Biogeneration of flavors; Performance of Candida methanolovescens Strains in Nonalcoholic Beer

摘要

The possibility of using methylotrophic yeasts to produced flavor in beer was investigated. Candida methanolovescens was shown to produce a β-glucosidase and an alcohol oxidase that are active in nonalcoholic beer. Because the enzymes are repressed by glucose, a derepressed mutant strain was compared to the wild type. It was found that this strain could hydrolyze the glucoside salicin and produce salicyl alcohol and, more importantly, almond-flavored salicyl aldehyde in the beer.