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Cao K, Wu J, Wan X, Hou Y, Zhang C, Wang Y, Zhang L, Yang W, He Y, Wu R. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics. Food Res Int 2024; 187:114366. [PMID: 38763646 DOI: 10.1016/j.foodres.2024.114366] [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: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequently, through primary and tertiary screening, 28 strains of aroma-producing non-Saccharomyces yeast were selected for beer brewing. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to analyze the volatile flavor substances in beer samples fermented using these strains. Chemometric analysis revealed that distinct species of non-Saccharomyces yeast had a unique influence on beer aroma, with strains from the same genus producing more similar flavor profiles. Accordingly, 2,6-nonadienal, 1-pentanol, phenyl ethanol, isoamyl acetate, ethyl caprate, butyl butyrate, ethyl propionate, furfuryl alcohol, phenethyl acetate, ethyl butyrate, ethyl laurate, acetic acid, and 3-methyl-4 heptanone were identified as the key aroma compounds for distinguishing among different non-Saccharomyces yeast species. This work provides useful insights into the aroma-producing characteristics of different non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.
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Affiliation(s)
- Kaixin Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Xiujuan Wan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yuchen Hou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Cui Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yusheng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Liang Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Wenxin Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China.
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China.
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Canonico L, Agarbati A, Comitini F, Ciani M. Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts. Foods 2024; 13:505. [PMID: 38397482 PMCID: PMC10887606 DOI: 10.3390/foods13040505] [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: 12/16/2023] [Revised: 02/02/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer.
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Affiliation(s)
| | | | | | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (L.C.); (A.A.); (F.C.)
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3
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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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4
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Wu Y, Li Z, Zou S, Dong L, Lin X, Chen Y, Zhang S, Ji C, Liang H. Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non- Saccharomyces cerevisiae. Foods 2023; 12:3565. [PMID: 37835218 PMCID: PMC10572567 DOI: 10.3390/foods12193565] [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: 08/22/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with gas chromatography-ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for the fermentation of cider to determine differences in aroma material, and the determination of odor activity value (OAV) is applied less frequently in research. Through Rhodotorula mucilaginosa, Debaryomyces hansenii, Zygosaccharomyces bailii, and Kluyveromyces Marxianus, four different strains of non-Saccharomyces yeast fermented cider, and it was found that, in both the chemical composition and flavor of material things, compared with monoculture-fermented cider using S. cerevisiae, all differences were significant. Co-inoculated fermentation significantly improved the flavor and taste of cider. As in the volatile compounds of OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation fermented group 955.49 μg/L) provides vegetable cheese fragrance and decanoic acid, ethyl ester (Sc 683.19 μg/L, co-inoculation fermented group 694.98 μg/L) a creamy fruity fragrance, etc., and the average content increased after co-inoculated fermentation. Phenylethyl alcohol, which can produce a rose scent, was relatively abundant in cider samples and varied greatly among the groups. Moreover, the contents of ethyl lactate and 1-butanol in the Sc+Rm (ciders fermented by S. cerevisiae and R. mucilaginosa) were the highest of all of the cider samples. Different types of non-Saccharomyces yeast produced cider with different flavor characteristics. This study demonstrates that different species of non-Saccharomyces yeast do have an important impact on the characteristics of cider and that co-inoculation with non-Saccharomyces yeast and S. cerevisiae for cider fermentation may be a strategy to improve the flavor of cider.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Huipeng Liang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (Z.L.); (S.Z.); (L.D.); (X.L.); (Y.C.); (S.Z.); (C.J.)
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5
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Iturritxa E, Hill AE, Torija MJ. Profiling potential brewing yeast from forest and vineyard ecosystems. Int J Food Microbiol 2023; 394:110187. [PMID: 36989930 DOI: 10.1016/j.ijfoodmicro.2023.110187] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/09/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023]
Abstract
The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was analysed and compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use local strains to promote the proximity ingredients in brewing is a topic of interest in the craft beer sector. Seventy-six wild Saccharomyces and non-Saccharomyces isolates and eighteen control strains were evaluated for their enzymatic activity and brewing capacity. The early screening system was set up to profile their enzymatic activity, utilisation of wort sugars and the effect of hop acids and ethanol on yeast growth. The microvolume screening method allows a large number of samples to be studied at the same time, permitting an affordable and rapid characterization in a relatively short period of time. Twenty-eight strains were selected using this method and tested in small-scale fermentations. Finally, three of these strains, all belonging to the species Lachancea thermotolerans, showed great potential and adaptability to ferment different wort styles, although further studies will be necessary to test their possibilities as beer starters. Understanding yeast enzymatic profiles and the influence of beer ingredients on their fermentation activity provides a platform to select strains for further consideration in brewing research.
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Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort. FERMENTATION 2022. [DOI: 10.3390/fermentation8110643] [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
High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are adapted to this method are industrially valuable. Mixed-culture fermentation offers brewers the opportunity to combine desirable features from multiple strains of yeast and to take advantage of the interactions between those strains. In this study, a highly attenuative strain of Schizosaccharomyces pombe is paired with a fast-fermenting brewing strain of Saccharomyces cerevisiae in the fermentation of wort at both standard and high gravity at centilitre scale. Mixed cultures were found to produce several esters and higher alcohols in higher concentration than in either of the parent monocultures at both standard and high gravity. The mixed culture also represented a compromise between fermentation length (modelled by the logistic equation), which was extended by the inclusion of S. pombe, and ethanol yield, which was increased. The application of mixed-culture strategies to high-gravity brewing practices may allow brewers greater flexibility in achieving desired flavour profiles whilst increasing brewhouse efficiency.
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Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the Influence of the Microorganisms Involved in the Production of Beers on their Sensory Characteristics. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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8
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Tofalo R, Perpetuini G, Rossetti AP, Gaggiotti S, Piva A, Olivastri L, Cicchelli A, Compagnone D, Arfelli G. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production. Food Microbiol 2022; 108:104097. [DOI: 10.1016/j.fm.2022.104097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/31/2022] [Accepted: 07/16/2022] [Indexed: 11/04/2022]
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9
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Coulibaly WH, Boli ZBIA, Bouatenin KMJP, M'bra AMA, Kouhounde SHS, Djè KM. Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d'Ivoire) and their ability to carry out alcoholic fermentation. BMC Microbiol 2022; 22:165. [PMID: 35754030 PMCID: PMC9235157 DOI: 10.1186/s12866-022-02560-8] [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] [Received: 02/21/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022] Open
Abstract
Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces. If Saccharomyces strains were reputed for their fermentation performances, the non-Saccharomyces yeast strains have been recognized for their contribution towards the improvement of the beverage's organoleptic quality, justifying their use as aromatic starter. In spite of this contribution, most studies were focused only on Saccharomyces strains as starter. In this work, the non-Saccharomyces yeast strains found in the inoculum of traditional sorghum beer was investigated. Identification of non-Saccharomyces yeast strains by PCR-RLFP followed sequencing of D1/D2 domain revealed the presence of 2 species: Issatckenkia orientalis and Pichia kudriavzevii with Issatckenkia orientalis predominating. Out of the two species, fermentation characteristics showed that Issatckenkia orientalis seemed suitable for sorghum beer production.
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Affiliation(s)
- Wahauwouélé Hermann Coulibaly
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche Des Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan, Ivory Coast.
| | - Zamble Bi Irié Abel Boli
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche Des Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan, Ivory Coast
| | - Koffi Maïzan Jean-Paul Bouatenin
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche Des Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan, Ivory Coast
| | - Ange-Michèle Akissi M'bra
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche Des Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan, Ivory Coast
| | - Sonagnon H S Kouhounde
- Laboratoire Des Sciences Biologiques Appliquées, Université Aube Nouvelle, 01 BP 234, Bobo-Dioulasso, Burkina Faso
| | - Koffi Marcellin Djè
- Laboratoire de Biotechnologie Et Microbiologie Des Aliments, Unité de Formation Et de Recherche Des Sciences Et Technologie Des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan, Ivory Coast
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Wei RT, Chen N, Ding YT, Wang L, Liu YH, Gao FF, Zhang L, Li H, Wang H. Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113529] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Hu K, Zhao H, Edwards N, Peyer L, Tao Y, Arneborg N. The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations. Food Microbiol 2022; 103:103960. [DOI: 10.1016/j.fm.2021.103960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 11/04/2021] [Accepted: 12/01/2021] [Indexed: 11/04/2022]
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12
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Drosou F, Anastasakou K, Tataridis P, Dourtoglou V, Oreopoulou V. Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2025327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fotini Drosou
- School of Chemical Engineering, National Technical University of Athens, Athens, Greece
- Department of Department of Wine, Vine and Beverage Sciences, University of West Attica Egaleo, Athens, Greece
| | - Katerina Anastasakou
- School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Panagiotis Tataridis
- Department of Department of Wine, Vine and Beverage Sciences, University of West Attica Egaleo, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Department of Wine, Vine and Beverage Sciences, University of West Attica Egaleo, Athens, Greece
| | - Vassiliki Oreopoulou
- School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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13
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Zhang B, Tang C, Yang D, Liu H, Xue J, Duan C, Yan G. Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines. Food Chem 2022; 368:130807. [PMID: 34411859 DOI: 10.1016/j.foodchem.2021.130807] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 07/30/2021] [Accepted: 08/05/2021] [Indexed: 01/08/2023]
Abstract
The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, respectively. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most ethyl esters were further increased, contributing to a higher score of 'pineapple' note in agreement with sensory analysis. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines.
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Affiliation(s)
- Boqin Zhang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chong Tang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dongqing Yang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui Liu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jiao Xue
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guoliang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021; 10:foods10081831. [PMID: 34441608 PMCID: PMC8391379 DOI: 10.3390/foods10081831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 01/25/2023] Open
Abstract
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
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Zhang B, Ivanova-Petropulos V, Duan C, Yan G. Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100925] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Drosou F, Anastasakou K, Tataridis P, Dourtoglou V, Oreopoulou V. Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1915660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Fotini Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Katerina Anastasakou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Egaleo, Athens, Greece
| | - Vassiliki Oreopoulou
- School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece
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17
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Zhu X, Torija MJ, Mas A, Beltran G, Navarro Y. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods 2021; 10:foods10030623. [PMID: 33804257 PMCID: PMC7998366 DOI: 10.3390/foods10030623] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/01/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022] Open
Abstract
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.
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Zhang Z, Li H, Xu T, Xu H, He S, Li Z, Zhang Z. Jianqu fermentation with the isolated fungi significantly improves the immune response in immunosuppressed mice. JOURNAL OF ETHNOPHARMACOLOGY 2021; 267:113512. [PMID: 33223116 DOI: 10.1016/j.jep.2020.113512] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 09/09/2020] [Accepted: 10/20/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Jianqu, a classical formula of traditional Chinese medicine, is used clinically to treat symptoms like chill and fever headache, diarrhea and loss of appetite and act on patients with low immunity. However, the quality control of Jianqu fermentation is not well established, and its function in regulating the body's immunity still remains unclear. AIM OF THE STUDY The present study firstly assesses the structure and diversity of fungal community during Jianqu fermentation and then investigates the immune regulating function of Jianqu extract in mouse model. MATERIALS AND METHOD The high-throughput sequencing is conducted to analyze the diversity and distribution of fungal community during the fermentation process of Jianqu, and then fungi with a high frequency and relative abundance are isolated. The immunosuppressed mice are induced by using cyclophosphamide (CTX) and used to evaluate the immune regulating function of Jianqu extract from natural fermentation or directed fermentation, respectively. RESULTS With the fermentation, the diversity and distribution of fungal community significantly changed. The number of OTU (operational taxonomic unit) was gradually decreased from 223 ± 1 in the early phase to 201 ± 11 in the middle phase and to 175 ± 32 in the later phase of Jianqu fermentation. Generally, in genus level, Millerozyma, Debaryomyces and Rhizomucor showed a significant increase and became dominant in the mid or later phase of fermentation, while the Aspergillus displayed a decrease following the fermentation. However, Saccharomycopsis is a dominate species in surveyed samples. Next, six fungi strains with a high frequency and relative abundance, including Saccharomycopsis fibuligera, Millerozyma farinose, Hyphopichia burtonii, Rhizomucor pusillus, Lichtheimia ramosa, and Monascus purpureus, are isolated successfully. Interestingly, directed fermentation for Jianqu with the six isolated fungi strains could achieve similar morphological characteristics with the natural fermentation. Consistently, Jianqu extract from directed fermentation demonstrated a similar therapeutic effect on immune response as that of naturally fermented Jianqu. CONCLUSIONS We firstly showed the significant change of structural profiles of fungal communities during Jianqu fermentation, and successfully isolated six dominate fungi strains in Jianqu. Interestingly, directed fermentation for Jianqu with these isolated strains could achieve a similar morphological characteristics and immune-modulating function as natural fermentation. It was suggested that Jianqu fermentation with functional fungi instead of natural microbes provide a new approach for the improvement of the production and quality control of the traditional Chinese medicine of Jianqu.
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Affiliation(s)
- Zhongbao Zhang
- Department of Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Hao Li
- Department of Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, China
| | - Ting Xu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Haowan Xu
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Shaoting He
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Zaixin Li
- Department of Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.
| | - Zhi Zhang
- Department of Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.
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19
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Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020801] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.
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20
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Tan M, Caro Y, Shum-Cheong-Sing A, Robert L, François JM, Petit T. Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort. Food Chem 2021; 346:128804. [PMID: 33418411 DOI: 10.1016/j.foodchem.2020.128804] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/29/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022]
Abstract
Fruity beers can be promoted through production of flavoring compounds during fermentation by partial replacement of brewing yeast by non-conventional-yeasts with high aroma production abilities. We evaluated here the use of a wild Saprochaete suaveolens strain, producing atypical aroma compounds, to produce new natural fruity beer, while keeping classical production conditions used in brewing industry. S. suaveolens was inoculated as starter of culture during beer fermentation and the fermentation performance was evaluated through measurement of several physicochemical parameters. The aroma profile of the engineered beers was monitored using HS-SPME GC/MS. The results showed that high fruity aroma and low-ethanol content beers were obtained through single-fermentation using S. suaveolens. We also demonstrated that during mixed-fermentation, S. suaveolens maintained high metabolic activity and allowed production of beer enriched with fruity aroma. Production of high or low ethanol content fruity beer could be achieved by varying the composition of the starter of culture.
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Affiliation(s)
- Melissa Tan
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Yanis Caro
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Alain Shum-Cheong-Sing
- IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Laurent Robert
- Société Réunionnaise de brasserie (SOREBRA), Saint-Louis, Réunion, France.
| | | | - Thomas Petit
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
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21
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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22
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Bourbon-Melo N, Palma M, Rocha MP, Ferreira A, Bronze MR, Elias H, Sá-Correia I. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae. Food Microbiol 2020; 95:103678. [PMID: 33397613 DOI: 10.1016/j.fm.2020.103678] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 10/09/2020] [Accepted: 11/09/2020] [Indexed: 12/16/2022]
Abstract
Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having 'fruity' and 'toffee' notes, respectively. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition. Notably, while both strains reduced the total amount of ethyl esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate ('rose', 'honey' aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.
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Affiliation(s)
- Nuno Bourbon-Melo
- iBB - Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal
| | - Margarida Palma
- iBB - Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal.
| | - Miguel Pinto Rocha
- iBB - Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal
| | - António Ferreira
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901, Oeiras, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901, Oeiras, Portugal; iMED, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-019, Lisboa, Portugal; ITQB, Instituto de Tecnologia Química e Biológica, Av. da República, 2780-157, Oeiras, Portugal
| | - Hugo Elias
- D'Ourique Flavours - Cerveja Artesanal, Rua dos Cordeiros, S/N, 2640-401, Achada, Mafra, Portugal
| | - Isabel Sá-Correia
- iBB - Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal
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23
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Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196722] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic complexity of wines, sequential fermentations carried out with S. cerevisiae/non-Saccharomyces yeast is widely used. For these reasons, in the present work an improved native S. cerevisiae low producer of sulfite and sulfide compounds was evaluated in pure and in sequential fermentation with a selected Torulaspora delbrueckii. Additionally, the influence of grape juices coming from three different vintages under winery conditions was evaluated. In pure fermentation, improved native S. cerevisiae strain exhibited a behavior related to vintage, highlighting that the composition of grape juice affects the fermentation process. In particular, an increase in ethyl octanoate (vintage 2017) and phenyl ethyl acetate (vintage 2018) was detected. Moreover, isoamyl acetate was highly consistent and could be a distinctive aroma of the strain. The sequential fermentation T. delbrueckii/S. cerevisiae determined an increase in aroma compounds such as phenyl ethyl acetate and ethyl hexanoate. In this way, it was possible to produce Verdicchio wine with reduced sulfites and characterized by a peculiar aromatic taste.
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24
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Abstract
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided.
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25
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Zdaniewicz M, Satora P, Pater A, Bogacz S. Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production. Biomolecules 2020; 10:biom10020256. [PMID: 32046171 PMCID: PMC7072388 DOI: 10.3390/biom10020256] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 11/16/2022] Open
Abstract
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
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26
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Hou X, Chen L, Yin H, Dong J, Yu J, He Y, Yang M. Quantification of strains in mixed lager yeast cultures using microsatellite PCR and GeXP. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaoping Hou
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Tailiu Road 602, Gate 3 Qingdao Shandong China 266100
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27
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Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010007] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main aromatic compounds. The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation. Moreover, mixed fermentation showed an increase of some aromatic compounds as ethyl hexanoate, α-terpineol, and β-phenyl ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.
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28
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Eliodório KP, Cunha GCDGE, Müller C, Lucaroni AC, Giudici R, Walker GM, Alves SL, Basso TO. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. ADVANCES IN APPLIED MICROBIOLOGY 2019; 109:61-119. [PMID: 31677647 DOI: 10.1016/bs.aambs.2019.10.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.
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Affiliation(s)
| | | | - Caroline Müller
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Ana Carolina Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil
| | | | - Sérgio Luiz Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
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29
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Toh DWK, Chua JY, Lu Y, Liu SQ. Evaluation of the potential of commercial non‐
Saccharomyces
yeast strains of
Torulaspora delbrueckii
and
Lachancea thermotolerans
in beer fermentation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14399] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Darel Wee Kiat Toh
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Jian Yong Chua
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Yuyun Lu
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street, Suzhou Industrial Park Jiangsu 215123 China
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30
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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31
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MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01452-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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32
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Wei J, Zhang Y, Yuan Y, Dai L, Yue T. Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species. Food Microbiol 2019; 79:66-74. [DOI: 10.1016/j.fm.2018.11.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 11/16/2018] [Accepted: 11/23/2018] [Indexed: 01/19/2023]
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33
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Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction. Appl Microbiol Biotechnol 2019; 103:4325-4336. [DOI: 10.1007/s00253-019-09840-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 12/20/2022]
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34
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Bellut K, Arendt EK. Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1569452] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
- APC Microbiome Ireland, University College Cork, College Road, Cork, Ireland
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35
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De Roos J, De Vuyst L. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:25-38. [PMID: 30246252 DOI: 10.1002/jsfa.9291] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/04/2018] [Accepted: 07/25/2018] [Indexed: 05/18/2023]
Abstract
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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36
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process. Microorganisms 2019; 7:microorganisms7010011. [PMID: 30626108 PMCID: PMC6351989 DOI: 10.3390/microorganisms7010011] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 01/02/2019] [Indexed: 12/20/2022] Open
Abstract
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.
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Walker GM, Walker RSK. Enhancing Yeast Alcoholic Fermentations. ADVANCES IN APPLIED MICROBIOLOGY 2018; 105:87-129. [PMID: 30342724 DOI: 10.1016/bs.aambs.2018.05.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The production of ethanol by yeast fermentation represents the largest of all global biotechnologies. Consequently, the yeast Saccharomyces cerevisiae is the world's premier industrial microorganism, which is responsible not only for the production of alcoholic beverages, including beer, wine, and distilled spirits, but also for the billions of liters of bioethanol produced annually for use as a renewable transportation fuel. Although humankind has exploited the fermentative activities of yeasts for millennia, many aspects of alcohol fermentation remain poorly understood. This chapter will review some of the key considerations in optimizing industrial alcohol fermentations with a particular emphasis on enhancement opportunities involving cell physiology and strain engineering of the major microbial ethanologen, the yeast S. cerevisiae.
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Affiliation(s)
- Graeme M Walker
- School of Science, Engineering & Technology, Abertay University, Dundee, Scotland, United Kingdom
| | - Roy S K Walker
- Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
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Benito S. The impacts of Lachancea thermotolerans yeast strains on winemaking. Appl Microbiol Biotechnol 2018; 102:6775-6790. [PMID: 29876604 DOI: 10.1007/s00253-018-9117-z] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 05/17/2018] [Accepted: 05/18/2018] [Indexed: 11/29/2022]
Abstract
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
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Affiliation(s)
- Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
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Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3095-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Toh DWK, Chua JY, Liu SQ. Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa. BEVERAGES 2018. [DOI: 10.3390/beverages4020036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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The impact of Torulaspora delbrueckii yeast in winemaking. Appl Microbiol Biotechnol 2018; 102:3081-3094. [PMID: 29492641 DOI: 10.1007/s00253-018-8849-0] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 02/05/2023]
Abstract
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity. This review explores the influence of the most used and commercialized non-Saccharomyces yeast, Torulaspora delbrueckii, on fermentation quality parameters, such as ethanol, glycerol, volatile acidity, volatile profile, succinic acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
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The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3030041] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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