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Simões J, Coelho E, Magalhães P, Brandão T, Rodrigues P, Teixeira JA, Domingues L. Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production. Microorganisms 2023; 11:microorganisms11020316. [PMID: 36838280 PMCID: PMC9961705 DOI: 10.3390/microorganisms11020316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/23/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using Saccharomyces yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
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Affiliation(s)
- João Simões
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Eduardo Coelho
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Paulo Magalhães
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Tiago Brandão
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Pedro Rodrigues
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - José António Teixeira
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Lucília Domingues
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
- Correspondence:
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2
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Cioch-Skoneczny M, Bajerski M, Klimczak K, Satora P, Skoneczny S. Influence of oak chips addition on the physicochemical properties of beer. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04143-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
AbstractThe paper discusses the influence of the oak chips addition on physicochemical properties of beer. The research material consisted of wort and beer after the fermentation, brewed in the English porter style. Medium toasted oak chips, from two varieties of an oak tree (French and American), were used. Variants without the addition of oak chips were used as control samples. The research was conducted for three periods: after 18 days, 2, and 3 months. The samples containing oak chips were characterized by higher fermentation efficiency, compared to beers without the addition of chips. Titratable acidity increased with aging time in beers containing the chips. Alcohol content decreased after 3 months in all samples. Increased amounts of oak chips and aging time, resulted in greater free amino nitrogen utilization. Prolonging the storage time of the beer with the addition of oak chips changed the profile of volatile components in the beverages.
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3
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Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate "Banana" Flavor Production in Yeast Reveals MDS3 as Major Causative Gene. Appl Environ Microbiol 2022; 88:e0081422. [PMID: 36073947 PMCID: PMC9499027 DOI: 10.1128/aem.00814-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
The introduction in modern breweries of tall cylindroconical fermentors, replacing the traditional open fermentation vats, unexpectedly revealed strong inhibition of flavor production by the high CO2 pressure in the fermentors. We have screened our collection of Saccharomyces cerevisiae strains for strains displaying elevated tolerance to inhibition of flavor production by +0.65 bar CO2, using a laboratory scale CO2 pressurized fermentation system. We focused on the production of isoamyl acetate, a highly desirable flavor compound conferring fruity banana flavor in beer and other alcoholic beverages, from its precursor isoamyl alcohol (IAAc/Alc ratio). We selected the most tolerant Saccharomyces cerevisiae strain, saké yeast Kyokai no. 1, isolated a stable haploid segregant seg63 with the same high IAAc/Alc ratio under CO2 pressure, crossed seg63 with the unrelated inferior strain ER7A and phenotyped 185 haploid segregants, of which 28 displaying a high IAAc/Alc ratio were pooled. Mapping of Quantitative Trait Loci (QTLs) by whole-genome sequence analysis based on SNP variant frequency revealed two QTLs. In the major QTL, reciprocal hemizygosity analysis identified MDS3 as the causative mutant gene, a putative member of the TOR signaling pathway. The MDS3Seg.63 allele was dominant and contained a single causative point mutation, T2171C, resulting in the F274S substitution. Introduction of MDS3Seg.63 in an industrial tetraploid lager yeast with CRISPR/Cas9 enhanced isoamyl acetate production by 145% under CO2 pressure. This work shows the strong potential of polygenic analysis and targeted genetic modification for creation of cisgenic industrial brewer's yeast strains with specifically improved traits. IMPORTANCE The upscaling of fermentation to very tall cylindroconical tanks is known to negatively impact beer flavor. Most notably, the increased CO2 pressure in such tanks compromises production by the yeast of the desirable fruity “banana” flavor (isoamyl acetate). The cause of the CO2 inhibition of yeast flavor production has always remained enigmatic. Our work has brought the first insight into its molecular-genetic basis and provides a specific gene tool for yeast strain improvement. We first identified a yeast strain with superior tolerance to CO2 inhibition of flavor production, and applied polygenic analysis to identify the responsible gene. We narrowed down the causative element to a single nucleotide difference, MDS3T2171C, and showed that it can be engineered into brewing yeast to obtain strains with superior flavor production in high CO2 pressure conditions, apparently without affecting other traits relevant for beer brewing. Alternatively, such a strain could be obtained through marker-assisted breeding.
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Pater A, Satora P, Zdaniewicz M, Sroka P. The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer. Foods 2022; 11:1316. [PMID: 35564041 PMCID: PMC9102840 DOI: 10.3390/foods11091316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/18/2022] Open
Abstract
Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and Saccharomyces pastorianus) after rehydration with water exposed to low-temperature, low-pressure glow plasma (PTW) in the atmosphere of air (PTWAir) and nitrogen (PTWN) in the course of the fermentation process, the formation of volatile compounds and other quality parameters of the finished beer. The obtained results show that the lager yeast strain initiated the process of fermentation faster after rehydration in the presence of PTWAir compared to all of the other treatments. It was observed that PTWAir significantly changed the composition of volatile compounds in the finished beer, especially by increasing the number of terpenes, which are compounds that positively shape the aroma of beer. In the case of PTWN samples, lower alcohol content, real extract, apparent extract and amount of biomass were observed in all analyzed strains.
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Affiliation(s)
- Aneta Pater
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland; (P.S.); (M.Z.); (P.S.)
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5
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Yang D, Wang Y. Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2051540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| | - Yasheng Wang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
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6
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He L, Gao Y, Zhao L. Online coupling of bubbling extraction with gas chromatography-mass spectrometry for rapid quantitative analysis of volatiles in beer. J Chromatogr A 2022; 1665:462800. [DOI: 10.1016/j.chroma.2021.462800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/19/2021] [Accepted: 12/31/2021] [Indexed: 10/19/2022]
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7
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Werrie PY, Deckers S, Fauconnier ML. Brief Insight into the Underestimated Role of Hop Amylases on Beer Aroma Profiles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Pierre-Yves Werrie
- Laboratory of Chemistry of Natural Molecules (ULg), University of Liège, Belgium
| | - Sylvie Deckers
- Laboratory of Chemistry of Natural Molecules (ULg), University of Liège, Belgium
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Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules 2021; 26:molecules26041035. [PMID: 33669237 PMCID: PMC7919833 DOI: 10.3390/molecules26041035] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 12/12/2022] Open
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
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9
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Guerrini L, Masella P, Angeloni G, Sacconi A, Calamai L, Parenti A. Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods 2020; 9:foods9101496. [PMID: 33086729 PMCID: PMC7589022 DOI: 10.3390/foods9101496] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 11/30/2022] Open
Abstract
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.
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10
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Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant. Processes (Basel) 2020. [DOI: 10.3390/pr8070769] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Contents of selected volatile esters and fusel alcohols and their relation to the sensory quality of a bottom-fermented lager beer fermented under high-gravity conditions (15.5 °P) were analyzed using response surface methodology (RSM, Box–Behnken design). The influence of various pitching rates (6–10 mln cells/mL), aeration levels (8–12 mgO2/mL), times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3850 hL), and fermentation temperatures (8.5–11.5 °C) on the contents of selected esters, as well as on concentrations of amyl alcohols and on the sum of higher alcohols in beer, was determined in a commercial brewery fermentation plant. Beers produced throughout the experiments met or exceeded all criteria established for a commercial, marketed beer. Statistical analyses of the results revealed that within the studied ranges of process parameters, models with diversified significance described the concentrations of volatiles in beer. The multiple response optimization procedure analyses showed that the values of process parameters that minimized higher alcohols in beer (97.9 mg/L) and maximized its ethyl acetate (22.0 mg/L) and isoamyl acetate (2.09 mg/L) contents, as well as maximized the sensory quality of beer, (66.4 pts) were the following: Pitching rate 10 mln cells per mL; fermentation temperature 11.5 °C; aeration level 8.8 mg/L; and CCT filling time 4.5 h.
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11
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Horácio PS, Veiga BA, Luz LF, Levek CA, de Souza AR, Scheer AP. Simulation of vacuum distillation to produce alcohol-free beer. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Priscila S. Horácio
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
| | - Bruno A. Veiga
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
| | - Luiz F. Luz
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
| | - Caio A. Levek
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
| | - Ariádine R. de Souza
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
| | - Agnes P. Scheer
- Rua Francisco Heráclito dos Santos Jardim das Américas; Universidade Federal do Parana - Campus Centro Politecnico - Chemical Engineering and Graduate Program of Food Engineering; Curitiba PR 81531-900 Brazil
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12
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Haynes A, Halpert P, Levine M. Colorimetric Detection of Aliphatic Alcohols in β-Cyclodextrin Solutions. ACS OMEGA 2019; 4:18361-18369. [PMID: 31720538 PMCID: PMC6844157 DOI: 10.1021/acsomega.9b02612] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 10/10/2019] [Indexed: 05/20/2023]
Abstract
The sensitive, selective, and practical detection of aliphatic alcohols is a continuing technical challenge with significant impact in public health research and environmental remediation efforts. Reported herein is the use of a β-cyclodextrin derivative to promote proximity-induced interactions between aliphatic alcohol analytes and a brightly colored organic dye, which resulted in highly analyte-specific color changes that enabled accurate alcohol identification. Linear discriminant analysis of the color changes enabled 100% differentiation of the colorimetric signals obtained from methanol, ethanol, and isopropanol in combination with BODIPY and Rhodamine dyes. The resulting solution-state detection system has significant broad-based applicability because it uses only easily available materials to achieve such detection with moderate limits of detection obtained. Future research with this sensor system will focus on decreasing limits of detection as well as on optimizing the system for quantitative detection applications.
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Affiliation(s)
- Anna Haynes
- Department
of Chemistry, University of Rhode Island, 140 Flagg Road, Kingston, Rhode Island 02881, United States
| | - Priva Halpert
- Stella
K. Abraham High School for Girls, 291 Meadowview Ave, Hewlett, New York 11557, United States
| | - Mindy Levine
- Department
of Chemistry, University of Rhode Island, 140 Flagg Road, Kingston, Rhode Island 02881, United States
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13
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[Synthesis and regulation of flavor compounds derived from brewing yeast: fusel alcohols]. Rev Argent Microbiol 2019; 51:386-397. [PMID: 30712956 DOI: 10.1016/j.ram.2018.08.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/30/2018] [Accepted: 08/14/2018] [Indexed: 11/22/2022] Open
Abstract
Among the main beer components, fusel alcohols are important because of their influence on the flavor of the final product, and therefore on its quality. During the production process, these compounds are generated by yeasts through the metabolism of amino acids. The yeasts, fermentation conditions and wort composition affect fusel alcohols profiles and their concentrations. In this review, we provide detailed information about the enzymes involved in fusel alcohols formation and their regulation. Moreover, we describe how the type of yeast used, the fermentation temperature and the composition of carbohydrates and nitrogen source in wort, among other fermentation parameters, affect the biosynthesis of these alcohols. Knowing how fusel alcohol levels vary during beer production provides a relevant tool for brewers to achieve the desired characteristics in the final product and at the same time highlights the aspects still unknown to science.
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14
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Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01583-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Yang D. Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1603023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou, China
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16
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 117] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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17
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Humia BV, Santos KS, Barbosa AM, Sawata M, Mendonça MDC, Padilha FF. Beer Molecules and Its Sensory and Biological Properties: A Review. Molecules 2019; 24:molecules24081568. [PMID: 31009997 PMCID: PMC6515478 DOI: 10.3390/molecules24081568] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/17/2019] [Accepted: 04/19/2019] [Indexed: 11/25/2022] Open
Abstract
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.
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Affiliation(s)
- Bruno Vieira Humia
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Klebson Silva Santos
- Center for Study on Colloidal Systems (NUESC)/Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Andriele Mendonça Barbosa
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Monize Sawata
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Marcelo da Costa Mendonça
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Avenida Beira-mar, 3.250, Aracaju 49025-040, Sergipe, Brazil.
| | - Francine Ferreira Padilha
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
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18
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Iskakova J, Hutzler M, Kemelov K, Grothusheitkamp D, Michel M, Methner FJ. Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1553449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janyl Iskakova
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Mathias Hutzler
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Kubat Kemelov
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Daniela Grothusheitkamp
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Munich, D-85354, Germany
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, TU Berlin, Berlin, D-13353, Germany
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Loviso CL, Libkind D. [Synthesis and regulation of flavor compounds derived from brewing yeast: Esters]. Rev Argent Microbiol 2018; 50:436-446. [PMID: 29627148 DOI: 10.1016/j.ram.2017.11.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 09/21/2017] [Accepted: 11/14/2017] [Indexed: 01/21/2023] Open
Abstract
During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.
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Affiliation(s)
- Claudia L Loviso
- Centro para el Estudio de Sistemas Marinos, CONICET, Puerto Madryn, Argentina
| | - Diego Libkind
- Laboratorio de Microbiología Aplicada, Biotecnología y Bioinformática de Levaduras, Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue, Bariloche, Argentina.
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Abstract
The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.
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Younis OS, Stewart GG. Effect of Malt Wort, Very-High-Gravity Malt Wort, and Very-High-Gravity Adjunct Wort on Volatile Production inSaccharomyces Cerevisiae. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0039] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Omar S. Younis
- The International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland, UK
| | - Graham G. Stewart
- The International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland, UK
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Bilverstone TW, White R, Boulton CA. Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0730-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Terry W. Bilverstone
- Bioenergy and Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK
| | - Rod White
- Bioenergy and Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK
| | - Chris A. Boulton
- Bioenergy and Brewing Science, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, LE12 5RD, UK
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23
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Mauch A, Wunderlich S, Zarnkow M, Becker T, Jacob F, Arendt EK. Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1107-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alexander Mauch
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Sascha Wunderlich
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Martin Zarnkow
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland
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Wang D, Sun J, Zhang W, Jia F, Yang Y, Lin Z, Feng J, Pavlovic M. Disruption of Brewer's Yeast Alcohol Dehydrogenase II Gene and Reduction of Acetaldehyde Content during Brewery Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0195] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Deliang Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083
- China National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
| | - Junshe Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083
| | - Wujiu Zhang
- China National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
| | - Fengchao Jia
- Beijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
| | - Yi Yang
- Beijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
| | - Zhiping Lin
- Beijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
| | - Jingzhang Feng
- Beijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
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25
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Titica M, Landaud S, Trelea IC, Latrille E, Corrieu G, Cheruy A. Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-58-0167] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mariana Titica
- Laboratoire d'Automatique de Grenoble, ENSIEG, Rue de la Houille Blanche, Domaine Universitaire, BP 46, 38402 Saint Martin d'Hères, France
| | - Sophie Landaud
- Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France
| | - Ioan Cristian Trelea
- Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France
| | - Eric Latrille
- Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France
| | - Georges Corrieu
- Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France
| | - Arlette Cheruy
- Laboratoire de Génie et Microbiologie des Procédés Alimentaires, INRA-INAPG, 78850 Thiverval - Grignon, France
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26
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Shen HY, Moonjai N, Verstrepen KJ, Delvaux F, Delvaux FR. Immobilization ofSaccharomyces CerevisiaeInduces Changes in the Gene Expression Levels ofHSP12, SSA3, andATF1during Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- H.-Y. Shen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - N. Moonjai
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - K. J. Verstrepen
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - F. Delvaux
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
| | - F. R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
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27
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Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation. ENERGIES 2017. [DOI: 10.3390/en10122112] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Yin H, He Y, Deng Y, Dong J, Lu J, Chen L. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.424] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hua Yin
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Yang Deng
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Jianjun Dong
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 People's Republic of China
- School of Biotechnology; Jiangnan University; Wuxi 214122 People's Republic of China
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd Qingdao 266061 People's Republic of China
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29
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Olaniran AO, Hiralal L, Mokoena MP, Pillay B. Flavour-active volatile compounds in beer: production, regulation and control. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.389] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Mduduzi P. Mokoena
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
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30
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Saffarionpour S, Sevillano DM, Van der Wielen LA, Noordman TR, Brouwer E, Ottens M. Selective adsorption of flavor-active components on hydrophobic resins. J Chromatogr A 2016; 1476:25-34. [DOI: 10.1016/j.chroma.2016.10.053] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 10/13/2016] [Accepted: 10/23/2016] [Indexed: 11/17/2022]
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31
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Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model. Yeast 2016; 33:129-44. [DOI: 10.1002/yea.3146] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 11/16/2015] [Accepted: 11/30/2015] [Indexed: 11/07/2022] Open
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32
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Castro LF, Ross CF. Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.219] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Luis F. Castro
- School of Food Science; Washington State University; Pullman WA 99164 USA
| | - Carolyn F. Ross
- School of Food Science; Washington State University; Pullman WA 99164 USA
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33
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Wyler P, Angeloni LHP, Alcarde AR, da Cruz SH. Effect of oak wood on the quality of beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.190] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- P. Wyler
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - L. H. P. Angeloni
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - A. R. Alcarde
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - S. H. da Cruz
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
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34
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Kordialik-Bogacka E, Bogdan P, Diowksz A. Malted and unmalted oats in brewing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.178] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 171/173 Wolczanska Street 90-924 Lodz Poland
| | - Paulina Bogdan
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 171/173 Wolczanska Street 90-924 Lodz Poland
| | - Anna Diowksz
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences; Lodz University of Technology; 171/173 Wolczanska Street 90-924 Lodz Poland
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35
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He Y, Dong J, Yin H, Zhao Y, Chen R, Wan X, Chen P, Hou X, Liu J, Chen L. Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.145] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Yuxiang Zhao
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Rong Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Xiujuan Wan
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Peng Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Xiaoping Hou
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
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36
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Blanco CA, Caballero I, Barrios R, Rojas A. Innovations in the brewing industry: light beer. Int J Food Sci Nutr 2014; 65:655-60. [PMID: 24601667 DOI: 10.3109/09637486.2014.893285] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.
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Affiliation(s)
- Carlos A Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid , Palencia , Spain
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 2014; 98:1937-49. [PMID: 24384752 DOI: 10.1007/s00253-013-5470-0] [Citation(s) in RCA: 319] [Impact Index Per Article: 31.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 11/26/2022]
Abstract
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
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Affiliation(s)
- Eduardo J Pires
- IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
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38
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Effects of fermentation temperature and aeration on production of natural isoamyl acetate by Williopsis saturnus var. saturnus. BIOMED RESEARCH INTERNATIONAL 2013; 2013:870802. [PMID: 23862159 PMCID: PMC3703881 DOI: 10.1155/2013/870802] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Revised: 06/07/2013] [Accepted: 06/09/2013] [Indexed: 11/17/2022]
Abstract
Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Williopsis saturnus var. saturnus is a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of production as an alternative way to obtain natural banana flavour could be possible, if the levels produced were high enough to make a commercial product. In this study, the effects of temperature (15°C and 25°C) and aeration (aerobic, semiaerobic, and anaerobic) on the production of isoamyl acetate by Williopsis saturnus var. saturnus from sugar beet molasses were examined. According to the results obtained, isoamyl acetate production rate and specific productivity were higher at 25°C than at 15°C and at semiaerobic condition than aerobic and anaerobic conditions. Williopsis saturnus var. saturnus showed a production rate of 0.703 mg L−1 h−1 and a specific productivity of 0.0297 mg L−1 cell−1 h−1 isoamyl acetate with semiaerobic condition at 25°C. The maximum amount of isoamyl acetate reached with these conditions was 118 mg/L.
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Techakriengkrai I, Paterson A, Taidi B, Piggott JR. Relationships of Overall Estery Aroma Character in Lagers with Volatile Headspace Congener Concentrations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00706.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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40
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Kobayashi M, Hiroshima T, Nagahisa K, Shimizu H, Shioya S. On-Line Estimation and Control of Apparent Extract Concentration in Low-Malt Beer Fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00658.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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41
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Quilter MG, Hurley JC, Lynch FJ, Murphy MG. The Production of Isoamyl Acetate from Amyl Alcohol bySaccharomyces cerevisiae. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00591.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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42
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Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae. Food Chem 2012; 134:933-9. [DOI: 10.1016/j.foodchem.2012.02.209] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2011] [Revised: 01/21/2012] [Accepted: 02/29/2012] [Indexed: 11/22/2022]
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43
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Lima L, Brandão T, Lima N, Teixeira JA. Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00480.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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44
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Brányik T, Vicente AA, Dostálek P, Teixeira JA. A Review of Flavour Formation in Continuous Beer Fermentations*. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00299.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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45
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Klose C, Mauch A, Wunderlich S, Thiele F, Zarnkow M, Jacob F, Arendt EK. Brewing with 100% Oat Malt. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00487.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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46
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Pratt PL, Bryce JH, Stewart GG. The Effects of Osmotic Pressure and Ethanol on Yeast Viability and Morphology. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2003.tb00162.x] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Landaud S, Latrille E, Corrieu G. Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00083.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kobayashi M, Shimizu H, Shioya S. Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation. J Biosci Bioeng 2007; 103:451-6. [PMID: 17609161 DOI: 10.1263/jbb.103.451] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2006] [Indexed: 11/17/2022]
Abstract
At the end of beer brewing fermentation, yeast cells are collected and repitched for economical reasons. Although it is generally accepted that the physiological state of inoculated yeast cells affects their subsequent fermentation performance, the effect of serial-repitching on the physiological state of such yeast cells has not been well clarified. In this study, the fermentation performance of yeast cells during serial-repitching was investigated. After multiple repitchings, the specific growth rate and maximum optical density (OD(660)) decreased, and increases in isoamyl alcohol, which causes an undesirable flavor, and residual free amino acid nitrogen (FAN) concentrations were observed. The physiological state of individual cells before inoculation was characterized by flow cytometry using the fluorescent dyes dehydrorhodamine 123 (DHR) and bis-(1,3-dibutylbarbituric acid) trimethine oxonol (OXN). The fluorescence intensities of DHR, an indicator of reactive oxygen species (ROSs), and OXN, which indicates membrane potential, gradually increased as the number of serial-repitching cycles increased. Fluorescence intensity correlated strongly with cell growth. The subsequent fermentation performance can be predicted from this correlation.
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Affiliation(s)
- Michiko Kobayashi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, Japan
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