Yeast : the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.Eduardo Pires gratefully acknowledges the Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) for the PhD fellowship support (SFRH/BD/61777/2009). The financial contributions of the EU FP7 project Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP, grant agreement no. 265669) as well as of the Grant Agency of the Czech Republic (project GACR P503/12/1424) are also gratefully acknowledged. The authors thank the Ministry of Education, Youth and Sports of the Czech Republic (MSM 6046137305) for their financial support

Tectonic Reconstructions of the Southernmost Andes and the Scotia Sea During the Opening of the Drake Passage

Study of the tectonic development of the Scotia Sea region started with basic lithological and structural studies of outcrop geology in Tierra del Fuego and the Antarctic Peninsula. To nineteenth- and early twentieth-century geologists, the results of these studies suggested the presence of a submerged orocline running around the margins of the Scotia Sea. Subsequent increases in detailed knowledge about the fragmentary outcrop geology from islands distributed around the margins of the Scotia Sea, and later their interpretation in the light of the plate tectonic paradigm led to large modifications in the hypothesis such that by the present day the concept of oroclinal bending in the region persists only in vestigial form. Of the early comparative lithostratigraphic work in the region, only the likenesses between Jurassic–Cretaceous basin floor and fill sequences in South Georgia and Tierra del Fuego are regarded as strong enough to be useful in plate kinematic reconstruction by permitting the interpretation of those regions’ contiguity in mid-Mesozoic times. Marine and satellite geophysical data sets reveal features of the remaining, submerged, 98 % of the Scotia Sea region between the outcrops. These data enable a more detailed and quantitative approach to the region’s plate kinematics. In contrast to long-used interpretations of the outcrop geology, these data do not prescribe the proximity of South Georgia to Tierra del Fuego in any past period. It is, however, possible to reinterpret the geology of those two regions in terms of the plate kinematic history that the seafloor has preserved

Ca isotope fingerprints of early crust-mantle evolution

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible for the synthesis of both pleasant and unpleasant by-products of fermentation were given special attention in this last chapter

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

WOS: 000357717400015