Evidence map›Paper›PMID 41549642›Full record

ArticleJournal of food science2026

Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.

Diego Pádua de Almeida, Hygor Lendell Silva de Souza, Ana Luiza Dozol, Mariana Moysés Delorme, Vanessa Naciuk Castelo-Branco, Adriene Ribeiro Lima, Alexandre Soares Dos Santos, Nadia Nara Batista, Rosane Freitas Schwan, Gustavo Molina and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026
    Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Diego Pádua de AlmeidaInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.
Hygor Lendell Silva de SouzaInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.
Ana Luiza DozolPhamarcy School, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil.
Mariana Moysés DelormePhamarcy School, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil.
Vanessa Naciuk Castelo-BrancoPhamarcy School, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil.
Adriene Ribeiro LimaPhamarcy School, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil.ORCID https://orcid.org/0000-0003-2653-066X
Alexandre Soares Dos SantosBasic Sciences Department, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.
Nadia Nara BatistaBiology Department, Federal University of Lavras, Minas Gerais, Brazil.
Rosane Freitas SchwanBiology Department, Federal University of Lavras, Minas Gerais, Brazil.ORCID https://orcid.org/0000-0003-1320-8882
Gustavo MolinaInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.
Cintia Lacerda RamosBasic Sciences Department, Federal University of Jequitinhonha and Mucuri Valley, Diamantina, Minas Gerais, Brazil.ORCID https://orcid.org/0000-0002-8096-2300

Funding

Conselho Nacional de Desenvolvimento Científico e Tecnológico 408307/2021-8Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFundação de Amparo à Pesquisa do Estado de Minas Gerais APQ-01951-21Fundação de Amparo à Pesquisa do Estado de Minas Gerais APQ-03106-21Fundação de Amparo à Pesquisa do Estado de Minas Gerais APQ 4509-23
6 · The paper itself

Abstract

This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and metabolite production. Antioxidant and antimicrobial activities and volatile and bioactive compounds were evaluated in wort and fermented assays. While P. kluyveri demonstrated lower maltose metabolism and ethanol production (6.07 g/L), it produced higher fruity and floral ester concentrations, contributing to a unique sensory profile. P. kluyveri exhibited beers with increased antioxidant activity and phenolic compound retention compared to those produced with S. pastorianus. Cocultivation preserved key characteristics of both yeasts, mainly regarding volatile compounds. Antimicrobial activity varied across assays, inhibiting L. monocytogenes and S. aureus in P. kluyveri beers. These findings show P. kluyveri's potential for low-alcohol beer production, enhanced flavor complexity, and bioactive properties.

Indexed as

BeerPichiaSaccharomycesAntioxidantsEthanolFermentationPhenolsTasteVolatile Organic CompoundsAntioxidantsEthanolPhenolsVolatile Organic Compoundsantioxidant activitybioactive compoundscraft beerphenolicsPichia kluyveri

Identifiers

PMID41549642
PMCPMC12813584

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.