Abstract:
:During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures to mimic and accelerate biological modifications occurring during barrel ageing of beer, in controlled fermentation processes. Co-cultures of D.bruxellensis/S.cerevisiae were conducted under conditions commonly found in barrel aged beer production: different pitching rates, high glucose concentration and presence of ethanol and wood extracts. Selective pressures and competition between yeasts influenced microbial growth and metabolite production, namely ethanol, acetic acid and target volatile compounds (esters, alcohols, terpenols, volatile acids and volatile phenols). Metabolic profiles of co-cultures combined traits of both species, and differed from those of pure cultures. Lastly, multi-starters were successfully applied in combination with wood in a controlled and accelerated fermentation process for mimicking barrel ageing transformations.
journal_name
Food Chemjournal_title
Food chemistryauthors
Coelho E,Azevedo M,Teixeira JA,Tavares T,Oliveira JM,Domingues Ldoi
10.1016/j.foodchem.2020.126826subject
Has Abstractpub_date
2020-04-15 00:00:00pages
126826eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30688-9journal_volume
323pub_type
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