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Yeast Production of Aromas in Fermented Foods and Beverages
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Yeast Production of Aromas in Fermented Foods and Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 8121

Special Issue Editors

Dr. Laura Fariña

E-Mail Website
Guest Editor
Facultad de Química, Universidad de la República, Montevideo, Uruguay
Interests: volatile compounds in beverages and food
Dr. Eduardo Boido

E-Mail Website
Guest Editor
Facultad de Química, Universidad de la República, Montevideo, Uruguay
Interests: wine; volatile compounds
Prof. Dr. Francisco M. Carrau

E-Mail Website
Guest Editor
Facultad de Química, Universidad de la República, Montevideo, Uruguay
Interests: microbiological enology
Prof. Dr. Eduardo Dellacassa

E-Mail Website
Guest Editor
Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo 11800, Uruguay
Interests: secondary metabolism from plants and microorganisms (volatile and non-volatile: metabolomic analysis); chromatography; mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods were developed along with agricultural products by our human ancestors. Although, at the beginning, there were processes not associated with microorganisms, empirical knowledge has demonstrated that the shelf life of foods was prolonged together with an increase in flavors and digestibility. However, today, additional benefits have been found, with improvements in health, nutritional, technological, and organoleptic complexity based on the microbial fermentation starter quality. Bread, beer, and wine are the most well-known examples, but many other fermented foods are present in the diets of almost all human cultures. Nowadays, the knowledge about yeast diversity has significantly improved, and its application in food fermentation is all about flavor quality and complexity. Particular aromatic notes of these yeast strains are also generating a renewed consumer interest in fermented foods.

This Special Issue will focus on the effect of different yeast species and strains on the volatile aroma compounds of fermented foods and beverages. New analytical methods and the effect of yeast growing and fermenting conditions on the flavor phenotype will be explored.

Dr. Laura Fariña
Dr. Eduardo Boido
Prof. Dr. Francisco M. Carrau
Prof. Dr. Eduardo Dellacassa
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented beverages
  • yeast
  • aroma compounds
  • fermented food

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Published Papers (4 papers)

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Research

11 pages, 3125 KiB  
Article
Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts
by Laura Canonico, Alice Agarbati, Francesca Comitini and Maurizio Ciani
Foods 2024, 13(4), 505; https://doi.org/10.3390/foods13040505 - 6 Feb 2024
Cited by 1 | Viewed by 1443
Abstract
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer’s spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and [...] Read more.
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer’s spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer. Full article
(This article belongs to the Special Issue Yeast Production of Aromas in Fermented Foods and Beverages)
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18 pages, 4206 KiB  
Article
Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup
by Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin and Song Miao
Foods 2023, 12(20), 3753; https://doi.org/10.3390/foods12203753 - 12 Oct 2023
Cited by 2 | Viewed by 1307
Abstract
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural [...] Read more.
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup. Full article
(This article belongs to the Special Issue Yeast Production of Aromas in Fermented Foods and Beverages)
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17 pages, 3548 KiB  
Article
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
by Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi and Lisa Granchi
Foods 2023, 12(18), 3354; https://doi.org/10.3390/foods12183354 - 7 Sep 2023
Cited by 2 | Viewed by 2401
Abstract
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the [...] Read more.
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties. Full article
(This article belongs to the Special Issue Yeast Production of Aromas in Fermented Foods and Beverages)
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7 pages, 1838 KiB  
Communication
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
by Niël van Wyk, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz and Christian von Wallbrunn
Foods 2023, 12(10), 1938; https://doi.org/10.3390/foods12101938 - 10 May 2023
Cited by 5 | Viewed by 2320
Abstract
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid [...] Read more.
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids—mostly acetic acid. In this study, the effect of including a Pichia kluyveri starter culture in a kombucha fermentation was investigated. P. kluyveri additions led to a quicker accumulation of acetic acid along with the production of several acetate esters including isoamyl acetate and 2-phenethyl acetate. A subsequent tasting also noted a significant increase in the fruitiness of the kombucha. The significant contribution to the aroma content shows the promise of this yeast in future microbial formulations for kombucha fermentations. Full article
(This article belongs to the Special Issue Yeast Production of Aromas in Fermented Foods and Beverages)
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