Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/65085
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Campo DC | Valor | Idioma |
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dc.contributor.author | Coelho, Eduardo João Louro | por |
dc.contributor.author | Azevedo, Mário | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.contributor.author | Tavares, T. | por |
dc.contributor.author | Oliveira, J. M. | por |
dc.contributor.author | Domingues, Lucília | por |
dc.date.accessioned | 2020-04-27T17:18:08Z | - |
dc.date.available | 2020-04-27T17:18:08Z | - |
dc.date.issued | 2020-09 | - |
dc.identifier.citation | Coelho, Eduardo; Azevedo, Mário; Teixeira, José A.; Tavares, Teresa; Oliveira, José Maria; Domingues, Lucília, Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer. Food Chemistry, 323(126826), 2020 | por |
dc.identifier.issn | 0308-8146 | por |
dc.identifier.uri | https://hdl.handle.net/1822/65085 | - |
dc.description.abstract | During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures to mimic and accelerate biological modifications occurring during barrel ageing of beer, in controlled fermentation processes. Co-cultures of D.bruxellensis/S.cerevisiae were conducted under conditions commonly found in barrel aged beer production: different pitching rates, high glucose concentration and presence of ethanol and wood extracts. Selective pressures and competition between yeasts influenced microbial growth and metabolite production, namely ethanol, acetic acid and target volatile compounds (esters, alcohols, terpenols, volatile acids and volatile phenols). Metabolic profiles of co-cultures combined traits of both species, and differed from those of pure cultures. Lastly, multi-starters were successfully applied in combination with wood in a controlled and accelerated fermentation process for mimicking barrel ageing transformations. | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology(FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Fermentum – Engenharia das Fermentações Lda. also participated in cofunding this work, which authors would like to acknowledge. Lastly, authors would like to thank Mr. Benoît Verdier and Seguin Moreau for supplying the woods and Mr. Paulo Coutinho and Quinta do Portal for supplying the fortified wine. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | UIDB/04469/2020 | por |
dc.rights | openAccess | por |
dc.subject | beer ageing | por |
dc.subject | multi-starters | por |
dc.subject | volatile compounds | por |
dc.subject | metabolomics | por |
dc.subject | Dekkera bruxellensis | por |
dc.title | Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.elsevier.com/locate/issn/03088146 | por |
dc.comments | CEB53643 | por |
oaire.citationVolume | 323 | por |
dc.date.updated | 2020-04-26T11:03:12Z | - |
dc.identifier.doi | 10.1016/j.foodchem.2020.126826 | por |
dc.identifier.pmid | 32335460 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Chemistry | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53643_1.pdf | 1,43 MB | Adobe PDF | Ver/Abrir |