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Abstract
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, [ver mas...]
dc.contributor.authorAlvarez Gaona, Izmari Jasel
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorCombina, Mariana
dc.contributor.authorCiklic, Ivan Francisco
dc.date.accessioned2021-03-01T12:27:40Z
dc.date.available2021-03-01T12:27:40Z
dc.date.issued2021-01
dc.identifier.issn0959-3993
dc.identifier.issn1573-0972
dc.identifier.otherhttps://doi.org/10.1007/s11274-020-02981-5
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8770
dc.identifier.urihttps://link.springer.com/article/10.1007/s11274-020-02981-5
dc.description.abstractThe use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSpringeres_AR
dc.relationinfo:eu-repograntAgreement/INTA/PNBIO-1131023/AR./Prospección y caracterización funcional de genes de interés biotecnológico.es_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceWorld Journal of Microbiology and Biotechnology 37 : Article number: 6 (2021)es_AR
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectMutagenesiseng
dc.subjectProductos Fermentadoses_AR
dc.subjectFermented Productseng
dc.subjectBebidas Alcohólicases_AR
dc.subjectAlcoholic Beverageseng
dc.subject.otherBrettanomyces bruxellensises_AR
dc.subject.otherEthylphenoles_AR
dc.titleMutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol productiones_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentinaes_AR
dc.subtypecientifico


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