Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. (15th March 2023)

• Record Type: Journal Article
• Authors: Han, Xiaoyu; Qin, Qiuxing; Li, Chenyu; Zhao, Xiaoxuan; Song, Fangxu; An, Mengjiao; Chen, Ying; Wang, Xiuqin; Huang, Weidong; Zhan, Jicheng; You, Yilin
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Non-Saccharomyces yeasts -- β-Glucosidase -- Terpenes -- Craft beer -- GC–MS aroma analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134726
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Yeast with high β-glucosidase activity were tested for craft beer brewing. A Candida glabrata was selected for its high maltose affinity and ethanol tolerance. Inoculation ratio and hop variety was optimized for sequential fermentation. D18 increased geraniol content by 51.5/11 folds in single and mixed fermentation. Abstract: The rising interest in craft beer urging for novel yeasts that provide diverse attributes. This research aimed to explore the potential of four non- Saccharomyces yeasts with high β-glucosidase activity in beer fermentation. Fermentation ability, adverse environment resistance and carbohydrate affinity were measured via growth and physiochemical parameters and, based on these results, a Candida glabrata (D18) yeast was selected for subsequent sequential fermentations. Aroma analysis of the fermented beer was then performed using gas chromatography-mass spectrometry, demonstrated that some glucoside-binding terpenes had been significantly increased. In two D18 involved groups, geraniol content increased 51.5/11-fold in the single and mixed fermentations, respectively, while linalool increased 1.36-fold in the mixed fermentation, providing the final beer product with unique floral and fruity characteristics. Principal component analysis and sensory evaluation were also applied to further demonstrate these distinctions. Overall, D18 was found to be a potential yeast for beer fermentation with unique properties.