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

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Jose Aguiar-Cervera , Federico Visinoni , Penghan Zhang , Katherine Hollywood , Urska Vrhovsek , Oliver Severn , Daniela Delneri
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Abstract

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 industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that Hanseniaspora vineae displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that H. vineae on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a S. cerevisiae brewing 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 the H. vineae monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 S. cerevisiae/H. vineae ratio 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.

葡萄汉森氏菌和酿酒酵母共同发酵对啤酒中香味化合物产量的影响
近年来,精酿啤酒行业的蓬勃发展使生物技术的研究重点从乙醇生产转向啤酒香味的多样化。本研究分析了一系列非常规酵母的发酵表型,并研究了它们在创造新口味方面的作用,特别是通过与工业酵母共同发酵。高通量固体和液体培养基适性筛选比较了八种酵母菌和四种非酵母菌在麦汁中的生长能力。我们测定了这些酵母菌株的挥发性特征,发现葡萄汉逊酵母菌(Hanseniaspora vineae)能产生特别多的理想芳香化合物乙酸乙酯和乙酸 2-苯乙酯。鉴于醋酸汉逊酵母本身不能发酵麦芽糖和麦芽三糖,我们以不同的比例与酿酒葡萄孢菌株进行了混合麦汁共发酵。在整个实验过程中,无论初始接种量如何,这两种酵母菌株都能共存,而且在葡萄醋酸纤维单培养基中观察到的酯类生产的增加与乙醇的高产量都得以保持。此外,不同的接种物比例产生了不同的香气:50/50 的 S. cerevisiae/H. vineae 比例产生了更均衡的香气,而 10/90 的比例则产生了更浓郁的花香。我们的研究结果表明,使用不同的酵母和不同的接种物组合可以定制最终的香气,从而为更广泛的啤酒风味和风格提供新的可能性。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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