Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production

Autores
Álvarez Gaona, Izmari Jasel; Assof, Mariela; Jofré, Viviana Patricia; Combina, Mariana; Ciklic, Iván Francisco
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Álvarez Gaona, Izmari Jasel. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Assof, Mariela. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofré, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Abstract: The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception.
Fuente
World Journal of Microbiology and Biotechnology 37(6), Año 2021
Materia
VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/11333
Acceder
id RIUCA_b1b33736b4c2f8b7e9673064d2c671f8
oai_identifier_str oai:ucacris:123456789/11333
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol productionÁlvarez Gaona, Izmari JaselAssof, MarielaJofré, Viviana PatriciaCombina, MarianaCiklic, Iván FranciscoVINOSCERVEZASBrettanomyces bruxellensisLEVADURAS NO CONVENCIONALESLEVADURABEBIDAS ALCOHOLICAS4-ethylphenolFil: Álvarez Gaona, Izmari Jasel. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Assof, Mariela. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofré, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Tecnológicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaAbstract: The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception.Springer Nature2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/113331573-0972 (on line)10.1007/s11274-020-02981-5Álvarez Gaona, I. J., Assof, M., Jofré, V. P., Combina, M., Ciklic, I. F. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production [en línea] World Journal of Microbiology and Biotechnology. 2021, 37(6) Doi: 10.1007/s11274-020-02981-5. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/11333World Journal of Microbiology and Biotechnology 37(6), Año 2021reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:43Zoai:ucacris:123456789/11333instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:43.398Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
spellingShingle Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
Álvarez Gaona, Izmari Jasel
VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
title_short Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_full Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_fullStr Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_full_unstemmed Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
title_sort Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
dc.creator.none.fl_str_mv Álvarez Gaona, Izmari Jasel
Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
author Álvarez Gaona, Izmari Jasel
author_facet Álvarez Gaona, Izmari Jasel
Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
author_role author
author2 Assof, Mariela
Jofré, Viviana Patricia
Combina, Mariana
Ciklic, Iván Francisco
author2_role author
author
author
author
dc.subject.none.fl_str_mv VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
topic VINOS
CERVEZAS
Brettanomyces bruxellensis
LEVADURAS NO CONVENCIONALES
LEVADURA
BEBIDAS ALCOHOLICAS
4-ethylphenol
dc.description.none.fl_txt_mv Fil: Álvarez Gaona, Izmari Jasel. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Assof, Mariela. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofré, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Abstract: The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception.
description Fil: Álvarez Gaona, Izmari Jasel. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/11333
1573-0972 (on line)
10.1007/s11274-020-02981-5
Álvarez Gaona, I. J., Assof, M., Jofré, V. P., Combina, M., Ciklic, I. F. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production [en línea] World Journal of Microbiology and Biotechnology. 2021, 37(6) Doi: 10.1007/s11274-020-02981-5. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/11333
url https://repositorio.uca.edu.ar/handle/123456789/11333
identifier_str_mv 1573-0972 (on line)
10.1007/s11274-020-02981-5
Álvarez Gaona, I. J., Assof, M., Jofré, V. P., Combina, M., Ciklic, I. F. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production [en línea] World Journal of Microbiology and Biotechnology. 2021, 37(6) Doi: 10.1007/s11274-020-02981-5. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/11333
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv World Journal of Microbiology and Biotechnology 37(6), Año 2021
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.13397

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