L Daenen1, D Saison, F Sterckx, F R Delvaux, H Verachtert, G Derdelinckx. 1. Department of Microbial and Molecular Systems, Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Leuven, Belgium. luk.daenen@biw.kuleuven.be
Abstract
AIMS: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. METHODS AND RESULTS: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4-beta-glucosidase activity, but a strain dependent beta-glucanase activity was observed. Some Brettanomyces species did show 1,4-beta-glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. CONCLUSIONS: Pronounced exo-beta-glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. SIGNIFICANCE AND IMPACT OF THE STUDY: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo-beta-glucanase activity. Higher activities can be found in Brettanomyces species with beta-glucosidase activity.
AIMS: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. METHODS AND RESULTS: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4-beta-glucosidase activity, but a strain dependent beta-glucanase activity was observed. Some Brettanomyces species did show 1,4-beta-glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. CONCLUSIONS: Pronounced exo-beta-glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. SIGNIFICANCE AND IMPACT OF THE STUDY: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo-beta-glucanase activity. Higher activities can be found in Brettanomyces species with beta-glucosidase activity.
Authors: Anna Dysvik; Sabina Leanti La Rosa; Gert De Rouck; Elling-Olav Rukke; Bjørge Westereng; Trude Wicklund Journal: Appl Environ Microbiol Date: 2020-07-02 Impact factor: 4.792
Authors: Ignacio Belda; Javier Ruiz; Adelaida Esteban-Fernández; Eva Navascués; Domingo Marquina; Antonio Santos; M Victoria Moreno-Arribas Journal: Molecules Date: 2017-01-24 Impact factor: 4.411