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首页> 外文期刊>Journal of the Institute of Brewing >The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations
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The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations

机译：Brettanomyces Bruxellensis毒素在麦芽汁发酵中的温度依赖性功能

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摘要

In recent years, Brettanomyces bruxellensis has found increasing application in brewery fermentations. Indeed, B. bruxellensis contributes to the flavour profile of many Belgian beers, typically during secondary or spontaneous fermentation. In North America, the yeast is used in primary fermentation to produce beers with 'Brett' characteristics with 'fruity' and/or 'funky' sensory profiles associated with the production of volatile esters and phenols. However, little is understood about the factors that influence flavour metabolite production or fermentation rate in this yeast. Here, the impact of temperature is reported on fermentation efficiency, flavour metabolite production and carbon utilisation of one commonly used and eight poorly characterised B. bruxellensis strains during wort fermentation. A high degree of strain and temperature-dependent variability was found in fermentation efficiency and metabolite production amongst B. bruxellensis strains. Further, fermentation efficiency and carbon utilisation were temperature dependent, while ester production increased at higher temperature and phenol production was strain and temperature independent. These results indicate significant strain and temperature dependent variation, suggesting the potential application of strain variability as a tool to achieve product diversity in B. bruxellensis primary fermentations. (C) 2019 The Institute of Brewing & Distilling
机译：近年来，Brettanomyces Bruxellensis发现越来越多的啤酒厂发酵应用。实际上，B. Bruxellensis有助于许多比利时啤酒的风味概况，通常在次级或自发发酵期间。在北美，酵母用于初级发酵，以生产与“果香”和/或“质朴”的特征产生啤酒，与挥发性酯和酚类的生产相关的“果味”和/或“质朴”感官谱。然而，关于影响这种酵母中的风味代谢产量或发酵速率的因素很少。这里，在麦芽汁发酵期间报告了在发酵效率，风味代谢产物产生和含有八种差异的B.Bruxellensis菌株的发酵效率，风味代谢产物产生和碳利用。在B.Bruxellensis菌株中，发现了高菌株和温度依赖性可变性。Bruxellensis菌株中的发酵效率和代谢物生产。此外，发酵效率和碳利用均为温度依赖性，而酯类产量在较高温度下增加，苯酚产量呈应变和温度无关。这些结果表明了显着的应变和温度依赖性变化，表明应变变异性作为实现B.Bruxellensis初级发酵的产品多样性的工具。 （c）2019年酿造和蒸馏学院

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