Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis

King, Andrew J.; Dickinson, J. Richard

doi:10.1002/(sici)1097-0061(200004)16:6<499::aid-yea548>3.0.co;2-e

Cited by 206 publications

(60 citation statements)

References 22 publications

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“…Accordingly, we preferentially chose microbial species that are currently used as probiotics [28] or for food and flavour processing [29]. We selected Saccharomyces cerevisiae (Type II, from Aldrich), Saccharomyces boulardii (probiotic strain), Komagataella pastoris, Torulaspora delbrueckii, Debaryomyces hansenii and Kluyveromyces marxianus because these yeasts possess the GRAS status and have been already used as whole-cell biocatalysts in a number of studies [30][31][32][33]. The yeasts Yarrowia lipolytica, Candida boidinii, Starmerella bombicola and the basidiomycota Xanthophyllomyces dendrorhous, Cryptococcus curvatus and Sporidiobolus johnsonii are oleaginous fungi, industrially used for their ability to degrade/accumulate lipids and have been employed in different flavour production processes [34][35][36][37].…”

Section: Resultsmentioning

confidence: 99%

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Serra¹,

Castagna²,

Valentino³

2019

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Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.Abstract: Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.

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Section: Resultsmentioning

confidence: 99%

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Serra¹,

Castagna²,

Valentino³

2019

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“…S. pombe was first isolated from an ancient beer called "pombe" by Lindner in 1893 [44] and is still one of the main aroma-contributing species today in many mixed beer fermentations of traditional African beers [45]. T. delbrueckii was first assumed to be a suitable yeast strain for beer brewing by King and Dickinson in 2000 [46] and W. anomalus, Z. rouxii as well as Z. florentina were investigated in relation to wort fermentations. The yeasts have a common ability to release a high concentration of volatile flavor metabolites such as esters by fermenting brewer's wort, which results in fruity and floral sensory impressions [47,48].…”

Section: Discussionmentioning

confidence: 99%

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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“…Confirmation of these findings comes from a demonstration of the low enzymatic activity of esterases in T. delbrueckii [6]. On the other hand, studies have reported slight activity of T. delbrueckii toward monoterpenes [29,30] and the precursors of volatile thiols [25,31,32] and therefore its ability to modulate the aroma profile of wines from grape varieties such as those from the Muscat family or Gewürztraminer, but also Sauvignon blanc, Riesling, or Verdejo [8].…”

Section: Introductionmentioning

confidence: 88%

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

et al. 2020

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This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.

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Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis

Cited by 206 publications

References 22 publications

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Biocatalytic Synthesis of Natural Dihydrocoumarin by Microbial Reduction of Coumarin

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

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