title: High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation.
abstract: Saccharomyces yeast species are currently the most important yeasts involved in industrial-scale food fermentations. However, there are hundreds of other yeast species poorly studied that are highly promising for flavour development, some of which have also been identified in traditional food fermentations. This work explores natural yeast biodiversity in terms of aroma formation, with a particular focus on aromas relevant for industrial fermentations such as wine and beer. Several non-Saccharomyces species produce important aroma compounds such as fusel alcohols derived from the Ehrlich pathway, acetate esters and ethyl esters in significantly higher quantities than the well-known Saccharomyces species. These species are Starmera caribaea, Hanseniaspora guilliermondii, Galactomyces geotrichum, Saccharomycopsis vini and Ambrosiozyma monospora. Certain species revealed a strain-dependent flavour profile while other species were very homogenous in their flavour profiles. Finally, characterization of a selected number of yeast species using valine or leucine as sole nitrogen sources indicates that the mechanisms of regulation of the expression of the Ehrlich pathway exist amongst non-conventional yeast species.
authors.affiliation: NIZO Food Research B.V., P.O. Box 20, 6710 BA, Ede, The Netherlands.
authors.forename: Amparo
authors.initials: A
authors.lastname: Gamero
authors.affiliation: CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands; Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001, Leuven, Belgium; Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001, Leuven-Heverlee, Flanders, Belgium.
authors.forename: Raquel
authors.initials: R
authors.lastname: Quintilla
authors.affiliation: CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands.
authors.forename: Marizeth
authors.initials: M
authors.lastname: Groenewald
authors.affiliation: NIZO Food Research B.V., P.O. Box 20, 6710 BA, Ede, The Netherlands. Electronic address: wynand.alkema@nizo.com.
authors.forename: Wynand
authors.initials: W
authors.lastname: Alkema
authors.affiliation: CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands.
authors.forename: Teun
authors.initials: T
authors.lastname: Boekhout
authors.affiliation: NIZO Food Research B.V., P.O. Box 20, 6710 BA, Ede, The Netherlands.
authors.forename: Lucie
authors.initials: L
authors.lastname: Hazelwood
mesh_terms: D000438:Alcohols / Q000378:metabolism; D044822:Biodiversity; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism; D020869:Gene Expression Profiling; D055321:Hanseniaspora; D057166:High-Throughput Screening Assays; D007930:Leucine / Q000378:metabolism; D053858:Metabolic Networks and Pathways / Q000235:genetics / Q000502:physiology; D012440:Saccharomyces / Q000145:classification / Q000235:genetics / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism; D012903:Smell; D013649:Taste; D014633:Valine / Q000378:metabolism; D014920:Wine / Q000032:analysis; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D000438:Alcohols; D005421:Flavoring Agents; D007930:Leucine; D014633:Valine
keywords: Aroma; Ehrlich pathway; Genetic profiling; Non-Saccharomyces; Yeasts