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Gugino IM, Alfeo V, Ashkezary MR, Marconi O, Pirrone A, Francesca N, Cincotta F, Verzera A, Todaro A. Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality. Food Chem 2024; 435:137517. [PMID: 37748254 DOI: 10.1016/j.foodchem.2023.137517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/27/2023] [Accepted: 09/15/2023] [Indexed: 09/27/2023]
Abstract
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at different recipe contents (50 %, 75 %, 100 %). The study encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterability, extract, free amino nitrogen, and fermentability. Notably, the malt exhibited heightened levels of α-amylase and β-amylase enzymes compared to conventional commercial malt. Furthermore, the analysis of aroma compounds and subsequent sensory evaluations unveiled a significant correlation between the proportion of Maiorca malt in the formulation and intensified estery, fruity, malty, honey, complemented by a reduction in attributes such as aromatic compounds, phenolic, yeasty, sulfury, oxidized, and solvent-like odors. This research underscores the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final beer quality, highlighting its potential as an innovative ingredient in brewing practices.
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Affiliation(s)
- Ignazio Maria Gugino
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy.
| | - Mansour Rabie Ashkezary
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Fabrizio Cincotta
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Antonella Verzera
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
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2
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Yoshimoto H, Bogaki T. Mechanisms of production and control of acetate esters in yeasts. J Biosci Bioeng 2023; 136:261-269. [PMID: 37607842 DOI: 10.1016/j.jbiosc.2023.06.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 08/24/2023]
Abstract
Acetate esters, such as isoamyl acetate and ethyl acetate, are major aroma components of alcoholic beverages. They are produced through synthesis from acetyl CoA and the corresponding alcohol by alcohol acetyltransferase (AATase) with specific control of reaction factors, including unsaturated fatty acids and precursors, the percentage of nitrogen, and oxygen. However, the mechanisms by which these specific reaction factors affect acetate ester production remain largely unknown. The cellular mechanisms underlying the effects of these factors on acetate ester production were examined by purifying AATase from yeast, characterizing it, and cloning the ATF gene encoding AATase from sake yeast and bottom-fermenting yeast. Genetic and biochemical studies suggested that the decrease in acetate production with the addition of oxygen and unsaturated fatty acids was due to a decrease in enzyme synthesis resulting from transcriptional repression of the ATF1 gene, which is responsible for most of the AATase activity. Furthermore, these results suggest that expression of the ATF1 gene is intricately regulated by a number of transcriptional regulatory genes such as ROX1 and RAP1. Based on these results, the mechanism of ester regulation by oxygen, unsaturated fatty acids and precursors, and ratio of nitrogen source are becoming clearer from a molecular biological point of view. The physiological significance of ester production by yeast is then discussed. In this review, we summarize the studies on AATase, ATF gene, regulation of ester production, and physiological significance of acetate ester.
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Affiliation(s)
- Hiroyuki Yoshimoto
- Institute for Future Beverages, Research & Development Division, Kirin Holdings Company Limited, Technovilleage Center 3F, 1-17-1 Namamugi, Tsurumi-ku, Yokohama, Kanagawa 236-8628, Japan.
| | - Takayuki Bogaki
- General Research Laboratory, Ozeki Corporation, 4-9 Imazu Dezaike-cho, Nishinomiya, Hyogo 663-8227, Japan
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3
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Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. Curr Res Food Sci 2023; 6:100486. [PMID: 36969564 PMCID: PMC10036892 DOI: 10.1016/j.crfs.2023.100486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/17/2023] Open
Abstract
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood (Quercus alba, Quercus robur and Quercus petraea) previously toasted to two different grades (medium or light). The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained.
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Siesto G, Pietrafesa R, Tufariello M, Gerardi C, Grieco F, Capece A. Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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Cottrell MT. Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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6
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Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Although using non-Saccharomyces yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% ethanol tolerance. Strain H5 was subjected to ultraviolet (UV) irradiation and diethyl sulfate (DES) mutagenesis treatment to obtain mutant strains with different fermentation characteristics from the parental H5. Compared with strain H5, the UV-irradiated strains, UV5 and UV8, showed significantly higher ethanol tolerance and fermentation capacity. Modified aroma profiles were also evident in the fermentation samples exposed to the mutants. Increased ethyl caprate, ethyl caprylate, and ethyl dodecanoate content were apparent in the UV5 samples, providing the wine with a distinctly floral, fruity, and spicy profile. Fermentation with strain UV8 produced a high ethyl acetate concentration, causing the wine to present a highly unpleasant odor. To a certain extent, UV irradiation improved the ethanol tolerance and fermentation ability of strain H5, changing the wine aroma profile. This study provides a theoretical basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor.
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Ho PW, Piampongsant S, Gallone B, Del Cortona A, Peeters PJ, Reijbroek F, Verbaet J, Herrera B, Cortebeeck J, Nolmans R, Saels V, Steensels J, Jarosz DF, Verstrepen KJ. Massive QTL analysis identifies pleiotropic genetic determinants for stress resistance, aroma formation, and ethanol, glycerol and isobutanol production in Saccharomyces cerevisiae. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:211. [PMID: 34727964 PMCID: PMC8564995 DOI: 10.1186/s13068-021-02059-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Accepted: 10/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The brewer's yeast Saccharomyces cerevisiae is exploited in several industrial processes, ranging from food and beverage fermentation to the production of biofuels, pharmaceuticals and complex chemicals. The large genetic and phenotypic diversity within this species offers a formidable natural resource to obtain superior strains, hybrids, and variants. However, most industrially relevant traits in S. cerevisiae strains are controlled by multiple genetic loci. Over the past years, several studies have identified some of these QTLs. However, because these studies only focus on a limited set of traits and often use different techniques and starting strains, a global view of industrially relevant QTLs is still missing. RESULTS Here, we combined the power of 1125 fully sequenced inbred segregants with high-throughput phenotyping methods to identify as many as 678 QTLs across 18 different traits relevant to industrial fermentation processes, including production of ethanol, glycerol, isobutanol, acetic acid, sulfur dioxide, flavor-active esters, as well as resistance to ethanol, acetic acid, sulfite and high osmolarity. We identified and confirmed several variants that are associated with multiple different traits, indicating that many QTLs are pleiotropic. Moreover, we show that both rare and common variants, as well as variants located in coding and non-coding regions all contribute to the phenotypic variation. CONCLUSIONS Our findings represent an important step in our understanding of the genetic underpinnings of industrially relevant yeast traits and open new routes to study complex genetics and genetic interactions as well as to engineer novel, superior industrial yeasts. Moreover, the major role of rare variants suggests that there is a plethora of different combinations of mutations that can be explored in genome editing.
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Affiliation(s)
- Ping-Wei Ho
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Supinya Piampongsant
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Brigida Gallone
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Andrea Del Cortona
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Pieter-Jan Peeters
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Frank Reijbroek
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Jules Verbaet
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Beatriz Herrera
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Jeroen Cortebeeck
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Robbe Nolmans
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Veerle Saels
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Jan Steensels
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
| | - Daniel F. Jarosz
- Department of Chemical and Systems Biology, Stanford University School of Medicine, Stanford, CA 94305 USA
- Department of Developmental Biology, Stanford University School of Medicine, Stanford, CA 94305 USA
| | - Kevin J. Verstrepen
- VIB–KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
- Leuven Institute for Beer Research, Leuven, Belgium
- Labo VIB-CMPG, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Heverlee Belgium
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8
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Alfeo V, De Francesco G, Sileoni V, Blangiforti S, Palmeri R, Aerts G, Perretti G, Todaro A. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103997] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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9
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A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing. BEVERAGES 2021. [DOI: 10.3390/beverages7030053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward, due in part to malted barley’s high enzyme activity, enzyme thermostabilities, and gelatinization properties. However, barley beers also contain gluten and individuals with celiac disease or other gluten intolerances should avoid consuming these beers. Producing gluten-free beer from gluten-free malts is difficult, generally because gluten-free malts have lower enzyme activities. Strategies to produce gluten-free beers commonly rely on exogenous enzymes to perform the hydrolysis. In this study, it was determined that the pH optima of the enzymes from gluten-free malts correspond to regions already typically targeted for barley mashes, but that a lower mashing temperature was required as the enzymes exhibited low thermostability at common mashing temperatures. The ExGM decoction mashing procedure was developed to retain enzyme activity, but ensure starch gelatinization, and demonstrates a modified brewing procedure using gluten-free malts, or a combination of malts with sub-optimal enzyme profiles, that produces high fermentable sugar concentrations. This study demonstrates that gluten-free malts can produce high fermentable sugar concentrations without requiring enzyme supplementation.
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10
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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must. BEVERAGES 2021. [DOI: 10.3390/beverages7020034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.
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Drosou F, Anastasakou K, Tataridis P, Dourtoglou V, Oreopoulou V. Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1915660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fotini Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Katerina Anastasakou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Vassiliki Oreopoulou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
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12
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation.
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Alperstein L, Gardner JM, Sundstrom JF, Sumby KM, Jiranek V. Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation? Appl Microbiol Biotechnol 2020; 104:1939-1953. [PMID: 31953561 DOI: 10.1007/s00253-020-10364-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/30/2019] [Accepted: 01/09/2020] [Indexed: 01/08/2023]
Abstract
Producers often utilise some of the many available yeast species and strains in the making of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural properties. But still, the demand remains for more yeasts with novel phenotypes that not only impact sensory characteristics but also offer process and engineering advantages. Two strategies for finding such yeasts are (i) bioprospecting for novel strains and species and (ii) genetic modification of known yeasts. The latter enjoys the promise of the emerging field of synthetic biology, which, in principle, would enable scientists to create yeasts with the exact phenotype desired for a given fermentation. In this mini review, we compare and contrast advances in bioprospecting and in synthetic biology as they relate to alcoholic fermentation in brewing and wine making. We explore recent advances in fermentation-relevant recombinant technologies and synthetic biology including the Yeast 2.0 Consortium, use of environmental yeasts, challenges, constraints of law and consumer acceptance.
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Affiliation(s)
- Lucien Alperstein
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Jennifer M Gardner
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia
| | - Joanna F Sundstrom
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Krista M Sumby
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia.,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia
| | - Vladimir Jiranek
- Department of Wine & Food Science, The University of Adelaide, PMB1, Glen Osmond, 5064, South Australia, Australia. .,Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia, Australia.
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15
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Troilo A, De Francesco G, Marconi O, Sileoni V, Turchetti B, Perretti G. Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1682887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Antonio Troilo
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
| | | | - Ombretta Marconi
- Italian Brewing Research Centre – CERB, University of Perugia, Perugia, Italy
| | - Valeria Sileoni
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
| | - Benedetta Turchetti
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
- Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
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16
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Cioch-Skoneczny M, Zdaniewicz M, Pater A, Skoneczny S. Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03284-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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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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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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Stewart GG. High-Gravity Brewing and Distilling—Past Experiences and Future Prospects. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-1214-01] [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)
- Graham G. Stewart
- International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland
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Dekoninck TML, Verbelen PJ, Delvaux F, Van Mulders SE, Delvaux FR. The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0809-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tinne M. L. Dekoninck
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Pieter J. Verbelen
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Sebastiaan E. Van Mulders
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
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21
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Vanbeneden N, Vanderputten D, Vanderhaegen B, Derdelinckx G, Van Landschoot A. Influence of the Sugar Composition of the Added Extract on the Refermentation of Beer in Bottles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0206] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nele Vanbeneden
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Dana Vanderputten
- Department of Industrial Sciences, Hogeschool Gent, Voskenslaan 270, B-9000 Gent, Belgium
| | - Bart Vanderhaegen
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Guy Derdelinckx
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Anita Van Landschoot
- Department of Industrial Sciences, Hogeschool Gent, Voskenslaan 270, B-9000 Gent, Belgium
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22
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The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040063] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Canonico L, Comitini F, Ciani M. Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains. Int J Food Microbiol 2017; 259:7-13. [DOI: 10.1016/j.ijfoodmicro.2017.07.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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24
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Awad P, Athès V, Decloux ME, Ferrari G, Snakkers G, Raguenaud P, Giampaoli P. Evolution of Volatile Compounds during the Distillation of Cognac Spirit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7736-7748. [PMID: 28756673 DOI: 10.1021/acs.jafc.7b02406] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac wine spirit, traditionally conducted in two steps with charentais pot stills. The aim of this study was to characterize these volatile compounds formed during distillation. Sampling has been performed on the distillates and inside the boiler during a typical Cognac distillation. The analysis of these samples allowed us to perform a mass balance and to point out several types of volatile compounds whose quantities strongly increased during the distillation process. These compounds were distinguished by their chemical family. It has been found that the first distillation step was decisive for the formation of volatile compounds. Moreover, 2 esters, 3 aldehydes, 12 norisoprenoids, and 3 terpenes were shown to be generated during the process. These results suggest that some volatile compounds found in Cognac spirit are formed during distillation due to chemical reactions induced by high temperature. These findings give important indications to professional distillers in order to enhance the product's quality.
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Affiliation(s)
- Pierre Awad
- UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech, INRA, Université Paris-Saclay , F-78330 Thiverval-Grignon, France
- UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay , 1 av. des Olympiades, F-91300 Massy, France
| | - Violaine Athès
- UMR 782 Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech, INRA, Université Paris-Saclay , F-78330 Thiverval-Grignon, France
| | - Martine Esteban Decloux
- UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay , 1 av. des Olympiades, F-91300 Massy, France
| | - Gérald Ferrari
- Station Viticole du BNIC , 69 rue de Bellefonds, F-16100 Cognac, France
| | | | - Patrick Raguenaud
- Fondation Jean Poupelain, 30 rue de Gatechien, F-16100 Javrezac, France
| | - Pierre Giampaoli
- UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay , 1 av. des Olympiades, F-91300 Massy, France
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25
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Dzialo MC, Park R, Steensels J, Lievens B, Verstrepen KJ. Physiology, ecology and industrial applications of aroma formation in yeast. FEMS Microbiol Rev 2017; 41:S95-S128. [PMID: 28830094 PMCID: PMC5916228 DOI: 10.1093/femsre/fux031] [Citation(s) in RCA: 194] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 06/06/2017] [Indexed: 01/05/2023] Open
Abstract
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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Affiliation(s)
- Maria C Dzialo
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Rahel Park
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, KU Leuven, Campus De Nayer, Fortsesteenweg 30A B-2860 Sint-Katelijne Waver, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
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26
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Sugai T, Kanauchi M, Bamforth CW. Characterization of dimethyl sulphoxide reductase from brewing yeast. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Takehiko Sugai
- Department of Food Management; Miyagi University; 2-2-1 Hatatate, Taihaku-ku Sendai Miyagi 982-0215 Japan
| | - Makoto Kanauchi
- Department of Food Management; Miyagi University; 2-2-1 Hatatate, Taihaku-ku Sendai Miyagi 982-0215 Japan
| | - Charles W. Bamforth
- Department of Food Science and Technology; University of California; Davis CA 95616-8598 USA
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27
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Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations. J Biosci Bioeng 2016; 122:583-588. [PMID: 27329414 DOI: 10.1016/j.jbiosc.2016.05.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 05/02/2016] [Accepted: 05/13/2016] [Indexed: 02/02/2023]
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28
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Puerari C, Strejc J, Souza AC, Karabín M, Schwan RF, Brányik T. Optimization of alcohol-free beer production by lager andcachaçayeast strains using response surface methodology. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.306] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Cláudia Puerari
- Department of Food Science; Federal University of Lavras (UFLA); Campus Universitário Lavras MG 37.200-000 Brazil
| | - Jan Strejc
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Angélica C. Souza
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Marcel Karabín
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Rosane F. Schwan
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Tomáš Brányik
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
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Affiliation(s)
- Graham G. Stewart
- G. G. Stewart Associates, Rhiwbina, Cardiff, Wales, United Kingdom, CF14 6RP
- International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland, United Kingdom, EH14 4AS
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30
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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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31
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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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32
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Lei H, Li H, Mo F, Zheng L, Zhao H, Zhao M. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Appl Microbiol Biotechnol 2013; 97:8913-21. [PMID: 23917636 DOI: 10.1007/s00253-013-5137-x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/13/2013] [Accepted: 07/17/2013] [Indexed: 12/01/2022]
Abstract
Significant positive correlations between wort fermentability and the assimilation of Lys and His under normal-gravity and high-gravity conditions indicated that Lys and His were the key amino acids for lager yeast during beer brewing. In order to obtain insight into the roles of Lys and His in nitrogen regulation, the influences of Lys, His and their mixture supplementations on the fermentation performance and nitrogen metabolism in lager yeast during high-gravity fermentation were further investigated in the present study. Results showed that Lys and His supplementations improved yeast growth, wort fermentability, ethanol yield and the formation of flavor volatiles. Lys supplementation up-regulated Ssy1p-Ptr3p-Ssy5p (SPS)-regulated genes (LYP1, HIP1, BAP2 and AGP1) dramatically compared to nitrogen catabolite repression (NCR)-sensitive genes (GAP1 and MEP2), whereas His supplementation activated SPS-regulated genes slightly in exponential phase, and repressed NCR-sensitive genes significantly throughout the fermentation. Lys and His supplementations increased the consumption of Glu and Phe, and decreased the consumption of Ser, Trp and Arg. Moreover, Lys and His supplementations exhibited similar effects on the fermentation performance, and were more effective than their mixture supplementation when the same dose was kept. These results demonstrate that both Lys and His are important amino acids for yeast nitrogen metabolism and fermentation performance.
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Affiliation(s)
- Hongjie Lei
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China
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33
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Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines. Int J Food Microbiol 2013; 163:153-8. [PMID: 23558198 DOI: 10.1016/j.ijfoodmicro.2013.02.024] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Revised: 02/06/2013] [Accepted: 02/19/2013] [Indexed: 11/21/2022]
Abstract
The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB) strains from wines of different red grape varieties, belonging to the genera Oenococcus, Lactobacillus, Pediococcus and Enterococcus. p-Nitrophenyl octanoate was used as substrate. All strains presented esterase activity in the first screening, but only those showing higher activity were used in subsequent studies to determine the cellular location of this activity, the influence of pH, temperature and the presence of ethanol and the substrate specificity. For the thirteen selected strains, the highest activity was observed in the intracellular fraction. Responses to pH, temperature and ethanol were strain-dependent, but for all the strains, a marked decrease in activity in presence of ethanol was observed. When the influence of pH and ethanol acting together was studied at 25 °C and 37 °C, temperature-dependent differences were not observed for any of the strains except for Oen6. In the substrate specificity assay, the majority of strains of all genera displayed a trend to more readily hydrolyse ester substrates from C8 and longer.
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34
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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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35
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Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.04.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Stewart GG. The Horace Brown Medal Lecture: Forty Years of Brewing Research. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00340.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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37
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Pratt PL, Bryce JH, Stewart GG. The Yeast Vacuole -A Scanning Electron Microscopy Study During High Gravity Wort Fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00256.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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38
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Erten H, Tanguler H, Cakiroz H. The Effect of Pitching Rate on Fermentation and Flavour Compounds in High Gravity Brewing. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00259.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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39
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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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40
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Lei H, Zhao H, Yu Z, Zhao M. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Appl Biochem Biotechnol 2012; 166:1562-74. [PMID: 22281783 DOI: 10.1007/s12010-012-9560-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2011] [Accepted: 01/05/2012] [Indexed: 11/30/2022]
Abstract
Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level.
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Affiliation(s)
- Hongjie Lei
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China
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41
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Abstract
The availability of the sequence of the Saccharomyces genome in combination with the development of chemical analytical technologies with dynamic ranges sensitive enough to detect volatile aromatic compounds has generated a renewed interest in defining the role of yeast in the generation of wine aroma and flavor. Genetic differences among wine strains are well documented and aroma profiles also appear to vary, implying that specific allelic alterations may exist and impact the production of compounds associated with flavor. Partial or complete sequencing data on several wine strains are available and reveal underlying genetic differences across strains in key genes implicated in flavor formation. This review discusses the current understanding of the roles of Saccharomyces in wine flavor with an emphasis on positive contributions to flavor and highlights the discoveries of the underlying enzymatic and metabolic mechanisms responsible for the yeast contribution to wine quality.
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Affiliation(s)
- Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
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42
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43
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Saerens SMG, Delvaux FR, Verstrepen KJ, Thevelein JM. Production and biological function of volatile esters in Saccharomyces cerevisiae. Microb Biotechnol 2009; 3:165-77. [PMID: 21255318 PMCID: PMC3836583 DOI: 10.1111/j.1751-7915.2009.00106.x] [Citation(s) in RCA: 273] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
The need to understand and control ester synthesis is driven by the fact that esters play a key role in the sensorial quality of fermented alcoholic beverages like beer, wine and sake. As esters are synthesized in yeast via several complex metabolic pathways, there is a need to gain a clear understanding of ester metabolism and its regulation. The individual genes involved, their functions and regulatory mechanisms have to be identified. In alcoholic beverages, there are two important groups of esters: the acetate esters and the medium‐chain fatty acid (MCFA) ethyl esters. For acetate ester synthesis, the genes involved have already been cloned and characterized. Also the biochemical pathways and the regulation of acetate ester synthesis are well defined. With respect to the molecular basis of MCFA ethyl ester synthesis, however, significant progress has only recently been made. Next to the characterization of the biochemical pathways and regulation of ester synthesis, a new and more important question arises: what is the advantage for yeast to produce these esters? Several hypotheses have been proposed in the past, but none was satisfactorily. This paper reviews the current hypotheses of ester synthesis in yeast in relation to the complex regulation of the alcohol acetyl transferases and the different factors that allow ester formation to be controlled during fermentation.
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Affiliation(s)
- Sofie M G Saerens
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven-Heverlee, Belgium.
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Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. Appl Microbiol Biotechnol 2009; 84:453-64. [PMID: 19343343 DOI: 10.1007/s00253-009-1930-y] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2008] [Revised: 02/23/2009] [Accepted: 02/24/2009] [Indexed: 10/21/2022]
Abstract
High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration is required, the yeast is exposed to various stresses during fermentation. We evaluated the influence of high-gravity brewing on the fermentation performance of the brewer's yeast under model brewing conditions. The lager brewer's strain Weihenstephan 34/70 strain was characterized at three different gravities by adding either glucose or maltose syrups to the basic wort. We observed that increased gravity resulted in a lower specific growth rate, a longer lag phase before initiation of ethanol production, incomplete sugar utilization, and an increase in the concentrations of ethyl acetate and isoamyl acetate in the final beer. Increasing the gravity by adding maltose syrup as opposed to glucose syrup resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer's yeast metabolism and the influence of the type of sugar syrups on the fermentation performance and the flavor profile of the final beer.
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Carvalho GBM, Silva DP, Bento CV, Vicente AA, Teixeira JA, Felipe MDGA, Almeida E Silva JB. Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters. Appl Biochem Biotechnol 2008; 155:356-65. [PMID: 19089653 DOI: 10.1007/s12010-008-8458-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2008] [Accepted: 11/26/2008] [Indexed: 11/30/2022]
Affiliation(s)
- Giovani B M Carvalho
- Biotechnology Department, Engineering School of Lorena, University of São Paulo, Lorena, SP, Brazil
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Schehl B, Lachenmeier D, Senn T, Heinisch JJ. Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8230-8. [PMID: 16218669 DOI: 10.1021/jf0511392] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed. Despite an initial lag phase in cherry spirits, both yeast strains performed similarly, as substantiated by the determination of specific flavor compounds, ethyl carbamate, and methanol in the mashes and after distillation. The spirits produced were subjected to sensory analyses by trained panels of at least 25 judges. Although mashes retaining the stones could be clearly distinguished from those where the stones had been removed, no significant preference could be attributed to either spirit, indicating that qualities added by the presence of stones during fermentation are largely a matter of personal taste. Interestingly, the yeast strain used for fermentation seemed to have little influence on the spirit quality.
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Affiliation(s)
- Beatus Schehl
- Institut für Lebensmitteltechnologie, Universität Hohenheim, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany
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Schehl B, Müller C, Senn T, Heinisch JJ. A laboratory yeast strain suitable for spirit production. Yeast 2005; 21:1375-89. [PMID: 15565641 DOI: 10.1002/yea.1189] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Yeast strains of the species Saccharomyces cerevisiae currently in use for the production of consumable alcohols such as beer, wine and spirits are genetically largely undefined. This prevents the use of standard genetic manipulations, such as crossings and tetrad analysis, for strain improvement. Furthermore, it complicates the application of the majority of modern methods developed in yeast molecular biology. Here we used two haploid laboratory strains with suitable auxotrophic markers for the construction of a genetically well defined, prototrophic diploid production strain. This strain was tested for its fermentative and sensory performances in comparison to commercially available yeasts. Three different fruit mashes (cherries, plums and pears) were fermented in a 90 kg scale. These were then subjected to distillation and used for the production of spirits with a final ethanol content of 40% (v/v). Fermentation parameters assayed included growth, sugar utilization, ethanol production and generation of volatile compounds, higher alcohols and glycerol. The spirits were also tested for their sensory performances and the data obtained statistically consolidated. Our results clearly demonstrate that this laboratory strain does not display any disadvantage compared with commercial yeasts in spirit production for any of the parameters tested, yet it offers the potential to apply both classical breeding and modern molecular genetic techniques for adjusting yeast physiology to special production schemes.
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Affiliation(s)
- Beatus Schehl
- Universität Hohenheim, Institut für Lebensmitteltechnologie, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany
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Masoud W, Poll L, Jakobsen M. Influence of volatile compounds produced by yeasts predominant during processing ofCoffea arabica in East Africa on growth and ochratoxin A (OTA) production byAspergillus ochraceus. Yeast 2005; 22:1133-42. [PMID: 16240461 DOI: 10.1002/yea.1304] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
The effects of volatile compounds produced during coffee processing by Pichia anomala, P. kluyveri and Hanseniaspora uvarum on growth of Aspergillus ochraceus and production of ochratoxin A (OTA) were studied. On malt extract agar (MEA) and on coffee agar (CA), exposure of A. ochraceus to the gaseous phase of malt yeast glucose peptone (MYGP) plates inoculated with P. anomala, P. kluyveri and H. uvarum inhibited fungal growth, with the two Pichia spp. showing the strongest effect. The main esters and alcohols produced by the three yeasts were ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate and isoamyl alcohol. The individual esters and alcohols were found to affect fungal growth. The most effective compound in inhibiting fungal growth was 2-phenyl ethyl acetate; which at 48 microg/l headspace completely inhibited growth of A. ochraceus. Exposure of A. ochraceus to the gaseous phase of MYGP plates inoculated with P. anomala, P. kluyveri and H. uvarum prevented production of OTA. On CA medium, only the headspace of P. anomala and P. kluyveri prevented OTA production. Furthermore, when A. ochraceus was exposed to the headspace of the individual volatile compounds, 2-phenyl ethyl acetate was the most effective in preventing OTA production. Prevention of OTA seems to be due to reduction of fungal biomass.
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Affiliation(s)
- Wafa Masoud
- Department of Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Matthews A, Grimaldi A, Walker M, Bartowsky E, Grbin P, Jiranek V. Lactic acid bacteria as a potential source of enzymes for use in vinification. Appl Environ Microbiol 2004; 70:5715-31. [PMID: 15466506 PMCID: PMC522065 DOI: 10.1128/aem.70.10.5715-5731.2004] [Citation(s) in RCA: 120] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- Angela Matthews
- School of Agriculture and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
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Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Pretorius IS, Thevelein JM, Delvaux FR. The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways. FEMS Yeast Res 2004; 4:285-96. [PMID: 14654433 DOI: 10.1016/s1567-1356(03)00166-1] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The ATF1-encoded Saccharomyces cerevisiae yeast alcohol acetyl transferase I is responsible for the formation of several different volatile acetate esters during fermentations. A number of these volatile esters, e.g. ethyl acetate and isoamyl acetate, are amongst the most important aroma compounds in fermented beverages such as beer and wine. Manipulation of the expression levels of ATF1 in brewing yeast strains has a significant effect on the ester profile of beer. Northern blot analysis of ATF1 and its closely related homologue, Lg-ATF1, showed that these genes were rapidly induced by the addition of glucose to anaerobically grown carbon-starved cells. This induction was abolished in a protein kinase A (PKA)-attenuated strain, while a PKA-overactive strain showed stronger ATF1 expression, indicating that the Ras/cAMP/PKA signalling pathway is involved in this glucose induction. Furthermore, nitrogen was needed in the growth medium in order to maintain ATF1 expression. Long-term activation of ATF1 could also be obtained by the addition of the non-metabolisable amino acid homologue beta-L-alanine, showing that the effect of the nitrogen source did not depend on its metabolism. In addition to nutrient regulation, ATF1 and Lg-ATF1 expression levels were also affected by heat and ethanol stress. These findings help in the understanding of the effect of medium composition on volatile ester synthesis in industrial fermentations. In addition, the complex regulation provides new insights into the physiological role of Atf1p in yeast.
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Affiliation(s)
- Kevin J Verstrepen
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, 3001 (Heverlee), Leuven, Belgium.
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