Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae

Visinoni, Federico; Zhang, Penghan; Hollywood, Katherine A.; Carlin, Silvia; Vrhovšek, Urška; Winterburn, James; Delneri, Daniela

doi:10.1128/aem.01509-22

Cited by 3 publications

(2 citation statements)

References 41 publications

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“…The flasks were covered with sterile cotton pads and incubated statically at 20 °C. Samples were taken at 0, 17,24,48,72,120,192, 262 and 334 h. Population dynamics was studied with the same CFU method as the one employed in the pre-study, based on colony morphology differences.…”

Section: Co-fermentationsmentioning

confidence: 99%

“…Besides optimizing fermentation parameters, namely growth rate, C/N ratio, oxygen, and temperature (17), aroma volatile compound production can be controlled through the use of genetically engineered yeast strains (17)(18)(19)(20)(21), however the use of genetically modified organisms (GMO) is forbidden in some parts of the world, such as Europe, where there is a strict GMO legislation. Moreover, some consumers can be sceptic of GMO products.…”

Section: Introductionmentioning

confidence: 99%

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Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

Aguiar-Cervera,

Visinoni,

Zhang

et al. 2024

Preprint

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In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrialSaccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eightSaccharomycesand four non-Saccharomycesyeast strains to grow in wort. We determined the volatile profile of these yeast strains and found thatHanseniaspora vineaedisplayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given thatH. vineaeon its own was a poor fermenter, we carried out mixed wort co-fermentations with aS. cerevisiaebrewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in theH. vineaemonoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50S. cerevisiae/H. vineaeratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.

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Section: Co-fermentationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

Aguiar-Cervera,

Visinoni,

Zhang

et al. 2024

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer

Aguiar-Cervera,

Visinoni,

Zhang

et al. 2024

Food Microbiology

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The role of yeast propagation aeration for subsequent primary fermentation with respect to performance and aroma development

Beugholt,

Geier,

Becker

2024

Int J of Food Sci Tech

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SummaryDuring the primary fermentation of beer, the yeast simultaneously carries out a series of processes such as cell growth, pH shift, and the formation and degradation of essential flavour components. Harvested yeast from a previous fermentation can be used to inoculate the fermentation or fresh cells can be produced through aerobic propagation. This study investigated the influence of different aeration conditions during Saccharomyces pastorianus ssp. carlsbergensis propagation on the cell count development and the production of secondary metabolites during the subsequent primary beer fermentation. Propagations were conducted by applying six different dissolved oxygen concentrations, and the cells were used as inoculum for the subsequent fermentation. Cell count, pH shift, and the development of key aroma compounds were monitored throughout the primary fermentation to evaluate any difference between the conducted fermentations. The outcomes revealed significant distinctions between fermentations using yeast propagated under elevated oxygen levels and those propagated under reduced oxygen levels. Cells propagated using lower oxygen concentrations showed earlier cell growth with 40% lower final cell counts, resulting in 50% reduced biomass yields. Additionally, lower oxygen concentrations during propagation led to lower pH shifts during primary fermentation with 20% more higher alcohols and elevated formation of acetaldehyde, and esters.

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Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae

Cited by 3 publications

References 41 publications

Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

Aroma compounds profile is affected by the initial yeast ratio in wort co-fermentations

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer

The role of yeast propagation aeration for subsequent primary fermentation with respect to performance and aroma development

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