Abstract
Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages. This research shows that Saccharomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endogenous enzymes.
Highlights
Saccharomyces cerevisiae Strain 96581 isolated from spent liquor sulfite drums of pulp-making process was found to produce high amounts of fusel alcohols such as tyrosol, tryptophol, phenylethanol [1] [2]
The purpose of this study is to investigate the possibility of increasing the yield of tyrosol, tryptophol, and phenylethanol in fermentable beverages using two different yeast strains and supplementing the fermentable substrate with the relevant amino acid precursors or fruits high in these amino acids
There was a significant increase in phenylethanol, tyrosol, and tryptophol, when wine fermentation was supplemented with phenylalanine, tyrosine, or tryptophan respectively
Summary
Saccharomyces cerevisiae Strain 96581 isolated from spent liquor sulfite drums of pulp-making process was found to produce high amounts of fusel alcohols such as tyrosol, tryptophol, phenylethanol [1] [2]. These phenolic compounds have significant applications in food and beverage manufacturing including wine-making. Samuel et al [5] observed that tyrosol treatment in animals significantly reduced heart cell death as a result of protective signaling from Akt, eNOS, FOXO3a, and induced expression of the longevity protein SIRT1 in the heart This suggests that tyrosol induces myocardial protection against ischemia-related stress by inducing survival and longevity proteins that may be considered as anti-aging therapy for the heart. White wine has been reported as having cardioprotective benefits due to the presence of components such as tyrosol and caffeic acids that are believed to modulate oxidative stress and inflammation and activate the cell survival signaling pathway and the FOXO3a longevity associated gene [6] [7]
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