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首页> 外文期刊>Food microbiology >Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content
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Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

机译：酿造过程中的Torulaspora delbrueckii：提高生物风味并减少乙醇含量的新方法

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摘要

Nowadays, consumers require fermented alcoholic beverages with particular and enhanced flavour profiles while avoiding the health concerns due to high ethanol content. Here, the use of Torulaspora delbrueckii was evaluated for beer production, in both pure and in mixed cultures with a Saccharomyces cerevisiae starter strain (US-05). The yeast interactions were also evaluated. In mixed fermentations with S. cerevisiae, the main analytical characters from T. delbrueckii were comparable with those of the S. cerevisiae starter strain, but the beers were characterized by a distinctive overall analytical and aromatic profile. Indeed, there were interactions between S. cerevisiae and T. delbrueckii, with enhanced ethyl hexanoate (0.048 mg l~(-1)) and ethyl octaonate (0.014 mg l~(-1)) levels at the 1:20 and 1:10 inoculation ratios, respectively; while phenyl ethyl acetate increased in all mix combinations. The presence of T. delbrueckii resulted in reduced β-phenyl ethanol and isoamyl acetate levels, which are responsible for floral and fruity aromas, respectively. Beer produced with T. delbrueckii pure cultures had a low alcohol content (2.66%; v/v), while also showing a particularly analytical and aromatic profile.
机译：如今，消费者需要具有特殊风味和增强风味的发酵酒精饮料，同时又要避免由于乙醇含量高而引起的健康问题。在这里，在纯啤酒和混合培养中，用啤酒酵母发酵菌株（US-05）评价了啤酒糖生产的用途。还评估了酵母的相互作用。在与酿酒酵母的混合发酵中，德氏锥虫的主要分析特征与酿酒酵母起始菌株的特征相当，但是啤酒的特征在于独特的整体分析和芳香特征。确实，酿酒酵母和德氏梭菌之间存在相互作用，在1:20和1时，己酸乙酯（0.048 mg l〜（-1））和八酸乙酯（0.014 mg l〜（-1））含量增加。分别为10种接种率；而苯基乙酸乙酯在所有混合组合中均增加。 T. delbrueckii的存在导致β-苯基乙醇和乙酸异戊酯的含量降低，这分别导致花香和果香。用德氏锥虫纯培养物生产的啤酒酒精含量低（2.66％； v / v），同时还表现出特别的分析和芳香特性。

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  • 来源
    《Food microbiology》 |2016年第6期|45-51|共7页
  • 作者

    Laura Canonico; Alice Agarbati; Francesca Comitini; Maurizio Ciani;

  • 作者单位

    Dipartimento Scienze della Vita e dell'Ambiente, Universita Politecnica delle Marche, Ancona, Italy;

    Dipartimento Scienze della Vita e dell'Ambiente, Universita Politecnica delle Marche, Ancona, Italy;

    Dipartimento Scienze della Vita e dell'Ambiente, Universita Politecnica delle Marche, Ancona, Italy;

    Dipartimento Scienze della Vita e dell'Ambiente, Universita Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beer; Torulaspora delbrueckii; Mixed fermentation; Bioflavour; Low-alcohol content;

    机译：啤酒;Torulaspora delbrueckii;混合发酵生物风味低度酒精含量;

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