Abstract
Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.
Highlights
Fermented food products are essential component of diet in a number of developing countries and are more common among people belonging to the rural areas, especially in hilly and tribal people, where the limited resources encourage the use of these products for the fulfillment of additional nutritional requirements (Kanwar et al, 2007)
Verstrepen et al (2003) demonstrated that overexpression of ATF1 in a commercial brewer’s strain led to significant increase in concentrations of isoamyl acetate and ethyl acetate in the product. These results indicate that the expression level of ATF1 is an important limiting factor for ester synthesis under industrial conditions
Yeast cells produce a broad range of aroma-active substances which greatly affect the complex flavor of fermented alcoholic beverages
Summary
Fermented food products are essential component of diet in a number of developing countries and are more common among people belonging to the rural areas, especially in hilly and tribal people, where the limited resources encourage the use of these products for the fulfillment of additional nutritional requirements (Kanwar et al, 2007) The knowhow of these traditional processes and technologies involved in the production of fermented products is being transferred from generation to generation as trade secrets. This study will further help in comparison of the ester profiles encoded by ATF1 gene sequence, of the selected strains for understanding and determining the range of flavor phenotypes (esters) that wine yeasts of Western Himalayas exhibit, and how this knowledge can been used to develop novel flavor-active yeasts or to incorporate these wild yeasts with great fermentation (flavor) potential in industrial sector for better utilization at commercial level
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