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Fermentation
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Yeast Aroma
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Yeast Aroma

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 21285

Special Issue Editor

Dr. Niel Van Wyk

E-Mail Website
Guest Editor
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Interests: wine; yeast; genetic modification; aroma production
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

I would like to invite you to submit a manuscript for the following Special Issue entitled “Yeast Aroma”.

In fermented beverages, yeast is used to convert fermentable sugars to alcohol, but simultaneously plays a crucial role in imparting (mostly) favourable aromas to the final product. We know that changing the cultivating conditions ranging from nutrient supplementation to the addition of non-saccharomyces yeast could greatly enhance of the aroma profile of the fermented foodstuff, leading to a more desired end product.

In the cosmetic and fragrance industry, researchers are exploring new ways of producing aroma-active molecules. Yeast as a microbial cell factory has a proven track record and, aside from natively synthesising a vast array of aroma molecules, can also be genetically engineered with relative ease to synthesize aroma-active compounds such as terpenes and phenolics.

This Special Issue in Fermentation entitled “Yeast Aroma” will focus on the most recent advances in the following fields:

- Ecological function of aroma compound production by yeast;

- The use of non-Saccharomyces yeast in fermented beverages;

- Elucidation of genetic determinants for aroma compound production in yeast;

- Cultivation strategies that enhance aroma compound production in yeast;

- Genetic engineering to produce a specific aroma molecule in yeast;

- Considerations for scaling up aroma production.

Dr. Niel van Wyk
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Fermentation is an international peer-reviewed open access monthly 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 2600 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
  • genetic engineering
  • aroma production

Published Papers (4 papers)

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Research

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9 pages, 1790 KiB  
Article
Comparative Investigations on Different β-Glucosidase Surrogate Substrates
by Felix Marcel Rainer Graf and Markus Buchhaupt
Fermentation 2022, 8(2), 83; https://doi.org/10.3390/fermentation8020083 - 16 Feb 2022
Cited by 3 | Viewed by 2609
Abstract
β-glucosidases are hydrolyzing enzymes which can release many aroma-active compounds from their glycoside form. Several yeasts produce these enzymes and thus are applied during the wine production process. To be able to test specific organisms for the presence of β-glucosidases and to investigate [...] Read more.
β-glucosidases are hydrolyzing enzymes which can release many aroma-active compounds from their glycoside form. Several yeasts produce these enzymes and thus are applied during the wine production process. To be able to test specific organisms for the presence of β-glucosidases and to investigate this enzyme activity, four main surrogate substrates have been described. The properties and applicability of these compounds, named arbutin (hydroquinone-β-D-glucopyranoside), esculin (6-O-(-D-glucosyl)aesculetin), 4-nitrophenyl-β-D-glucopyranoside (pNPG) and 4-methylumbelliferyl-β-D-glucopyranoside (4-MUG), are discussed after comparing their advantages and disadvantages. Although all four substrates were found suitable for photometric assays, 4-MUG has proven to be most appropriate due to high sensitivity, high robustness and simple processing. Furthermore, the investigation of β-glucosidase product accumulation is described, which could be used to give indications about β-glucosidase localization. Full article
(This article belongs to the Special Issue Yeast Aroma)
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12 pages, 719 KiB  
Article
Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice
by Heinrich W. du Plessis, Justin W. Hoff, Lucky Mokwena, Marieta van der Rijst and Neil P. Jolly
Fermentation 2021, 7(4), 240; https://doi.org/10.3390/fermentation7040240 - 26 Oct 2021
Cited by 3 | Viewed by 1815
Abstract
Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced from smoke-exposed juice [...] Read more.
Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced from smoke-exposed juice by a selection of commercial wine yeasts and to determine if yeast selection affected the perception of smokiness in wine. Commercial white and red wine yeasts were screened for the production of volatile phenols in smoke-exposed Chenin Blanc and Merlot juice. Volatile phenol levels were determined by GC-MS/MS and wines were also subjected to sensory evaluation. Volatile phenol levels in smoked wines varied and was affected by yeast strain. The highest guaiacol levels in Chenin Blanc were found in wines fermented with QA23, while Merlot wines that underwent spontaneous alcoholic fermentation contained the highest levels. The levels of volatile phenols differed significantly between the smoked and unsmoked wines, and the sensory results supported the chemical data. Volatile phenols had a negative effect on Chenin Blanc flavor profiles even when the levels were below odor detection thresholds. Yeast selection is important and can affect the volatile phenol levels and flavor profiles of wines. Full article
(This article belongs to the Special Issue Yeast Aroma)
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Review

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15 pages, 544 KiB  
Review
Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production
by Seyma Hande Tekarslan-Sahin
Fermentation 2022, 8(8), 372; https://doi.org/10.3390/fermentation8080372 - 6 Aug 2022
Cited by 2 | Viewed by 3409
Abstract
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become [...] Read more.
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds. Full article
(This article belongs to the Special Issue Yeast Aroma)
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18 pages, 2157 KiB  
Review
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review
by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios
Fermentation 2022, 8(7), 331; https://doi.org/10.3390/fermentation8070331 - 14 Jul 2022
Cited by 17 | Viewed by 12519
Abstract
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the [...] Read more.
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate. Full article
(This article belongs to the Special Issue Yeast Aroma)
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