Fermentative capacity of Kluyveromyces marxianus and Saccharomyces cerevisiae after oxidative stress

• Published in: Journal of the Institute of Brewing Vol. 123; no. 4; pp. 519 - 526
• Main Authors: Arellano‐Plaza, Melchor, Noriega‐Cisneros, Ruth, Clemente‐Guerrero, Mónica, González‐Hernández, Juan Carlos, Robles‐Herrera, Patsy Dayana, Manzo‐Ávalos, Salvador, Saavedra‐Molina, Alfredo, Gschaedler‐Mathis, Anne
• Format: Journal Article
• Language: English
• Published: London Wiley Subscription Services, Inc 01-10-2017
• Subjects: Alcohol; Alcoholic beverages; Aroma; Aroma compounds; Baking yeast; Beverages; Breweries; Brewing; Distillation; Esters; Ethanol; Ethyl hexanoate; Ethyl lactate; Fermentation; Hydrogen peroxide; Isobutanol; Kluyveromyces marxianus; Lactic acid; Menadione; Nutrients; Oxidative stress; pH effects; Saccharomyces cerevisiae; Volatile compounds; Yeast; Yeasts
• ISSN: 0046-9750; 2050-0416
• DOI: 10.1002/jib.451

Volatile compound production during alcoholic fermentation has been studied in the production of many beverages. Temperature, yeast strain, nutrients and pH have been identified as important factors in the production of volatile compounds. In addition, other factors could influence this production during the fermentation process as well. Oxidative stress could occur during yeast biomass production because oxygen is an essential nutrient that is added to the growth medium. The fermentation parameters and the volatile compound production of one Saccharomyces cerevisiae strain (MC4) and two Kluyveromyces marxianus strains (OFF1 and SLP1) were evaluated in relation to fermentation parameters after oxidative stress induced by hydrogen peroxide or menadione. These yeasts were compared with S. cerevisiae W303–1A and showed significant differences in ethanol production, ethanol yield and maximum ethanol production rate. K. marxianus (OFF1) showed better fermentative capacity after oxidative stress. The higher alcohol production decreased after oxidative stress by >35% after 72 h fermentation time, and the amyl alcohol decreased at a higher level (>60%); however, the isobutanol production increased after oxidative stress between 1.5 and 4 times. The yeasts produced significant concentrations of esters however ethyl lactate, ethyl caprylate and the ethyl caproate were not detected in the control fermentation, while in the stress fermentation they accounted for up to 3 mg/L. These results demonstrate that oxidative stress can play an important role in the final aroma profile; but it is necessary to guarantee adequate yeast growth to obtain the volatile compounds desired. Copyright © 2017 The Institute of Brewing & Distilling