Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

Abstract

Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by fermentable carbon, nitrogen makeup, and the fermentation environment. A better understanding of how these variables affect the physiology of yeast strains to produce flavor compounds may improve several industrial commodities. To this end, systems biology represents an attractive strategy for studying the complex dynamics of secondary metabolism. Although applying systems biology methods to winemaking or brewing is not a new concept, directly linking -omics data with the production of flavor compounds represents a novel approach to improving flavor production in fermentation. Thus far, the bulk of the work in which systems biology methods have been applied to fermentation has relied heavily on laboratory strains of Saccharomyces cerevisiae that lack metabolism-relevant genes present in industrial yeast strains. Therefore, investigations of industrial strains with systems biology approaches will provide a deeper understanding of secondary metabolism in industrial settings. Ultimately, integrating multiple -omics approaches will lay the foundation for predictive models of S. cerevisiae fermentation and optimal flavor production.

Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

“…In the current study, higher alcohols in wines from all treatments appeared at concentrations greater than the threshold considered to contribute negatively to wine complexity, 300 mg L −1 [56], although they were similar to those previously detected in commercial Mencía wines from Ribeira Sacra and Monterrei [22]. Moreover, higher alcohols constitute more than 95% of the concentration of volatiles in Mencía wines from Valdeorras [23].…”

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

“…As for the two other alcohols, they could have been produced by the reduction of hexanal and octanal through the action of alcohol dehydrogenase activities. It was previously suggested that fermentation of soybean residue by K. lactis drastically decreased the amount of hexanal to trace levels, with a corresponding increase in hexanoic acid and/or hexanol [25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44]. The products with yeasts were perceived as being less "leguminous plant and green flavor/vegetal" than the products with VEGE; it is possible that the concentrations of 2-methylpropanal, 1-hexanol, and 1-octanol could be under their perception threshold.…”

“…Moreover, the genera Saccharomyces and Kluyveromyces display enzymatic activities such as alcohol and aldehyde dehydrogenase, enzymes that have been reported to decrease green beany flavor in soybeans through the degradation of aldehydes and alcohols [25]. Yeasts are known to improve the aroma quality of fermented beverages via the formation of ester compounds with fruity and floral notes such as ethyl acetate and 2-methylbutyl acetate [26]. The aim of this study is, therefore, to investigate the impact of fermentation with yeasts in co-culture with LAB on the volatile profile associated with off-flavor in peas.…”

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

“…Not all amino acids are assimilated by the yeast simultaneously. They are rather taken up sequentially in order of preference (Jiranek et al 1995;Crépin et al 2012;Hirst and Richter 2016).…”