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FEMS Yeast Res

Title:		The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation
Author(s):		Mendez-Zamora A; Gutierrez-Avendano DO; Arellano-Plaza M; Torre Gonzalez FJ; Barrera-Martinez I; Gschaedler Mathis A; Casas-Godoy L;
Address:		"Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco A.C., Unidad de Biotecnologia Industrial, Camino Arenero 1227, El Bajio del Arenal, 45019 Zapopan, Jalisco, Mexico. CONACYT-Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco A.C., Unidad de Biotecnologia Industrial, Camino Arenero 1227, El Bajio del Arenal, 45019 Zapopan, Jalisco, Mexico"
Journal Title:		FEMS Yeast Res
Year:		2021
Volume:		20
Issue:		8
Page Number:		-
DOI:		10.1093/femsyr/foaa067
ISSN/ISBN:		1567-1364 (Electronic) 1567-1356 (Linking)
Abstract:		"Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20 degrees C, 25 degrees C and 30 degrees C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20 degrees C, and finally isoamyl acetate increased its production at 30 degrees C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature"
Keywords:		Alcoholic Beverages Alcohols/*analysis Culture Media Esters/analysis *Fermentation Industrial Microbiology Odorants/*analysis Pichia/*metabolism Temperature Volatile Organic Compounds/*analysis Pichia kluyveri esters ethanol non-Saccharomyces strain diver;
Notes:		"MedlineMendez-Zamora, Andres Gutierrez-Avendano, Daniel Oswaldo Arellano-Plaza, Melchor De la Torre Gonzalez, Francisco Javier Barrera-Martinez, Iliana Gschaedler Mathis, Anne Casas-Godoy, Leticia eng Research Support, Non-U.S. Gov't England 2020/12/15 FEMS Yeast Res. 2021 Jan 6; 20(8):foaa067. doi: 10.1093/femsyr/foaa067"