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International Journal of Innovative Approaches in Agricultural Research 2026, Vol 10(1) 1-14

Application of Metschnikowia Pulcherrima in Sequential Fermentations for the Production of Pilsner-Style Craft Beer

Julian Karaulli • Nertil Xhaferaj • Bruno Testa • Francesco Letizia • Onejda Kycyk • Mamica Ruci • Renata Kongoli • Fatbardha Lamce • Ilir Lloha • Kapllan Sulaj • Massimo Iorizzo
Cite this article
Article Type
Research article
Publication Date
May 26, 2026
Pages
1-14
DOI
10.29329/ijiaar.2026.1423.9

Abstract

Previous studies have demonstrated promising potential and interest in the application of Metschnikowia pulcherrima in sequential fermentations in co-culture with Saccharomyces cerevisiae for the production of ale-style craft beer. This technique has yielded favorable results for top-fermenting beers, while its application in lager-style fermentations remains more limited. For this purpose, the indigenous S. cerevisiae 31 and M. pulcherrima 62 strains, isolated respectively from the grape varieties Shesh i Zi and Kallmet, were used to ferment a Pilsner-style beer in sequential inoculation. As a reference, a fermentation was prepared using the commercial lager strain S. pastorianus S-23 as a single starter. Fermentation kinetics and key physicochemical parameters were evaluated. The results showed that co-inoculation with M. pulcherrima 62 facilitated the completion of fermentation of S. cerevisiae 31, unlike the fermentation carried out with S. cerevisiae 31 alone. Furthermore, the co-cultures exhibited similar final alcohol content and pH values to those observed with the commercial strain S-23. However, higher levels of acetaldehyde were detected in beer obtained by sequential inoculation, while, glycerol concentrations were lower compared to beer obtained with S. pastorianus S-23. These preliminary findings suggest that the use of local non-Saccharomyces yeasts in Pilsner-style bottom fermentations is technologically feasible. Although not yet equivalent to commercial strains in performance, these findings are promising and provide a basis for the development of novel beer profiles using locally isolated starter cultures.

Keywords: Saccharomyces Cerevisiae Metschnikowia Pulcherrima Fermentation Characteristics Sequential Inoculation Pilsner Style Craft Beer
Cite this article
Karaulli, J., Xhaferaj, N., Testa, B., Letizia, F., Kycyk, O., Ruci, M., Kongoli, R., Lamce, F., Lloha, I., Sulaj, K., & Iorizzo, M. (2026). Application of <em>Metschnikowia Pulcherrima </em>in Sequential Fermentations for the Production of Pilsner-Style Craft Beer. International Journal of Innovative Approaches in Agricultural Research, 10(1), 1-14. https://doi.org/10.29329/ijiaar.2026.1423.9

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