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Food Microbiol

Title:		Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae
Author(s):		Bourbon-Melo N; Palma M; Rocha MP; Ferreira A; Bronze MR; Elias H; Sa-Correia I;
Address:		"iBB - Institute for Bioengineering and Biosciences, Instituto Superior Tecnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Tecnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal. iBB - Institute for Bioengineering and Biosciences, Instituto Superior Tecnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal; Department of Bioengineering, Instituto Superior Tecnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisboa, Portugal. Electronic address: margarida.palma@tecnico.ulisboa.pt. iBET, Instituto de Biologia Experimental e Tecnologica, Apartado 12, 2780-901, Oeiras, Portugal. iBET, Instituto de Biologia Experimental e Tecnologica, Apartado 12, 2780-901, Oeiras, Portugal; iMED, Faculdade de Farmacia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-019, Lisboa, Portugal; ITQB, Instituto de Tecnologia Quimica e Biologica, Av. da Republica, 2780-157, Oeiras, Portugal. D'Ourique Flavours - Cerveja Artesanal, Rua dos Cordeiros, S/N, 2640-401, Achada, Mafra, Portugal"
Journal Title:		Food Microbiol
Year:		2021
Volume:		20201112
Issue:
Page Number:		103678 -
DOI:		10.1016/j.fm.2020.103678
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"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"
Keywords:		Beer/*analysis/microbiology Coculture Techniques Ethanol/metabolism Fermentation Flavoring Agents/analysis/metabolism Hanseniaspora/*metabolism Humans Odorants/analysis Saccharomyces cerevisiae/*metabolism Taste Volatile Organic Compounds/analysis/metabol;
Notes:		"MedlineBourbon-Melo, Nuno Palma, Margarida Rocha, Miguel Pinto Ferreira, Antonio Bronze, Maria Rosario Elias, Hugo Sa-Correia, Isabel eng England 2021/01/06 Food Microbiol. 2021 May; 95:103678. doi: 10.1016/j.fm.2020.103678. Epub 2020 Nov 12"