Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
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DOI：
10.1128/aem.02556-15
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发表时间：
2016-01-01
影响因子：
4.4
通讯作者：
Verstrepen, Kevin J.
中科院分区：
文献类型：
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作者：
Meersman, Esther;Steensels, Jan;Verstrepen, Kevin J.
微生物发酵剂已被广泛用于提高工业发酵的一致性和效率。尽管这种受控发酵具有优势，但巧克力生产中涉及的发酵仍然是一个依赖可可农场天然微生物群的自发过程。然而，最近的研究表明，某些耐热酿酒酵母培养物可以用作可可浆发酵的发酵剂。在这项研究中，我们调查了专门开发的发酵剂的潜力，以调节巧克力的香气。具体来说，我们开发了几个新的S。酿酒酵母杂交种，其将耐热性和有效的可可浆发酵与挥发性风味活性酯的高产结合起来。此外，我们研究了两种非酵母属物种的两种菌株的潜力，产生非常大量的果味酯（克鲁维毕赤酵母和Cyberlindnera fabianii），以调节巧克力香气。对可可液的气相色谱-质谱（GC-MS）分析显示，接种S.酿酒酵母起子培养物中，并在较小程度上，在接种有克鲁弗毕赤酵母和Cyb. fabianii。此外，对巧克力样品的GC-MS分析显示，虽然大多数短链酯在精炼过程中蒸发，但更长和更脂溶性的乙酯和乙酸酯，如辛酸乙酯、乙酸苯乙酯、苯乙酸乙酯、癸酸乙酯和十二烷酸乙酯，几乎不受影响。由专家小组进行的感官分析证实，用不同的发酵剂生产的巧克力的香味存在显着差异。总之，这些结果表明，选择不同的酵母培养物为调节巧克力风味开辟了新的途径。
Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerant Saccharomyces cerevisiae cultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several new S. cerevisiae hybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomyces species that produce very large amounts of fruity esters (Pichia kluyveri and Cyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated with S. cerevisiae starter cultures and, to a lesser extent, in batches inoculated with P. kluyveri and Cyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.