Enhancing the Yields of Phenolic Compounds during Fermentation Using <i>Saccharomyces cerevisiae</i> Strain 96581

Abstract

Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages. This research shows that Saccharomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endogenous enzymes.

Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

“…Phenolic compounds are primarily produced by plants, but some other sources can also produce these compounds as secondary metabolites such as green algae (Onofrejová et al, 2010), yeasts (Banach & Ooi, 2014), endophytes (de Carvalho, Silva, Chagas‐Paula, Luiz, & Ikegaki, 2016), and mushroom basidiomycetes (Palacios et al, 2011; Reis, Martins, Barros, & Ferreira, 2012). Fermentation has been receiving considerable attention for the extraction and production of phenolic compounds due to the fast growth rate, cost effectiveness, easy cultivation, recovery, and eco‐friendly nature of microbial generation of phenolic compounds (Fowler & Koffas, 2009).…”

The Study of Ethanol Production by New Strain of Yeasts "Hanseniaspora Opuntiae Mk 460485", Investigation of Its Ethanol Production in Presence of Different Carbon and Nitrogen Sources, and Optimal Conditions

“…A higher rate of ethanol production in the presence of molasses compared to ethanol production in the presence of glucose also indicates the importance of elements and compounds [21] that were not covered and studied in this study. Ray, RC 2014 [22], Banach, A 2014 [23] and Vilela A. 2019 [24], in their studies of yeast production or growth factors and yeast quality of life, individually and jointly proved that the amount of zinc and magnesium and thiamine in the environment can have a significant effect on the rate of yeast fermentation.…”

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

“…Similarly, to tryptophol, phenylethanol, and tyrosol, are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages [63,65]. Banach and Ooi [65] investigated the possibility of increasing the yield of tyrosol, tryptophol, and phenylethanol in wine (Alexander's Pinot Chardonnay grape juice) and beer [modification of the English Ale recipe composed of chocolate malt barley grain, dried malt extract (DME) and liquid malt extract (LME), supplemented with either the equivalent volume of malt-kiwi purée or with amino acids] using two different yeast strains, and supplementing the substrate with the relevant amino acid precursors or fruits high in these amino acids.…”

“…These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages [63,65]. Banach and Ooi [65] investigated the possibility of increasing the yield of tyrosol, tryptophol, and phenylethanol in wine (Alexander's Pinot Chardonnay grape juice) and beer [modification of the English Ale recipe composed of chocolate malt barley grain, dried malt extract (DME) and liquid malt extract (LME), supplemented with either the equivalent volume of malt-kiwi purée or with amino acids] using two different yeast strains, and supplementing the substrate with the relevant amino acid precursors or fruits high in these amino acids. At the end of the work, they found that flavor enhancement and enrichment of antioxidants, in wine and beer, could be achieved through supplementing the fermentation (in the case of beer-fruit-supplemented beer) media with precursor amino acids as well as careful choices of the appropriate yeast strain.…”

“…Milk fermentation in colder climates promotes the growth of mesophilic bacteria such as Lactococcus and Leuconostoc, whereas beverages produced at higher temperatures usually have greater counts of thermophilic bacteria such as Lactobacillus and Similarly, to tryptophol, phenylethanol, and tyrosol, are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages [63,65].…”