Adding Flavor to Beverages with Non-Conventional Yeasts

Ravasio, Davide; Carlin, Silvia; Boekhout, Teun; Groenewald, Marizeth; Vrhovšek, Urška; Walther, Andrea; Wendland, Jürgen

doi:10.3390/fermentation4010015

Cited by 49 publications

(48 citation statements)

References 33 publications

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“…According to several existing studies, W. anomalus releases significant amounts of ethyl butyrate and ethyl acetate leading to fruity flavor impressions. P. kluyveri and Z. florentina produce considerable amounts of pleasant esters, such as isoamyl acetate, during the fermentation process of all-malt wort, which can be attributed to the fruity banana-like sensory perception [5,7,43,47]. While the W. anomalus (WA1 to WA4, WA25) strains investigated in this study revealed a broad range of different positive to negative sensory odor impressions, P. kluyveri (PK1) actually produced remarkable amounts of pleasant isoamyl acetate.…”

Section: Discussionmentioning

confidence: 99%

“…The applied yeasts were cultured in a medium based on glucose and the resulting volatile compounds were detected by gas chromatography/mass spectrometry (GC/MS) measurement. Only the promising species were additionally analyzed for their maltose utilization on serial-dilution plate assays [7].The study presented here includes screening the brewing ability of 110 non-Saccharomyces strains with optimized screening conditions as the metabolism of the full range of main wort carbohydrates (glucose, fructose, sucrose, maltose and maltotriose [8]) were taken into account. As maltose and maltotriose represent more than 80% of the total carbohydrates in brewer's wort [9], the ability to ferment these two substances is essential for a fast, complete and predictable fermentation [10].…”

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confidence: 99%

“…In addition to esters, higher alcohols such as 2-phenyl ethanol, isobutyl alcohol and isoamyl alcohols also positively affect the aroma profile of beer as long as they stay below 300 mg/L [28]. In contrast, aldehydes and vicinal diketones such as diacetyl or 2,3-pentanedione, which cause an unpleasant buttery flavor, can negatively alter the quality of a beer once their sensory threshold is exceeded [7,29,30]. The organoleptic thresholds of volatile compounds mainly found in beer were summarized by Sannino et al [31].…”

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Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

et al. 2019

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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.Fermentation 2019, 5, 101 2 of 23 brewer's wort to a desirable beer. Ravasio et al. also evaluated the fermentation and aroma profile of 60 different non-Saccharomyces strains in 2018. The applied yeasts were cultured in a medium based on glucose and the resulting volatile compounds were detected by gas chromatography/mass spectrometry (GC/MS) measurement. Only the promising species were additionally analyzed for their maltose utilization on serial-dilution plate assays [7].The study presented here includes screening the brewing ability of 110 non-Saccharomyces strains with optimized screening conditions as the metabolism of the full range of main wort carbohydrates (glucose, fructose, sucrose, maltose and maltotriose [8]) were taken into account. As maltose and maltotriose represent more than 80% of the total carbohydrates in brewer's wort [9], the ability to ferment these two substances is essential for a fast, complete and predictable fermentation [10]. Melibiose was additionally included into the screening, as a study of Wickerham indicated that bottom-fermenting yeasts are able to metabolize this type of sugar whereas top-fermenting yeasts do not [11]. Furthermore, part of the first screening step looked at the effect of hop iso-α-and β-acids as well as ethanol on the growth of the yeast strains to determine whether there are any existing resistances at certain concentrations that would restrict the production of a conventional beer. As hop acids have antimicrobial properties and β-acids, in particular, were reported to have an even stronger antimicrobial effect than iso-α-acids [12,13], it is necessary to test the yeast's tolerance to these acids. Although a conventional Pils has up to 38 IBU, which is approximately comparable to 38 mg ...

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

et al. 2019

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“…The fermented mead, as well as the unfermented musts, were examined. The method was adapted from Ravasio et al [49]. Briefly, 2.5 mL of sample was placed in 20 mL glass vials with 0.75 g of NaCl and 10 µL of internal standard (2-octanol, 50 µg/mL).…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

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Synthesis of ethyl acetate from glucose by Kluyveromyces marxianus, Cyberlindnera jadinii and Wickerhamomyces anomalus depending on the induction mode

Hoffmann

Kupsch

Walther

et al. 2020

Engineering in Life Sciences

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Ethyl acetate is currently produced from fossil carbon resources. This ester could also be microbially synthesized from sugar‐rich wastes of the food industry. Wild‐type strains with GRAS status are preferred for such applications. Production of ethyl acetate by wild‐type yeasts has been repeatedly reported, but comparative studies with several strains at various induction modes are largely missing. Here, synthesis of ethyl acetate by three yeasts with GRAS status, Kluyveromyces marxianus DSM 5422, Cyberlindnera jadinii DSM 2361 and Wickerhamomyces anomalus DSM 6766, was studied under identical and well‐defined conditions in an aerated bioreactor, by inducing the ester synthesis via iron or oxygen limitation. Balancing the ester synthesis was based on measured concentrations of ethyl acetate in the exhaust gas, delivering masses of synthesized ester and synthesis rates in a high temporal resolution. All tested yeasts synthesized ethyl acetate under these conditions, but the intensity varied with the strain and induction mode. The highest yields were achieved under iron limitation with K. marxianus (0.182 g g–1) and under oxygen limitation with W. anomalus (0.053 g g–1). Iron limitation proved to be the better inducer for ester synthesis while oxygen limitation favored ethanol formation. K. marxianus DSM 5422 was the most potent producer of ethyl acetate exhibiting the highest biomass‐specific synthesis rate of 0.5 g g–1h–1 under moderate iron limitation.

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Adding Flavor to Beverages with Non-Conventional Yeasts

Cited by 49 publications

References 33 publications

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Synthesis of ethyl acetate from glucose by Kluyveromyces marxianus, Cyberlindnera jadinii and Wickerhamomyces anomalus depending on the induction mode

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