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Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
Appl Microbiol Biotechnol. 2008 Oct; 80(6):1039-51.AM

Abstract

During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased acetate ester production, while the influence of higher fermentation temperature on aroma compound production was rather limited. In addition, there is a good correlation between flavour production and the expression level of specific genes involved in the biosynthesis of aroma compounds. We conclude that yeasts with desired amounts of esters and higher alcohols, in accordance with specific consumer preferences, may be identified based on the expression level of flavour biosynthesis genes. Moreover, these results demonstrate that the initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial adaptation of the flavour of beer.

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Authors+Show Affiliations

Saerens SM
Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Heverlee, Belgium. Sofie.Saerens@biw.kuleuven.be
Verbelen PJ
No affiliation info available
Vanbeneden N
No affiliation info available
Thevelein JM
No affiliation info available
Delvaux FR
No affiliation info available

MeSH

BeerColony Count, MicrobialEthanolFermentationFlavoring AgentsFood IndustryGene Expression ProfilingHydrogen-Ion ConcentrationHypergravitySaccharomyces cerevisiaeTemperature

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18751696

Citation

Saerens, S M G., et al. "Monitoring the Influence of High-gravity Brewing and Fermentation Temperature On Flavour Formation By Analysis of Gene Expression Levels in Brewing Yeast." Applied Microbiology and Biotechnology, vol. 80, no. 6, 2008, pp. 1039-51.
Saerens SM, Verbelen PJ, Vanbeneden N, et al. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast. Appl Microbiol Biotechnol. 2008;80(6):1039-51.
Saerens, S. M., Verbelen, P. J., Vanbeneden, N., Thevelein, J. M., & Delvaux, F. R. (2008). Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast. Applied Microbiology and Biotechnology, 80(6), 1039-51. https://doi.org/10.1007/s00253-008-1645-5
Saerens SM, et al. Monitoring the Influence of High-gravity Brewing and Fermentation Temperature On Flavour Formation By Analysis of Gene Expression Levels in Brewing Yeast. Appl Microbiol Biotechnol. 2008;80(6):1039-51. PubMed PMID: 18751696.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast. AU - Saerens,S M G, AU - Verbelen,P J, AU - Vanbeneden,N, AU - Thevelein,J M, AU - Delvaux,F R, Y1 - 2008/08/27/ PY - 2008/06/19/received PY - 2008/08/02/accepted PY - 2008/07/30/revised PY - 2008/8/30/pubmed PY - 2009/1/6/medline PY - 2008/8/30/entrez SP - 1039 EP - 51 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 80 IS - 6 N2 - During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased acetate ester production, while the influence of higher fermentation temperature on aroma compound production was rather limited. In addition, there is a good correlation between flavour production and the expression level of specific genes involved in the biosynthesis of aroma compounds. We conclude that yeasts with desired amounts of esters and higher alcohols, in accordance with specific consumer preferences, may be identified based on the expression level of flavour biosynthesis genes. Moreover, these results demonstrate that the initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial adaptation of the flavour of beer. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/18751696/Monitoring_the_influence_of_high_gravity_brewing_and_fermentation_temperature_on_flavour_formation_by_analysis_of_gene_expression_levels_in_brewing_yeast_ L2 - https://dx.doi.org/10.1007/s00253-008-1645-5 DB - PRIME DP - Unbound Medicine ER -