期刊
FOOD MICROBIOLOGY
卷 95, 期 -, 页码 -出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2020.103678
关键词
Hanseniaspora guilliermondii; Hanseniaspora opuntiae; Non-saccharomyces; Co-fermentation; Simultaneous fermentation; Sequential fermentation; Beer; Bioflavor
资金
- iBB-Institute for Bioengineering and Biosciences funds [UID/BIO/04565/2019]
- FCT-Portuguese Foundation for Science and Technology
The study isolated 17 strains of non-Saccharomyces yeasts, with Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 showing the highest acceptability in terms of aroma profiles, which can improve the organoleptic properties of beer. Their presence in mixed-culture fermentations with S. cerevisiae US-05 influenced the volatile composition of beer.
Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having 'fruity' and 'toffee' notes, respectively. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition. Notably, while both strains reduced the total amount of ethyl esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate ('rose', 'honey' aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据