Bioflavoring and beer refermentation

  title={Bioflavoring and beer refermentation},
  author={Bart Vanderhaegen and Hedwig Neven and Stefan Coghe and Kevin J. Verstrepen and Guy Derdelinckx and Hubert Verachtert},
  journal={Applied Microbiology and Biotechnology},
Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an… 

Biotechnological Potential of Brewing Industry By-Products

The manufacture of beer inevitably involves generation of various residues and by-products. The most common by-products are spent grains, spent hops and surplus yeast, which are generated from the

Biotechnological Applications of Nonconventional Yeasts

This chapter will cover some of the applications of the use of non-Saccharomyces strains in xylose fermentation for the production of ethanol and xylitol, brewing industry, improvement of coffee and cocoa fermentation, and plant growth promotion.

Enzymatic potential for the valorization of agro-industrial by-products

This review aims to show the enzyme potential for the use and valorization of several agro-industrial residues, focusing on the most produced residues worldwide, such as fruits, grains and lignocellulosic residues, as well as a brief explanation of microbial enzymes, its production and optimization, altogether with tools to identify producing microorganisms.

Physiology, ecology and industrial applications of aroma formation in yeast

The different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation are summarized.

Conventional and Non-Conventional Yeasts in Beer Production

This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

Use of Hanseniaspora opuntiae in co-fermentation with Saccharomyces cerevisiae to enhance the aromatic profile of craft beer

Beers produced by simultaneous inoculation of the two species were considered the most pleasant, with a citric, fruity and acidic profile, and beers produced by mixed fermentations presented higher concentrations of acetate ester synthesis than single S. cerevisiae fermentations, in agreement with the organoleptic evaluation of the beers, performed by an expert panel.

Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry

Abstract Ecuador is a biodiverse country where a wide range of Saccharomyces cerevisiae yeast is present. Ecuador also holds a rich tradition of brewing corn-based beer. Genetics and domestication of

Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages

Some non- Saccharomyces yeasts belonging to the genera Kloeckera, Candida, Hanseniaspora are getting importance due to their high potentiality to be used in the production of fermented beverages such as special wines and craft beers.

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces



Biogeneration of Flavors: Performance of Candida Methanolovescens Strains in Nonalcoholic Beer

The possibility of using methylotrophic yeasts to produce flavor in beer was investigated. Candida methanolovescens was shown to produce a β-glucosidase and an alcohol oxidase that are active in

Biotechnological production of vanillin

The different biosynthesis routes involved in biotechnological vanillin production are discussed and alternative biotechnology-based approaches for the production are described.


Enterobacteria, especially Enterobacter species, are responsible for the production of 2, 3-butanediol, acetic, lactic and succinic acid and lower amounts of ethyl acetate and higher alcohols which are the main aroma compounds found in 1 to 2 months old lambic.

Prospects for the microbial production of food flavours

Flavor-active esters: adding fruitiness to beer.

Vanilla flavour: production by conventional and biotechnological routes

The biotechnological production of vanilla flavour metabolites by plant tissue/cell culture, microbial biotransformation and molecular approaches is presented, together with a discussion on economic and safety considerations.

The potential of genetic engineering for improving brewing, wine-making and baking yeasts

  • S. Dequin
  • Biology, Medicine
    Applied Microbiology and Biotechnology
  • 2001
The number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as the authors' knowledge derived from genomic analyses increases.


Particular emphasis is placed upon new enzymatic and genetic approaches to overcome vicinal diketone problems in accelerated fermentation systems using free and immobilized cells.

Genetically‐modified brewing yeasts for the 21st century. Progress to date

Strains have been produced with the ability to ferment a wider range of carbohydrates, with altered flocculation properties and which produce beers with modified flavours and many have been tested on the pilot scale and one, an amylolytic brewing yeast, has received approval for commercial use.