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Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7618-7628. [PMID: 38538519 DOI: 10.1021/acs.jafc.3c09776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.
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Affiliation(s)
- Paulina Martusevice
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas 58344, Lithuania
- Botanical Garden, Vytautas Magnus University, Kaunas 44248, Lithuania
| | - Xueqi Li
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Matt J Hengel
- Department of Environmental Toxicology, University of California, Davis, Davis, California 95616, United States
| | - Selina C Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
| | - Glen P Fox
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States
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Sarnaik AP, Shinde S, Mhatre A, Jansen A, Jha AK, McKeown H, Davis R, Varman AM. Unravelling the hidden power of esterases for biomanufacturing of short-chain esters. Sci Rep 2023; 13:10766. [PMID: 37402758 DOI: 10.1038/s41598-023-37542-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 06/23/2023] [Indexed: 07/06/2023] Open
Abstract
Microbial production of esters has recently garnered wide attention, but the current production metrics are low. Evidently, the ester precursors (organic acids and alcohols) can be accumulated at higher titers by microbes like Escherichia coli. Hence, we hypothesized that their 'direct esterification' using esterases will be efficient. We engineered esterases from various microorganisms into E. coli, along with overexpression of ethanol and lactate pathway genes. High cell density fermentation exhibited the strains possessing esterase-A (SSL76) and carbohydrate esterase (SSL74) as the potent candidates. Fed-batch fermentation at pH 7 resulted in 80 mg/L of ethyl acetate and 10 mg/L of ethyl lactate accumulation by SSL76. At pH 6, the total ester titer improved by 2.5-fold, with SSL76 producing 225 mg/L of ethyl acetate, and 18.2 mg/L of ethyl lactate, the highest reported titer in E. coli. To our knowledge, this is the first successful demonstration of short-chain ester production by engineering 'esterases' in E. coli.
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Affiliation(s)
- Aditya P Sarnaik
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Somnath Shinde
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA
| | - Apurv Mhatre
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Abigail Jansen
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Amit Kumar Jha
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA
| | - Haley McKeown
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Ryan Davis
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA.
| | - Arul M Varman
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA.
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Postigo V, García M, Arroyo T. Study of a First Approach to the Controlled Fermentation for Lambic Beer Production. Microorganisms 2023; 11:1681. [PMID: 37512854 PMCID: PMC10384975 DOI: 10.3390/microorganisms11071681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/30/2023] Open
Abstract
Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous fermentation (lambic and gueuze production, with the main contribution of Brettanomyces yeast). The fermentation process of lambic beer is characterized by different phases with a characteristic predominance of different microorganisms in each of them. As it is a spontaneous process, fermentation usually lasts from 10 months to 3 years. In this work, an attempt was made to perform a fermentation similar to the one that occurred in this process with lactic bacteria, Saccharomyces yeast and Brettanomyces yeast, but controlling their inoculation and therefore decreasing the time necessary for their action. For this purpose, after the first screening in 100 mL where eight Brettanomyces yeast strains from D.O. "Ribeira Sacra" (Galicia) were tested, one Brettanomyces bruxellensis strain was finally selected (B6) for fermentation in 1 L together with commercial strains of Saccharomyces cerevisiae S-04 yeast and Lactobacillus brevis lactic acid bacteria in different sequences. The combinations that showed the best fermentative capacity were tested in 14 L. Volatile compounds, lactic acid, acetic acid, colour, bitterness, residual sugars, ethanol, melatonin and antioxidant capacity were analysed at different maturation times of 1, 2, 6 and 12 months. Beers inoculated with Brettanomyces yeast independently of the other microorganisms showed pronounced aromas characteristic of the Brettanomyces yeast. Maturation after 12 months showed balanced beers with "Brett" aromas, as well as an increase in the antioxidant capacity of the beers.
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Affiliation(s)
- Vanesa Postigo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
- Brewery La Cibeles, Petróleo 34, 28918 Leganés, Spain
| | - Margarita García
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
| | - Teresa Arroyo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
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Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04139-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Dusart A, Ryckaert JP, Collin S. Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2109380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Alexandre Dusart
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Jean-Paul Ryckaert
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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Biotransformation of Hops-Derived Compounds in Beer – A Review. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0001] [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
Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.
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Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera‐Malaver B, Verstrepen KJ, De Rouck G, Crauwels S, Lievens B. Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15479] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sofie Bossaert
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) Centre of Microbial and Plant Genetics (CMPG) Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
| | - Valérie Winne
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Laboratory of Enzyme Fermentation and Brewing Technology (EFBT) M2S KU Leuven Ghent Belgium
| | - Filip Van Opstaele
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Laboratory of Enzyme Fermentation and Brewing Technology (EFBT) M2S KU Leuven Ghent Belgium
| | - Jasper Buyse
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Laboratory of Enzyme Fermentation and Brewing Technology (EFBT) M2S KU Leuven Ghent Belgium
| | - Christel Verreth
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) Centre of Microbial and Plant Genetics (CMPG) Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
| | - Beatriz Herrera‐Malaver
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Flanders Institute for Biotechnology (VIB)–KU Leuven Center for Microbiology Leuven Belgium
- Laboratory of Genetics and Genomics CMPG M2S KU Leuven Leuven Belgium
| | - Kevin J. Verstrepen
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Flanders Institute for Biotechnology (VIB)–KU Leuven Center for Microbiology Leuven Belgium
- Laboratory of Genetics and Genomics CMPG M2S KU Leuven Leuven Belgium
| | - Gert De Rouck
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
- Laboratory of Enzyme Fermentation and Brewing Technology (EFBT) M2S KU Leuven Ghent Belgium
| | - Sam Crauwels
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) Centre of Microbial and Plant Genetics (CMPG) Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) Centre of Microbial and Plant Genetics (CMPG) Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium
- Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium
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