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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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Pradal I, González-Alonso V, Wardhana YR, Cnockaert M, Wieme AD, Vandamme P, De Vuyst L. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production. Int J Food Microbiol 2024; 411:110522. [PMID: 38160537 DOI: 10.1016/j.ijfoodmicro.2023.110522] [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: 04/29/2023] [Revised: 11/22/2023] [Accepted: 12/10/2023] [Indexed: 01/03/2024]
Abstract
Type 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are less studied than other sourdough types. Yet, they can serve as a model to assess how competitive starter culture strains for sourdough production are and how the microbial composition of such sourdoughs may evolve over time. In the present study, Limosilactobacillus fermentum IMDO 130101 was used to produce Type 3 sourdoughs, prepared from wheat and wholemeal wheat flours. Therefore, an initial fermentation of the flour-water mixture was performed at 30 °C for 48 h. This was followed by cold storage-backslopping cycles, consisting of refreshments (50 %, v/v), fermentation steps of 16 h, and storage at 4 °C each week, every three weeks, and every six weeks. The microbial dynamics (culture-dependent and -independent approaches) and metabolite dynamics were measured. In all sourdoughs produced, starter culture strain monitoring, following an amplicon sequence variant approach, showed that Liml. fermentum IMDO 130101 prevailed during one month when the sourdoughs were refreshed each week, during 24 weeks when the sourdoughs were refreshed every three weeks, and during 12 weeks when the sourdoughs were refreshed every six weeks. This suggested the competitiveness and robustness of Liml. fermentum IMDO 130101 for a considerable duration but also showed that the strain is prone to microbial interference. For instance, Levilactobacillus brevis and Pediococcus spp. prevailed upon further cold storage and backslopping. Also, although no yeasts were inoculated into the flour-water mixtures, Kazachstania unispora, Torulaspora delbrueckii, and Wickerhamomyces anomalus were the main yeast species found. They appeared after several weeks of storage and backslopping, which however indicated the importance of an interplay between LAB and yeast species in sourdoughs. The main differences among the mature sourdoughs obtained could be explained by the different flours used, the refreshment conditions applied, and the sampling time (before and after backslopping). Finally, the metabolite quantifications revealed continued metabolite production during the cold storage periods, which may impact the sourdough properties and those of the breads made thereof.
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Affiliation(s)
- Inés Pradal
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Víctor González-Alonso
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Yohanes Raditya Wardhana
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Anneleen D Wieme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium; BCCM/LMG Bacteria Collection, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium; BCCM/LMG Bacteria Collection, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium.
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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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Wang D, He M, Zhang M, Yang H, Huang J, Zhou R, Jin Y, Wu C. Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods. Crit Rev Food Sci Nutr 2023; 63:12136-12149. [PMID: 35875880 DOI: 10.1080/10408398.2022.2098688] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
With the rapid development of systems biology technology, there is a deeper understanding of the molecular biological mechanisms and physiological characteristics of microorganisms. Yeasts are widely used in the food industry with their excellent fermentation performances. While due to the complex environments of food production, yeasts have to suffer from various stress factors. Thus, elucidating the stress mechanisms of food yeasts and proposing potential strategies to improve tolerance have been widely concerned. This review summarized the recent signs of progress in the variety, functions, and stress tolerance of food yeasts. Firstly, the main food yeasts occurred in fermented foods, and the taxonomy levels are demonstrated. Then, the main functions of yeasts including aroma enhancer, safety performance enhancer, and fermentation period reducer are discussed. Finally, the stress response mechanisms of yeasts and the strategies to improve the stress tolerance of cells are reviewed. Based on sorting out these related recent researches systematically, we hope that this review can provide help and approaches to further exert the functions of food yeasts and improve food production efficiency.
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Affiliation(s)
- Dingkang Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Muwen He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Min Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
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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.
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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.
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Galaz V, Franco W. Lachancea quebecensis a Novel Isolate for the Production of Craft Beer. Foods 2023; 12:3347. [PMID: 37761056 PMCID: PMC10529567 DOI: 10.3390/foods12183347] [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: 08/03/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/29/2023] Open
Abstract
Yeasts are ubiquitously present in different natural sources. Some of these yeasts have interesting characteristics for the production of fermented food products. This study characterized Lachancea thermotolerans and L. quebecensis isolated from insects to determine their brewing potential. The yeasts were evaluated according to their fermentative potential in glucose and maltose-defined media and their resistance to ethanol and hop. Finally, craft beer was elaborated at a laboratory scale (10 L). The yeasts utilized glucose as the only carbon source and produced 3.25 ± 1.77, and 4.25 ± 1.06% (v/v), of ethanol for L. thermotolerans and quebecensis, respectively. While in the maltose-defined medium, ethanol content reached 3.25 ± 0.45, and 3.92 ± 0.36, respectively. The presence of alpha acids and ethanol affected the growth of L. quebecensis, which showed lower growth at 90 IBU and 8 ethanol% (v/v) mixtures. The craft beer brewed with L. quebecensis in monoculture experiments showed fruity flavors associated with ethyl acetate and isoamyl acetate. The ethanol content reached 3.50 ± 0.46% (v/v). The beer pH was 4.06 ± 0.20, with a lactic acid concentration of 1.21 ± 0.05 g/L. The sensory panel identified the beer as "fruity", "floral", "hoppy", "sweet", and "sour". To our knowledge, this is the first time L. quebecensis was reported as a potential candidate for sour beer production with reduced ethanol content.
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Affiliation(s)
- Valeria Galaz
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
- Departamento de Ciencias de la Salud, Carrera de Nutrición y Dietética, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
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Li Y, Jiang G, Long H, Liao Y, Wu L, Huang W, Liu X. Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus. BMC Microbiol 2023; 23:239. [PMID: 37644381 PMCID: PMC10463620 DOI: 10.1186/s12866-023-02982-y] [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: 03/14/2023] [Accepted: 08/16/2023] [Indexed: 08/31/2023] Open
Abstract
BACKGROUND The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES. RESULTS The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA. Additionally, trehalose improved redox homeostasis by reducing the levels of reactive oxygen species (ROS) and inducing the activities of antioxidant enzymes. In addition, DEGs affected by the application of trehalose were enriched in these categories including in gene expression, protein synthesis, energy metabolism, and cell cycle pathways. Additionally, trehalose increased the content of intracellular malondialdehyde (MDA) and adenosine triphosphate. CONCLUSIONS These results reveal the protective role of trehalose in ES mitigation and strengthen the possible uses of WA in the wine fermentation sector.
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Affiliation(s)
- Yinfeng Li
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Guilan Jiang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Hua Long
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Yifa Liao
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Liuliu Wu
- Henan Institute of Science and Technology, Xinxiang, 453000, People's Republic of China
| | - Wenyue Huang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Xiaozhu Liu
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China.
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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.
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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.
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9
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Miguel GA, Carlsen S, Arneborg N, Saerens SM, Laulund S, Knudsen GM. Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. Int J Food Microbiol 2022; 383:109951. [DOI: 10.1016/j.ijfoodmicro.2022.109951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/05/2022]
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10
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Tan M, Caro Y, Lebeau J, Shum-Cheong-Sing A, François JM, Regnier T, Petit T. Screening for Volatile α-Unsaturated Ester-Producing Yeasts from the Feces of Wild Animals in South Africa. LIFE (BASEL, SWITZERLAND) 2022; 12:life12121999. [PMID: 36556363 PMCID: PMC9782132 DOI: 10.3390/life12121999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/15/2022] [Accepted: 11/24/2022] [Indexed: 12/05/2022]
Abstract
α-unsaturated esters are fruity-aromatic compounds which are largely spread in the volatilome of many different fruits, but they are rarely found in the volatilome of yeasts. The yeast S. suaveolens has been recently shown to produce relatively high amounts of α-unsaturated esters and it appears to be an interesting model for the production of these compounds. This study aimed to isolate new α-unsaturated ester-producing yeasts by focusing on strains displaying a similar metabolism to S. suaveolens. While the production of α-unsaturated esters by S. suaveolens is believed to be closely related to its ability to grow on media containing branched-chain amino acids (isoleucine, leucine and valine) as the sole carbon source (ILV+ phenotype), in this study, an original screening method was developed that selects for yeast strains displaying ILV+ phenotypes and is able to produce α-unsaturated esters. Among the 119 yeast strains isolated from the feces of 42 different South African wild animal species, 43 isolates showed the ILV+ phenotype, among which 12 strains were able to produce α-unsaturated esters. Two interesting α-unsaturated esters were detected in two freshly isolated strains, both identified as Galactomyces candidus. These new esters were detected neither in the volatilome of the reference strain S. suaveolens, nor in any other yeast species previously studied for their aroma production. This work demonstrated the efficiency of an original method to rapidly screen for α-unsaturated ester-producing yeasts. In addition, it demonstrated that wild animal feces are interesting resources to isolate novel strains producing compounds with original aromas.
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Affiliation(s)
- Mélissa Tan
- Laboratoire de Chimie et Biotechnologies des Produits Naturels, Université de la Réunion, 97400 Reunion, France
- Département Hygiène, Sécurité et Environnement (HSE), IUT de la Réunion, 97410 Reunion, France
| | - Yanis Caro
- Laboratoire de Chimie et Biotechnologies des Produits Naturels, Université de la Réunion, 97400 Reunion, France
- Département Hygiène, Sécurité et Environnement (HSE), IUT de la Réunion, 97410 Reunion, France
| | - Juliana Lebeau
- Laboratoire de Chimie et Biotechnologies des Produits Naturels, Université de la Réunion, 97400 Reunion, France
| | - Alain Shum-Cheong-Sing
- Laboratoire de Chimie et Biotechnologies des Produits Naturels, Université de la Réunion, 97400 Reunion, France
| | - Jean Marie François
- Toulouse Biotechnology Institute (TBI), INSA Toulouse, 31400 Toulouse, France
| | - Thierry Regnier
- Department of Biotechnology and Food Technology, Tshwane University of Technology, Pretoria 0001, South Africa
| | - Thomas Petit
- Laboratoire de Chimie et Biotechnologies des Produits Naturels, Université de la Réunion, 97400 Reunion, France
- Département Hygiène, Sécurité et Environnement (HSE), IUT de la Réunion, 97410 Reunion, France
- Correspondence:
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Vaquero C, Escott C, Heras JM, Carrau F, Morata A. Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine. Food Res Int 2022; 161:111891. [DOI: 10.1016/j.foodres.2022.111891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022]
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12
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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods 2022; 11:foods11182787. [PMID: 36140918 PMCID: PMC9497594 DOI: 10.3390/foods11182787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and β-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation.
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Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains. FERMENTATION 2022. [DOI: 10.3390/fermentation8080364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Local fruit cultivars may improve the originality of specialty beers both directly, by conferring peculiar tastes and flavors, and indirectly, as a reservoir of new starter strains. Accordingly, the fungal and bacterial communities of Bisucciu fruit, a Sardinian apricot cultivar used to produce a local fruit beer, were here investigated by culture-dependent methods. From the 16S rDNA and ITS sequence analyses of 68 epiphytic isolates, 5 bacterial species and 19 fungal species were identified. Aureobasidium pullulans and Rhodotorula glutinis were the dominant fungal species, while Enterococcus mundtii (Firmicutes) and Frigoribacterium faeni (Actinobacteria) were the most represented species among bacterial isolates. Enrichment cultures of fresh apricot puree, followed by fermentation trials in beer wort and beer wort added with apricot puree, allowed the selection of four isolates of Pichia kudriavzevii, Hanseniaspora uvarum, H. pseudoguilliermondii, and H. clermontiae able to dominate over the Bisucciu native microbiota and to produce from 0.57% to 0.74% (vol/vol) of ethanol. HS-SPME-GC/MS analysis highlighted a significant increase in the ester and alcohol fractions as well as a reduction in terpenes after fermentation with the selected yeasts. Results obtained suggest that the yeast isolates may contribute to the definition of the taste and flavor of beers when used in mixed fermentations with Saccharomyces.
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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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15
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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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16
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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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De Flaviis R, Santarelli V, Mutarutwa D, Giuliani M, Sacchetti G. Volatiles profile of 'Blanche' wheat craft beer as affected by wheat origin: A chemometric study. Food Chem 2022; 385:132696. [PMID: 35303654 DOI: 10.1016/j.foodchem.2022.132696] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/09/2022] [Accepted: 03/11/2022] [Indexed: 11/04/2022]
Abstract
The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.
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Affiliation(s)
- Riccardo De Flaviis
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Delvana Mutarutwa
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Marialisa Giuliani
- Food Consultant as BeerStudioLab, Via Nazionale per Teramo 75, 64021 Giulianova, Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
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18
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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (PTWN) on the improvement of the reserve polysaccharide glycogen level and other quality parameters of S. cerevisiae brewing dry yeast in comparison with the non plasma-treated water (CW). For this purpose, strains of top-fermenting (S. cerevisiae T58 (poor quality), S33 (poor quality)) and bottom-fermenting (S. pastorianus W30/70 (poor quality)) yeast stored one year after opening and S. cerevisiae US-05 (fresh strain) were selected to examine the influence of PTWs toward the quality parameters of yeast biomass after the rehydration and fermentation process. The obtained results showed that in the case of poor quality yeast strains, PTWAir increased glycogen content after the rehydration and fermentation process, which was a favorable trend. A similar increase was observed for the trehalose content. Results showed that PTWN significantly reduced the number of yeast cells in ale strains and the viability of all analyzed samples. The lowest viability was observed in Sc S33 strain for PTWAir (41.99%), PTWN (18.6%) and CW (22.86%). PTWAir did not contribute to reducing the analyzed parameter; in particular, the results of Sc T58 yeast strain’s viability are shown: PTWAir (58.83%), PTWN (32.28%) and CW (43.56%). The obtained results suggest that rehydration by PTWN of dry yeast with a weakened condition is not recommended for both qualitative and cost-related reasons, while PTWAir significantly contributed to the improvement of some yeast parameters after rehydration and fermentation (higher glycogen and trehalose content).
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20
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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]
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21
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Canonico L, Zannini E, Ciani M, Comitini F. Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111361] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Vaquero C, Loira I, Heras JM, Carrau F, González C, Morata A. Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non- Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas. Front Microbiol 2021; 12:656262. [PMID: 33995319 PMCID: PMC8117230 DOI: 10.3389/fmicb.2021.656262] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 03/22/2021] [Indexed: 02/04/2023] Open
Abstract
Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, the capacity for microbiological acidification, and the aromatic profile produced in ternary fermentations in which Lachancea thermotolerans has been co-inoculated with Hanseniaspora vineae, Torulaspora delbrueckii, or Metschnikowia pulcherrima, and the fermentation process is subsequently completed with sequential inoculation of Saccharomyces cerevisiae. For this purpose, different cell culture media and instruments were used such as infrared spectroscopy, enzymatic autoanalyzer, chromatograph coupled with a flame ionization detector, spectrophotometric analysis, among others. The behavior of these yeasts was evaluated alone and in co-inoculation, always finishing the fermentation with sequential inoculation of S. cerevisiae, at a stable temperature of 16°C and with a low level of sulfites (25 mg/L) in white must. Significant results were obtained in terms of biocompatibility using population counts (CFU/ml) in differential plating media that permitted monitoring. Quantification of the five species was studied. Concerning acidification by L. thermotolerans in co-inoculations, we showed some metabolic interactions, such as the inhibition of acidification when H. vineae/L. thermotolerans were used, generating just over 0.13 g/L of lactic acid and, conversely, a synergistic effect when M. pulcherrima/L. thermotolerans were used, achieving 3.2 g/L of lactic acid and a reduction in pH of up to 0.33. A diminution in alcohol content higher than 0.6% v/v was observed in co-inoculation with the L. thermotolerans/M. pulcherrima yeasts, with total sugar consumption and very slow completion of fermentation in the inoculations with H. vineae and T. delbrueckii. The aromatic composition of the wines obtained was analyzed and a sensory evaluation conducted, and it was found that both L. thermotolerans and co-inoculations retained more aromatic esters over time and had a lower evolution toward the yellow tones typical of oxidation and that the best sensory evaluation was that of the Lt + Mp co-inoculation. Lachancea thermotolerans and co-inoculations produced wines with low levels of volatile acidity (<0.4 g/L). This work shows that good consortia strategies with binary and ternary fermentations of yeast strains can be a powerful bio-tool for producing more complex wines.
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Affiliation(s)
- Cristian Vaquero
- EnotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - Iris Loira
- EnotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | | | - Francisco Carrau
- Área Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay
| | - Carmen González
- EnotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - Antonio Morata
- EnotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
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23
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Rodríguez Madrera R, Pando Bedriñana R, Suárez Valles B. Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03665-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Coulibaly WH, Bouatenin KMJP, Boli ZBIA, Camara F, Sanogo YM, Akissi DM, Kouame HK, Rigou P, Djameh C, Djè KM. Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae. World J Microbiol Biotechnol 2021; 37:75. [PMID: 33779846 DOI: 10.1007/s11274-021-03026-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 02/28/2021] [Indexed: 01/01/2023]
Abstract
In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer flavor. In this study, the bioflavor of traditional sorghum beer from Côte d'Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture of Saccharomyces cerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomyces cerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85 mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture of Saccharomyces cerevisiae which were 13.08 and 78.26 mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture of Saccharomyces cerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively.
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Affiliation(s)
- Wahauwouélé Hermann Coulibaly
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast.
| | - Koffi Maïzan Jean-Paul Bouatenin
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Zamble Bi Irié Abel Boli
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Fatoumata Camara
- Laboratoire de Nutrition et Sécurité Alimentaire, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Yahya Maïmouna Sanogo
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Dogbo Marius Akissi
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Hanzi Karen Kouame
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
| | - Peggy Rigou
- Plateau d'Analyses des Composés Volatils (PTV), Institut des Hautes Études de la Vigne et du Vin, INRA-SUPAGRO Montpellier, 2 Place Pierre Viala, 34060, Montpellier CEDEX 02, France
| | - Clement Djameh
- Microbrewery Inland Beverages Ltd, Dansoman, P.O. Box DS1577, Accra, Ghana
| | - Koffi Marcellin Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast
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Burini JA, Eizaguirre JI, Loviso C, Libkind D. [Non-conventional yeasts as tools for innovation and differentiation in brewing]. Rev Argent Microbiol 2021; 53:359-377. [PMID: 33674169 DOI: 10.1016/j.ram.2021.01.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 11/18/2020] [Accepted: 01/04/2021] [Indexed: 11/16/2022] Open
Abstract
Yeasts play a crucial role in brewing. During fermentation, besides ethanol and carbon dioxide, yeasts produce a considerable number of organic compounds, which are essential for beer flavor. In particular, Saccharomyces cerevisiae and Saccharomyces pastorianus are traditionally used in the production of ale and lager beers, respectively. Nowadays, the continuous growth of the craft beer market motivates the production of differential and innovative beers; leading specialists and brewers focus on non-conventional yeasts as tools for new product development. In this work, we describe the potential application of non-conventional yeast species such as those of the genera Brettanomyces, Torulaspora, Lachancea, Wickerhamomyces, Pichia and Mrakia in the craft brewing industry, as well as non-traditional brewing yeasts of the Saccharomyces genus. Furthermore, the fermentation conditions of these non-conventional yeasts are discussed, along with their abilities to assimilate and metabolize diverse wort components providing differential characteristics to the final product. In summary, we present a comprehensive review of the state-of-the-art of non-conventional yeasts, which is highly relevant for their application in the production of novel craft beers including flavored beers, non-alcoholic beers, low-calorie beers and functional beers.
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Affiliation(s)
- Julieta Amalia Burini
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue, San Carlos de Bariloche, Argentina
| | - Juan Ignacio Eizaguirre
- Laboratorio de Biología Celular de Membranas (LBCM), Instituto de Fisiología, Biología Molecular y Neurociencias (IFIByNE-CONICET), FCEN-UBA, Pabellón IFIByNE, Buenos Aires, Argentina
| | - Claudia Loviso
- Centro para el Estudio de Sistemas Marinos (CESIMAR), CONICET, Puerto Madryn, Argentina
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue, San Carlos de Bariloche, Argentina.
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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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Comitini F, Agarbati A, Canonico L, Galli E, Ciani M. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts. Microorganisms 2020; 9:microorganisms9010056. [PMID: 33379214 PMCID: PMC7824415 DOI: 10.3390/microorganisms9010056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/24/2020] [Indexed: 01/02/2023] Open
Abstract
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC-MS and LC-MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.
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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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Lengeler KB, Stovicek V, Fennessy RT, Katz M, Förster J. Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From. Front Genet 2020; 11:582789. [PMID: 33240329 PMCID: PMC7677575 DOI: 10.3389/fgene.2020.582789] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 10/13/2020] [Indexed: 12/25/2022] Open
Abstract
Fermented foods and particularly beer have accompanied the development of human civilization for thousands of years. Saccharomyces cerevisiae, the dominant yeast in the production of alcoholic beverages, probably co-evolved with human activity. Considering that alcoholic fermentations emerged worldwide, the number of strains used in beer production nowadays is surprisingly low. Thus, the genetic diversity is often limited. This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteenth century and latterly the development of single yeast isolation techniques at the Carlsberg Research Laboratory in 1883, resulting in process optimizations in the brewing industry. However, due to fierce competition within the beer market and the increasing demand for novel beer styles, diversification is becoming increasingly important. Moreover, the emergence of craft brewing has influenced big breweries to rediscover yeast as a significant contributor to a beer's aroma profile and realize that there is still room for innovation in the fermentation process. Here, we aim at giving a brief overview on how currently used S. cerevisiae brewing yeasts emerged and comment on the rationale behind replacing them with novel strains. We will present potential sources of yeasts that have not only been used in beer brewing before, including natural sources and sources linked to human activity but also an overlooked source, such as yeast culture collections. We will briefly comment on common yeast isolation techniques and finally touch on additional challenges for the brewing industry in replacing their current brewer's yeasts.
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Affiliation(s)
| | | | | | | | - Jochen Förster
- Carlsberg Research Laboratory, Carlsberg A/S, Copenhagen, Denmark
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Larroque MN, Carrau F, Fariña L, Boido E, Dellacassa E, Medina K. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds. Int J Food Microbiol 2020; 337:108953. [PMID: 33161347 DOI: 10.1016/j.ijfoodmicro.2020.108953] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/07/2020] [Accepted: 10/27/2020] [Indexed: 01/10/2023]
Abstract
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alcoholic fermentation. The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synthetic beer wort was developed for this purpose, to simulate beer wort composition. A total of forty-seven yeast strains belonging to different genera were analysed according to their fermentation profile, volatile compounds production and sensory analysis. Three native strains of Saccharomyces cerevisiae, Zygoascus meyerae and Pichia anomala were selected to evaluate their aromatic profile in single and mixed fermentations. The strains produced 4-vinylguaiacol, β-phenylethyl alcohol, and isoamyl alcohol at levels significantly above the sensory threshold, making them interesting for wheat and blond craft beer styles. The native Hanseniaspora vineae was also included in a co-fermentation treatment, resulting in a promising yeast to produce fruity beers.
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Affiliation(s)
- M N Larroque
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - F Carrau
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - L Fariña
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Boido
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Dellacassa
- Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - K Medina
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
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Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak. BEVERAGES 2020. [DOI: 10.3390/beverages6040058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.
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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030077] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.
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Vaquero C, Loira I, Bañuelos MA, Heras JM, Cuerda R, Morata A. Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas. Microorganisms 2020; 8:microorganisms8060830. [PMID: 32492776 PMCID: PMC7355624 DOI: 10.3390/microorganisms8060830] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/18/2020] [Accepted: 05/25/2020] [Indexed: 12/17/2022] Open
Abstract
In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7-11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.
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Affiliation(s)
- Cristian Vaquero
- enotecUPM. Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.V.); (I.L.)
| | - Iris Loira
- enotecUPM. Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.V.); (I.L.)
| | - María Antonia Bañuelos
- Department Biotecnología-Biología Vegetal, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain;
| | | | - Rafael Cuerda
- Comenge Cellars, Curiel de Duero, 47316 Valladolid, Spain;
| | - Antonio Morata
- enotecUPM. Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.V.); (I.L.)
- Correspondence:
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Moreira JD, Santos ARO, Oliveira FLC, Cadete RM, Freire AL, Morais PB, Lachance MA, Rosa CA. Zygotorulaspora cariocana sp. nov., a yeast species isolated from tree bark in Brazil. Int J Syst Evol Microbiol 2020; 70:2677-2681. [DOI: 10.1099/ijsem.0.004089] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Six strains of a novel yeast species were isolated from tree bark collected in the Atlantic Forest and the Amazon Rainforest in Brazil. Analyses of the sequences of D1/D2 domains of the large subunit rRNA gene showed that the strains belong to a species in the genus Zygotorulaspora. The species differed by 5.54 % sequence divergence (25 substitutions and five indels out of 542 bp) in the D1/D2 sequences from Zygotorulaspora mrakii, its closest relative. The ITS sequence of the type strain of the novel species differs by 27–69 nucleotide substitutions/indels from the other Zygotorulaspora species. The novel species is able to grow on trehalose, maltose, l-sorbose, inulin and at 37 °C, which are negative in Z. mrakii. The name Zygotorulaspora cariocana sp. nov. is proposed. The holotype of Z. cariocana sp. nov. is CBS 16118T. The MycoBank number is MB 833702.
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Affiliation(s)
- Juliana D. Moreira
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Ana Raquel O. Santos
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Fernanda L. C. Oliveira
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Raquel M. Cadete
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Ana Luiza Freire
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Paula B. Morais
- Laboratório de Microbiologia Ambiental e Biotecnologia, Universidade Federal do Tocantins, Palmas, TO, 77020-220, Brazil
| | - Marc-André Lachance
- Department of Biology, University of Western Ontario, London, Ontario N6A 5B7, Canada
| | - Carlos A. Rosa
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
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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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36
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Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology. BEVERAGES 2020. [DOI: 10.3390/beverages6010003] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.
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37
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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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Wendland J. Special Issue: Non-Conventional Yeasts: Genomics and Biotechnology. Microorganisms 2019; 8:microorganisms8010021. [PMID: 31877650 PMCID: PMC7022452 DOI: 10.3390/microorganisms8010021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 12/19/2019] [Indexed: 02/06/2023] Open
Affiliation(s)
- Jürgen Wendland
- Department of Microbiology and Biochemistry; Hochschule GEISENHEIM University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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39
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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.
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Bellut K, Michel M, Hutzler M, Zarnkow M, Jacob F, De Schutter DP, Daenen L, Lynch KM, Zannini E, Arendt EK. Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1629227] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | | | | | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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