Electronic Theses and Dissertations (Masters)

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Browsing Electronic Theses and Dissertations (Masters) by SDG "SDG-8: Decent work and economic growth"

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    Comparison of Saccharomyces cerevisiae and the novel wild yeast used in beer fermentation and their future in industrial biotechnology
    (University of the Witwatersrand, Johannesburg, 2024) Zviuya, Patience; Moodley, Sanchia; Rumbold, Karl
    The alcohol industry has grown over centuries due to the increase in alcohol demand by customers. Beer consumers now understand the brewing process and they well understand the role of yeast in fermentation. The alcohol industry now has a lot of customers because of the growth that this sector has made, and this has resulted in an increased demand for new beer styles and high flavor profile beers. Due to this demand, research has been conducted on unconventional wild yeasts that can be employed in making beer, demonstrating the variety of fermentation yeasts that are available and capable of enhancing beer quality and producing a wide range of new beer varieties. The commercial S. cerevisiae yeast and eight wild yeasts (Samson’s Saison, Ragnarok, Dark knight, B. brusc, Neipa, The Proletariat, La Trappist and B. clauss) were used to ferment pale ale in different fermentation vessels. The commercial yeast was the control of this research because this yeast has been used for generations in the brewing industry. The wild yeast strains used were identified using sanger sequencing and seven of these yeasts were S. cerevisiae wild species with similarity index of more than 80% and one was B. bruxellensis strain similarity index more than 95% before and after fermentation. The research outcomes demonstrated that most of the wildyeast performed the same as the commercial yeast in terms of physical and chemical parameters however most of the wild yeast produced more volatiles and esters as compared to the commercial brewing yeast. Commercial S. cerevisiae produced the highest alcohol content 4.5% and the average alcohol content for wild yeast was 3.4% because they are challenging to regulate during fermentation and have low alcohol tolerance unlike the commercial yeast that has been harvested and used for generations. Overall, the utilization of unconventional wild yeast to make beer was identified as a promising alternative to produce beers with exotic flavours and alcohol-free beers. Future work identifying specific yeast that suit different fermentation processes and beer types are recommended.