Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast

Abstract

BACKGROUND Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2‐phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up‐regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2‐phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2‐phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry

Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS

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