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Review in Metabolic Modulation of Higher Alcohols in Top-Fermenting Yeast

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Advances in Applied Biotechnology (ICAB 2016)

Part of the book series: Lecture Notes in Electrical Engineering ((LNEE,volume 444))

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Abstract

Higher alcohols, produced by top-fermenting yeast during wheat beer brewing, are the major abundant flavor compounds, and have great impact on wheat beer smell and taste. Adequate quantity of higher alcohols could give wheat beer with full and enjoyable taste and improve the harmony of aroma profile. However, superfluous higher alcohols would bring off-flavor to the beer and are harmful to human health. There are few published articles about wheat beer, however, many investigations into barley beer are applicable to wheat beer production, as the yeast used in wheat beer fermentation and barley beer belongs to Saccharomyces cerevisiae. In this review, we focus on characteristic of higher alcohols, and various studies that are applicable to barley and wheat beer. Particularly, information about fermentation conditions affecting the production of higher alcohols and the expression of related genes, and directional modification of higher alcohols metabolic pathway in top-fermenting yeast are discussed in this review, which concentrates on studies published in the last 5–6 years.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (31471724).

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Authors and Affiliations

  1. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, 300457, Tianjin, People’s Republic of China

    Zhongguan Sun & Dongguang Xiao

Authors
  1. Zhongguan Sun
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  2. Dongguang Xiao
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Corresponding author

Correspondence to Dongguang Xiao .

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Editors and Affiliations

  1. College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China

    Hao Liu

  2. College of Life Sciences, Nankai University, Tianjin, China

    Cunjiang Song

  3. Institute of Biology Leiden, Leiden University, Leiden, The Netherlands

    Arthur Ram

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© 2018 Springer Nature Singapore Pte Ltd.

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Sun, Z., Xiao, D. (2018). Review in Metabolic Modulation of Higher Alcohols in Top-Fermenting Yeast. In: Liu, H., Song, C., Ram, A. (eds) Advances in Applied Biotechnology. ICAB 2016. Lecture Notes in Electrical Engineering, vol 444. Springer, Singapore. https://doi.org/10.1007/978-981-10-4801-2_79

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