Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation

YILMAZ C., Ecem Berk Ş., GÖKMEN V.

Food Chemistry, vol.435, 2024 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 435
  • Publication Date: 2024
  • Doi Number: 10.1016/j.foodchem.2023.137513
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Amino acid derivative, Beer, Dough, Fermentation, Saccharomyces cerevisiae, Stress
  • Hacettepe University Affiliated: Yes


The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Fermentation was performed in model systems under different temperature, pH, alcohol, phenolic, and osmotic stress conditions, as well as in beer and dough. According to stress response molecules, yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions in model systems. Indole-3-acetic acid was found to be higher in the ferulic acid stress dough (262 µg/kg dry weight, d.w.) compared to the control dough (132 µg/kg d.w.) at the end of the fermentation. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.