Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae

Irma M.H. van Rijswijck, Aleksander J. Kruis, Judith C.M. Wolkers – Rooijackers, Tjakko Abee, Eddy J. Smid

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative analysis of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcohols and acyl-CoA or acetyl-CoA, we analysed in vitro alcohol dehydrogenase and alcohol acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

LanguageEnglish
Pages8-15
JournalLWT
Volume104
DOIs
Publication statusPublished - 1 May 2019

Fingerprint

Pichia
Hydrolases
hydrolases
Saccharomyces cerevisiae
Esters
Acetates
esters
acetates
screening
Yeasts
yeasts
odor compounds
alcohols
odors
Alcohols
Pichia kudriavzevii
Acyl Coenzyme A
Acetyl Coenzyme A
Alcohol Dehydrogenase
alcohol dehydrogenase

Keywords

  • Acetate esters
  • Alcohol acetyltransferase
  • Cyberlindnera fabianii
  • Pichia kudriavzevii
  • Saccharomyces cerevisiae

Cite this

@article{ef1fe5d91ebe40e49020e7f0a8882f43,
title = "Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae",
abstract = "Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative analysis of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcohols and acyl-CoA or acetyl-CoA, we analysed in vitro alcohol dehydrogenase and alcohol acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.",
keywords = "Acetate esters, Alcohol acetyltransferase, Cyberlindnera fabianii, Pichia kudriavzevii, Saccharomyces cerevisiae",
author = "{van Rijswijck}, {Irma M.H.} and Kruis, {Aleksander J.} and {Wolkers – Rooijackers}, {Judith C.M.} and Tjakko Abee and Smid, {Eddy J.}",
year = "2019",
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language = "English",
volume = "104",
pages = "8--15",
journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",
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Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae. / van Rijswijck, Irma M.H.; Kruis, Aleksander J.; Wolkers – Rooijackers, Judith C.M.; Abee, Tjakko; Smid, Eddy J.

In: LWT, Vol. 104, 01.05.2019, p. 8-15.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae

AU - van Rijswijck, Irma M.H.

AU - Kruis, Aleksander J.

AU - Wolkers – Rooijackers, Judith C.M.

AU - Abee, Tjakko

AU - Smid, Eddy J.

PY - 2019/5/1

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N2 - Esters constitute an important class of aroma compounds and contribute significantly to the aroma of yeast-fermented beverages. Ester formation is well studied in Saccharomyces cerevisiae, while production of aroma compounds by non-conventional yeasts has received little attention. The selection of such strains for co-culturing with S. cerevisiae offers opportunities for product innovations. Therefore, we performed a comparative analysis of the diversity in ester production by Cyberlindnera fabianii 65 (Cf65), Pichia kudriavzevii 129 (Pk129) and S. cerevisiae 131 (Sc131). For all three species distinct aroma profiles were identified, with Cf65 producing the highest amount of acetate esters. Since esters are formed from alcohols and acyl-CoA or acetyl-CoA, we analysed in vitro alcohol dehydrogenase and alcohol acetyl transferase activities in those three yeasts and found no correlation with ester formation. In contrast, a clear inverse correlation between the acetate-ester hydrolase activity and acetate ester yield was found for the three yeast species. Our study indicates that acetate-ester hydrolase activity plays a key role in determination of the final amount of acetate esters in fermentation broths.

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KW - Alcohol acetyltransferase

KW - Cyberlindnera fabianii

KW - Pichia kudriavzevii

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