RESUMO
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver cancers. Highly reactive, acetaldehyde forms DNA and protein adducts, impairing physiological functions and leading to the development of pathological conditions. The consumption of aged beer, outside of the ethanol metabolism, exposes habitual drinkers to this carcinogen, whose concentrations can be over-increased due to post-brewing chemical and biochemical reactions. Storage-related changes are a challenge faced by the brewing industry, impacting volatile compound formation and triggering flavor instability. Aldehydes are among the volatile compounds formed during beer aging, recognized as off-flavor compounds. To track and understand aldehyde formation through multiple pathways during beer storage, consequent changes in flavor but particularly quality losses and harmful compound formation, this systematic review reunited data on volatile compound profiles through gas chromatography analyses from 2011 to 2021. Conditions to avoid flavor instability and successful methods for reducing beer staling, and consequent acetaldehyde accumulation, were raised by exploring the dynamic conversion between free and bound-state aldehydes. Future research should focus on implementing sensory analyses to investigate whether adding aldehyde-binding agents, e.g., cysteine and bisulfite, would contribute to consumer acceptance, restore beer flavor, and minimize acetaldehyde-related health damage.
Assuntos
Acetaldeído , Aldeídos , Humanos , Idoso , Cerveja , Carcinógenos , CarcinogêneseRESUMO
A yeast strain designated as Y-1 was isolated and characterized from wine yeast ("Jiuqu"). Based on the morphological and biochemical results, along with the rDNA internal transcribed spacer region (ITS), Y-1 was identified to be a Pichia anomala strain. Y-1 is an ethanol-tolerant strain, enduring ethanol concentrations of up to 14 percent. Y-1 growth medium conditions were optimized, results showing good growth in medium with pH ranges from 3.5-6.5, temperature ranges from 25-30 °C, and inoculums range of 8 percent-12 percent, while optimum growth conditions were reached at a temperature of 30 °C, pH 5.0, and inoculums of 10 percent. Furthermore, when the alkaline hydrolyzed Shatian pummelo peel solutions were inoculated with 10 percent Y-1 and fermented at 30 °C for 6 d, 4.7 percent pure ethanol (w/w) was produced, as evidenced by gas chromatography analysis. Our present study shows potential for the Y-1 strain to be a promising candidate for bioethanol production.
RESUMO
A yeast strain designated as Y-1 was isolated and characterized from wine yeast ("Jiuqu"). Based on the morphological and biochemical results, along with the rDNA internal transcribed spacer region (ITS), Y-1 was identified to be a Pichia anomala strain. Y-1 is an ethanol-tolerant strain, enduring ethanol concentrations of up to 14 %. Y-1 growth medium conditions were optimized, results showing good growth in medium with pH ranges from 3.5-6.5, temperature ranges from 25-30 °C, and inoculums range of 8 %-12 %, while optimum growth conditions were reached at a temperature of 30 °C, pH 5.0, and inoculums of 10 %. Furthermore, when the alkaline hydrolyzed Shatian pummelo peel solutions were inoculated with 10 % Y-1 and fermented at 30 °C for 6 d, 4.7 % pure ethanol (w/w) was produced, as evidenced by gas chromatography analysis. Our present study shows potential for the Y-1 strain to be a promising candidate for bioethanol production.
RESUMO
A yeast strain designated as Y-1 was isolated and characterized from wine yeast ("Jiuqu"). Based on the morphological and biochemical results, along with the rDNA internal transcribed spacer region (ITS), Y-1 was identified to be a Pichia anomala strain. Y-1 is an ethanol-tolerant strain, enduring ethanol concentrations of up to 14 %. Y-1 growth medium conditions were optimized, results showing good growth in medium with pH ranges from 3.5-6.5, temperature ranges from 25-30 °C, and inoculums range of 8 %-12 %, while optimum growth conditions were reached at a temperature of 30 °C, pH 5.0, and inoculums of 10 %. Furthermore, when the alkaline hydrolyzed Shatian pummelo peel solutions were inoculated with 10 % Y-1 and fermented at 30 °C for 6 d, 4.7 % pure ethanol (w/w) was produced, as evidenced by gas chromatography analysis. Our present study shows potential for the Y-1 strain to be a promising candidate for bioethanol production.