Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters

Tokpohozin, Sedjro Emile; Fischer, S.; Becker, Thomas

doi:10.1016/j.fm.2019.05.014

Cited by 30 publications

(19 citation statements)

References 30 publications

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“…Sorghum beer has furthermore been described as one of the most delicate beers from a sensory point of view with a complex but moderate taste [10]. Based on consumer expectations and the sensory attributes of sorghum beer, there has developed a large interest to use sorghum as raw material or adjunct in craft beer production [4,11,12]. The fermentation of wort produced solely from malted sorghum could, however, result in impaired yeast growth and enzymatic activities during fermentation [12].…”

Section: Introductionmentioning

confidence: 99%

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Einfalt

2020

Eur Food Res Technol

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The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

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Section: Introductionmentioning

confidence: 99%

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Einfalt

2020

Eur Food Res Technol

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“…Yeast cells are known to respond at the level of translation to a multitude of environmental stresses, such as heat shock [11,12], nutrient deprivation [13,14,15], general amino acid balance [16,17,18,19], phosphate [20], sulfur [21,22], nitrogen [23,24] content and other environmental conditions [25,26], such as growth at low/high temperatures [27], in different oxygen levels [28,29,30] or in the presence of heavy metals, during desiccation [31,32,33], etc. Many of these conditions are studied in the context of industrial applications of yeast in bread baking and alcohol fermentation [34,35,36,37,38].…”

Section: Introductionmentioning

confidence: 99%

Control of Translation at the Initiation Phase During Glucose Starvation in Yeast

Janapala

Preiß

Shirokikh

2019

IJMS

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Glucose is one of the most important sources of carbon across all life. Glucose starvation is a key stress relevant to all eukaryotic cells. Glucose starvation responses have important implications in diseases, such as diabetes and cancer. In yeast, glucose starvation causes rapid and dramatic effects on the synthesis of proteins (mRNA translation). Response to glucose deficiency targets the initiation phase of translation by different mechanisms and with diverse dynamics. Concomitantly, translationally repressed mRNAs and components of the protein synthesis machinery may enter a variety of cytoplasmic foci, which also form with variable kinetics and may store or degrade mRNA. Much progress has been made in understanding these processes in the last decade, including with the use of high-throughput/omics methods of RNA and RNA:protein detection. This review dissects the current knowledge of yeast reactions to glucose starvation systematized by the stage of translation initiation, with the focus on rapid responses. We provide parallels to mechanisms found in higher eukaryotes, such as metazoans, for the most critical responses, and point out major remaining gaps in knowledge and possible future directions of research on translational responses to glucose starvation.

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“…The production and quantity of these compounds depend on the yeast strains involved in the fermentation process and, therefore, their choice is of fundamental importance [3,[30][31][32][33][34][35][36][37][38][39]. In addition to the traditional S. pastorianus and S. bayanus natural hybrids strains [4,40] that have been used extensively by the brewing industry [23], the recent discovery of S. eubayanus [41] has allowed the creation of brewing yeast hybrids generated by de novo hybridization [42][43][44][45][46][47][48].…”

Section: Saccharomyces Yeasts In the Brewing Processmentioning

confidence: 99%

Role of Yeasts in the Brewing Process: Tradition and Innovation

et al. 2021

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters

Cited by 30 publications

References 30 publications

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

Control of Translation at the Initiation Phase During Glucose Starvation in Yeast

Role of Yeasts in the Brewing Process: Tradition and Innovation

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