Yeast Fermentation Research Articles

Distinct effects of dilute acid prehydrolysate inhibitors on enzymatic hydrolysis and yeast fermentation.

The effects of dilute acid prehydrolysate from poplar were investigated and compared in the enzymatic hydrolysis, fermentation, and simultaneous saccharification fermentation (SSF) in this study. The improvement of enzymatic hydrolysis and fermentation with resin adsorption and surfactant addition has also been represented. A total of 16 phenolic alcohols, aldehydes, acids and 3 furan derivatives in the prehydrolysates were identified and quantified by gas chromatography/mass spectrometry (GC/MS). The degree of inhibition from the phenolic compounds (26.55%) in prehydrolysate on the enzymatic hydrolysis was much higher than carbohydrates-derived inhibitors (0.52-4.64%). Around 40% degree of inhibition was eliminated in Avicel enzymatic hydrolysis when 75% of prehydrolysates phenolic compounds were removed by resin adsorption. This showed distinguishing inhibition degrees of various prehydrolysate phenolic compounds. Inhibition of prehydrolysate on enzymatic hydrolysis was more dosage-dependent, while their suppression on the fermentation showed a more complicated mode: fermentation could be terminated by the untreated prehydrolysate, while a small number of prehydrolysate inhibitors even improved the glucose consumption and ethanol production in the fermentation. Correlated with this distinct inhibition modes of prehydrolysate, the improvement of Tween 80 addition in SSF was around 7.10% for the final ethanol yield when the glucose accumulation was promoted by 76.6%.

Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties

SummaryCephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink‐purple flowers growing wild in wheat fields. Viscoelastic properties of gluten‐free doughs can be improved by adding cephalaria. However, this addition results in some undesirable properties in bread such as bitter taste and dark internal colour. This study aimed to reduce these effects by obtaining cephalaria obtained from distilled water and ethanol extracts and to increase the potential use of extracts in bread production. Different proportions of water and ethanol extracts obtained from oil‐free cephalaria were added to bread by creating a model with Mixture Design, and the optimum concentration was determined by farinograph trials. The antioxidative, antimicrobial, and cytotoxic effects of extract and the effect of cephalaria on yeast activity were examined. Cephalaria extracts had no measurable antimicrobial effect and no antifungal effect on Rhizopus stolonifer, while an antifungal effect was found against A. niger and P. expansum. The IC50 value was found to be 4.15 mg mL−1 for ethanol extract while the water extract had no effect on cells. The addition of extract had no negative effect on the number of yeasts in sourdough fermentation. The study has improved the usage of cephalaria by using water and ethanol extracts in dough.

Simultaneous recycling of flavonone and polymethoxyflavonoids from Chenpi processing residue based on their complementary action on glycolipid lowering activity: Innovative combination use of yeast and aqueous two-phase system

This study aimed at recycling flavonoids with glycolipid lowering activity from Chenpi processing residue produced by essential oil extraction. The crude Chenpi flavonoids obtained by ethanol reflux mainly contained flavonone (hesperidin) and polymethoxyflavonoids (nobiletin, tangeretin, sinensetin, and isosinensetin), which complementally exerted strong glycolipid lowering activity as revealed by digestive enzyme inhibitory activity, molecular docking and network pharmacology. The reducing sugar and water-soluble impurities were efficiently removed by yeast fermentation and aqueous two-phase system (ATPS) extraction, respectively. The optimal combination use of yeast (2 % w/v, CN36) and ATPS formed by 22 % (w/w) (NH4)2SO4 and 25 % (w/w) ethanol improved flavonoid purity to 60.25 %, enriched flavonone and polymethoxyflavonoids by 6.69-fold, and enhanced digestive enzyme inhibitory activity, which was superior to the use of individual yeast or ATPS, unoptimized combination, macroporous resin (XAD-16), and ethyl acetate. This study was the first to develop a recyclable biophysical method for simultaneous enrichment of flavonone and polymethoxyflavonoids.

Fabrication of yeast engineered porous 13X adsorbent layers for CO2 capture

This study investigates a novel environmentally friendly coating technique using yeast fermentation to obtain super porous Zeolite 13X adsorbent layers through freeze-drying technique for CO2 capture applications. Several mass ratios of sugar to yeast were used to control the porosity and pore sizes in the adsorbent layer. A unique peeling process was integrated to obtain foamy, hollow structures to have deeper layer accessibility of adsorbent for adsorption applications. These coated adsorbent layers were experimentally characterized as a function of the mass ratio of sugar to yeast and adsorbent solid fraction. Scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), and Fourier-transform infrared spectroscopy (FT-IR) are used to analyze the coated layers. The void fraction for coated samples is found to vary between 0.48 and 0.56, making the samples applicable for adsorption applications. Adsorption performance experiments are performed to test the coated samples' performance compared to 13X powder. Due to their simplistic fabrication, cost-effectiveness, rapid pore formation, and high adsorption capacity, these porous 13X layers hold potential for large-scale fabrication and CO2 capture applications.

The role of starch digestion in the brewing of gluten-free beers

Celiac disease affects an estimated 1% of the global population, and symptoms are triggered by the consumption of gluten in sensitized individuals. Other gluten sensitivities exist but are poorly characterized or often under-diagnosed, leading a number of people to pursue a gluten-free or gluten-reduced diet even in the absence of a diagnosis. Gluten is a complex suite of proteins from the prolamin fraction of storage proteins in barley, wheat, and rye, meaning that foods or beverages that are produced from these cereals will also contain gluten. Beer is one such beverage that is traditionally produced from malted barley and is thus incompatible with a gluten-free lifestyle. The simplest option to produce a gluten-free beer would seem to be to use alternative, gluten-free, grains such as millet, sorghum, teff, rice, corn or other starchy materials. However, barley has thousands of years of development as a brewing agent behind it and these alternative ingredients cannot be incorporated into the brewing process without substantial alterations. Particularly, these ingredients generally have much lower endogenous starch degrading activity and much higher starch gelatinization temperatures as compared to barley which makes generating sufficient fermentable sugars for yeast fermentation a challenge. In this review we will further elucidate these challenges as well as the solutions that are being developed to bring beer to the gluten-free masses.

Pelatihan pembuatan minuman probiotik fermentasi dari limbah kulit nanas (Ananas comosus L.) di Desa Seruawan

Pineapple skin is an ingredient that can be processed into a probiotic drink. The biggest component of pineapple peel waste besides water is carbohydrates. Pineapple skin can be a good substrate as a source of microbial growth. Pineapple skin can reach 47% of the total fruit and has a chemical composition of 87.80% water, 8.60% sugar and 1.35% reducing sugar. The potential chemical content of pineapple skin has encouraged many researchers to create fermented prebiotic drink products. The ingredients used in making pineapple peel fermented probiotic drinks include: pineapple fruit, fermented yeast, water, palm sugar, cinnamon and granulated sugar. This community service activity was carried out with the aim of educating the public about how to make pineapple peel prebiotic drinks for household scale. There is a need for training in making fermented prebiotic drinks from pineapple peel in local communities. This training will be carried out for the community in Seruawan village, Seram Island, Maluku.

Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara

Fermentation has been shown to significantly influence the quality of cascara, a functional beverage derived from dried coffee cherry pulp. While native coffee yeasts are acknowledged for their role in modulating the sensory characteristics of coffee, their impact on the quality of cascara has not been systematically investigated. This study successfully isolated 12 aromatic yeast strains from wet coffee fermentation and evaluated their potential as starter cultures for cascara fermentation. The results revealed that a mixed culture of Wickerhamomyces anomalus YN5 and Kazachstania humilis YN9 significantly enhanced the phenolic content and antioxidant activity of cascara by 12.68% and 10.77%, respectively, compared to those of unfermented cascara. Furthermore, cascara fermented with this mixed yeast culture exhibited markedly increased levels of acetic acid, lactic acid, ethanol, linalool, benzyl alcohol, and acetophenone, thereby augmenting its acidity, alcoholic notes, and floral-fruity aroma. These findings suggest that native coffee yeasts can serve as effective starter cultures for improving both the sensory and nutritional quality of cascara beverages.

The structural properties of “Huilou” yam starch fermented with five microbial species

In this study, we employed two lactic acid bacterial species, two yeast species, and Bacillus amyloliquefaciens to ferment “Huilou” yam starch. The aim was to explore the effects of fermentation time and microbial species on the structural properties of yam starch. The results showed that fermentation caused an increase in relative crystallinity (29.23 %–37.98 %) compared with native starch (25.69 %). The fermentation process altered the thermal properties of yam starch, leading to higher enthalpy of gelatinization values compared with unfermented starch. Notably, an absorption peak of native starch shifted from 992 cm−1 to 1015 cm−1 upon 2-day fermentation by Bacillus amyloliquefaciens and 5-day fermentation by Lactobacillus plantarum or Pediococcus pentococcus, associated with an increase in the presence of amorphous structures in yam starch. “Huilou” yam starch obtained through lactic acid bacterial fermentation exhibited a significant presence of organic acids, whereas samples derived from Bacillus amyloliquefaciens fermentation were primarily affected by amylase activity. Following yeast fermentation, organic acids and amylase were observed, albeit with relatively low influence. This research reveals that microbial fermentation can potentially alter the structural characteristics of yam starch, which can improve the quality of yam starch-based foods.

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

Assessing the physiological properties of baker's yeast based on single-cell Raman spectrum technology

With rapid progress in the yeast fermentation industry, a comprehensive commercial yeast quality assessment approach integrating efficiency, accuracy, sensitivity, and cost-effectiveness is required. In this study, a new yeast quality assessment method based on single-cell Raman technology was developed and contrasted with traditional methods. The findings demonstrated significant associations (Pearson correlation coefficient of 0.933 on average) between the two methods in measuring physiological indicators, including cell viability and intracellular trehalose content, demonstrating the credibility of the Raman method compared to the traditional method. Furthermore, the sensitivity of the Raman method in viable but non-culturable cells was higher in measuring yeast cell viability (17.9 % more sensitive). According to the accurate quantitative analysis of metabolic activity level (MAL) of yeast cells, the cell vitality was accurately quantified at population and single-cell levels, offering a more comprehensive assessment of yeast fermentation performance. Overall, the single-cell Raman method integrates credibility, feasibility, accuracy, and sensitivity in yeast quality assessment, offering a new technological framework for quality assessments of live-cell yeast products.

Investigation of the effect of specific gravity and pH on the fermentation period of a single and combined algae species as a potential bioethanol feedstock

Algae has garnered significant attention as a promising biomass source for bioethanol production and as a solution to sustainability issues. Nevertheless, the disruption of complex carbohydrates required for yeast fermentation occurs during algae cultivation. The fermentation process, which is critical for producing bioethanol as a cost-effective and environmentally friendly alternative fuel, may be improved by meticulously managing the parameters that influence fermentation, such as specific gravity and pH. Bioethanol was produced from algae species (Navicula sp., Oscillatoria sp. and diatoms) using simultaneous saccharification and fermentation (SSF) processes. A control, single and combined algal species were prepared in the following formation: Oscillatoria sp. and Navicula sp. (sample A), Oscillatoria sp. (sample B), diatom and Oscillatoria sp. (sample C), Navicula sp. (sample D), and diatoms, Navicula sp. and Oscillatoria sp (sample E). The daily bioethanol concentrations in the fermentation medium were measured using a digital optical refractometer, and a Two-way ANOVA analysis (p < 0.05) was conducted to determine the differences between the period of fermentation and the bioethanol concentration. Additionally, the pH and specific gravity were assessed. The Two-way ANOVA analysis conducted indicated that the F-values surpassed the F-critical values and the p-values were all notably below 0.05, suggesting a statistically significant distinction between the samples in their fermentation periods and bioethanol concentration. The highest concentration was observed in sample E at 39.53 g/L, followed by samples C and D at 37.36 g/L, samples A and B at 35.10 g/L, and the control at 4.78 g/L. The findings showed that mixed cultures could potentially improve ethanol yield. The optimal fermentation period was determined to be 72 h. The pH levels in the control and algae samples varied between 6.5 and 6.7 and 7.06 to 8.42, respectively. The specific gravity in the control and algae samples ranged from 1.003 to 1.004 and 1.023 to 1.037, respectively. During algae fermentation, specific gravity initially increased, then stabilized before decreasing. pH levels correlated with fermentation duration. Understanding these factors is crucial for maximizing bioethanol production. This discovery could lead to exploring how different algae species interact to improve cultivation methods.

Discovery, Expression, and In Silico Safety Evaluation of Honey Truffle Sweetener, a Sweet Protein Derived from Mattirolomyces terfezioides and Produced by Heterologous Expression in Komagataella phaffii.

Honey truffle sweetener (HTS), a 121 amino acid protein is identified as a high-intensity sweetener found naturally occurring in the Hungarian Sweet Truffle Mattirolomyces terfezioides, an edible mushroom used in regional diets. The protein is intensely sweet, but the truffle is difficult to cultivate; therefore, the protein was systematically characterized, and the gene coding for the protein was expressed in a commonly used host yeast Komagataella phaffii. The heterologously expressed protein maintained the structural characteristics and sweet taste of the truffle. Preliminary safety evaluations for use as a food ingredient were performed on the protein including digestibility and in silico approaches for predicting the allergenicity and toxicity of the protein. HTS is predicted to be nonallergenic, nontoxic, and readily digestible. This protein is readily produced by precision fermentation of the host yeast, making it a potential replacement for both added sugars and small molecule high-intensity sweeteners in food.

Identification of genes associated with the high-temperature fermentation trait in the Saccharomyces cerevisiae natural isolate BCC39850.

The fermentative model yeast Saccharomyces cerevisiae has been extensively used to study the genetic basis of stress response and homeostasis. In this study, we performed quantitative trait loci (QTL) analysis of the high-temperature fermentation trait of the progeny from the mating of the S. cerevisiae natural isolate BCC39850 (haploid#17) and the laboratory strain CEN.PK2-1C. A single QTL on chromosome X was identified, encompassing six candidate genes (GEA1, PTK2, NTA1, NPA3, IRT1, and IML1). The functions of these candidates were tested by reverse genetic experiments. Deletion mutants of PTK2, NTA1, and IML1 showed growth defects at 42°C. The PTK2 knock-out mutant also showed significantly reduced ethanol production and plasma membrane H+ ATPase activity and increased sensitivity to acetic acid, ethanol, amphotericin B (AMB), and β-1,3-glucanase treatment. The CRISPR-Cas9 system was used to construct knock-in mutants by replacement of PTK2, NTA1, IML1, and NPA3 genes with BCC39850 alleles. The PTK2 and NTA1 knock-in mutants showed increased growth and ethanol production titers at 42°C. These findings suggest an important role for the PTK2 serine/threonine protein kinase in regulating plasma membrane H+ ATPase activity and the NTA1 N-terminal amidase in protein degradation via the ubiquitin-proteasome system machinery, which affects tolerance to heat stress in S. cerevisiae.

Impact of &lt;i&gt;Pediococcus parvulus&lt;/i&gt; and &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; on &lt;i&gt;Brettanomyces bruxellensis&lt;/i&gt; mousy compound production

The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to investigate the impact of co-cultures focusing on B. bruxellensis with two common wine microorganisms, Pediococcus parvulus and Saccharomyces cerevisiae on the formation of mousy compounds. The screening was conducted in a synthetic medium under controlled conditions. It reveals the nuanced effects of the microorganism combinations. Depending on the P. parvulus or S. cerevisiae strain co-inoculated with B. bruxellensis a synergistic effect is observed on the 2-acetyltetrahydropyridine (ATHP) production, while an inhibitory effect on 2-acetylpyrroline (APY) production by P. parvulus is highlighted when co-inoculated with B. bruxellensis. These findings shed light on the potential impact of the alcoholic fermentation yeast (S. cerevisiae) on the production of mousy off-flavours. Finally, a correlation between ATHP and 2-ethyltetrahydropyridine (ETHP) appears to be confirmed with a ratio of 1:10 between ETHP and ATHP produced in the N-heterocycles assay medium.

Utilization of cotton stalk waste for sustainable isopropanol production via hydrolysis and coculture fermentation

The present investigation focused on isopropanol production from lignocellulosic cotton stalk biomass (CSB) using conventional pretreatment, enzymatic hydrolysis and fermentation methods. In comparison to alkaline (NaOH) pretreatment, dilute sulphuric acid (H2SO4) pretreatment showed higher cellulose exposure (448.5 mg/g). Further, ultrasono assisted acid and alkali pretreatment was performed for maximum exposure of cellulose and it was found 616.9 and 586.15 mg/g respectively. Chemical pretreated CSB was additionally exposed to independent enzymatic hydrolysis using commercial enzymes (Celluclast and Viscozymes) following Response Surface Methodology (RSM), which revealed a maximal production of glucose and xylose yield (544.6 mg/g and 41.8 mg/g). Pretreated and enzymatic hydrolyzed cotton stalk biomass at various conditions were analysed using SEM, FTIR, and XRD to determine the structural and functional changes. Further, a co-culture strategy was employed on pretreated and hydrolyzed CSB using two fermented yeast strains (Saccharomyces cerevisiae and Pichia pastoris) for isopropanol production. HR-MS analysis revealed that the maximum concentration of isopropanol (126.228 mM) was produced in 2:1 proportionate ratio of two fermented yeasts with 20 g/L of substrate loadings at 72 h of incubation time. These results indicate that the production of isopropanol (7.46 g/L) from CSB with different parametric conditions is an encouraging step and can be exploited further for various industrial applications.

Effect of Sourdough-Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter.

Fagao is one of China's traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough-yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods.

Metabolization of Free and Peptide-Bound Oxidized Methionine Derivatives by Saccharomyces cerevisiae in a Model System.

In the brewing process, methionine is a decisive amino acid for (off-)flavor formation. A significant part of methionine is oxidized to methionine sulfoxide (MetSO) in malt. We hypothesized that MetSO and MetSO2 are metabolized to volatile compounds during yeast fermentation and examined whether the yeast Saccharomyces cerevisiae is able to catabolize l-MetSO and l-MetSO2 in free and dipeptide-bound forms. We also investigated the stability of l-methionine sulfoximine and S-methylmethionine. Cell viability in the presence of the test compounds was at least 90%. Both free and peptide-bound test substances were metabolized by Saccharomyces cerevisiae. l-MetSO was degraded most rapidly as the free amino acid, while l-MetSO2 was degraded most rapidly bound in dipeptides. We observed a different degradation behavior of the (R) and (S) diastereoisomers for l-MetSO and l-methionine sulfoximine. Furthermore, we detected methionol as the only metabolite of MetSO. Methionol sulfoxide was not formed. MetSO2 was not converted to methionol or methionol sulfone but to the respective α-hydroxy acid. We conclude that the reduction of MetSO to methionine proceeds faster than transamination. The occurrence of MetSO or MetSO2 in brewing malt will not lead to the formation of hitherto unknown volatile metabolites of the Ehrlich pathway.

Role of cultivation parameters in carbohydrate accretion for production of bioethanol and C-phycocyanin from a marine cyanobacterium Leptolyngbya valderiana BDU 41001: A sustainable approach

The investigation aimed to augment carbohydrate accumulation in the marine cyanobacterium Leptolyngbya valderiana BDU 41001 to facilitate bioethanol production. Under the standardised physiochemical condition (SPC), i.e. 90 µmol photon m−2 s−1 light intensity, initial culture pH 8.5, 35 °C temperature and mixing at 150 rpm increased the carbohydrate productivity ∼70 % than the control, while a 47 % rise in content was obtained under the nitrate (N)-starved condition. Therefore, a two-stage cultivation strategy was implemented, combining SPC at the 1st stage and N starvation at the 2nd stage, resulting in 80 % augmentation of carbohydrate yield, which enhanced the bioethanol yield by ∼86 % as compared to the control employing immobilised yeast fermentation. Moreover, biomass utilisation was maximised by extracting C-phycocyanin, where a ∼77 % rise in productivity was recorded under the SPC. This study highlights the potential of L. valderiana for pilot-scale biorefinery applications, advancing the understanding of sustainable biofuel production.

Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality.

Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread-making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough-steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality.

Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine

This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains (Brettanomyces lambicus, Brettanomyces bruxellensis, and Lachancea thermotolerans) on the chemical profile of the derived wines. A control product was produced using Saccharomyces cerevisiae. Analytical techniques, namely HPLC-DAD-RID and LLE-GC/MS, were used to evaluate sugars, organic acids, alcohols, phenolic compounds, amino acids, and volatile compounds profiles. Fermentation reduced the sugar (glucose and fructose) and amino acid contents and increased alcohol (ethanol and glycerol), organic acids (lactic and acetic acids), phenolics, and volatile compounds. The use of the B. bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S. cerevisiae but with higher concentrations of phenolics (rutin, gallic acid, caftaric acid, and caffeic acid) and important volatile compounds (isoamyl acetate). The watermelon wine had a higher content of bioaccessible phenolic compounds than the must, especially catechin, procyanidin B1, procyanidin B2 and gallic acid, due to their high bioaccessibility (>70%). The yeast type influenced the chemical profile of the beverages. B. bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.