From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

Improved extraction and purification of the hydrophobin HFBI

Hydrophobins (HFBs) are a group of highly functional, low molecular weight proteins with the ability to self-assemble at hydrophobic-hydrophilic interfaces. The surface active, cysteine-rich proteins are found in filamentous fungi such as Trichoderma reesei. In the present study multiple extraction solvents and conditions were screened for the mycelium bound hydrophobin HFBI and the effects on the total amount of extracted proteins, HFBI recovery and HFBI gushing activity were investigated to gain a more thorough scientific insight on the extraction efficiency and selectivity. Results indicated the enhanced selectivity for HFBI extraction from the fungal biomass using 60% ethanol compared to solutions containing 1% sodium dodecyl sulphate (SDS). Complementing the higher selectivity, HFBI recovery was increased from 6.9 ± 0.6 mg HFBI (1% SDS) to 9.4 ± 0.4 mg HFBI per gram dry fungal biomass for extracts containing 60% ethanol. Furthermore, subsequent to HPLC purification, Cold Induced Phase Separation (CIPS) of acetonitrile-water systems was investigated at different pH levels. CIPS at pH 2.0 was found to effectively remove the majority of sorbicillinoid pigments from the purified HFBI fraction. The improved method resulted in a recovery of 85.4% of the extracted HFBI after final purification.

Studies on the gushing potential of Penicillium expansum

Gushing describes the spontaneous excessive over-foaming of carbonated beverages leading to considerable economic losses and reputational damages to the beverage industry. Surface-active proteins produced by filamentous fungi are involved in the induction of gushing. In the current study, the role of Penicillium expansum in sparkling wine gushing was investigated. Almost 40 P. expansum strains were analyzed regarding their ability to secrete surface-active proteins and to induce gushing in carbonated water as a model system and in sparkling wine. The majority of the strains produced surface-active compounds and induced gushing. The severity of gushing depended on the volume of culture supernatant added to carbonated liquids. Moreover, sparkling wine showed more severe gushing than carbonated water. A protein with a molecular mass of 20 kDa was prominent in gushing-inducing P. expansum culture supernatants. It was identified as PEX2_044840 from P. expansum. This protein was heterologously expressed in Pichia pastoris (Komagataella phaffi). The purified recombinant protein induced gushing in sparkling wine after addition of at least 30 µg/mL of protein sample.

Microbubbles and Oil Droplets Stabilized by a Class II Hydrophobin in Marinelike Environments

Hydrophobins are abundant amphipathic proteins produced by fungi. They have been interacting with oils in natural environments for millions of years; therefore, it is sensible to consider them as surfactants and dispersants for cleaning oil spills. To better understand the properties of these amphipathic proteins in seawater, a particular hydrophobin known as cerato-ulmin (CU; mass 7627 g/mol) was studied. CU is adept at forming strong membranes, as indicated by the capacity to stabilize gas-filled bubbles and oil-filled droplets with cylindrical and other nonspherical shapes. The limits of this unusual ability were tested using a wide variety of solvent conditions, including various salt solutions, alcohols, simple hydrocarbons (i.e., cyclohexane, dodecane), acids, and bases. CU concentrations ranged from 20 to 200 μg/mL. The bubbles and other structures made by CU in the presence of various gases span an enormous range of size, from nanometers to millimeters. After larger objects float to the surface, smaller structures remain, and these were found by light scattering to have a hydrodynamic diameter of ∼200 nm.