| Title: | Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation |
| Author(s): | Urbina K; Villarreal P; Nespolo RF; Salazar R; Santander R; Cubillos FA; |
| Address: | "Departamento de Biologia, Facultad de Quimica y Biologia, Universidad de Santiago de Chile, 9160000 Santiago, Chile. Millennium Institute for Integrative Biology (iBio), 7500565 Santiago, Chile. Instituto de Ciencias Ambientales y Evolutivas, Universidad Austral de Chile, 5090000 Valdivia, Chile. Center of Applied Ecology and Sustainability (CAPES), 8331150 Santiago, Chile. Laboratorio de Electroquimica del Medio Ambiente, LEQMA, Departamento de Quimica de los Materiales, Facultad de Quimica y Biologia, Universidad de Santiago de Chile, 9160000 Santiago, Chile. Laboratorio de Cinetica y Fotoquimica, Departamento de Ciencias del Ambiente, Facultad de Quimica y Biologia, Universidad de Santiago de Chile, 9160000 Santiago, Chile" |
| DOI: | 10.3390/microorganisms8050755 |
| ISSN/ISBN: | 2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking) |
| Abstract: | "The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards, representing insufficient evidence into the ability of the species to produce new and diverse aromas in beer. Using Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS), we characterized for the first time the production of volatile compounds in 10 wild strains under fermentative brewing conditions and compared them to a commercial lager yeast. S. eubayanus produces a higher number of volatile compounds compared to lager yeast, including acetate and ethyl esters, together with higher alcohols and phenols. Many of the compounds identified in S. eubayanus are related to fruit and floral flavors, which were absent in the commercial lager yeast ferment. Interestingly, we found a significant strain x temperature interaction, in terms of the profiles of volatile compounds, where some strains produced significantly greater levels of esters and higher alcohols. In contrast, other isolates preferentially yielded phenols, depending on the fermentation temperature. This work demonstrates the profound fermentation product differences between different S. eubayanus strains, highlighting the enormous potential of this yeast to produce new styles of lager beers" |
| Keywords: | S.eubayanus beer lager volatile compounds yeast; |
| Notes: | "PubMed-not-MEDLINEUrbina, Kamila Villarreal, Pablo Nespolo, Roberto F Salazar, Ricardo Santander, Rocio Cubillos, Francisco A eng 1180161/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ 3200575/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ 1170352/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ 1180917/Fondo Nacional de Desarrollo Cientifico y Tecnologico/ Millennium Institute for Integrative Biology/Iniciativa Cientifica Milenio/ 021843CR_POSTDOC/Universidad de Santiago de Chile/ USA1899 - Vridei 021943CR-PAP/Universidad de Santiago de Chile/ FONDEQUIP/GC MS/MS EQM 150084/Comision Nacional de Investigacion Cientifica y Tecnologica/ Switzerland 2020/05/24 Microorganisms. 2020 May 18; 8(5):755. doi: 10.3390/microorganisms8050755" |
