1
|
Aguiar-Cervera J, Visinoni F, Zhang P, Hollywood K, Vrhovsek U, Severn O, Delneri D. Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer. Food Microbiol 2024; 123:104585. [PMID: 39038891 DOI: 10.1016/j.fm.2024.104585] [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: 03/09/2024] [Revised: 06/07/2024] [Accepted: 06/16/2024] [Indexed: 07/24/2024]
Abstract
In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that Hanseniaspora vineae displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that H. vineae on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a S. cerevisiae brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the H. vineae monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 S. cerevisiae/H. vineae ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.
Collapse
Affiliation(s)
- Jose Aguiar-Cervera
- Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom; Singer Instruments Co. Ltd, Somerset, United Kingdom
| | - Federico Visinoni
- Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Penghan Zhang
- Foundation Edmund Mach, San Michele all' Adige, Trento, Italy
| | - Katherine Hollywood
- Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Urska Vrhovsek
- Foundation Edmund Mach, San Michele all' Adige, Trento, Italy
| | - Oliver Severn
- Singer Instruments Co. Ltd, Somerset, United Kingdom
| | - Daniela Delneri
- Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom.
| |
Collapse
|
2
|
Treviso RL, Sant’Anna V, Fabricio MF, Ayub MAZ, Brandelli A, Hickert LR. Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1733-1742. [PMID: 39049923 PMCID: PMC11263309 DOI: 10.1007/s13197-024-05951-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2024] [Accepted: 02/18/2024] [Indexed: 07/27/2024]
Abstract
The present work aimed to evaluate the features of yerba mate kombucha during 7 days of fermentation at either 25 ºC or 30 ºC, monitoring physicochemical changes, sensory profile, and sensorial acceptance. The symbiotic microbial culture of active bacteria and yeasts (SCOBY) at the beginning and the end of the bioprocess was also identified. The yerba mate kombuchas fermented at 25 ºC for 5 days or 30 ºC for 4 days were suitable for consumption according to Brazilian standards. Acetic acid, ethanol, and chlorophyll contents were dependent on fermentation time and temperature, unlike the total phenolic content. The main yeast and bacterium in SCOBY were Brettanomyces bruxellensis and Komagataeibacter rhaeticus, respectively, which remained dominant when fermentation was conducted for up to 7 days at both temperatures. Fermentation of yerba mate infusion led to products characterized by sourness, vinegar bitter, and fermented flavors and aromas, making the acceptance of non-fermented Yerba mate preferable to fermented infusions. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05951-z.
Collapse
Affiliation(s)
- Rochele Luane Treviso
- Life and Environmental Area, State University of Rio Grande do Sul, Alegrete Street, 821, Encantado, RS 95960-000 Brazil
| | - Voltaire Sant’Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Alegrete Street, 821, Encantado, RS 95960-000 Brazil
| | | | - Marco Antônio Zachia Ayub
- Insitute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Adriano Brandelli
- Insitute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Alegrete Street, 821, Encantado, RS 95960-000 Brazil
- Engineering and exact Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul Brazil
| |
Collapse
|
3
|
Garrigós V, Vallejo B, Mollà-Martí E, Picazo C, Peltier E, Marullo P, Matallana E, Aranda A. Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation. J Biotechnol 2024; 390:28-38. [PMID: 38768686 DOI: 10.1016/j.jbiotec.2024.05.007] [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: 01/30/2024] [Revised: 05/13/2024] [Accepted: 05/15/2024] [Indexed: 05/22/2024]
Abstract
Nutrient signaling pathways play a pivotal role in regulating the balance among metabolism, growth and stress response depending on the available food supply. They are key factors for the biotechnological success of the yeast Saccharomyces cerevisiae during food-producing fermentations. One such pathway is Retrograde Response, which controls the alpha-ketoglutarate supply required for the synthesis of amino acids like glutamate and lysine. Repressor MKS1 is linked with the TORC1 complex and negatively regulates this pathway. Deleting MKS1 from a variety of industrial strains causes glycerol to increase during winemaking, brewing and baking. This increase is accompanied by a reduction in ethanol production during grape juice fermentation in four commercial wine strains. Interestingly, this does not lead volatile acidity to increase because acetic acid levels actually lower. Aeration during winemaking usually increases acetic acid levels, but this effect reduces in the MKS1 mutant. Despite the improvement in the metabolites of oenological interest, it comes at a cost given that the mutant shows slower fermentation kinetics when grown in grape juice, malt and laboratory media and using glucose, sucrose and maltose as carbon sources. The deletion of RTG2, an activator of Retrograde Response that acts as an antagonist of MKS1, also results in a defect in wine fermentation speed. These findings suggest that the deregulation of this pathway causes a fitness defect. Therefore, manipulating repressor MKS1 is a promising approach to modulate yeast metabolism and to produce low-ethanol drinks.
Collapse
Affiliation(s)
- Víctor Garrigós
- Institute for Integrative Systems Biology, Universitat de València-CSIC, Spain
| | - Beatriz Vallejo
- Institute for Integrative Systems Biology, Universitat de València-CSIC, Spain
| | | | - Cecilia Picazo
- Institute for Integrative Systems Biology, Universitat de València-CSIC, Spain
| | - Emilien Peltier
- Université de Bordeaux, Unité de Recherche Œnologie INRAE, Bordeaux INP, ISVV, France
| | - Philippe Marullo
- Université de Bordeaux, Unité de Recherche Œnologie INRAE, Bordeaux INP, ISVV, France; Biolaffort, France
| | - Emilia Matallana
- Institute for Integrative Systems Biology, Universitat de València-CSIC, Spain
| | - Agustín Aranda
- Institute for Integrative Systems Biology, Universitat de València-CSIC, Spain.
| |
Collapse
|
4
|
Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Res Int 2023; 174:113569. [PMID: 37986521 DOI: 10.1016/j.foodres.2023.113569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.
Collapse
Affiliation(s)
- Bruna Dartora
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | | | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil
| | - Karla Joseane Perez
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil.
| |
Collapse
|
5
|
Cirlincione F, Pirrone A, Gugino IM, Todaro A, Naselli V, Francesca N, Alfonzo A, Mirabile G, Ferraro V, Balenzano G, Gargano ML. Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary-Medicinal Mushroom Pleurotus eryngii. J Fungi (Basel) 2023; 9:1000. [PMID: 37888256 PMCID: PMC10608011 DOI: 10.3390/jof9101000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/03/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.
Collapse
Affiliation(s)
- Fortunato Cirlincione
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Ignazio Maria Gugino
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Giulia Mirabile
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (F.C.); (A.P.); (I.M.G.); (A.T.); (V.N.); (N.F.); (A.A.)
| | - Valeria Ferraro
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari “Aldo Moro”, University Campus “Ernesto Quagliariello”, Via E. Orabona 4, 70125 Bari, Italy
| | - Gaetano Balenzano
- Department of Soil, Plant, and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;
| | - Maria Letizia Gargano
- Department of Soil, Plant, and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;
| |
Collapse
|
6
|
Bezerril FF, Pimentel TC, de Aquino KP, Schabo DC, Rodrigues MHP, Dos Santos Lima M, Schaffner DW, Furlong EB, Magnani M. Wheat craft beer made from AFB 1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites. Food Res Int 2023; 172:112774. [PMID: 37689839 DOI: 10.1016/j.foodres.2023.112774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 09/11/2023]
Abstract
Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.
Collapse
Affiliation(s)
- Fabrícia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | | | - Karine Peixoto de Aquino
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO 76993-000, Brazil
| | - Marcy Heli Paiva Rodrigues
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Eliana B Furlong
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
| |
Collapse
|
7
|
Cadeado ANS, Silva SG. Development of a portable optical device with a multi-channel spectrometer sensor for quantification of glycerol in wine: a maker approach for on-site analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:4477-4484. [PMID: 37575079 DOI: 10.1039/d3ay00972f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
In this work we present a novel and environmentally friendly approach for quantifying glycerol in wine samples using a portable optical device based on the maker concept and do-it-yourself (DIY) principles. This method offers significant advantages, including cost-effectiveness, reduced sample and reagent consumption, and the potential for integrating IoT (Internet of Things) technology. The chemical strategy involves the oxidation of glycerol using periodate, followed by the formation of the 3,5-diacetyl-1,4-dihydrolutidine (DDL) compound through a reaction with acetylacetone. The utilization of a cost-effective AS7341 color sensor as a detector enables accurate and sensitive detection of glycerol levels in wine samples. The optimized procedure demonstrates adequate analytical performance for glycerol determination in wine samples, encompassing a wide linear range (0.5 mg L-1 to 40.0 mg L-1), high correlation coefficient (r = 0.998), and low limits of detection (0.050 mg L-1). The method exhibits excellent precision, with the coefficient of variation estimated to be 0.1% for 10 independent measurements of a 20 mg L-1 solution. These features render it suitable not only for routine glycerol analysis in the wine industry, but also for addressing challenges related to wine adulteration and counterfeiting.
Collapse
Affiliation(s)
- Alegre N S Cadeado
- Federal University of Uberlândia, Institute of Chemistry, 2121 João Naves de Ávila Avenue, Santa Mônica, Uberlândia, MG 38400-902, Brazil
- Department of Science and Technology, Licungo University, Quelimane, Mozambique.
| | - Sidnei G Silva
- Federal University of Uberlândia, Institute of Chemistry, 2121 João Naves de Ávila Avenue, Santa Mônica, Uberlândia, MG 38400-902, Brazil
| |
Collapse
|
8
|
Galli V, Venturi M, Guerrini S, Mangani S, Barbato D, Vallesi G, Granchi L. Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods 2023; 12:3354. [PMID: 37761063 PMCID: PMC10529207 DOI: 10.3390/foods12183354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.
Collapse
Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Gianni Vallesi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| |
Collapse
|
9
|
Pietrafesa R, Siesto G, Tufariello M, Palombi L, Baiano A, Gerardi C, Braghieri A, Genovese F, Grieco F, Capece A. A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains. Front Microbiol 2023; 14:1234884. [PMID: 37577427 PMCID: PMC10414987 DOI: 10.3389/fmicb.2023.1234884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023] Open
Abstract
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of "fruity smell and floral" and "olfactory finesse," and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.
Collapse
Affiliation(s)
- Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Lorenzo Palombi
- Consiglio Nazionale delle Ricerche, Istituto di Fisica Applicata “Nello Carrara”, Firenze, Italy
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Foggia, Italy
| | - Carmela Gerardi
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Grieco
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| |
Collapse
|
10
|
Jallet A, Friedrich A, Schacherer J. Impact of the acquired subgenome on the transcriptional landscape in Brettanomyces bruxellensis allopolyploids. G3 (BETHESDA, MD.) 2023; 13:jkad115. [PMID: 37226280 PMCID: PMC10320193 DOI: 10.1093/g3journal/jkad115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/21/2023] [Accepted: 05/18/2023] [Indexed: 05/26/2023]
Abstract
Gene expression variation can provide an overview of the changes in regulatory networks that underlie phenotypic diversity. Certain evolutionary trajectories such as polyploidization events can have an impact on the transcriptional landscape. Interestingly, the evolution of the yeast species Brettanomyces bruxellensis has been punctuated by diverse allopolyploidization events leading to the coexistence of a primary diploid genome associated with various haploid acquired genomes. To assess the impact of these events on gene expression, we generated and compared the transcriptomes of a set of 87 B. bruxellensis isolates, selected as being representative of the genomic diversity of this species. Our analysis revealed that acquired subgenomes strongly impact the transcriptional patterns and allow discrimination of allopolyploid populations. In addition, clear transcriptional signatures related to specific populations have been revealed. The transcriptional variations observed are related to some specific biological processes such as transmembrane transport and amino acids metabolism. Moreover, we also found that the acquired subgenome causes the overexpression of some genes involved in the production of flavor-impacting secondary metabolites, especially in isolates of the beer population.
Collapse
Affiliation(s)
- Arthur Jallet
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
| | - Anne Friedrich
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
| | - Joseph Schacherer
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
- Institut Universitaire de France (IUF), 75005 Paris, France
| |
Collapse
|
11
|
Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars. Foods 2023; 12:2386. [PMID: 37372597 DOI: 10.3390/foods12122386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acids and phenolic compounds were quantified by standard methods. In addition, the volatile profiles, contents of phenolic compounds in the olives and quality parameters of the final products were compared. Fermentation in Gordal brines was conducted by lactic acid bacteria (mainly Lactobacillus and Pediococcus) and yeasts (mainly Candida boidinii, Candida tropicalis and Wickerhamomyces anomalus). In Hojiblanca and Manzanilla brines, halophilic Gram-negative bacteria (e.g., Halomonas, Allidiomarina and Marinobacter) along with yeasts (mainly, Saccharomyces) were responsible for the fermentation. Higher acidity and lower pH values were reached in Gordal brines compared to Hojiblanca and Manzanilla. After 30 days of fermentation, no sugars were detected in Gordal brine, but residual amounts were found in the brines from Hojiblanca (<0.2 g/L glucose) and Manzanilla (2.9 g/L glucose and 0.2 g/L fructose). Lactic acid was the main acid product in Gordal fermentation, whereas citric acid was the predominant organic acid in the Hojiblanca and Manzanilla brines. Manzanilla brine samples showed a greater concentration of phenolic compounds than Hojiblanca and Gordal brines. After a 6-month fermentation, Gordal olives were superior compared to the Hojiblanca and Manzanilla varieties regarding product safety (lower final pH and absence of Enterobacteriaceae), content of volatile compounds (richer aroma), content of bitter phenolics (lower content of oleuropein, which resulted in less perceived bitterness) and color parameters (more yellow and lighter color, indicating a higher visual appraisal). The results of the present study will contribute to a better understanding of each fermentation process and could help to promote natural-style elaborations using the above-mentioned olive cultivars.
Collapse
Affiliation(s)
- José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| |
Collapse
|
12
|
Sampaolesi S, Pérez-Través L, Pérez D, Roldán López D, Briand LE, Pérez-Torrado R, Querol A. Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer. Int J Food Microbiol 2023; 399:110254. [PMID: 37244227 DOI: 10.1016/j.ijfoodmicro.2023.110254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/29/2023] [Accepted: 05/12/2023] [Indexed: 05/29/2023]
Abstract
The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeasts with the ability to provide a combination of bioflavoring and low ethanol yields. The present study identified 22 yeasts isolated from different brewing sources, including the fermentation by-products known as yeast sludges, and characterized a selection of strains to find the more suitable for the aforementioned aims. HPLC and GC-FID analysis of its brewing products were performed. The most promising results were obtained with the non-conventional yeasts Pichia kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolated from a Belgian wheat beer sludge, was capable of growing in wort (17.0°Bx., 20 °C) with very low ethanol yields (1.19 % v/v). Besides, upon mixed fermentations with Saccharomyces cerevisiae, was suitable to produce volatile compounds such as ethyl acetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M. guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated the wort with low production of ethanol and biomass. In addition, provided some fruity and floral nuances to the aroma profile of mixed fermentations with brewer's yeast. The results suggest that these strains favor the development of more fruity-flowery aroma profiles in beers. Furthermore, they are suitable for use in mixed fermentations with Saccharomyces brewer's strains, although the ethanol level did not decrease significantly.
Collapse
Affiliation(s)
- Sofía Sampaolesi
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco", CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina
| | - Laura Pérez-Través
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Dolores Pérez
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Lallemand Bio SL, Carrer de Galileu 303-305, 08028 Barcelona, Spain
| | - David Roldán López
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Laura E Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco", CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina.
| | - Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
| |
Collapse
|
13
|
Andrade Barreto SM, Martins da Silva AB, Prudêncio Dutra MDC, Costa Bastos D, de Brito Araújo Carvalho AJ, Cardoso Viana A, Narain N, Dos Santos Lima M. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chem 2023; 408:135121. [PMID: 36521294 DOI: 10.1016/j.foodchem.2022.135121] [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: 09/14/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022]
Abstract
Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. 'Pêra D9') fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8-5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.
Collapse
Affiliation(s)
| | - Ana Beatriz Martins da Silva
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Maria da Conceição Prudêncio Dutra
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Debora Costa Bastos
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido, Rodovia BR 428, Km 152, CP 23, CEP 56302-970, Petrolina, PE, Brazil
| | - Ana Júlia de Brito Araújo Carvalho
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Arão Cardoso Viana
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Narendra Narain
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil
| | - Marcos Dos Santos Lima
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil; Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil.
| |
Collapse
|
14
|
Han X, Qin Q, Li C, Zhao X, Song F, An M, Chen Y, Wang X, Huang W, Zhan J, You Y. Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Food Chem 2023; 404:134726. [DOI: 10.1016/j.foodchem.2022.134726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
|
15
|
Bóna Á, Varga Á, Galambos I, Nemestóthy N. Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes-The Effect of Ion Rejection. MEMBRANES 2023; 13:283. [PMID: 36984669 PMCID: PMC10058455 DOI: 10.3390/membranes13030283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m2h) at low pressures (5-8.6 bar) with a real extract loss of 15-18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO4 passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.
Collapse
Affiliation(s)
- Áron Bóna
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94, H-7624 Pécs, Hungary
| | - Ildikó Galambos
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Nándor Nemestóthy
- Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem u. 10, H-8200 Veszprém, Hungary
| |
Collapse
|
16
|
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]
|
17
|
Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04195-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractThe aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must. The grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, pH, color, organic acid profile and content of sugars were determined in obtained beers. The addition of grape marc, must and pulp increased the value of most of the tested parameters. It did not adversely affect the fermentation process. This offers the possibility of using grape marc, must and pulp in the brewing industry, even with the use of non-Saccharomyces yeast monocultures.
Collapse
|
18
|
Biofilm Formation of Probiotic Saccharomyces cerevisiae var. boulardii on Glass Surface during Beer Bottle Ageing. BEVERAGES 2022. [DOI: 10.3390/beverages8040077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
While brewing probiotic beer using Saccharomyces cerevisiae var. boulardii, we noticed the yeast potentially makes biofilm in glass bottles as the bottles get hazy. In this study, S. cerevisiae var. boulardii CNCM I-745 was used as a starter culture to produce probiotic beer. We studied the biofilm parameters combined with FLO11 mRNA expression and used light and scanning electron microscopy to document biofilm formation and structure. Our results revealed that ageing the beer and maturing from a sugar-rich to a sugar-limited beer, along with the stress factors from the brewing process (pH reduction and produced metabolites), led to an increase in biofilm mass; however, the viable count remained relatively stable (approximately 7.1 log10 cells/mL). Biofilm S. boulardii cells showed significantly higher FLO11 mRNA expression in the exponential and stationary phase compared to the planktonic cells. This study, therefore, provides evidence that S. cerevisiae var. boulardii makes biofilm on glass surfaces during beer bottle ageing. The impact of complications caused by formed biofilms on returnable bottles emphasizes the significance of this study.
Collapse
|
19
|
Cioch-Skoneczny M, Królak K, Tworzydło Z, Satora P, Skoneczny S. Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04166-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe aim of the paper was to determine potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690) and Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must with a press. Subsequently, the grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol, free amino nitrogen (FAN) content, pH, color, sugars and organic acid profile were determined in obtained beers. The research has shown that the yeasts Dekkera bruxellensis 3429 fermented similarly to Saccharomyces cerevisiae Safale US-05. The yeast D. bruxellensis 3429 produced more alcohol in the finished beers in most cases and assimilated more FAN than M. pulcherrima MG970690. The D. bruxellensis 3429 strain most effectively used L-malic acid.
Collapse
|
20
|
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production. Processes (Basel) 2022. [DOI: 10.3390/pr10122495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.
Collapse
|
21
|
Li Y, Liang L, Sun C, Wang Z, Yu Q, Zhao Z, Zhang Y. Glycol/glycerol-fed electrically conductive aggregates suggest a mechanism of stimulating direct interspecies electron transfer in methanogenic digesters. WATER RESEARCH 2022; 217:118448. [PMID: 35430471 DOI: 10.1016/j.watres.2022.118448] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/05/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
The possibility of stimulating direct interspecies electron transfer (DIET) within aggregates of methanogenic digesters respectively with ethanol, glycol, and glycerol as a primary substrate was investigated to better understand the mechanisms of alcohol compounds stimulating DIET. Aggregates fed with ethanol, glycol, and glycerol were electrically conductive (10.4-19.4 uS/cm), with a temperature dependence of metallic-like conductivity. Close examination of transmission electron microscope images observed the potential interspecies connected networks assembled by filaments within these aggregates. Further investigations via metatranscriptomics found that, genes for electrically conductive pili (e-pili) (Log2FPKM, 9.39-10.96) and c-type cytochromes (8.90-9.64) were highly expressed within aggregates. Glycerol-fed aggregates exhibited the highest gene expression for e-pili, while glycol-fed aggregates exhibited the highest gene expression for c-type cytochromes. Methanothrix species were dominant and metabolically active within aggregates. Genes encoding the enzymes involved in carbon dioxide reduction were highly expressed in Methanothrix species, suggesting that they participated in DIET. In addition, transcript abundance of genes encoding alcohol dehydrogenase and NADH-quinone oxidoreductase in alcohol dehydrogenation closely associated with NADH/NAD+ transformation within glycol- and glycerol-fed aggregates was generally higher than that within ethanol-fed aggregates. These results, and the fact that NADH/NAD+ transformation was very linked to the ATP synthesis complex that further supported the formation of extracellular electrical connection components, e-pili and membrane-bound multi-heme c-type cytochromes (MHCs), provided a possibility that alcohol compounds comprised of hydroxy groups could stimulate DIET and more hydroxy groups comprised were better for this stimulation.
Collapse
Affiliation(s)
- Yuan Li
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| | - Lianfu Liang
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| | - Cheng Sun
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| | - Zhenxin Wang
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| | - Qilin Yu
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| | - Zhiqiang Zhao
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China.
| | - Yaobin Zhang
- Key Laboratory of Industrial Ecology and Environmental Engineering (Dalian University of Technology), Ministry of Education, School of Environmental Science and Technology, Dalian University of Technology, Dalian 116024, China
| |
Collapse
|
22
|
Lorca Mandujano GP, Alves HC, Prado CD, Martins JG, Novaes HR, Maia de Oliveira da Silva JP, Teixeira GS, Ohara A, Alves MH, Pedrino IC, Malavazi I, Paiva de Sousa C, da Cunha AF. Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production. Food Microbiol 2022; 103:103958. [DOI: 10.1016/j.fm.2021.103958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 11/18/2021] [Accepted: 11/26/2021] [Indexed: 11/26/2022]
|
23
|
Alashek F, Keshe M, Alhassan G. Preparation of Glycerol Derivatives by Entered of Glycerol in Different Chemical Organic Reactions: A review. RESULTS IN CHEMISTRY 2022. [DOI: 10.1016/j.rechem.2022.100359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
24
|
Pater A, Satora P, Zdaniewicz M, Sroka P. The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer. Foods 2022; 11:1316. [PMID: 35564041 PMCID: PMC9102840 DOI: 10.3390/foods11091316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/18/2022] Open
Abstract
Yeast plays a key role in the production of alcoholic beverages. Effective fermentation requires appropriate conditions to ensure the production of high-quality beer. The paper discusses the effect of dry brewing yeast (Saccharomyces cerevisiae and Saccharomyces pastorianus) after rehydration with water exposed to low-temperature, low-pressure glow plasma (PTW) in the atmosphere of air (PTWAir) and nitrogen (PTWN) in the course of the fermentation process, the formation of volatile compounds and other quality parameters of the finished beer. The obtained results show that the lager yeast strain initiated the process of fermentation faster after rehydration in the presence of PTWAir compared to all of the other treatments. It was observed that PTWAir significantly changed the composition of volatile compounds in the finished beer, especially by increasing the number of terpenes, which are compounds that positively shape the aroma of beer. In the case of PTWN samples, lower alcohol content, real extract, apparent extract and amount of biomass were observed in all analyzed strains.
Collapse
Affiliation(s)
- Aneta Pater
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland; (P.S.); (M.Z.); (P.S.)
| | | | | | | |
Collapse
|
25
|
Modulating DNA Repair Pathways to Diversify Genomic Alterations in Saccharomyces cerevisiae. Microbiol Spectr 2022; 10:e0232621. [PMID: 35352941 PMCID: PMC9045378 DOI: 10.1128/spectrum.02326-21] [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: 11/29/2022] Open
Abstract
Nuclease based genome editing systems have emerged as powerful tools to drive genomic alterations and enhance genome evolution via precise engineering in the various human and microbial cells. However, error-prone DNA repair has not been well studied previously to generate diverse genomic alterations and novel phenotypes. Here, we systematically investigated the potential interplay between DNA double strand break (DSB) repair and genome editing tools, and found that modulating the DSB end resection proteins could significantly improve mutational efficiency and diversity without exogenous DNA template in yeast. Deleting SAE2, EXO1, or FUN30, or overexpressing MRE11-H125N (nuclease-dead allele of MRE11), for DSB end resection markedly increased the efficiency of CRISPR/SpCas9 (more than 22-fold) and CRISPR/AsCpf1 (more than 30-fold)-induced mutagenesis. Deleting SAE2 or overexpressing MRE11-H125N substantially diversified CRISPR/SpCas9 or AsCpf1-induced mutation 2–3-fold at URA3 locus, and 3–5-fold at ADE2 locus. Thus, the error-prone DNA repair protein was employed to develop a novel mutagenic genome editing (mGE) strategy, which can increase the mutation numbers and effectively improve the ethanol/glycerol ratio of Saccharomyces cerevisiae through modulating the expression of FPS1 and GPD1. This study highlighted the feasibility of potentially reshaping the capability of genome editing by regulating the different DSB repair proteins and can thus expand the application of genome editing in diversifying gene expression and enhancing genome evolution. IMPORTANCE Most of the published papers about nuclease-assisted genome editing focused on precision engineering in human cells. However, the topic of inducing mutagenesis via error-prone repair has often been ignored in yeast. In this study, we reported that perturbing DNA repair, especially modifications of the various DSB end resection-related proteins, could greatly improve the mutational efficiency and diversity, and thus functionally reshape the capability of the different genome editing tools without requiring an exogenous DNA template in yeast. Specifically, mutagenic genome editing (mGE) was developed based on CRISPR/AsCpf1 and MRE11-H125N overexpression, and used to generate promoters of different strengths more efficiently. Thus, this work provides a novel method to diversify gene expression and enhance genome evolution.
Collapse
|
26
|
Scansani S, van Wyk N, Nader KB, Beisert B, Brezina S, Fritsch S, Semmler H, Pasch L, Pretorius IS, von Wallbrunn C, Schnell S, Rauhut D. The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must. Int J Food Microbiol 2022; 365:109549. [DOI: 10.1016/j.ijfoodmicro.2022.109549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/17/2021] [Accepted: 01/13/2022] [Indexed: 01/21/2023]
|
27
|
American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
28
|
The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout. Biomolecules 2021; 11:biom11121778. [PMID: 34944422 PMCID: PMC8698465 DOI: 10.3390/biom11121778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 02/06/2023] Open
Abstract
The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers' growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.11-5.58% v/v, the extract content was 5.05-6.66% w/w, and the pH value was 4.53-4.83. The KVEIK yeast was able to completely consume maltose and maltotriose. The mean concentration of glycerol in KVEIK-fermented beers was higher than in the control sample (1.51 g/L vs. 1.12 g/L, respectively). The use of KVEIK-type yeast can offer a viable method for increasing the concentration of phenolic compounds in beer and for boosting its antioxidative potential. The beers produced with KVEIK-type yeast had a total phenol content of 446.9-598.7 mg GAE/L, exhibited antioxidative potential of 0.63-1.08 mM TE/L in the DPPH• assay and 3.85-5.16 mM TE/L in the ABTS•+ assay, and showed a ferric ion reducing capacity (FRAP) of 3.54-4.14 mM TE/L. The KVEIK-fermented bears contained various levels of volatile compounds (lower or higher depending on the yeast strain) and especially of higher alcohols, such as 3-metylobutanol, 2-metylobutanol, and 1-propanol, or ethyl esters, such as ethyl acetate or decanoate, compared to the control beers. In addition, they featured a richer fruity aroma (apricot, dried fruit, apples) than the control beers fermented with a commercial US-05 strain.
Collapse
|
29
|
Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes (Basel) 2021. [DOI: 10.3390/pr9091628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
Collapse
|
30
|
Simbaña J, Portero-Barahona P, Carvajal Barriga EJ. Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1945366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jennifer Simbaña
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Patricia Portero-Barahona
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| | - Enrique Javier Carvajal Barriga
- Neotropical Center for Biomass Research, Pontificia Universidad Católica del Ecuador, The Catholic University Yeasts Collection-Quito, Quito, Ecuador
| |
Collapse
|
31
|
Liu Y, Lu Y, Liu SQ. The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts. Curr Res Food Sci 2021; 4:489-498. [PMID: 34382007 PMCID: PMC8332367 DOI: 10.1016/j.crfs.2021.07.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 10/26/2022] Open
Abstract
This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermented with single-cultures of two non-Saccharomyces wine yeasts, Torulaspora delbrueckii and Pichia kluyveri. The added YE improved the growth of both T. delbrueckii and P. kluyveri, especially P. kluyveri, resulting in higher ethanol production (1.98 % vs 1.47 %, v/v) by the latter yeast. In addition, the added YE did not impact on most of the alkaloids production regardless of yeast type, while significantly decreasing the contents of chlorogenic, and caffeic acids in SCG hydrolysates fermented with P. kluyveri. Furthermore, more odor-active compounds such as acetate esters and 2-phenylethyl alcohol were produced when YE was added, and P. kluyveri generated significantly higher amounts of esters compared to that of T. delbrueckii. Moreover, YE addition showed a more noticeable effect on the fermentation performance of P. kluyveri relative to that of T. delbrueckii. These findings indicated the potential of SCG hydrolysates fermented with evaluated non-Saccharomyces yeasts and may expand the applications on utilizing SCG to develop new value-added alcoholic products.
Collapse
Affiliation(s)
- Yunjiao Liu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, 117542, Singapore.,National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
| |
Collapse
|
32
|
García-Martínez MM, Campayo A, Moratalla-López N, de la Hoz KS, Alonso GL, Salinas MR. Ozonated water applied in grapevines is a new agronomic practice that affects the chemical quality of wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03753-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
33
|
Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero. BEVERAGES 2021. [DOI: 10.3390/beverages7020027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.
Collapse
|
34
|
Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110751] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
35
|
Marchante L, Mena A, Izquierdo-Cañas PM, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 -free red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1143-1149. [PMID: 32789849 DOI: 10.1002/jsfa.10725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/06/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2 , on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), biogenic amines and ethyl carbamate. RESULTS The wines made with chitosan presented higher total acidity and higher content of tartaric and succinic acids than those made only with SO2 . The use of chitosan in winemaking resulted in wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde or butanediol. YAN was lower in wines made with chitosan, which may mean an advantage for the microbial stability of the wines. Furthermore, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines or the formation of ethyl carbamate in SO2 -free red wines. CONCLUSION The total or partial substitution of SO2 for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Adela Mena
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Pedro M Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Ciudad Real, Spain
| | - María Soledad Pérez-Coello
- Food Technology, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - María Consuelo Díaz-Maroto
- Food Technology, Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain
| |
Collapse
|
36
|
Silva LC, de Souza Lago H, Rocha MOT, de Oliveira VS, Laureano-Melo R, Stutz ETG, de Paula BP, Martins JFP, Luchese RH, Guerra AF, Rodrigues P. Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice. Probiotics Antimicrob Proteins 2021; 13:698-708. [PMID: 33428182 DOI: 10.1007/s12602-020-09736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/25/2020] [Indexed: 12/30/2022]
Abstract
This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.
Collapse
Affiliation(s)
- Larissa Cardoso Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Heitor de Souza Lago
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, 27600 000, Brazil
| | - Márcia Oliveira Terra Rocha
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, 27600 000, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23.897 970, Brazil
| | - Roberto Laureano-Melo
- Centro Universitário de Barra Mansa (UBM), Barra Mansa, Rio de Janeiro, 27330-550, Brazil
| | | | - Breno Pereira de Paula
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, 27600 000, Brazil
| | - José Francisco Pereira Martins
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23.897 970, Brazil
| | - Rosa Helena Luchese
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, 23.897 970, Brazil
| | - André Fioravante Guerra
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), Valença, Rio de Janeiro, 27600 000, Brazil. .,Department of Food Engineering, Federal Center of Technological Education Celso Suckow da Fonseca, Valença, Rio de Janeiro, 27600 000, Brazil.
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| |
Collapse
|
37
|
Davis KE, Hickey LD, Goodpaster JV. Detection of ɣ-hydroxybutyric acid (GHB) and ɣ-butyrolactone (GBL) in alcoholic beverages via total vaporization solid-phase microextraction (TV-SPME) and gas chromatography-mass spectrometry. J Forensic Sci 2021; 66:846-853. [PMID: 33400824 DOI: 10.1111/1556-4029.14660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 11/30/2020] [Accepted: 12/07/2020] [Indexed: 11/29/2022]
Abstract
Total Vaporization Solid-Phase Microextraction (TV-SPME) relies on the same technique as standard SPME but completely vaporizes a sample extract, and analytes are sorbed directly from the vapor phase. On-fiber derivatization may also be performed using TV-SPME, where the fiber is first exposed to the headspace of a vial containing the derivatization agent, then exposed to a new vial containing the sample. ɣ-Hydroxybutyric acid (GHB) and ɣ-butyrolactone (GBL) are drugs of concern in that they may be used in drug facilitated sexual assault by surreptitiously spiking them into a victim's beverage. These drugs cause sedation, memory loss, and are difficult to detect in biological samples. One challenge in their analysis is that they can interconvert in aqueous samples, which was demonstrated in samples allowed to stand at room temperature for long periods. A volume study of GBL in water was performed with volumes ranging from 1 to 10,000 µl to compare the efficacy of TV-SPME, headspace SPME, and immersion SPME. Lastly, water, beer, wine, liquor, and mixed drinks were spiked with either GHB or GBL with realistic concentrations (mg/ml) and microliter quantities were analyzed using a TV-SPME Gas Chromatography-Mass Spectrometry method. The GBL volume study demonstrated an increased sensitivity in GBL detection when TV-SPME was utilized. Additionally, GHB and GBL were identified in various beverages at realistic concentrations. Overall, TV-SPME is beneficial because it requires no sample preparation and uses smaller sample volumes than immersion and headspace SPME.
Collapse
Affiliation(s)
- Kymeri E Davis
- Department of Chemistry & Chemical Biology, Indiana University - Purdue University Indianapolis, Indianapolis, IN, USA
| | - Logan D Hickey
- Forensic & Investigative Sciences, Indiana University - Purdue University Indianapolis, Indianapolis, IN, USA
| | - John V Goodpaster
- Department of Chemistry & Chemical Biology, Indiana University - Purdue University Indianapolis, Indianapolis, IN, USA.,Forensic & Investigative Sciences, Indiana University - Purdue University Indianapolis, Indianapolis, IN, USA
| |
Collapse
|
38
|
Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110233] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
39
|
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.
Collapse
|
40
|
Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109929] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
41
|
GC/MS-based metabolomics study to investigate differential metabolites between ale and lager beers. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100671] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
42
|
Mangani S, Buscioni G, Guerrini S, Granchi L. Influence of sequential inoculum of
Starmerella bacillaris
and
Saccharomyces cerevisiae
on flavonoid composition of monovarietal Sangiovese wines. Yeast 2020; 37:549-557. [DOI: 10.1002/yea.3474] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 04/18/2020] [Accepted: 05/10/2020] [Indexed: 12/28/2022] Open
Affiliation(s)
- Silvia Mangani
- FoodMicroTeam Spin‐off University of Florence Florence Italy
| | | | - Simona Guerrini
- FoodMicroTeam Spin‐off University of Florence Florence Italy
| | - Lisa Granchi
- Department of Agriculture, Foods, Environment and Forestry University of Florence Florence Italy
| |
Collapse
|
43
|
Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast. Genes (Basel) 2020; 11:genes11050576. [PMID: 32443892 PMCID: PMC7288280 DOI: 10.3390/genes11050576] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/15/2020] [Accepted: 05/18/2020] [Indexed: 12/28/2022] Open
Abstract
Industrial wine yeasts owe their adaptability in constantly changing environments to a long evolutionary history that combines naturally occurring evolutionary events with human-enforced domestication. Among the many stressors associated with winemaking processes that have potentially detrimental impacts on yeast viability, growth, and fermentation performance are hyperosmolarity, high glucose concentrations at the beginning of fermentation, followed by the depletion of nutrients at the end of this process. Therefore, in this study, we subjected three widely used industrial wine yeasts to adaptive laboratory evolution under potassium chloride (KCl)-induced osmotic stress. At the end of the evolutionary experiment, we evaluated the tolerance to high osmotic stress of the evolved strains. All of the analyzed strains improved their fitness under high osmotic stress without worsening their economic characteristics, such as growth rate and viability. The evolved derivatives of two strains also gained the ability to accumulate glycogen, a readily mobilized storage form of glucose conferring enhanced viability and vitality of cells during prolonged nutrient deprivation. Moreover, laboratory-scale fermentation in grape juice showed that some of the KCl-evolved strains significantly enhanced glycerol synthesis and production of resveratrol-enriched wines, which in turn greatly improved the wine sensory profile. Altogether, these findings showed that long-term adaptations to osmotic stress can be an attractive approach to develop industrial yeasts.
Collapse
|
44
|
100 Years Later, What Is New in Glycerol Bioproduction? Trends Biotechnol 2020; 38:907-916. [PMID: 32584768 DOI: 10.1016/j.tibtech.2020.02.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/31/2020] [Accepted: 02/03/2020] [Indexed: 12/23/2022]
Abstract
Industrial production of glycerol by yeast, which began during WWI in the so-called Neuberg fermentation, was the first example of metabolic engineering. However, this process, based on bisulfite addition to fermentation liquid, has many drawbacks and was replaced by other methods of glycerol production. Osmotolerant yeasts and other microorganisms that do not require addition of bisulfite to steer cellular metabolism towards glycerol synthesis have been discovered or engineered. Because the glycerol market is expected to reach 5 billion US$ by 2024, microbial fermentation may again become a promising way to produce glycerol. This review summarizes some problems and perspectives on the production of glycerol by natural or engineered eukaryotic and prokaryotic microorganisms.
Collapse
|
45
|
Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans. Microorganisms 2020; 8:microorganisms8030315. [PMID: 32106517 PMCID: PMC7142936 DOI: 10.3390/microorganisms8030315] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 11/30/2022] Open
Abstract
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8–9%, v/v) was achieved by three yeast strains. T. delbrueckii produced a significantly lower amount of glycerol and acetic acid, while L. thermotolerans produced more lactic and succinic acids. In addition, the two non-Saccharomyces strains were more efficient in proline utilisation. For volatile compounds, S. cerevisiae produced the highest amounts of esters, while T. delbrueckii produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in L. thermotolerans and T. delbrueckii fermented wines than that of S. cerevisiae. This study suggested that it is feasible to use pure non-Saccharomyces yeast to produce red dragon fruit wine for commercialization.
Collapse
|
46
|
Abstract
Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.
Collapse
|
47
|
Hawary H, Rasmey AHM, Aboseidah AA, El-Morsi ES, Hafez M. Enhancement of glycerol production by UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16: kinetics and optimization of the fermentation process. 3 Biotech 2019; 9:446. [PMID: 31763124 DOI: 10.1007/s13205-019-1981-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Accepted: 10/29/2019] [Indexed: 01/25/2023] Open
Abstract
The current study aims to enhance glycerol production using UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16 isolated from marine sediment collected from South Sinai Governorate, Egypt. Besides optimization of the culture conditions and analyzing the kinetic parameters of growth and glycerol biosynthesis by the mutant strain were studied. The marine yeast isolate HH16 was selected as the front runner glycerol-producer among all tested isolates, with glycerol yield recorded as 66.55 gl-1. The isolate was identified based on the phenotypic and genotypic characteristics of W. anomalus. The genotypic characterization based on the internal transcribed spacer (ITS) sequence was deposited in the GenBank database with the accession number MK182824. UV-mutagenesis of W. anomalus HH16 by its exposure to UV radiation (254 nm, 200 mW cm-2) for 5 min; increased its capability in the glycerol production rate with 16.97% (80.15 g l-1). Based on the kinetic and Monod equations, the maximum specific growth rate (μ max) and maximum specific glycerol production rate (v max) by the mutant strain W. anomalus HH16MU5 were 0.21 h-1 and 0.103 g g-1, respectively. Optimization of the fermentation parameters such as nitrogen source, salinity and pH has been achieved. The maximum glycerol production 86.55 g l-1 has been attained in a fermentation medium composed of 200 g l-1 glucose, 1 g l-1 peptone, 3 g l-1 yeast extract, and 58.44 g l-1 NaCl, this medium was adjusted at pH 8 and incubated for 3 days at 30° C. Moreover, results indicated the ability of this yeast to produce glycerol (73.33 g l-1) using a seawater based medium. These findings suggest the applicability of using the yeast isolate W. anomalus HH16MU5 as a potential producer of glycerol for industrial purposes.
Collapse
|
48
|
de Paula BP, Chávez DWH, Lemos Junior WJF, Guerra AF, Corrêa MFD, Pereira KS, Coelho MAZ. Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development. Front Microbiol 2019; 10:2092. [PMID: 31552002 PMCID: PMC6747048 DOI: 10.3389/fmicb.2019.02092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Accepted: 08/26/2019] [Indexed: 01/26/2023] Open
Abstract
The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to select only statistically significant variables, and the polynomial mathematical model for yeast growth was obtained by central composite rotatable design. Confirmation experiments to determine the kinetic parameters for yeast growth were carried out by controlling the temperature and pH. Soon after, the survivability of yeast was tested under in vitro conditions mimicking the human upper gastrointestinal transit. S. boulardii had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.
Collapse
Affiliation(s)
- Breno Pereira de Paula
- Coordenadoria do Curso de Engenharia de Alimentos, Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, Valença, Brazil.,Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | | | | | - André Fioravante Guerra
- Coordenadoria do Curso de Engenharia de Alimentos, Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, Valença, Brazil
| | | | | | - Maria Alice Zarur Coelho
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| |
Collapse
|
49
|
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
| |
Collapse
|
50
|
Somani A, Box WG, Smart KA, Powell CD. Physiological and transcriptomic response of Saccharomyces pastorianus to cold storage. FEMS Yeast Res 2019; 19:5420514. [PMID: 31073596 DOI: 10.1093/femsyr/foz025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 03/22/2019] [Indexed: 11/13/2022] Open
Abstract
Removal of yeast biomass at the end of fermentation, followed by a period of storage before re-inoculation into a subsequent fermentation, is common in the brewing industry. Storage is typically conducted at cold temperatures to preserve yeast quality, a practice which has unfavourable cost and environmental implications. To determine the potential for alleviating these effects, the transcriptomic and physiological response of Saccharomyces pastorianus strain W34/70 to standard (4°C) and elevated (10°C) storage temperatures was explored. Higher temperatures resulted in increased expression of genes associated with the production and mobilisation of intracellular glycogen, trehalose, glycerol and fatty acids, although these observations were limited to early stages of storage. Intracellular trehalose and glycerol concentrations were higher at 4°C than at 10°C, as a consequence of the cellular response to cold stress. However, significant changes in glycogen degradation or cellular fatty acid composition did not occur between the two sets of populations, ensuring that cell viability remained consistent. It is anticipated that this data may lead to changes in standard practice for handling yeast cultures, without compromising yeast quality. This work has significance not only for the brewing industry, but also for food and biofuel sectors requiring short-term storage of liquid yeast.
Collapse
Affiliation(s)
- Abhishek Somani
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom.,Institute of Biological, Environmental and Rural Sciences, Gogerddan Campus, University of Aberystwyth, Aberystwyth, Ceredigion, SY23 3EB, United Kingdom
| | - Wendy G Box
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom
| | - Katherine A Smart
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom.,Department of Chemical Engineering and Biotechnology, University of Cambridge, Phillipa Fawcet Drive, Cambridge, Cambridgeshire, CB3 0AS, United Kingdom
| | - Chris D Powell
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom
| |
Collapse
|