« Previous AbstractConstitutive activation of CCR5 and CCR2 induced by conformational changes in the conserved TXP motif in transmembrane helix 2    Next AbstractEffects of induced variation in anuran larval development on postmetamorphic energy reserves and locomotion »

World J Microbiol Biotechnol

Title:		"Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production"
Author(s):		Alvarez Gaona IJ; Assof MV; Jofre VP; Combina M; Ciklic IF;
Address:		"Estacion Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnologia Agropecuaria (INTA), San Martin 3853, 5507, Lujan de Cuyo, Mendoza, Argentina. Facultad de Ingenieria y Ciencias Agrarias, Pontificia Universidad Catolica Argentina Santa Maria de Los Buenos Aires, Av. Alicia Moreau de Justo 1300, C1107AAZ, Buenos Aires, Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnologicas. Godoy Cruz, 2290, C1425FQB, CABA, Argentina. Estacion Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnologia Agropecuaria (INTA), San Martin 3853, 5507, Lujan de Cuyo, Mendoza, Argentina. ciklic.ivan@inta.gob.ar. Laboratorio de Biotecnologia, EEA INTA, Mendoza San Martin 3853, Lujan de Cuyo, Mendoza, Argentina. ciklic.ivan@inta.gob.ar"
Journal Title:		World J Microbiol Biotechnol
Year:		2021
Volume:		20210104
Issue:		1
Page Number:		6 -
DOI:		10.1007/s11274-020-02981-5
ISSN/ISBN:		1573-0972 (Electronic) 0959-3993 (Linking)
Abstract:		"The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties"
Keywords:		Beer/analysis Brettanomyces/*genetics/*isolation & purification Fermentation Food Microbiology *Mutagenesis Odorants/analysis Phenols/*metabolism Taste Volatile Organic Compounds/analysis Wine/analysis 4-ethylphenol Beer Brettanomyces bruxellensis Non-con;
Notes:		"MedlineAlvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Jofre, Viviana Patricia Combina, Mariana Ciklic, Ivan Francisco eng PNBIO-1131023/Instituto Nacional de Tecnologia Agropecuaria/ PICT 2008-206/Fondo para la Investigacion Cientifica y Tecnologica/ Germany 2021/01/05 World J Microbiol Biotechnol. 2021 Jan 4; 37(1):6. doi: 10.1007/s11274-020-02981-5"