Fatty Acid Profiles of Some Cultured and Wild Yeasts in Brewery

Chen, Ernest C.-H.

doi:10.1094/asbcj-39-0117

Cited by 13 publications

(2 citation statements)

References 16 publications

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“…Heptadecanoic acid (Sigma Chemical Co., St. Louis, MO) was used as an internal standard. After cooling, the saponified mixtures were acidified with 2 mL of HCl (6N) followed by extraction with n-hexane as described by Chen 10 . The lipid extract was evaporated to dryness.…”

Section: =Iewx Gipp Erep]wmwmentioning

confidence: 99%

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Moonjai

Verstrepen

Delvaux

et al. 2002

Journal of the Institute of Brewing

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For beer wort fermentation the addition of unsaturated fatty acids has sometimes been suggested as an alternative to wort oxygenation. This can however negatively affect the synthesis of acetate esters and consequently beer flavour. This work investigates the effect of supplementing a cropped yeast with an unsaturated fatty acid on the fermentation performance of the pitching yeast. Cropped yeast is in a different physiological state to yeast pitched in unfermented wort. Using a synthetic medium for the fermentations, it was found that the incubation of cropped yeast with linoleic acid resulted in two important changes in the yeasts composition: (1) the ratio of unsaturated fatty acids to total fatty acids increased from 0.53 to 0.66 and (2) the ratio of trehalose to glycogen increased from 0.17 to 0.49. The performance of this yeast in subsequent fermentations was compared to unsupplemented yeast under three conditions: medium pre-aeration, de-aerated medium and de-aerated medium with newly added unsaturated fatty acid. It was found that the supplemented pitching yeast showed growth, attenuation and ethanol formation profiles similar to those obtained with unsupplemented yeast in pre-aerated medium, which simulated the normal brewing practice. Compared to fermentations with unsaturated fatty acids added to the medium, the supplemented cropped yeast did not induce a reduction in acetate ester synthesis. Results indicated that the supplementation of cropped yeast with unsaturated fatty acids could be an interesting alternative to wort oxygenation to restore the optimal membrane fluidity of the yeast.

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Section: =Iewx Gipp Erep]wmwmentioning

confidence: 99%

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Moonjai

Verstrepen

Delvaux

et al. 2002

Journal of the Institute of Brewing

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“…During brewing, the resulting alcohols can act as substrates to produce the many esters found in beer; approximately 60 have been detected, although not all are known to have organoleptic properties. [28][29][30][31][32] The effects of barley genetic variation, and the corresponding malt variation on the alcohol and subsequent aromatic ester production, are largely unknown.…”

Section: Introductionmentioning

confidence: 99%

Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach

Bettenhausen

Benson²,

Fisk

et al. 2020

Journal of the American Society of Brewing Chemists

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Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed from three advanced barley breeding lines and compared to a CDC Copeland control. Sensory studies were performed via three independent panels (a consumer, brewery, and laboratory panel). The results suggest that the four beer samples have distinct flavor profiles that could be discriminated by the three sensory panels. Volatile compounds for the four beers were characterized using HS/SPME-GC-MS; quantitation and annotation were performed using a non-targeted metabolomics approach on 397 detected compounds. The O2PLS data analysis supports that alkane/alkenes, benzenoids, amides/amines, and fatty acid esters were associated with the most desirable lager traits, compared to Maillard Reaction Products that were more abundant in the beers with "non-ideal" lager traits. Taken together, these data further support the role of barley genetics in beer flavor and provide new information on the types of volatile metabolites that can vary in controlled systems.ABBREVIATIONS: ANOVA: analysis of variance; HS/SPME-GC-MS: headspace solid-phase microextraction gas chromatography mass spectrometry; O2PLS: orthogonal partial least squares; PCA: principal component analysis.

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Unsaturated Fatty Acid Supplementation of Stationary‐Phase Brewing Yeast and Its Effects on Growth and Fermentation Ability

Moonjai¹,

Verstrepen²,

Delvaux³

et al. 2003

Brewing Yeast Fermentation Performance

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Fatty Acid Profiles of Some Cultured and Wild Yeasts in Brewery

Cited by 13 publications

References 16 publications

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach

Unsaturated Fatty Acid Supplementation of Stationary‐Phase Brewing Yeast and Its Effects on Growth and Fermentation Ability

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