Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma.

ABSTRACT: Volatile organic compounds (VOCs) are metabolites pivotal in determining the aroma of various products. A well-known VOC producer of industrial importance is Saccharomyces cerevisiae, partially responsible for flavor of beers and wines. We identified VOCs in beers produced by yeast strains characterized by improved aroma obtained in UV-induced mutagenesis. We observed significant increase in concentration of compounds in strains: 1214uv16 (2-phenylethyl acetate, 2- phenylethanol), 1214uv31 (2-ethyl henxan-1-ol), 1214uv33 (ethyl decanoate, caryophyllene). We observed decrease in production of 2-phenyethyl acetate in strain 1214uv33. Analysis of intracellular metabolites based on ¹H NMR revealed that intracellular phenylalanine concentration was not changed in strains producing mo

SUBMITTER: Jablonski SJ 

PROVIDER: S-EPMC11199613 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature