Bioflavoring by non-conventional yeasts in sequential beer fermentations
Artikel i vetenskaplig tidskrift, 2018

Non-conventional yeast species have great capacity for producing diverse flavor profiles in production of alcoholic beverages, but their potential for beer brewing, in particular in consecutive fermentations with Saccharomyces cerevisiae, has only poorly been explored. We have screened 17 non-conventional yeast species for production of an appealing profile of flavor esters and phenolics in the first phase of alcoholic fermentation, followed by inoculation with S. cerevisiae to complete the fermentation. For measurement of phenolic compoundsand their precursors we developed an improved and highly sensitive methodology. The results show that non-conventional yeast species possess promising potential for enhancement of desirable flavors in beer production. Notable examples are increasing isoamyl acetate (fruity, banana flavor) by application of P. kluyverii, augmenting ethyl phenolic compounds (spicy notes) with Brettanomycesspecies and enhancing 4-vinyl guaiacol (clove-like aroma) with T. delbrueckii. All Pichia strains also produced high levels of ethyl acetate (solvent-like flavor). This might be selectively counteracted by selection of an appropriate S. cerevisiae strain for the second fermentation phase, which lowers total ester profile. Hence, optimization of the process conditions and/or proper strain selection in sequentially inoculated fermentations are required to unlock the full potential for aroma improvement by the non-conventional yeast species.

Co-fermentation,

Bioflavor,

Pichia kluyverii

Beer

Aroma

Sequential fermentation,

Yeasts

Ethyl and vinyl phenols

Non-Saccharomyces

Wine

Brettanomyces

Författare

Sylvester Holt

VIB

KU Leuven

Vaskar Mukherjee

KU Leuven

VIB

Bart Lievens

KU Leuven

Kevin J. Verstrepen

VIB

KU Leuven

Johan M. Thevelein

VIB

KU Leuven

Food Microbiology

0740-0020 (ISSN) 1095-9998 (eISSN)

Vol. 72 55-66

Ämneskategorier

Livsmedelsvetenskap

Mikrobiologi

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10.1016/j.fm.2017.11.008

Mer information

Skapat

2019-09-30