Aislamiento de Pichia a partir de granos fermentados de cacao para su uso en la elaboración de cerveza

Abstract

Abstract:The objective of this study is to use Pichia kluyverias a starter culture in the fermentation of craft beer to obtain a better-quality beverage. A Pale Ale beer was brewed with an alcohol content of 2 degrees alcohol comprising Pichia kluyverias the only yeast strain species added in different amounts and using Saccharomyces cerevisiae as a control. The fermentation conditions in this type of yeast and its ability to assimilate and metabolize different components of the must are detailed. Pichia kluyveriwas characterized by morphological methods and molecular biology techniques such as electrophoresis, ITS amplification and sequencing. This work provides the bibliographic review on non-conventional yeasts, which is of great interest to evaluate their application in the production of beer with different sensory characteristics and non-alcoholic beers. Finally, it was confirmed that the yeast is capable of increasing the desirable organoleptic characteristics with a low alcohol content in the final product.