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Brewing rich 2‐phenylethanol beer from cassava and its producing metabolisms in yeast
Author(s) -
Li Can,
Dong Geyu,
Bian Meng,
Liu Xinli,
Gong Jing,
Hao Jingxin,
Wang Wenquan,
Li Kaimian,
Ou Wenjun,
Xia Tao
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11040
Subject(s) - fermentation , food science , yeast , pyruvate decarboxylase , brewing , chemistry , flavor , diacetyl , alcohol dehydrogenase , biochemistry , biology , microbiology and biotechnology , enzyme
BACKGROUND Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2‐phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up‐regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2‐phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2‐phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry