Volatile organic metabolite profiling of a broad collection shows the brewing potential of non-conventional yeast
Year: 2025
Type: article
Abstract: Modern brewing requires new yeast starters to meet consumer flavour preferences. The organoleptic characteristics of beer are the result of a complex mixture of numerous compounds, mostly volatile organic metabolites (VOMs) derived from yeast fermentation. In this study, the profile of VOMs produced by 184 yeast strains under ale brewing conditions was analysed. Yeasts of the genus Saccharomyces ( S. cerevisiae, S. kudriavzevii, S. uvarum, S. eubayanus, S. paradoxus, S. mikatae, S. jurei, and S. arboricola ), Saccharomyces hybrids ( S. pastorianus, as commercial control, S. cerevisiae x S. kudriavzevii , S. cerevisiae x S. uvarum and S. eubayanus x S. uvarum ) and non- Saccharomyces yeasts ( Kazachstania, Naumovozyma and Nakaseomyces spp) were studied. Gas chromatography coupled to mass spectrometry (GC–MS) has been used to analyse 62 extracellular volatile compounds. The k-means cluster analysis classified the yeasts into four different clusters and curiously found that: Almost all of the Saccharomyces hybrids studied, regardless of their parental species or source of isolation, exhibit a metabolic profile similar to that of S. pastorianus and strains isolated from beer. This suggests that they exhibit similar metabolic behaviour and have an interesting profile for industrial use. In addition, specific strains of S. cerevisiae, S. uvarum and S. paradoxus have been found to produce valuable compounds for the brewing industry. • Diverse 184-strain yeast panel reveals extensive volatile metabolite diversity. • Saccharomyces hybrids share similar volatile profiles with beer strains, showing promising strains. • Specific S. cerevisiae , S. uvarum , and S. paradoxus strains offer unique flavours for brewing. • Strains vary in key aroma compounds, aiding targeted strain selection for beer. • Non- Saccharomyces yeasts produce distinctive volatiles, enriching beer aroma diversity.
Institution: Instituto de Agroquímica y Tecnología de Alimentos
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,090
OpenAlex ID: W7116800742