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Ribeiro-Filho N, Linforth R, Bora N, Powell CD, Fisk ID. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Res Int 2022; 162:112044. [DOI: 10.1016/j.foodres.2022.112044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/16/2022]
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Comprehensive Review on Potential Contamination in Fuel Ethanol Production with Proposed Specific Guideline Criteria. ENERGIES 2022. [DOI: 10.3390/en15092986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Ethanol is a promising biofuel that can replace fossil fuel, mitigate greenhouse gas (GHG) emissions, and represent a renewable building block for biochemical production. Ethanol can be produced from various feedstocks. First-generation ethanol is mainly produced from sugar- and starch-containing feedstocks. For second-generation ethanol, lignocellulosic biomass is used as a feedstock. Typically, ethanol production contains four major steps, including the conversion of feedstock, fermentation, ethanol recovery, and ethanol storage. Each feedstock requires different procedures for its conversion to fermentable sugar. Lignocellulosic biomass requires extra pretreatment compared to sugar and starch feedstocks to disrupt the structure and improve enzymatic hydrolysis efficiency. Many pretreatment methods are available such as physical, chemical, physicochemical, and biological methods. However, the greatest concern regarding the pretreatment process is inhibitor formation, which might retard enzymatic hydrolysis and fermentation. The main inhibitors are furan derivatives, aromatic compounds, and organic acids. Actions to minimize the effects of inhibitors, detoxification, changing fermentation strategies, and metabolic engineering can subsequently be conducted. In addition to the inhibitors from pretreatment, chemicals used during the pretreatment and fermentation of byproducts may remain in the final product if they are not removed by ethanol distillation and dehydration. Maintaining the quality of ethanol during storage is another concerning issue. Initial impurities of ethanol being stored and its nature, including hygroscopic, high oxygen and carbon dioxide solubility, influence chemical reactions during the storage period and change ethanol’s characteristics (e.g., water content, ethanol content, acidity, pH, and electrical conductivity). During ethanol storage periods, nitrogen blanketing and corrosion inhibitors can be applied to reduce the quality degradation rate, the selection of which depends on several factors, such as cost and storage duration. This review article sheds light on the techniques of control used in ethanol fuel production, and also includes specific guidelines to control ethanol quality during production and the storage period in order to preserve ethanol production from first-generation to second-generation feedstock. Finally, the understanding of impurity/inhibitor formation and controlled strategies is crucial. These need to be considered when driving higher ethanol blending mandates in the short term, utilizing ethanol as a renewable building block for chemicals, or adopting ethanol as a hydrogen carrier for the long-term future, as has been recommended.
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Ribeiro-Filho N, Linforth R, Powell CD, Fisk ID. Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chem 2021; 361:130025. [PMID: 34029908 DOI: 10.1016/j.foodchem.2021.130025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 04/13/2021] [Accepted: 05/07/2021] [Indexed: 11/25/2022]
Abstract
The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential inorganic elements during alcoholic fermentation of brewers wort, fermented using three independent yeast strains, Saccharomyces pastorianus W34/70, and Saccharomyces cerevisiae strains M2 and NCYC2592 under a range of conditions replicated for each yeast strain. 10 treatments were applied: 1 control and 9 inorganic supplementations: standard brewers wort, ammonia-nitrogen, inorganic phosphate, potassium, magnesium, copper, zinc, iron, manganese and a composite mixture, Twenty-five chemical markers were evaluated by HPLC (ethanol, glycerol), and GC-MS (aroma). There was a significant change in volatile aroma compounds during fermentation, which was more prominent when supplemented with ammonia nitrogen, inorganic phosphate, potassium or magnesium (P < 0.05). Heavy metal ions mostly had a negative effect on the flavour formation.
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Affiliation(s)
- Normando Ribeiro-Filho
- DSER/Centre of Agrarian Science Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Robert Linforth
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Chris D Powell
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
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Jenkins D, James S, Dehrmann F, Smart K, Cook D. The influence of yeast strain on the oxidative stability of beer. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David Jenkins
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
- Current address: International Centre for Brewing and Distilling, School of Engineering and Physical Sciences Heriot‐Watt University Edinburgh EH14 4AS UK
| | - Sue James
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Frieda Dehrmann
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Katherine Smart
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
- Current address: Department of Chemical Engineering and Biotechnology University of Cambridge Philippa Fawcett Drive Cambridge CB3 0AS UK
| | - David Cook
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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Sterczyńska M, Stachnik M, Poreda A, Pużyńska K, Piepiórka-Stepuk J, Fiutak G, Jakubowski M. Ionic composition of beer worts produced with selected unmalted grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110348] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zdaniewicz M, Satora P, Pater A, Bogacz S. Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production. Biomolecules 2020; 10:biom10020256. [PMID: 32046171 PMCID: PMC7072388 DOI: 10.3390/biom10020256] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 11/16/2022] Open
Abstract
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
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Zhao H, Li J, Wang J, Xu X, Xian M, Liu H, Zhang H. Calcium Supplementation Abates the Inhibition Effects of Acetic Acid on Saccharomyces cerevisiae. Appl Biochem Biotechnol 2016; 181:1573-1589. [PMID: 27878508 DOI: 10.1007/s12010-016-2303-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Accepted: 10/23/2016] [Indexed: 11/25/2022]
Abstract
The toxic level of acetic acid could be released during the pretreatment of lignocellulosic biomass, and an economical method was reported to minimize the acidic stress on the fermentation of Saccharomyces cerevisiae by cation supplementation. A dose-dependent protection of Ca2+ was monitored, and the optimal concentration of Ca2+ was 8 mM under 4.5 g/L acetic acid stress. The activities of catalase and superoxide dismutase of yeast cells supplemented with optimal Ca2+ increased by 18.6 and 27.3 %, respectively, coupling with an obvious decrease of reactive oxygen species content. Cell viability also performed a significant increase from 52.4 % (without Ca2+ addition) to 73.56 % (with 8 mM Ca2+ addition). No significant improvements were found in the bioethanol yields by Ca2+ supplementation; however, the fermentation time was shortened by about 8 h obviously. Our results illustrated that the Ca2+ supplementation could be an economical method to make the bioethanol production more efficient and cost-effective.
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Affiliation(s)
- Hongwei Zhao
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Jingyuan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, SP, People's Republic of China
| | - Jiming Wang
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Xin Xu
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Mo Xian
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Huizhou Liu
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China
| | - Haibo Zhang
- CAS Key Laboratory of Bio-Based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, SP, People's Republic of China.
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Rees EMR, Stewart GG. THE EFFECTS OF INCREASED MAGNESIUM AND CALCIUM CONCENTRATIONS ON YEAST FERMENTATION PERFORMANCE IN HIGH GRAVITY WORTS*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1997.tb00958.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Birch RM, Ciani M, Walker GM. Magnesium, Calcium and Fermentative Metabolism in Wine Yeasts. ACTA ACUST UNITED AC 2010. [DOI: 10.1080/0957126032000114973] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Application of a Statistical Technique to Investigate Calcium, Sodium, and Magnesium Ion Effect in Yeast Fermentation. Appl Biochem Biotechnol 2008; 152:326-33. [DOI: 10.1007/s12010-008-8327-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2007] [Accepted: 07/17/2008] [Indexed: 10/21/2022]
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