Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception.

A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains-, , , , and -were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control.

The influence of storage conditions on the chemistry and flavor of hoppy ales.

Understanding the factors which lead to the (in)stability of the chemistry and sensory of hoppy beer styles such as India Pale Ales (IPAs) has become a major concern for many brewers. Therefore, the evolution of several volatiles under different storage conditions (room temperature, cold storage, forced aging) was investigated in eleven hoppy ales and one lager which were commercially produced in Germany. Compared to the lager, the fresh ales contained higher initial aldehyde levels.

Evaluation and Optimization of APGC Parameters for the Analysis of Selected Hop Essential Oil Volatiles.

Hop essential oil is a mixture of several hundred volatile metabolites that quantitatively and qualitatively distinguish hop varieties. Given the commercial relevance of hops in the brewing industry and the complexity of hop oil, analytical tools enabling a comprehensive characterization of oil constituents are required. At this, atmospheric pressure chemical ionization interfaced to gas chromatography and high-resolution mass spectrometry (APGC-MS) is a promising option that combines soft ionization, high sensitivity, and high resolution.

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching.

Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. To facilitate breeding, we used the CRISPR/Cas9 system to generate double-stranded breaks in the MAT locus, generating transformants with a single specified mating type.

Analysis of Hop-Derived Thiols in Beer Using On-Fiber Derivatization in Combination with HS-SPME and GC-MS/MS.

The quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA) from beer is challenging. This primarily relates to their low concentration (ng/L levels) and their reactivity. Published assays for thiol quantitation from beer include complex and/or time-consuming sample preparation procedures involving manual handling and use reagents that are harmful because they contain mercury.