Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii

Güneşer, Onur; Yüceer, Yonca Karagül; Hoşoğlu, Müge İşleten; Toğay, Sine Özmen; Elibol, Murat

doi:10.1007/s42770-022-00766-6

Cited by 8 publications

(7 citation statements)

References 61 publications

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“… Saccharomyces cerevisiae, Baker's yeast, Kazakh yeast, Candida, etc. Ethanol, isoamyl alcohol, hexal, phenylacetaldehyde, etc Guneser et al, 2022 , Wang et al, 2022 . …”

Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

“…In addition to the effect of yeast on soy sauce fermentation process, its extract is also commonly used as soy sauce flavor compensation, especially Angel Yeast has developed a series of related products ( Zhou et al, 2022 ). Besides, yeast can also be used to metabolize rice bran to synthesize flavor substances ( Guneser, Yuceer, Hosoglu, Togay, & Elibol, 2022 ) and remove off-flavor of Allomyrina dichotoma through fermentation ( Kim, Lee, Kim, Yang, Lee, & Jung, 2021 ).…”

Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

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The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Zhang,

Guo

et al. 2023

Food Chemistry: X

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“… Saccharomyces cerevisiae, Baker's yeast, Kazakh yeast, Candida, etc. Ethanol, isoamyl alcohol, hexal, phenylacetaldehyde, etc Guneser et al, 2022 , Wang et al, 2022 . …”

Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Zhang,

Guo

et al. 2023

Food Chemistry: X

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“…Saccharomyces cerevisiae is widely used in the conversion of grape aroma precursors to varietal wine aromas [83]. β-Glucosidase production has also been observed in yeasts belonging to the genera Candida [84], Debaryomyces [85], Hanseniaspora/Kloeckera [86], Kluyveromyces [87], Metschnikowia [88], Pichia [89], Saccharomycodes, Schizosaccharomyces, and Zygosaccharomyces [90]. For instance, Kai Hu et al, showed that isolates of Hanseniaspora uvarum, Pichia membranifaciens, and Rhodotorula mucilaginosa among 493 non-Saccharomyces isolates exhibited high β-glycosidase activity.…”

Section: Yeast β-Glucosidasesmentioning

confidence: 99%

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Muradova,

Proskura,

Canon

et al. 2023

Foods

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Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.

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“…Recently it has been shown that the deletion of HuAAT1 reduces formation of ethyl acetate, isoamylacetate, 2-methylbutyl acetate, hexyl acetate, and 2-phenylethyl acetate in H. uvarum (Badura et al 2021 ), confirming its anticipated function in biosynthesis of acetate esters. The absence of Atf-like proteins in other non- Saccharomyces species that produce acetate esters has been reported (Gethins et al 2015 , Löser et al 2015 , Guneser et al 2022 ) pointing to the existence of AATs that might not have a primary amino acid sequence identical to canonical Atf’s. In this work, we examined how the production of acetate esters by H. guilliermondii is impacted by modifications in relevant environmental parameters such as the carbon-to-assimilable nitrogen ratio (C:N), while also studying how these parameters affect transcriptional regulation of the recently identified HgAAT genes and modulate production of acetate esters.…”

Section: Introductionmentioning

confidence: 98%

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii

Seixas

Santos

Vasconcelos

et al. 2023

FEMS Yeast Research

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Hanseniaspora guilliermondii is a well-recognized producer of acetate esters associated with fruity and floral aromas. The molecular mechanisms underneath this production or the environmental factors modulating it remain unknown. Herein, we found that, unlike Saccharomyces cerevisiae H. guilliermondii over-produces acetate esters and higher alcohols at low carbon-to-assimilable nitrogen (C:N) ratios, with the highest titers being obtained in the amino acid-enriched medium YPD. The evidences gathered support a model in which the strict preference of H. guilliermondii for amino acids as nitrogen sources results in a channeling of keto-acids obtained after transamination to higher alcohols and acetate esters. This higher production was accompanied by higher expression of the four HgAATs, genes, recently proposed to encode alcohol acetyl transferases. In silico analyses of these HgAat's reveal that they harbor conserved AATs motifs, albeit radical substitutions were identified that might result in different kinetic properties. Close homologues of HgAat2, HgAat3 and HgAat4 were only found in members of Hanseniaspora genus and phylogenetic reconstruction shows that these constitute a distinct family of Aat's. These results advance the exploration of H. guilliermondii as a bio-flavoring agent providing important insights to guide future strategies for strain engineering and media manipulation that can enhance production of aromatic volatiles.

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Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii

Cited by 8 publications

References 61 publications

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii

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