Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort

Tan, Mélissa; Caro, Yanis; Shum-Chéong-Sing, Alain; Robert, Laurent; François, Jean-Marie; Petit, Thomas

doi:10.1016/j.foodchem.2020.128804

Cited by 15 publications

(6 citation statements)

References 54 publications

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“…In such mixed fermentations, the different strains contribute different functionality and flavour. The use of non-conventional yeasts for bioflavouring together with brewing yeast in mixed fermentations has been shown to introduce a wide diversity of flavours to beer [ 38 - 40 ]. Similarly, lactic acid bacteria can also contribute a range of flavour compounds through mixed fermentation [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Ruijter

Aisala

Jokinen

et al. 2023

Eur Food Res Technol

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The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition. We used an O-methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain in co-fermentations with an industrial beer yeast strain WLP644. The laboratory strain provided an ease of genetic manipulation and the desirable properties of the WLP644 strain were not modified in this approach. In shake flasks, a 10:90 ratio of the yeasts produced grape flavoured beer with the yeast produced flavour compound in a range normally used for flavoured beverages. Hopped and unhopped beers were analysed by VTT’s trained sensory panel and with olfactory GC–MS. OmANT was successfully detected from the beers as a floral odour and flavour. Moreover, no off-flavours were detected and aroma profiles outside the grape flavour were rather similar. These results indicate that the co-fermentation principle is a suitable approach to change the flavour profiles of beers with a simple yeast strain drop-in approach.

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Section: Resultsmentioning

confidence: 99%

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Ruijter

Aisala

Jokinen

et al. 2023

Eur Food Res Technol

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“…Devido ao elevado nível de ésteres na fermentação pura de S. suaveolens, identifica-se a capacidade de esterificação dos microrganismos. Em fermentações combinadas com levedura convencional a quantidades desses compostos é reduzida, sugerindo a inibição na produção por parte da S. cerevisiae (Tan et al, 2021).…”

Section: Saprochaete Suaveolensunclassified

Avaliação da influência de aromas gerados por leveduras não convencionais utilizadas na produção de cerveja: uma revisão

Pina

Cruz²,

Martelli³

2022

RSD

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A modernidade cria tendências que promovem demandas por parte dos consumidores e fabricantes, na produção de cerveja não foi diferente. Em busca de uma maior complexidade perceptual, as leveduras não convencionais surgem como alternativas para o enriquecimento dos atributos da bebida. A utilização das não-Saccharomyces no processo de fermentação tem proporcionado a maior presença de álcoois superiores, ésteres e fenóis voláteis, além de ácidos carboxílicos e aldeídos, os quais originam um buquê sensorial. Neste contexto, este trabalho tem a finalidade de apresentar uma revisão de literatura referente ao perfil aromático das cervejas utilizando leveduras não convencionais sob fermentação isolada ou mista. O levantamento foi realizado em periódico internacional entre os anos de 2016 a 2022, no qual foram obtidos nove artigos sobre o tema. As pesquisas selecionadas estudaram oito gêneros (Torulaspora, Pichia, Brettanomyces, Hanseniaspora, Zygotorulaspora, Zygoascus, Kazachstania e Saprochaete) e catorze espécies de microrganismos. Como resultado destaca-se a capacidade de assimilar açúcares, tolerância à temperatura e resistência ao etanol. Identificou-se que diferentes substâncias proporcionam olências distintas, entre elas, frutado, floral e adocicado são predominantes, além de notas alcóolicas, de cereais, folhas verdes, entre outros. Também se notou odores desagradáveis devidos à concentração de diacetil e metional, originando aromas de manteiga, legumes cozidos e rançoso. Portanto, a revisão torna-se uma ferramenta para entender os pontos relevantes das leveduras e quais são as adequadas para o estilo de cerveja desejável.

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“…Moreover, it is the third-largest consumed beverage in the world after water and tea, and has a rich source of many nutrients, such as vitamins, minerals, carbohydrates, amino acids, and bioactive compounds. The phenolic compounds in beer originate mainly from malt (70–80%) and to a smaller extent from hops ( Callemien and Collin, 2009 ; Tan et al, 2021 ), which substantially contribu te to the color, taste, and stability of beer. Phenolic acids are rapidly absorbed in the human intestine and are mainly present in the blood in the form of glucuronic acid compounds and sulfate conjugates ( Ducruet et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

Yao

Wang

et al. 2022

Current Research in Food Science

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Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort

Cited by 15 publications

References 54 publications

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Avaliação da influência de aromas gerados por leveduras não convencionais utilizadas na produção de cerveja: uma revisão

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

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