The chemical profiling of fatty acids during the brewing process

Olšovská, Jana; Vrzal, Tomáš; Štěrba, Karel; Slabý, Martin; Kubizniaková, Petra; Čejka, Pavel

doi:10.1002/jsfa.9369

Cited by 27 publications

(19 citation statements)

References 22 publications

(34 reference statements)

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“…It seems that the initial steps during the brewing process are also able to influence the amount of SCFAs in the final product. In particular, when infusion mashing is used, the total amount of SCFAs, mainly, butyrate, is higher when compared with decoction [35].…”

Section: Increased Levels Of Scfas In Fermented Foods and Beveragesmentioning

confidence: 99%

“…Nevertheless, authors generally agree that fermentation significantly increases the levels of this class of bioactive compounds ( Table 1 ). Different raw materials have been studied, including milk [ 32 , 33 , 34 ], beer wort [ 35 ], fruit [ 36 ] and vegetables [ 2 ], and several bacteria strains have been used for fermentation.…”

Section: Increased Levels Of Scfas In Fermented Foods and Beveragementioning

confidence: 99%

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Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Annunziata

Arnone

Ciampaglia

et al. 2020

Foods

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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

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Section: Increased Levels Of Scfas In Fermented Foods and Beveragesmentioning

confidence: 99%

Section: Increased Levels Of Scfas In Fermented Foods and Beveragementioning

confidence: 99%

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Annunziata

Arnone

Ciampaglia

et al. 2020

Foods

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“…Moreover, several phospholipids can form complexes with amylose in starch before the brewing process [18]. A significant proportion of the lipid content is lost to the spent grains generated during the brewing process, and so the wort and beer contains low levels of lipid [19]. There is only a trace amount of lipid that remains in the final beer product, which are generally considered undesirable due to their impact on the formation of haze, the stability of beer foam, and the development of unfavourable flavours during conditioning [17,20].…”

Section: Introductionmentioning

confidence: 99%

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

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“…The organoleptic thresholds of volatile compounds mainly found in beer were summarized by Sannino et al [31]. In addition, short-chain fatty acids such as isovaleric, hexanoic, octanoic and decanoic acids produced by yeasts during fermentation can create unpleasant, rancid flavor characteristics [25,32].The aim of this study was to investigate yeast strains for their brewing ability and to test the promising strains in small brewing trials. Yeast strains that cannot metabolize maltose and those that release phenolic off-flavors were excluded from further investigation as the main objective of this study was to discover strains that produce less well known wheat beer flavors and secondary metabolites that create pleasant and novel aroma impressions.…”

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confidence: 99%

mentioning

confidence: 99%

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

et al. 2019

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Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast's utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.Fermentation 2019, 5, 101 2 of 23 brewer's wort to a desirable beer. Ravasio et al. also evaluated the fermentation and aroma profile of 60 different non-Saccharomyces strains in 2018. The applied yeasts were cultured in a medium based on glucose and the resulting volatile compounds were detected by gas chromatography/mass spectrometry (GC/MS) measurement. Only the promising species were additionally analyzed for their maltose utilization on serial-dilution plate assays [7].The study presented here includes screening the brewing ability of 110 non-Saccharomyces strains with optimized screening conditions as the metabolism of the full range of main wort carbohydrates (glucose, fructose, sucrose, maltose and maltotriose [8]) were taken into account. As maltose and maltotriose represent more than 80% of the total carbohydrates in brewer's wort [9], the ability to ferment these two substances is essential for a fast, complete and predictable fermentation [10]. Melibiose was additionally included into the screening, as a study of Wickerham indicated that bottom-fermenting yeasts are able to metabolize this type of sugar whereas top-fermenting yeasts do not [11]. Furthermore, part of the first screening step looked at the effect of hop iso-α-and β-acids as well as ethanol on the growth of the yeast strains to determine whether there are any existing resistances at certain concentrations that would restrict the production of a conventional beer. As hop acids have antimicrobial properties and β-acids, in particular, were reported to have an even stronger antimicrobial effect than iso-α-acids [12,13], it is necessary to test the yeast's tolerance to these acids. Although a conventional Pils has up to 38 IBU, which is approximately comparable to 38 mg ...

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The chemical profiling of fatty acids during the brewing process

Abstract: The formation of isovaleric acid is not only caused by microbiology infection or by oxidized hops, but also is influenced by the mashing process. © 2018 Society of Chemical Industry.

Cited by 27 publications

References 22 publications

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

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