Evaluation of two brazilian native yeast strains (Pichia kudriavzevii) in craft beer

Beer production is an ancient biotechnological process and since yeast as discovered to be responsible for the transformation of barley wort into beer, studies have been carried out with the aim of understanding the behavior of these microorganisms. This work aimed to study the application of two strains of yeasts of the species Pichia kudriavzevii, isolated in the Brazilian Midwest for the production of craft beer and to analyze the occurrence of bioaromatization, with the production of volatile organic compounds (VOC) and to evaluate the sensory perception of the results with untrained end consumers through a quick sensory methodology called Check All That Apply (CATA). For this purpose, three batches of beer were produced and inoculated with commercial yeast (Saccharomyces cerevisiae, the control) and two strains of the same species, called Pichia kudriavzevii BB1 and Pichia kudriavzevii BB2. A total of 28 volatile organic compounds that differentiated the control of the Pichia BB1/BB2 group were detected, being 20 esters, 2 alcohols, 5 carboxylic acids and 1 hydrocarbon. There was no difference among the Pichia kudriavzevii BB1 and BB2 samples (p>0.05) in the sensory analysis using the CATA methodology. It was possible to distinguish two clusters between the tasters according to the habit of consuming craft beer, and those who consumed frequently, assigned a higher score in the hedonic test. It was concluded that Pichia kudriavzevii BB1 and BB2 influenced the beer bioaromatization, improving the acceptance test score with the tasters.

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Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica

Journal of Food Science and Technology ◽

10.1007/s13197-021-05292-1 ◽

2021 ◽

Author(s):

Teng Sin Ooi ◽

Adeline Su Yien Ting ◽

Lee Fong Siow

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Sensory Profile ◽

Cocoa Beans ◽

Pichia Kudriavzevii ◽

Volatile Organic

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Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer

Food Science and Engineering ◽

10.37256/fse.112020164 ◽

2020 ◽

pp. 13-26

Author(s):

Federico Pallottino ◽

Cosimo Taiti ◽

Simona Violino ◽

Corrado Costa ◽

Elisa Masi ◽

...

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Sensory Properties ◽

Multivariate Statistical ◽

Commercial Sample ◽

Craft Beer ◽

Volatile Organic ◽

Evaluation Panel ◽

The Relationship ◽

Direct Use

Hops flowers are used to impart highly desirable hoppy aromas in beer. The emergence of craft brewing caused an increase in the popularity of intense hoppy beer determining a breeding trend for new hop flavour varieties that differ in terms of oil contents and compounds. The aim of this work is to examine the relationship between volatile organic compounds (VOCs) and sensory properties in an Italian craft beer brewed with 2 selected Italian wild hop varieties and a commercial one (Cascade) grown in 2 sites with different environmental condition. Since the beer aroma is represented by hop flowers and so they increase incise in the finished product. In this study, 6 beer samples produced by an Italian microbrewery using hop plants were collected and analysed for Volatile Organic Compounds (VOCs) profiles using a PTR-TOF-MS and a sensory evaluation (panel and consumer tests). Multivariate statistical analyses (PCA and CANOCO) showed as “Cascade commercial” sample marks with the highest intensity of taste in comparison to other samples. Results showed low interest for the aromas the hops imparted to the beers produced in relationships to the commercial variety grown and bought. In addition, the grown commercial cascade resulted to be interesting, producing a modified aroma profile when compared to its commercial counterpart. Finally, this study showed an initial contribution to screen other wild genotypes to identify new hops for direct use or breeding with new characteristics that can be used for the production of beer with a modified aroma.

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Nematicidal effect of volatile organic compounds (VOCs) on the plant-parasitic nematode Meloidogyne javanica

Summa Phytopathologica ◽

10.1590/s0100-54052012000200008 ◽

2012 ◽

Vol 38 (2) ◽

pp. 152-154 ◽

Cited By ~ 10

Author(s):

Mauricio Batista Fialho ◽

Rosana Bessi ◽

Mário Massayuki Inomoto ◽

Sérgio Florentino Pascholati

Keyword(s):

Volatile Organic Compounds ◽

Organic Compounds ◽

Economic Value ◽

Meloidogyne Javanica ◽

Phytopathogenic Fungi ◽

Root Knot Nematode ◽

Yeast Saccharomyces Cerevisiae ◽

Second Stage ◽

Volatile Organic ◽

Nematode Mortality

Previous studies have demonstrated that volatile organic compounds (VOCs), produced by the yeast Saccharomyces cerevisiae, were able to inhibit the development of phytopathogenic fungi. In this context, the nematicidal potential of the synthetic mixture of VOCs, constituted of alcohols and esters, was evaluated for the control of the root-knot nematode Meloidogyne javanica, which causes losses to crops of high economic value. The fumigation of substrate containing second-stage juveniles with VOCs exhibited nematicidal effect higher than 30% for the lowest concentration tested (33.3 µL g-1 substrate), whereas at 66.6 and 133.3 µL g-1 substrate, the nematode mortality was 100%. The present results stimulate other studies on VOCs for nematode management.

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