Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
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...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Springer
2021
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/8770 https://link.springer.com/article/10.1007/s11274-020-02981-5 https://doi.org/10.1007/s11274-020-02981-5 |
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| author | Alvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Jofre, Viviana Patricia Combina, Mariana Ciklic, Ivan Francisco |
| author_browse | Alvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Ciklic, Ivan Francisco Combina, Mariana Jofre, Viviana Patricia |
| author_facet | Alvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Jofre, Viviana Patricia Combina, Mariana Ciklic, Ivan Francisco |
| author_sort | Alvarez Gaona, Izmari Jasel |
| collection | INTA Digital |
| description | 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. 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. |
| format | Artículo |
| id | INTA8770 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA87702021-03-01T12:31:19Z Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production Alvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Jofre, Viviana Patricia Combina, Mariana Ciklic, Ivan Francisco Levadura Productos Fermentados Bebidas Alcohólicas Yeasts Mutagenesis Fermented Products Alcoholic Beverages Brettanomyces bruxellensis Ethylphenol 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. 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. EEA Mendoza Fil: 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; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentina 2021-03-01T12:27:40Z 2021-03-01T12:27:40Z 2021-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8770 https://link.springer.com/article/10.1007/s11274-020-02981-5 0959-3993 1573-0972 https://doi.org/10.1007/s11274-020-02981-5 eng info:eu-repograntAgreement/INTA/PNBIO-1131023/AR./Prospección y caracterización funcional de genes de interés biotecnológico. info:eu-repo/semantics/restrictedAccess application/pdf Springer World Journal of Microbiology and Biotechnology 37 : Article number: 6 (2021) |
| spellingShingle | Levadura Productos Fermentados Bebidas Alcohólicas Yeasts Mutagenesis Fermented Products Alcoholic Beverages Brettanomyces bruxellensis Ethylphenol Alvarez Gaona, Izmari Jasel Assof, Mariela Vanesa Jofre, Viviana Patricia Combina, Mariana Ciklic, Ivan Francisco Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production |
| title | 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_short | 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 |
| topic | Levadura Productos Fermentados Bebidas Alcohólicas Yeasts Mutagenesis Fermented Products Alcoholic Beverages Brettanomyces bruxellensis Ethylphenol |
| url | http://hdl.handle.net/20.500.12123/8770 https://link.springer.com/article/10.1007/s11274-020-02981-5 https://doi.org/10.1007/s11274-020-02981-5 |
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