The search for the best yeast strain for biotransformation is a fascinating journey that combines the worlds of beer fermentation and the production of thiol compounds. Thiol biotransformation, also known as thiol production or thiol activation, is the process by which certain compounds in beer are transformed into aromatic and flavorful thiols, which can greatly enhance the overall sensory experience of the beer.
One of the key factors in thiol biotransformation is the presence and activity of the IRC7 enzyme in the yeast strain. This enzyme plays a crucial role in converting precursor compounds into thiols during fermentation. Therefore, a yeast strain with high IRC7 enzyme activity is highly desirable for thiol biotransformation.
However, finding a yeast strain that excels in both beer fermentation and thiol biotransformation is no easy task. Many traditional yeast strains, such as Foggy London Ale and Ebbegarden Kveik, have been found to exhibit good thiol biotransformation capabilities. These strains have been used in the brewing industry for decades and have gained a reputation for producing beers with complex aromas and flavors.
In my personal experience as a brewer, I have found that using Foggy London Ale yeast strain in certain beer styles, particularly hop-forward beers like IPAs, can result in a pronounced thiol profile. The beer exhibits vibrant tropical fruit aromas and flavors, with notes of passionfruit, mango, and citrus. This can be attributed to the yeast's ability to biotransform precursor compounds into thiols, enhancing the overall sensory experience of the beer.
Similarly, Ebbegarden Kveik yeast strain has also shown promising results in terms of thiol biotransformation. This Norwegian farmhouse yeast strain is known for its ability to ferment at high temperatures and produce unique flavor profiles. When used in hoppy beers, it has been observed to contribute to the production of thiols, resulting in distinct fruity and citrusy aromas.
While these traditional yeast strains have shown potential for thiol biotransformation, it is important to note that not all yeast strains possess high IRC7 enzyme activity. Therefore, it is crucial to select a yeast strain that is specifically bred or genetically modified to have enhanced thiol biotransformation capabilities.
In recent years, there has been a growing interest in developing yeast strains specifically engineered for enhanced thiol biotransformation. These strains are designed to have high IRC7 enzyme activity, allowing for the efficient conversion of precursor compounds into thiols during fermentation. Although such strains are still relatively rare in the yeast world, ongoing research and development in this field hold promise for the future of thiol biotransformation in brewing.
The best yeast strains for thiol biotransformation are those that possess both beer fermentation capabilities and high IRC7 enzyme activity. Traditional yeast strains like Foggy London Ale and Ebbegarden Kveik have demonstrated good thiol biotransformation capabilities and are widely used in the brewing industry. However, the search for yeast strains with enhanced thiol biotransformation capabilities is ongoing, as researchers and brewers strive to unlock the full potential of thiols in beer.