by Saccharomyces cerevisiae NIYL33999

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Chan-Haeng Lee,
  • Jeong-Ah Yoon,
  • Young-Ho Seo,
  • Myoung-Dong Kim

摘要

The fermentation characteristics of a new Saccharomyces cerevisiae strain NIYL33999 were compared with those of commercial brewing strains (SafAle S-04, SafLager S-23). NIYL33999 isolated from soil produced less ethanol in ale fermentation compared to SafAle S-04, but showed about four times higher ethanol production than SafLager S-23 in lager fermentation. Differences in organic acid production were also observed, particularly in acetic and malic acids. NIYL33999 produced higher levels of isoamyl alcohol, ethyl acetate, isoamyl acetate, and ethyl octanoate during ale fermentation, with increases of 1.3–1.5 times those by SafAle S-04. In lager fermentation, ethyl acetate, isoamyl acetate, ethyl octanoate, phenylethyl alcohol, and acetaldehyde production were 1.3 to 4.8 times higher than those by SafLager S-23. Principal component analysis revealed that the volatile compound profile of NIYL33999 significantly differs from those of commercial strains. Overall, S. cerevisiae NIYL33999 shows unique flavor-producing properties, highlighting its potential as a brewing starter.