Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols

Overview

Journal Molecules

Publisher MDPI

Date 2025 Jan 25

PMID 39860195

Authors

Romain Christiaens

Margaux Simon

Raphael Robiette

Sonia Collin

Affiliations

Soon will be listed here.

Abstract

The prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some yeasts have been selected for their higher β-lyase activity on the cysteinylated (Cys-) conjugates (up to 0.54% for SafAle K-97), yet some strains and one maltose-negative var. yeast have proved to release PFTs more efficiently from G-precursors (up to 0.21% for BRAS-45 and 0.19% for SafBrew LA-01). The present study aimed to explore the possibility and extent of direct release in the beer of 3-sulfanylhexanol from its synthetic γ-glutamylcysteinylated (γ-GluCys-) precursor. Release efficiency was determined by GC-PFPD after the fermentation (7 days at 24 °C and 3 days at 4 °C) of a 15 °Plato (°P) wort enriched with 15 mg/L of synthesized γ-GluCys-3SHol. Up to a 0.28-0.35% release was measured with strains BRAS-45 and SafLager E-30, while much lower activities (≤0.16%) were observed with yeasts, including the maltose-negative variety. This β-lyase activity on γ-GluCys-3SHol has never been described before. Under our experimental conditions, the efficiency of release from γ-GluCys-3SHol was drastically reduced in low-density worts. A strongly strain-dependent impact of temperature was also observed.

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