Biotransformation of hop derived compounds by <i>Brettanomyces</i>
 yeast strains

Colomer, Marc Serra; Funch, Birgitte; Solodovnikova, Natalia; Hobley, Timothy John; Förster, Jochen

doi:10.1002/jib.610

Cited by 16 publications

(21 citation statements)

References 34 publications

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“…, the study also focused on strains with and without these ORFs. In this study, there appeared to be no direct correlation between the β-glucosidase activity and hop aroma in the beers treated with Brettanomyces for primary or secondary fermentation (Serra Colomer et al 2020 ).…”

Section: Terpenesmentioning

confidence: 65%

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Svedlund¹,

Evering²,

Gibson³

et al. 2022

Appl Microbiol Biotechnol

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There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted

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Section: Terpenesmentioning

confidence: 65%

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Svedlund¹,

Evering²,

Gibson³

et al. 2022

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…Cis ‐geraniol levels were below reported flavour thresholds (80 μg/L; Takoi et al, 2010), but sub‐threshold concentrations may nevertheless contribute positively to the beer aroma through synergistic effects with other monoterpenes (Dietz et al, 2020). The varying concentrations of monoterpene alcohols in the beers suggest potential biotransformation of hop‐derived monoterpene alcohols (Serra Colomer et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation

Krogerus

Eerikäinen

Aisala

et al. 2021

Yeast

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A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. There were 56 yeast strains first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds. A number of strains appeared maltose-negative and produced desirable aromas without obvious off-flavours. These were selected for further scaled-up wort fermentations. The selected strains efficiently reduced wort aldehydes during fermentation, thus eliminating undesirable wort-like off-flavours, and produced a diverse volatile aroma profile. Two strains, Trigonopsis cantarellii and Candida sojae, together with a commercial Saccharomycodes ludwigii reference strain, were selected for 30-L-scale wort fermentations based on aroma profile and similarity to a commercial reference beer during sensory analysis using projective mapping. Both strains performed comparably to the commercial reference, and the T. cantarellii strain in particular, produced low amounts of off-flavours and a significantly higher amount of the desirable monoterpene alcohol trans-geraniol. The strain was also sensitive to common food preservatives and antifungal compounds and unable to grow at 37 C, suggesting it is relatively easily controllable in the brewery, and appears to have low risk of pathogenicity. This study shows how the natural brewery microbiota can be exploited as a source of non-conventional yeasts for low-alcohol beer production.

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“…cis- geraniol levels were below reported flavour thresholds (80 µg/L; [Takoi, Itoga, Koie, Kosugi, Shimase, Katayama, Nakayama, and Watari 2010]), but sub-threshold concentrations may nevertheless contribute positively to the beer aroma through synergistic effects with other monoterpenes [Dietz, Cook, Huismann, Wilson, and Ford 2020]. The varying concentrations of monoterpene alcohols in the beers suggests potential biotransformation of hop-derived monoterpene alcohols [Serra Colomer, Funch, Solodovnikova, Hobley, and Förster 2020].…”

Section: Resultsmentioning

confidence: 99%

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

Krogerus

Eerikäinen

Aisala

et al. 2021

Preprint

View full text Add to dashboard Cite

A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. 56 yeast strains were first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds. A number of strains appeared maltose-negative and produced desirable aromas without obvious off-flavours. These were selected for further scaled-up wort fermentations. The selected strains efficiently reduced wort aldehydes during fermentation, thus eliminating undesirable wort-like off-flavours, and produced a diverse volatile aroma profile. Sensory analysis of the beer samples using projective mapping identified two strains, Trigonopsis cantarellii and Candida sojae, that produced beers similar to a commercial reference lager beer. 30 L-scale wort fermentations were performed with these two strains together with a commercial Saccharomycodes ludwigii reference strain. Both strains performed comparably to the commercial reference, and the T. cantarellii strain in particular, produced low amounts of off-flavours and a significantly higher amount of the desirable monoterpene alcohol trans-geraniol. The strain was also sensitive to common food preservatives and antifungal compounds, and unable to grow at 37 °C, suggesting it is relatively easily controllable in the brewery, and appears to have low risk of pathogenicity. This study shows how the natural brewery microbiota can be exploited as a source of non-conventional yeasts for low-alcohol beer production.

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Biotransformation of hop derived compounds by Brettanomyces yeast strains

Cited by 16 publications

References 34 publications

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

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