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Título : | Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production | Autor : | Álvarez Gaona, Izmari Jasel Assof, Mariela Jofré, Viviana Patricia Combina, Mariana Ciklic, Iván Francisco |
Palabras clave : | VINOS; CERVEZAS; Brettanomyces bruxellensis; LEVADURAS NO CONVENCIONALES; LEVADURA; BEBIDAS ALCOHOLICAS; 4-ethylphenol | Fecha de publicación : | 2021 | Editorial : | Springer Nature | Cita : | Álvarez Gaona, I. J., Assof, M., Jofré, V. P., Combina, M., Ciklic, I. F. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production [en línea] World Journal of Microbiology and Biotechnology. 2021, 37(6) Doi: 10.1007/s11274-020-02981-5. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/11333 | Resumen : | Abstract: 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. | URI : | https://repositorio.uca.edu.ar/handle/123456789/11333 | ISSN : | 1573-0972 (on line) | Disciplina: | INGENIERIA | DOI: | 10.1007/s11274-020-02981-5 | Derechos: | Acceso abierto |
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