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Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae
- Source :
- Food microbiology. 95
- Publication Year :
- 2020
-
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.
- Subjects :
- Co-fermentation
Organoleptic
Saccharomyces cerevisiae
Hanseniaspora
Microbiology
Humans
Food science
Aroma
Volatile Organic Compounds
biology
Ethanol
business.industry
Chemistry
food and beverages
Beer
biology.organism_classification
Coculture Techniques
Flavoring Agents
Taste
Fermentation
Odorants
Brewing
Hanseniaspora guilliermondii
business
Food Science
Subjects
Details
- ISSN :
- 10959998
- Volume :
- 95
- Database :
- OpenAIRE
- Journal :
- Food microbiology
- Accession number :
- edsair.doi.dedup.....318aab06559ec3401ce476c8c60b2a3c