Investigation of Non-<i>Saccharomyces</i> Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Methner, Yvonne; Hutzler, Mathias; Zarnkow, Martin; Prowald, Alexandra; Endres, Frank; Jacob, Fritz

doi:10.1080/03610470.2021.2012747

Cited by 22 publications

(31 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The maltose-negative yeast strain Cyberlindnera saturnus TUM 247 proved suitable for producing non-alcoholic beers in preliminary trials based on its fermentation properties. The favorable fermentation properties were due to the fact that only glucose, fructose, and sucrose could be metabolized from brewer’s wort, while exhibiting sufficient hop tolerance and producing an exceptionally pleasant fruity flavor [ 9 , 18 ]. The yeast strain was isolated from soil underneath an ash tree ( Fraxinus excelsior ) in the district Kelheim, state Bavaria, Germany.…”

Section: Methodsmentioning

confidence: 99%

“…Although the secondary metabolites of regular traditional beers produced with conventional Saccharomyces brewing yeasts have been deciphered, the use of non- Saccharomyces yeasts occasionally result in flavor compounds that cannot be clearly assigned in standard analysis [ 2 , 9 ]. A recent study by Methner et al [ 9 ] revealed that in some non-alcoholic beers produced with various non- Saccharomyces yeasts, the sensory assessors perceived red berry and apple flavors that could not be directly attributed to any of the volatiles analyzed. In the specified study, one yeast strain stood out positively in terms of its flavor-generating properties in brewer’s wort: Cyberlindnera saturnus TUM 247.…”

Section: Introductionmentioning

confidence: 99%

“…Besides a dominant cool mint sweets and red berry flavor, the beer fermented with this yeast strain was further described to exhibit less intense but perceptible pear, banana, solvent, and apple flavors. The yeast species C. saturnus is generally known from existing literature sources to be suitable for the production of non-alcoholic beers due to its maltose-negative properties [ 9 , 10 , 11 ]. It also synthesizes significant amounts of 3-methylbutyl acetate (isoamyl acetate) during the fermentation process in brewer’s wort resulting in a fruity, mainly banana flavor [ 5 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…The flavor threshold concentration of 2-phenylethyl acetate in beer is 3.8 mg/L, for isoamyl acetate this is 1.2 mg/L, ethyl hexanoate 0.21 mg/L, ethyl octanoate 0.9 mg/L, and ethyl decanoate 1.5 mg/L. In addition to these five esters, acetaldehyde is also known for its apple flavor, being recognized rather as green apple and grassy when exceeding a flavor threshold concentration of 10 mg/L [ 6 , 7 , 8 , 9 ]. Furthermore, the ketone ( 2E )-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one (( E )- β -damascenone) can also induce an apple or cooked apple-like impression in beer [ 12 , 13 , 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Aldehydes, can cause the characteristic wort flavors and are often referred to as off-flavors [ 27 ]. However, in addition to undesirable wort off-flavors, further adverse flavor compounds, such as 3-methylbutanoic acid (isovaleric acid) or butane-2,3-dione (diacetyl), can emerge during wort fermentation, which also applies to the yeast species C. saturnus [ 9 ]. For this reason, these two flavor compounds were explicitly investigated.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

Methner

Dancker

Maier

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

Methner

Dancker

Maier

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001

Piraine

Retzlaf

Gonçalves

et al. 2022

Eur Food Res Technol

View full text Add to dashboard Cite

Non-conventional yeasts can be isolated from a wide range of environmental sources, often found in beverage industry in mixed fermentations, in which the microorganisms' inoculum usually is not fully known. It is important to know starter cultures, since in addition to favoring reproducibility, other properties can be discovered. Thus, the objective of this work was to identify and characterize yeasts isolated from environment, evaluating their probiotic potential and possible use in brewery. Isolates were obtained from owers, fruits, leaves and mixed-fermentation beers, being identi ed by PCR. Yeasts with promising activity were evaluated regarding their growth under different pHs, temperature and presence of organic acids. To explore probiotic potential, in vitro tests were performed of antimicrobial activity and co-aggregation with food pathogens, auto-aggregation, and survival in simulated gastrointestinal tract conditions. In our study, Pichia kluyveri (LAR001), Hanseniaspora uvarum (PIT001) and Candida intermedia (ORQ001) were selected among 20 isolates. P. kluyveri was the only one that tolerated pH 2.5. Lactic acid was not inhibitory, while acetic acid and incubation at 37 °C had a partially inhibitory effect on yeasts growth. All yeasts tolerated α-acids from hops and NaCl up to 1%. It is suggested that isolates are able to adhere to intestinal cells and in uence positively the organism in combating pathogens, as they showed autoaggregation rates above 99% and antagonistic activity to pathogenic bacteria. The yeasts tolerated gastric environment conditions, however were more sensitive to pancreatic conditions. We conclude that isolated non-conventional yeasts showed probiotic potential and promising application in beer fermentation.

show abstract

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

Nyhan

Sahin

Arendt

2022

Eur Food Res Technol

View full text Add to dashboard Cite

The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non- Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet taste and wort-like off-flavours due to high levels of residual sugars and lack of flavour metabolites. The use of Lactobacillus in limited co-fermentation with non- Saccharomyces yeasts is a novel approach to produce NABs with varying flavour and aroma characteristics. In this study, lab-scale fermentations of Lachancea fermentati KBI 12.1 and Cyberlindnera subsufficiens C6.1 with Lactiplantibacillus plantarum FST 1.7 were performed and compared to a brewer’s yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for pH, TTA, extract reduction, alcohol production, and microbial cell count. The final beers were analysed for sugar and organic acid concentration, free amino nitrogen content (FAN), glycerol, and levels of volatile metabolites. The inability of the non- Saccharomyces yeasts to utilise maltotriose as an energy source resulted in extended fermentation times compared to S. cerevisiae WLP001. Co-fermentation of yeasts with lactic acid bacteria (LAB) resulted in a decreased pH, higher TTA and increased levels of lactic acid in the final beers. The overall acceptability of the NABs produced by co-fermentation was higher than or similar to that of the beers fermented with the yeasts alone, indicating that LAB fermentation did not negatively impact the sensory attributes of the beer. C. subsufficiens C6.1 and L. plantarum FST 1.7 NAB was characterised as fruity tasting with the significantly higher ester concentrations masking the wort-like flavours resulting from limited fermentation. NAB produced with L. fermentati KBI12.1 and L. plantarum FST1.7 had decreased levels of the undesirable volatile compound diacetyl and was described as ‘fruity’ and ‘acidic’, with the increased sourness masking the sweet, wort-like characteristics of the NAB. Moreover, this NAB was ranked as the most highly acceptable in the sensory evaluation. In conclusion, the limited co-fermentation of non- Saccharomyces yeasts with LAB is a promising strategy for the production of NAB.

show abstract

Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Cited by 22 publications

References 53 publications

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

Contact Info

Product

Resources

About