The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

Pielech‐Przybylska, Katarzyna; Balcerek, Maria; Dziekońska‐Kubczak, Urszula; Pacholczyk‐Sienicka, Barbara; Ciepielowski, Grzegorz; Albrecht, Łukasz; Patelski, Piotr

doi:10.3390/molecules24030610

Cited by 11 publications

(12 citation statements)

References 49 publications

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“…The color parameters (L*, a*, b*) were measured using a LabScan XE System (Hunter Associates Laboratory, Inc., Reston, VA, USA) colorimeter by triplicate using a CIELAB system. Instrumental color was expressed as the Hue angle (Equation (1)), Chroma (Equation (2)), and Yellowness Index (YI, Equation (3); [ 28 ]). Evaluation of viscosity was determined in triplicates using a rheometer (MCR 302, Anton Paar Canada Inc, Quebec, Canada) at 25 °C.…”

Section: Methodsmentioning

confidence: 99%

Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Viejo

Villarreal-Lara

Torrico

et al. 2020

Foods

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Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.

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Section: Methodsmentioning

confidence: 99%

Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Viejo

Villarreal-Lara

Torrico

et al. 2020

Foods

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“…cerevisiae in co-culture led to an increase of 2-phenylethanol content in wine, conversely mixed-cultures with C. zemplinina and S. cerevisiae have shown a lower concentration of this compound, together with other alcohols [44,45]. Alcohols, such as 2-phenylethanol, are synthesized by the yeast from amino acids and/or simple sugars [46,47]. It is possible to speculate that the specific combination of Lactobacillus plantarum/Saccharomyces cerevisiae/Candida zemplinina strains might have boosted the concentration of a specific precursor.…”

Section: Lab-scale Trialsmentioning

confidence: 99%

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

et al. 2020

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The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

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“…However, there is nothing in the literature that proves whether acetone, which occurs in sweet mashes as a product of the thermal-pressure treatment of cereal grains, can be a source of isopropyl alcohol synthesis during ethanol fermentation in the presence of yeast and/or bacteria. In our previous research [18], we observed that acetone content decreased during fermentation of mashes using S. cerevisiae and LAB separately. The decrease in acetone content was accompanied by the appearance of propan-2-ol in the fermented mashes, perhaps indicating that both yeast and LAB are responsible for the reduction of this ketone to isopropyl alcohol.…”

Section: Resultsmentioning

confidence: 96%

“…A number of microorganisms, especially anaerobic bacteria, are able to synthetize isopropyl alcohol [4,19]. This secondary alcohol may be found in distillery mashes [18], as well as in distillates [3]. However, there is nothing in the literature that proves whether acetone, which occurs in sweet mashes as a product of the thermal-pressure treatment of cereal grains, can be a source of isopropyl alcohol synthesis during ethanol fermentation in the presence of yeast and/or bacteria.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

Pielech‐Przybylska

Balcerek

Ciepielowski

et al. 2019

IJMS

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The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

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The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

Cited by 11 publications

References 49 publications

Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

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