Article
Food Science & Technology
Xin Xu, Chengtuo Niu, Chunfeng Liu, Jinjing Wang, Feiyun Zheng, Qi Li
Summary: The study developed a novel method to enhance flavor stability of beer by mutagenesis and selection, resulting in strains with higher NADH levels. The optimal strain, YDR-63, showed improved fermentation performance and enhanced flavor stability in forced aging assay, demonstrating efficiency and versatility of the new approach in developing strains for the beer industry.
Article
Food Science & Technology
Can Li, Shengkui Zhang, Geyu Dong, Meng Bian, Xinli Liu, Xiaolei Dong, Tao Xia
Summary: This study conducted a comprehensive multi-omics analysis of 53 strains of Saccharomyces, identifying 441 significant SNPs and 400 genes related to beer flavor. Additionally, 118 core genes were identified, and the gene function of EHT1, BAT1, LEU1, and IRA1 were verified to significantly alter the flavor substances in beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
John Nemenyi, Eric R. Pitts, Ana Martin-Ryals, Ziynet Boz, Boce Zhang, Zhen Jia, Drew Budner, Andrew J. Macintosh, Katherine A. Thompson-Witrick
Summary: This study aimed to investigate the impact of mixed fermentations on fermentation kinetics and concentration of volatile compounds. The results showed that the behavior of mixed fermentations was predictable and proportional to the mixture ratios. The mixed fermentations exhibited a combination of aroma profiles from two different yeast strains.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Ruben Wauters, Beatriz Herrera-Malaver, Michiel Schreurs, Peter Bircham, Charlotte Cautereels, Jeroen Cortebeeck, Paul M. Duffin, Jan Steensels, Kevin J. Verstrepen
Summary: This study demonstrates that refermentation can reduce the accumulation of staling aldehydes in beer. By using high-throughput screening and breeding, novel S. cerevisiae hybrids that survive for over a year in beer were developed, significantly increasing beer flavor stability.
Article
Food Science & Technology
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster
Summary: The study found that dry hopping time has a certain impact on the chemical and sensory characteristics of pale ale. The polyphenol content increased with dry hopping time, while the t/c ratio remained stable after 12 hours. In addition, descriptive analysis of sensory characteristics found that beers were more easily distinguished by aging time rather than dry hopping time.
Article
Food Science & Technology
Felix M. R. Graf, Heike E. Weber, Markus Buchhaupt
Summary: This study identified and characterized non-Saccharomyces yeast strains with high beta-glycosidase activity and confirmed the intracellular localization of the enzymes. By comparing the selectivity of aroma compound release from glycoside mixtures using whole cells or cell extracts, significant differences in the released aroma patterns were observed, indicating the importance of glycoside transport and intracellular hydrolysis.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Ruben Wauters, Scott J. Britton, Kevin J. Verstrepen
Summary: Yeast cells have a limited life span, determined by genetic background and environmental factors like stress, reactive oxygen species, and nutrient availability. Signaling pathways such as TOR and cAMP/PKA play a central role in regulating yeast life span.
Article
Food Science & Technology
Brooke Sayre-Chavez, Harmonie Bettenhausen, Sarah Windes, Patricia Aron, Luis Cistue, Scott Fisk, Laura Helgerson, Adam L. Heuberger, Sean Tynan, Patrick Hayes, Maria Munoz-Amatriain
Summary: Barley malt plays a critical role in the malting, brewing, and distilling industries as it is a main ingredient in beer and some spirits. However, the knowledge of barley genes influencing flavor is limited. In this study, we used QTL mapping to identify candidate genes and found several genes associated with plant metabolism that may have downstream effects on malting quality, beer flavor, and volatile metabolites. This research provides valuable insights into the genetic factors affecting the flavors of beer and spirits.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Xiaoxia Su, Miao Yu, Simin Wu, Mingjuan Ma, Hongxu Su, Fei Guo, Qi Bian, Tianyi Du
Summary: This study developed a sensory lexicon and a sensory wheel for brewing malt, and investigated the correlation between sensory attributes and aroma compounds in malt. The results showed that malt types were significantly correlated with sensory features, and aroma compounds were highly correlated with the sensory attributes of brewing malt. This approach may have practical applications in the sensory studies of other products.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Xiangdong Zhao, Roland Kerpes, Thomas Becker
Summary: This study investigates the impacts of MTP configurations on S. pastorianus beer fermentation and finds that lager strains in MTPs accelerate cell reproduction and sugar consumption. The results of microscale beer fermentation in different MTP configurations differ greatly from shaking flasks and European Brewing Convention tubes. The air-tight MTP cover not only balances flavors but also maintains the integrity of endogenous carbon dioxide pressure during fermentation. Excluding air in MTP reduces fermentative activities.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Julia Rothe, Riana Fischer, Christina Cotterchio, Martina Gastl, Thomas Becker
Summary: There is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP, which rely on specific reaction mechanisms, are validated as an addition to the established ESR-ST method with a focus on hop-derived antioxidants. The presence of phenolic compounds was found to have a significant positive correlation with ORAC- and FRAP-values. Different groups of hop-derived compounds act as antioxidants in these assays, and a combination of the two high-throughput methods (ORAC, FRAP) and ESR-ST is advantageous for evaluating the antioxidant capacity of beers with varying hop-derived compounds.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sofie Bossaert, Tin Kocijan, Valerie Winne, Johanna Schlich, Beatriz Herrera-Malaver, Kevin J. Verstrepen, Filip Van Opstaele, Gert De Rouck, Sam Crauwels, Bart Lievens
Summary: This study investigated the impact of beer ethanol and bitterness on microbial community composition and beer chemistry in barrel-aged beers. The results showed that both ethanol and bitterness treatments significantly influenced the microbial community and beer chemistry.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Florian Lehnhardt, Arndt Nobis, Andreas Skornia, Thomas Becker, Martina Gastl
Summary: The study found that nitrogen-related bound pool aldehydes in beer are gradually depleted during aging, leading to the aged aroma of beer, especially in the early and medium stages of aging. Bound state aldehydes can serve as an indicator for early prediction of flavor instability in beer.
Article
Food Science & Technology
Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk, Kevin M. Murphy
Summary: American craft brewers are exploring barley malt as a unique flavor source and differentiation method, with recent tools like the hot steep malt sensory method aiding in this effort. Consumer acceptance of beers brewed with different barley genotypes varied, with Washington State University breeding lines generally more favored than the industry-standard variety. However, the correlation between hot steep and beer liking and sensory attributes was low, suggesting that untrained craft beer consumers may differentiate genotypes better through beer samples.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Microbiology
Tao Qin, Jing Liao, Yingyuan Zheng, Wenxia Zhang, Xiuyan Zhang
Summary: Non-Saccharomyces yeast with beta-glucosidase activity can positively contribute to the flavor and quality of wines. Compared to traditional Saccharomyces cerevisiae yeast, these non-Saccharomyces yeast strains exhibit better fermentation performance and produce wines with richer aroma compounds.
FRONTIERS IN MICROBIOLOGY
(2021)
