Trends in Biotechnology
OpinionYeast diversity and native vigor for flavor phenotypes
Section snippets
Food fermentation and consumer preference
Fermented foods were originally developed by our ancestors as a biological way to preserve different fresh agricultural products such as fruit juices, milk, or meat. The challenge in those times was to extend shelf-life, freshness, flavor, and edibility of food after harvest. The objective was to conserve freshness without adding preservatives such as salt or vinegar, which can dramatically affect sensory characteristics. After many centuries of accumulating practical knowledge, mastery of
Gene manipulation and flavors
The aroma profile of fermented foods and beverages comprises hundreds of compounds, many of which have sensory thresholds corresponding to very low concentrations (μg/L). An aroma profile interacts with hundreds of olfactory receptors triggering the transduction and integration of diverse and complex signals within the human brain 6, 7. Current yeast genetic engineering (GE) approaches designed to improve fermented beverage flavor take one or very few aroma compounds as the subject of study and
Increased biodiversity and flavor complexity
There was a time when the key differences between wine and beer producers and their brands were the levels of artistry and knowledge of their winemakers or beermasters. The ability to manage spontaneous microbial fermentation before Pasteur's time was achieved through a patient and knowledgeable ability to control the process at an industrial level. One hundred years ago [31] there was great enthusiasm for fermentation with ‘pure yeast’ using new microbiological techniques. It was expected that
Yeast diversity and foods: flavor traits matter most
In metabolomics, functional traits matter most in a given ecosystem. However, in food biotechnology the ‘flavor phenotype’ can be considered to be an extremely important property when developing yeast selection methods [46]. More than 2500 volatile compounds are found in foods, and the human olfactory system has over 400 receptors, which work in a combinatorial fashion 6, 7. In addition, compounds that affect flavor are more affected by polygenic features than are traditional enological traits
Native strain identification and screening methods
It is very likely that only a small percentage of the total native yeast diversity has been cultivated, and thus only a small fraction of the metabolites these yeasts can produce during fermentation have been identified 8, 57, 58. Thanks to the development of molecular techniques, great advances have been made in strain identification and differentiation within Saccharomyces 47, 59. These methods were of fundamental importance for strain differentiation within S. cerevisiae, and new methods are
Concluding remarks and future perspectives
We have discussed how the manipulation of primary metabolic pathways can negatively impact upon the flavors of fermented products. A quantitative understanding of metabolic network behavior during fermented beverages production, encompassing a wide range of metabolites identities and concentrations (from g/L to μg/L), will require new strategies. Alternatively, high-throughput sequencing and efficient genome-assembly technologies applied in non-model organisms have recently enabled the
Acknowledgments
We wish to thank the following agencies for financial support: Comisión Sectorial de Investigación Científica (CSIC) Group Project 656, Sector Productivo Project 602 of University of the Republic UdelaR, Uruguay, FOCEM (MERCOSUR Structural Convergence Fund) COF 03/11 and Hanseniaspora vineae FMV project of Faculty of Chemistry (ANII financial support). We also thank Eduardo Dellacassa, Eduardo Boido, Facundo Giorello, and Massimo Delledonne for helpful comments, Maria Eugenia Amoros for the
Glossary
- Affluent consumers
- in marketing and financial services, consumers whose wealth or income is above the average. Luxury consumers look for products of outstanding quality and high performance that are well worth the price. In food products these consumers are considered as ‘enthusiastic’ or more knowledgeable for enjoying flavors and premium foods.
- Ecotilling
- the mutation detection technology used in ‘Tilling’ (targeting induced local lesions in genomes) was adapted to the discovery of polymorphisms
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Current address: Laboratorio de Biología Celular de Membranas, Instituto de Investigaciones Biotecnológicas, Universidad Nacional de San Martín, Buenos Aires, Argentina.