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Ogawa M, Carmona-Jiménez P, García-Martínez T, Jorrín-Novo JV, Moreno J, Rey MD, Moreno-García J. Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing. Appl Microbiol Biotechnol 2022; 106:7615-7625. [PMID: 36260099 DOI: 10.1007/s00253-022-12239-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/02/2022] [Accepted: 10/03/2022] [Indexed: 11/28/2022]
Abstract
Immobilized cell technologies (ICT) have been used in wort fermentation, beer maturation, or production of alcohol-free or low-alcohol beer. The purpose of ICT is to restrict intact cells to a specific location while allowing biological function. It improves cell stability, operational flexibility, and control in brewing, as well as ease in executing continuous operations. We investigated the use of yeast biocapsules for Indian Pale Ale (IPA) type beer wort fermentation, a novel ICT in brewing. Yeast biocapsules are a spherical yeast immobilization system in which yeast cells are encapsulated and connected to the hyphae of an inactivated hollow filamentous fungus pellet. Fermentations with yeast encapsulated in alginate beads, as the standard immobilization practice, and in free (non-immobilized) forms were carried out in parallel. We found that yeast biocapsules are a better option for cell reutilization than alginate beads, but worse for beer must clarity. Beer brewed with yeast biocapsules differed in concentration for five volatile compounds (acetaldehyde, diacetyl, ethyl acetate, 1,1-diethoxyethane, and isoamyl alcohol) and three sensory characters (persistency of the foam, malt, and yeast character). KEY POINTS: • Yeast biocapsules were investigated for beer wort fermentation • Biocapsules improve cell reutilization but are limited for beer clarification • Beer brewed with biocapsules is chemically different than conventional beer • Most sensory features did not differ between biocapsule and control beer.
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Affiliation(s)
- Minami Ogawa
- Department of Food Science and Technology, University of California, Davis, Davis, CA, 95616, USA.,Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - Pablo Carmona-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain.,Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - Jesús Valentín Jorrín-Novo
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain
| | - María Dolores Rey
- Agroforestry and Plant Biochemistry, Proteomics and Systems Biology, Department of Biochemistry and Molecular Biology, University of Córdoba, Cordoba, Spain.
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Campus of International Excellence CeiA3, University of Córdoba, Agrifood, Cordoba, Spain.
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Martínez-García R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, García-Martínez T. Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. Food Chem 2020; 334:127574. [PMID: 32721835 DOI: 10.1016/j.foodchem.2020.127574] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/12/2020] [Accepted: 07/11/2020] [Indexed: 01/03/2023]
Abstract
Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
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Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Andrea Bellincontro
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Luna Centioni
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
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