| Autor: |
Amaro-Reyes A; Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico.; Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Marcial-Ramírez D; Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Vázquez-Landaverde PA; Center for Research in Applied Science and Advanced Technology, Querétaro Unit, National Polytechnic Institute, Cerro Blanco 141, Colinas del Cimatario, Querétaro 76090, QRO, Mexico., Utrilla J; Synthetic Biology Program, Center for Genomic Sciences, National Autonomous University of Mexico, Avenida Universidad 2001, Chamilpa, Cuernavaca 62210, MOR, Mexico., Escamilla-García M; Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Regalado C; Department of Food Research and Postgraduate Studies, Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Macias-Bobadilla G; Division of Postgraduate Studies, Faculty of Engineering, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Campos-Guillén J; Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Ramos-López MA; Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico., Favela-Camacho SE; Institute of Engineering and Technology, Autonomous University of Ciudad Juárez, Avenida del Charro s/n y, Calle Henry Dunant, Omega, Cd Juárez 32584, CHIH, Mexico. |
| Abstrakt: |
Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces pastorianus Saflager S-23. The applied voltage (15 and 30 V) in the electrostatic fermentation system increased the growth and substrate utilization of S. pastorianus while decreasing ethanol production. The aromas typically associated with traditional fermentation, such as alcoholic, grape, apple, and sweet notes, were diminished, while aromas like roses, fruits, flowers, and bananas were augmented in electrostatic fermentation. RNA-seq analysis revealed upregulation of genes involved in cell wall structure, oxidoreductase activity, and iron ion binding, while genes associated with protein synthesis, growth control, homeostasis, and membrane function were downregulated under the influence of applied voltage. The electrostatic fermentation system modulates genetic responses and metabolic pathways in yeast, rendering it a promising method for tailored beer production. Demonstrating feasibility under industrial-scale and realistic conditions is crucial for advancing towards commercialization. |
