1
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Fujiwara H, Watanabe K, Wakai Y. Combination of four bacterial strains isolated from
Yamahai‐shubo
in traditional Japanese sake brewing. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
| | - Kunihiko Watanabe
- Division of Applied Life Sciences, Graduate School of Life and Environmental Sciences Kyoto Prefectural University Kyoto Japan
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2
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Nyhan L, Sahin AW, Arendt EK. Co-fermentation of non- Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. Eur Food Res Technol 2023; 249:167-181. [PMID: 36466321 PMCID: PMC9702684 DOI: 10.1007/s00217-022-04142-4] [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: 06/01/2022] [Revised: 07/11/2022] [Accepted: 10/02/2022] [Indexed: 11/28/2022]
Abstract
The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non-Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet taste and wort-like off-flavours due to high levels of residual sugars and lack of flavour metabolites. The use of Lactobacillus in limited co-fermentation with non-Saccharomyces yeasts is a novel approach to produce NABs with varying flavour and aroma characteristics. In this study, lab-scale fermentations of Lachancea fermentati KBI 12.1 and Cyberlindnera subsufficiens C6.1 with Lactiplantibacillus plantarum FST 1.7 were performed and compared to a brewer's yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for pH, TTA, extract reduction, alcohol production, and microbial cell count. The final beers were analysed for sugar and organic acid concentration, free amino nitrogen content (FAN), glycerol, and levels of volatile metabolites. The inability of the non-Saccharomyces yeasts to utilise maltotriose as an energy source resulted in extended fermentation times compared to S. cerevisiae WLP001. Co-fermentation of yeasts with lactic acid bacteria (LAB) resulted in a decreased pH, higher TTA and increased levels of lactic acid in the final beers. The overall acceptability of the NABs produced by co-fermentation was higher than or similar to that of the beers fermented with the yeasts alone, indicating that LAB fermentation did not negatively impact the sensory attributes of the beer. C. subsufficiens C6.1 and L. plantarum FST 1.7 NAB was characterised as fruity tasting with the significantly higher ester concentrations masking the wort-like flavours resulting from limited fermentation. NAB produced with L. fermentati KBI12.1 and L. plantarum FST1.7 had decreased levels of the undesirable volatile compound diacetyl and was described as 'fruity' and 'acidic', with the increased sourness masking the sweet, wort-like characteristics of the NAB. Moreover, this NAB was ranked as the most highly acceptable in the sensory evaluation. In conclusion, the limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB.
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Affiliation(s)
- Laura Nyhan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland ,APC Microbiome Ireland, University College Cork, Cork, Ireland
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3
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Kato T, Takahashi T. Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2134972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Taku Kato
- Brewing Science Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
| | - Tomoko Takahashi
- Core Technology Laboratories, Asahi Quality and Innovations Ltd, Moriya, Japan
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4
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Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 2022. [PMCID: PMC9601789 DOI: 10.3390/foods11203215] [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: 11/25/2022] Open
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.
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Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016456
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
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5
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Costa GP, Spolidoro LS, Manfroi V, Rodrigues RC, Hertz PF. α‐Acetolactate Decarboxylase Immobilized in Chitosan: A Highly Stable Biocatalyst to Prevent Off‐Flavor in Beer. Biotechnol Prog 2022; 38:e3295. [DOI: 10.1002/btpr.3295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 11/07/2022]
Affiliation(s)
- Gustavo P. Costa
- Biotechnology, Bioprocess and Biocatalysis Group Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC Porto Alegre RS Brazil
| | - Luiza S. Spolidoro
- Biotechnology, Bioprocess and Biocatalysis Group Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC Porto Alegre RS Brazil
| | - Vitor Manfroi
- Food Technology Department Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, ZC Porto Alegre RS Brazil
| | - Rafael C. Rodrigues
- Biotechnology, Bioprocess and Biocatalysis Group Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC Porto Alegre RS Brazil
| | - Plinho Francisco Hertz
- Biotechnology, Bioprocess and Biocatalysis Group Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, P.O. Box 15090, ZC Porto Alegre RS Brazil
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6
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Evaluation of microtiter plate as a high-throughput screening platform for beer fermentation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04009-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractDownscaling the anaerobic fermentation in a microtiter plate (MTP) facilitates high throughput screening (HTS) applications. This study investigates the impacts of MTP configurations (scale, shaking, and cover) on the S. pastorianus beer fermentation compared to that in the shaking flask (SF) and European Brewing Convention (EBC) tube regarding fermentation performances and flavor attributes. The lager strains in MTPs accelerated cells reproduction and vitalization, sugar consumption, and glycerol accumulation. The microscale beer fermentation was closer to the SF but differed greatly from EBC tube fermentation depending on the MTP configurations. The downscaling from 2 mL to 0.2 mL in MTP increased the cell growth rate and vitality but did not change the maximum cell density. The shaking MTP did not promote early growth but sustained significantly higher cell numbers at the later fermentation stage. More than 1.5-folds acetaldehyde and higher alcohols, yet less than half esters, were obtained from the MTP and SF fermentations relative to that in the EBC tube. The air-tight MTP cover, as compared to the gas-permeable cover, not only balanced the above volatile flavors but also maintained integrity to the endogenous carbon dioxide pressure during beer fermentation. Additionally, fermentative activities were reduced by excluding air in either the material or the headspace of MTP. Hence, MTP configurations influenced S. pastorianus beer fermentation. These influences were partly attributed to their impacts on air accessibility. Conscious of the impacts, this study helps interpret the minimized fermentation and sheds light on the development of MTP based HTS platform for anaerobic cultivations.
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7
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Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 2022; 11:foods11071038. [PMID: 35407125 PMCID: PMC8997441 DOI: 10.3390/foods11071038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Robin Maier
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
- Correspondence: ; Tel.: +49-8161-71-3530
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
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8
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Engels W, Siu J, van Schalkwijk S, Wesselink W, Jacobs S, Bachmann H. Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations. Foods 2022; 11:foods11071005. [PMID: 35407092 PMCID: PMC8997616 DOI: 10.3390/foods11071005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
To secure a sustainable food supply for the rapidly growing global population, great efforts towards a plant-based diet are underway. However, the use of plant proteins comes with several challenges, such as improvement or removal of undesired flavours, and generation of desired texture properties. Fermentation holds large potential to alter these properties, but compared to dairy fermentations, our knowledge on strain properties in different plant-based substrates is still limited. Here, we explored different lactic acid bacteria for their ability to grow, produce flavour compounds, or remove off-flavour compounds from different plant proteins. For this, 151 LAB strains from dairy and non-dairy origins were cultured in plant protein plus coconut oil emulsions supplemented with glucose. Pea, chickpea, mung, fava, and soybean proteins were used in the study and bacterial strains for screening included the genera Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc. Efficient, high throughput, screening on plant proteins was developed and strains were assessed for their ability to (i) acidify and decrease the pH; (ii) express key enzymes involved in the formation of amino acid derived flavours, which included PepN (aminopeptidase N), PepXP (X-prolyl dipeptidyl peptidase), EstA (esterase), BcAT (branched chain aminotransferase), CBL (cystathione beta lyase), and ArAT (aromatic aminotransferase); and (iii) improve the overall aroma profile by generating dairy/cheesy notes and decreasing off flavours. Suitable screening conditions were determined, and highlighted the importance that a sufficient heat treatment must be applied to samples containing plant proteins, prior to fermentation, as an outgrowth of spore forming Bacillus cereus was observed if the material was only pasteurised. Enzyme activities for strains measured in rich broth vs. a buffered protein solution showed little-to-no correlation, which illustrated the importance of screening conditions to obtain predictive enzyme measurements. Aroma formation analysis allowed to identify strains that were able to increase key aromas such as diacetyl, acetoin, 2- and 3-methyl butanol, and 2,3-pentanedione, as well as decrease the off-flavours hexanal, pentanal, and nonanal. Our findings illustrate the importance of strain specific differences in the assessed functionalities and how a methodical approach to screening LAB can be applied to select suitable microorganisms that show promise in fermentation of plant proteins when applied in non-dairy cheese applications.
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Affiliation(s)
- Wim Engels
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
- Correspondence:
| | - Jamie Siu
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
- Daiya Foods Inc., 3100 Production Way, Burnaby, BC V5A 4R4, Canada
| | - Saskia van Schalkwijk
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
| | - Wilma Wesselink
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
| | - Simon Jacobs
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
| | - Herwig Bachmann
- NIZO, Kernhemseweg 2, 6718 ZB Ede, The Netherlands; (J.S.); (S.v.S.); (W.W.); (S.J.); (H.B.)
- Systems Biology Lab, Vrije Universiteit, De Boelelaan 1108, 1081 HZ Amsterdam, The Netherlands
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9
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Leblond A, Houari I, Beauxis Y, Leblanc K, Poupon E, Beniddir MA. Chemoinformatic Exploration of "Bioinspired Metabolomes" Illuminates Diacetyl Assembly Pathways Toward Nesteretal A-Like Cage Molecules. Org Lett 2022; 24:1247-1252. [PMID: 35112872 DOI: 10.1021/acs.orglett.2c00108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
An appealing and challenging cage structure along with an unusual biosynthetic pathway prompted us to explore an expeditious bioinspired one-pot total synthesis of nesteretal A. An unconventional strategy was chosen, and a cascade reaction starting from diacetyl was studied. Under organocatalytic conditions mimicking an aldolase, nesteretal A and a related cage analogue were anticipated by in silico metabolization, detected, targeted, and characterized.
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Affiliation(s)
- Axel Leblond
- Équipe "Chimie des Substances Naturelles" Université Paris-Saclay, CNRS, BioCIS, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France
| | - Inès Houari
- Équipe "Chimie des Substances Naturelles" Université Paris-Saclay, CNRS, BioCIS, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France
| | - Yann Beauxis
- Université de Paris, CNRS, CiTCoM, F-75006 Paris, France
| | - Karine Leblanc
- Équipe "Chimie des Substances Naturelles" Université Paris-Saclay, CNRS, BioCIS, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France
| | - Erwan Poupon
- Équipe "Chimie des Substances Naturelles" Université Paris-Saclay, CNRS, BioCIS, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France
| | - Mehdi A Beniddir
- Équipe "Chimie des Substances Naturelles" Université Paris-Saclay, CNRS, BioCIS, 5 rue J.-B. Clément, 92290 Châtenay-Malabry, France
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10
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Abstract
Beer production has over a thousand-year tradition, but its development in the present continues with the introduction of new technological and technical solutions. The methods for modeling and optimization in beer production through an applied analytical approach have been discussed in the present paper. For this purpose, the parameters that are essential for the main processes in beer production have been considered—development of malt blends, guaranteeing the main brewing characteristics; obtaining wort through the processes of mashing, lautering and boiling of wort; fermentation and maturation of beer. Data on the mathematical dependences used to describe the different stages of beer production (one-factor experiments, modeling of mixtures, experiment planning, description of the kinetics of microbial growth, etc.) and their limits have been presented, and specific research results of various authors teams working in this field have been cited. The independent variables as well as the objective functions for each stage have been defined. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted. The paper suggests a generalized approach to describe the main methods of modeling and optimization, which does not depend on the beer type produced. The proposed approaches can be used to model and optimize the production of different beer types, and the conditions for their application should be consistent with the technological regimes used in each case. The approaches for modeling and optimization of the individual processes have been supported by mathematical dependencies most typical for these stages. Depending on the specific regimes and objectives of the study, these dependencies can be adapted and/or combined into more general mathematical models. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted.
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11
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Effect of Working Atmospheres on the Detection of Diacetyl by Resistive SnO2 Sensor. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Nanostructured metal oxide semiconductors (MOS) are considered proper candidates to develop low cost and real-time resistive sensors able to detect volatile organic compounds (VOCs), e.g., diacetyl. Small quantities of diacetyl are generally produced during the fermentation and storage of many foods and beverages, conferring a typically butter-like aroma. Since high diacetyl concentrations are undesired, its monitoring is fundamental to identify and characterize the quality of products. In this work, a tin oxide sensor (SnO2) is used to detect gaseous diacetyl. The effect of different working atmospheres (air, N2 and CO2), as well as the contemporary presence of ethanol vapors, used to reproduce the typical alcoholic fermentation environment, are evaluated. SnO2 sensor is able to detect diacetyl in all the analyzed conditions, even when an anaerobic environment is considered, showing a detection limit lower than 0.01 mg/L and response/recovery times constantly less than 50 s.
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12
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Krogerus K, Eerikäinen R, Aisala H, Gibson B. Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation. Yeast 2021; 39:156-169. [PMID: 34664308 DOI: 10.1002/yea.3674] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/19/2021] [Accepted: 10/13/2021] [Indexed: 12/31/2022] Open
Abstract
A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. There were 56 yeast strains first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds. A number of strains appeared maltose-negative and produced desirable aromas without obvious off-flavours. These were selected for further scaled-up wort fermentations. The selected strains efficiently reduced wort aldehydes during fermentation, thus eliminating undesirable wort-like off-flavours, and produced a diverse volatile aroma profile. Two strains, Trigonopsis cantarellii and Candida sojae, together with a commercial Saccharomycodes ludwigii reference strain, were selected for 30-L-scale wort fermentations based on aroma profile and similarity to a commercial reference beer during sensory analysis using projective mapping. Both strains performed comparably to the commercial reference, and the T. cantarellii strain in particular, produced low amounts of off-flavours and a significantly higher amount of the desirable monoterpene alcohol trans-geraniol. The strain was also sensitive to common food preservatives and antifungal compounds and unable to grow at 37°C, suggesting it is relatively easily controllable in the brewery, and appears to have low risk of pathogenicity. This study shows how the natural brewery microbiota can be exploited as a source of non-conventional yeasts for low-alcohol beer production.
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Affiliation(s)
| | | | - Heikki Aisala
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Brian Gibson
- Department of Brewing and Beverage Technology, Technical University of Berlin, Berlin, Germany
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13
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Abstract
Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.
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14
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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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15
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Wauters R, Britton SJ, Verstrepen KJ. Old yeasts, young beer-The industrial relevance of yeast chronological life span. Yeast 2021; 38:339-351. [PMID: 33978982 PMCID: PMC8252602 DOI: 10.1002/yea.3650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/28/2021] [Accepted: 05/09/2021] [Indexed: 12/20/2022] Open
Abstract
Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called "bottle conditioning" helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2-methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
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Affiliation(s)
- Ruben Wauters
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
| | - Scott J. Britton
- Research and DevelopmentDuvel MoortgatPuurs‐Sint‐AmandsBelgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - Kevin J. Verstrepen
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
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16
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Flynn NE. Chemistry of Aged Beer and Spirits: Symposium Introduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12776-12778. [PMID: 32043880 DOI: 10.1021/acs.jafc.9b07007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The Chemistry of Aged Beer and Spirits Symposium was organized at the American Chemical Society (ACS) Fall 2019 National Meeting & Exposition, San Diego, CA, U.S.A. in August 2019 with a keynote address, three informational talks, and six research-based talks. Beer-related topics ranged from the sensory compounds associated with barrel aging to haze formation, to wood aging, and finally to in-line detection of diacetyl. Topics on spirits ranged from the chemistry of tequila to effects of water components on whiskey to analysis of whiskey microwebs. The symposium was well-attended and supplemented with an introduction to brewing processes at a local brewery.
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Affiliation(s)
- Nick E Flynn
- Department of Chemistry and Physics, West Texas A&M University, Canyon, Texas 79016, United States
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17
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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18
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Noba S, Kikuchi K, Kato T, Kusunoki K, Toyota S, Kobayashi M, Uemura K, Nishiyama M. Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1812993] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shigekuni Noba
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kaori Kikuchi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Taku Kato
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Keizo Kusunoki
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Saki Toyota
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Minoru Kobayashi
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Kazuhiko Uemura
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
| | - Makoto Nishiyama
- Biotechnology Research Center, The University of Tokyo, Tokyo, Japan
- Collaborative Research Institute for Microbiology, The University of Tokyo, Tokyo, Japan
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19
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De Francesco G, Marconi O, Sileoni V, Freeman G, Lee EG, Floridi S, Perretti G. Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types. Journal of Food Science and Technology 2020; 58:1488-1498. [PMID: 33746277 DOI: 10.1007/s13197-020-04662-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2019] [Accepted: 11/08/2019] [Indexed: 11/28/2022]
Abstract
A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer.
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Affiliation(s)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Gary Freeman
- Campden BRI, Coopers Hill Road, Nutfield, Surrey RH1 4HY UK
| | - Eung Gwan Lee
- Campden BRI, Coopers Hill Road, Nutfield, Surrey RH1 4HY UK
| | - Simona Floridi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.,Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy
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20
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Mardones W, Villarroel CA, Krogerus K, Tapia SM, Urbina K, Oporto CI, O’Donnell S, Minebois R, Nespolo R, Fischer G, Querol A, Gibson B, Cubillos FA. Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates. Microb Biotechnol 2020; 13:1012-1025. [PMID: 32096913 PMCID: PMC7264880 DOI: 10.1111/1751-7915.13545] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 12/21/2022] Open
Abstract
The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating 'end-to-end' genome assemblies, as well as metabolome and transcriptome profiling of two Patagonian isolates exhibiting significant differences in beer aroma profiles. These strains showed clear differences in concentrations of intracellular metabolites, including amino acids, such as valine, leucine and isoleucine, likely impacting the production of 2-methylpropanol and 3-methylbutanol. These differences in the production of volatile compounds are attributed to gene expression variation, where the most profound differentiation is attributed to genes involved in assimilatory sulfate reduction, which in turn validates phenotypic differences in H2 S production. This study lays a solid foundation for future research to improve fermentation performance and select strains for new lager styles based on aroma and metabolic profiles.
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Affiliation(s)
- Wladimir Mardones
- Facultad de Química y BiologíaDepartamento de BiologíaUniversidad de Santiago de ChileSantiago9170022Chile
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
| | - Carlos A. Villarroel
- Facultad de Química y BiologíaDepartamento de BiologíaUniversidad de Santiago de ChileSantiago9170022Chile
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
| | | | - Sebastian M. Tapia
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
- Departamento de Biotecnología de los AlimentosGrupo de Biología de Sistemas en Levaduras de Interés BiotecnológicoInstituto de Agroquímica y Tecnología de los Alimentos (IATA)‐CSICE‐46980ValenciaSpain
| | - Kamila Urbina
- Facultad de Química y BiologíaDepartamento de BiologíaUniversidad de Santiago de ChileSantiago9170022Chile
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
| | - Christian I. Oporto
- Facultad de Química y BiologíaDepartamento de BiologíaUniversidad de Santiago de ChileSantiago9170022Chile
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
| | - Samuel O’Donnell
- Laboratory of Computational and Quantitative BiologyCNRSInstitut de Biologie Paris‐Seine Sorbonne UniversitéF‐75005ParisFrance
| | - Romain Minebois
- Departamento de Biotecnología de los AlimentosGrupo de Biología de Sistemas en Levaduras de Interés BiotecnológicoInstituto de Agroquímica y Tecnología de los Alimentos (IATA)‐CSICE‐46980ValenciaSpain
| | - Roberto Nespolo
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
- Institute of Environmental and Evolutionary Science Universidad Austral de Chile5110566ValdiviaChile
- Center of Applied Ecology and Sustainability (CAPES)Pontificia Universidad Católica de ChileSantiagoChile
| | - Gilles Fischer
- Laboratory of Computational and Quantitative BiologyCNRSInstitut de Biologie Paris‐Seine Sorbonne UniversitéF‐75005ParisFrance
| | - Amparo Querol
- Departamento de Biotecnología de los AlimentosGrupo de Biología de Sistemas en Levaduras de Interés BiotecnológicoInstituto de Agroquímica y Tecnología de los Alimentos (IATA)‐CSICE‐46980ValenciaSpain
| | - Brian Gibson
- VTT Technical Research Centre of Finland LtdVTTFI‐02044EspooFinland
| | - Francisco A. Cubillos
- Facultad de Química y BiologíaDepartamento de BiologíaUniversidad de Santiago de ChileSantiago9170022Chile
- Millennium Institute for Integrative Biology (iBio)Santiago7500574Chile
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21
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Gorter de Vries AR, Knibbe E, van Roosmalen R, van den Broek M, de la Torre Cortés P, O'Herne SF, Vijverberg PA, El Masoudi A, Brouwers N, Pronk JT, Daran JMG. Improving Industrially Relevant Phenotypic Traits by Engineering Chromosome Copy Number in Saccharomyces pastorianus. Front Genet 2020; 11:518. [PMID: 32582279 PMCID: PMC7283523 DOI: 10.3389/fgene.2020.00518] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 04/28/2020] [Indexed: 11/13/2022] Open
Abstract
The lager-brewing yeast Saccharomyces pastorianus is a hybrid between S. cerevisiae and S. eubayanus with an exceptional degree of aneuploidy. While chromosome copy number variation (CCNV) is present in many industrial Saccharomyces strains and has been linked to various industrially-relevant traits, its impact on the brewing performance of S. pastorianus remains elusive. Here we attempt to delete single copies of chromosomes which are relevant for the production of off-flavor compound diacetyl by centromere silencing. However, the engineered strains display CNV of multiple non-targeted chromosomes. We attribute this unintended CCNV to inherent instability and to a mutagenic effect of electroporation and of centromere-silencing. Regardless, the resulting strains displayed large phenotypic diversity. By growing centromere-silenced cells in repeated sequential batches in medium containing 10% ethanol, mutants with increased ethanol tolerance were obtained. By using CCNV mutagenesis by exposure to the mitotic inhibitor MBC, selection in the same set-up yielded even more tolerant mutants that would not classify as genetically modified organisms. These results show that CCNV of alloaneuploid S. pastorianus genomes is highly unstable, and that CCNV mutagenesis can generate broad diversity. Coupled to effective selection or screening, CCNV mutagenesis presents a potent tool for strain improvement.
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Affiliation(s)
| | - Ewout Knibbe
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | | | | | | | - Stephanie F O'Herne
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | - Pascal A Vijverberg
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | - Anissa El Masoudi
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | - Nick Brouwers
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of Technology, Delft, Netherlands
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22
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Bellut K, Krogerus K, Arendt EK. Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing. Front Microbiol 2020; 11:764. [PMID: 32390994 PMCID: PMC7191199 DOI: 10.3389/fmicb.2020.00764] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 03/30/2020] [Indexed: 01/05/2023] Open
Abstract
With a growing interest in non-alcoholic and low alcohol beer (NABLAB), researchers are looking into non-conventional yeasts to harness their special metabolic traits for their production. One of the investigated species is Lachancea fermentati, which possesses the uncommon ability to produce significant amounts of lactic acid during alcoholic fermentation, resulting in the accumulation of lactic acid while exhibiting reduced ethanol production. In this study, four Lachancea fermentati strains isolated from individual kombucha cultures were investigated. Whole genome sequencing was performed, and the strains were characterized for important brewing characteristics (e.g., sugar utilization) and sensitivities toward stress factors. A screening in wort extract was performed to elucidate strain-dependent differences, followed by fermentation optimization to enhance lactic acid production. Finally, a low alcohol beer was produced at 60 L pilot-scale. The genomes of the kombucha isolates were diverse and could be separated into two phylogenetic groups, which were related to their geographical origin. Compared to a Saccharomyces cerevisiae brewers' yeast, the strains' sensitivities to alcohol and acidic conditions were low, while their sensitivities toward osmotic stress were higher. In the screening, lactic acid production showed significant, strain-dependent differences. Fermentation optimization by means of response surface methodology (RSM) revealed an increased lactic acid production at a low pitching rate, high fermentation temperature, and high extract content. It was shown that a high initial glucose concentration led to the highest lactic acid production (max. 18.0 mM). The data indicated that simultaneous lactic acid production and ethanol production occurred as long as glucose was present. When glucose was depleted and/or lactic acid concentrations were high, the production shifted toward the ethanol pathway as the sole pathway. A low alcohol beer (<1.3% ABV) was produced at 60 L pilot-scale by means of stopped fermentation. The beer exhibited a balanced ratio of sweetness from residual sugars and acidity from the lactic acid produced (13.6 mM). However, due to the stopped fermentation, high levels of diacetyl were present, which could necessitate further process intervention to reduce concentrations to acceptable levels.
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Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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23
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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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24
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Bellut K, Michel M, Hutzler M, Zarnkow M, Jacob F, De Schutter DP, Daenen L, Lynch KM, Zannini E, Arendt EK. Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1629227] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | | | | | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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25
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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030066] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.
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26
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Li P, Gao Y, Wang C, Zhang CY, Guo X, Xiao D. Effect of ILV6 Deletion and Expression of aldB from Lactobacillus plantarum in Saccharomyces uvarum on Diacetyl Production and Wine Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8556-8565. [PMID: 30027745 DOI: 10.1021/acs.jafc.8b02356] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Diacetyl generates an aromatic off-flavor in wine at a high level. The present study expressed α-acetolactate decarboxylase (ALDB) from Lactobacillus plantarum and/or inactivated acetohydroxyacid synthase (Ilv6) in Saccharomyces uvarum, and the effects on diacetyl production and wine flavor in mutants were investigated through sequential fermentation and cofermentation in mixed cultures of S. uvarum and L. plantarum. The diacetyl content of WYDΔ6 (disrupted one ILV6 allele), WYSΔ6 ( ILV6 complete deletion), WYADΔ6 (disrupted one ILV6 allele with aldB expression), and WYASΔ6 ( ILV6 complete deletion with aldB expression) decreased by 25.71%, 41.30%, 47.77%, and 50.00%, respectively, after sequential fermentation and decreased by 15.15%, 26.72%, 35.26%, and 43.80%, respectively, after cofermentation, compared with that of the parental strain. In addition, Ilv6 inactivation not only decreased the acetic acid content but also balanced the flavor profile in wine effectively. This work provided a valuable insight into the metabolic pathway of diacetyl and wine flavor in S. uvarum.
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Affiliation(s)
- Ping Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Yingying Gao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cailing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China
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Ochando T, Mouret JR, Humbert-Goffard A, Sablayrolles JM, Farines V. Vicinal diketones and their precursors in wine alcoholic fermentation: Quantification and dynamics of production. Food Res Int 2018; 103:192-199. [DOI: 10.1016/j.foodres.2017.10.040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 09/26/2017] [Accepted: 10/19/2017] [Indexed: 11/30/2022]
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Wang JY, Wang XJ, Hui X, Hua SH, Li H, Gao WY. Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2635-2641. [PMID: 28285533 DOI: 10.1021/acs.jafc.7b00990] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Diacetyl is an important flavoring compound in many foods, especially in beer. In the present study, we developed and validated a new precolumn derivatization HPLC-UV method for the determination of diacetyl using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a novel derivatizing reagent. After derivatization with the reagent at a pH value 4.0 at ambient temperature for 10 min, diacetyl was analyzed on an ODS column and detected at 254 nm. The results show that the correlation coefficient of the method is 0.9991 in the range of 0.10 to 100.0 μM diacetyl, and the limit of detection is 0.02 μM. The method was further evaluated in the analysis of beer samples with the recoveries ranging from 94.4 to 102.6% and RSDs from 1.36 to 3.33%. The concentrations of diacetyl in 8 beer samples were determined in the range of 0.19 to 0.42 μM. The method established in this study may be well suitable for the determination of diacetyl in beer.
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Affiliation(s)
- Ji-Yu Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xin-Jie Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xian Hui
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Shui-Hong Hua
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Li
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
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Michel M, Meier-Dörnberg T, Jacob F, Methner FJ, Wagner RS, Hutzler M. Review: Pure non-Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.381] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Maximilian Michel
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | - Tim Meier-Dörnberg
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | - Fritz Jacob
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
| | | | - R. Steven Wagner
- Brewing Program; Central Washington University; 400 E University Way, Ellensburg Washington USA
| | - Mathias Hutzler
- Research Centre Weihenstephan for Beer and Food Quality; Technische Universität München; Alte Akademie 3 85354 Freising Germany
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed Engl 2014; 53:7124-43. [PMID: 24939725 DOI: 10.1002/anie.201309508] [Citation(s) in RCA: 346] [Impact Index Per Article: 34.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 02/02/2014] [Indexed: 02/03/2023]
Abstract
The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.
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Affiliation(s)
- Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitnerstrasse 34, 85354 Freising-Weihenstephan (Germany)
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