Bioflavoring by non-conventional yeasts in sequential beer fermentations

(creator_code:org_t)

Elsevier BV, 2018
2018
English.
In: Food Microbiology. - : Elsevier BV. - 0740-0020 .- 1095-9998. ; 72, s. 55-66

Related links:: https://research.cha... (primary) (free); show more...; https://doi.org/10.1...; https://doi.org/10.1...; https://research.cha...; show less...

Abstract Subject headings

Non-conventional yeast species have great capacity for producing diverse flavor profiles in production of alcoholic beverages, but their potential for beer brewing, in particular in consecutive fermentations with Saccharomyces cerevisiae, has only poorly been explored. We have screened 17 non-conventional yeast species for production of an appealing profile of flavor esters and phenolics in the first phase of alcoholic fermentation, followed by inoculation with S. cerevisiae to complete the fermentation. For measurement of phenolic compoundsand their precursors we developed an improved and highly sensitive methodology. The results show that non-conventional yeast species possess promising potential for enhancement of desirable flavors in beer production. Notable examples are increasing isoamyl acetate (fruity, banana flavor) by application of P. kluyverii, augmenting ethyl phenolic compounds (spicy notes) with Brettanomycesspecies and enhancing 4-vinyl guaiacol (clove-like aroma) with T. delbrueckii. All Pichia strains also produced high levels of ethyl acetate (solvent-like flavor). This might be selectively counteracted by selection of an appropriate S. cerevisiae strain for the second fermentation phase, which lowers total ester profile. Hence, optimization of the process conditions and/or proper strain selection in sequentially inoculated fermentations are required to unlock the full potential for aroma improvement by the non-conventional yeast species.

LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
NATURVETENSKAP -- Biologi -- Mikrobiologi (hsv//swe)
NATURAL SCIENCES -- Biological Sciences -- Microbiology (hsv//eng)

By the author/editor: Holt, Sylvester; Mukherjee, Vaska ...; Lievens, Bart; J. Verstrepen, K ...; Thevelein, Johan ...

About the subject

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

NATURAL SCIENCES: NATURAL SCIENCES; and Biological Scien ...; and Microbiology

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.