Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production

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...

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Autores principales: Álvarez Gaona, Izmari Jasel, Assof, Mariela, Jofré, Viviana Patricia, Combina, Mariana, Ciklic, Iván Francisco
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer Nature 2021
Materias:
VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/11333
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-11333
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
spellingShingle VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
Álvarez Gaona, Izmari Jasel
Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
topic_facet VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
description 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, 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.
format Artículo
author Álvarez Gaona, Izmari Jasel
Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
author_facet Álvarez Gaona, Izmari Jasel
Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
author_sort Álvarez Gaona, Izmari Jasel
title Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_short Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_full Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_fullStr Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_full_unstemmed Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_sort mutagenesis, screening and isolation of brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
publisher Springer Nature
publishDate 2021
url https://repositorio.uca.edu.ar/handle/123456789/11333
work_keys_str_mv AT alvarezgaonaizmarijasel mutagenesisscreeningandisolationofbrettanomycesbruxellensismutantswithreduced4ethylphenolproduction
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bdutipo_str Repositorios
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