The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort

The yeast Yarrowia lipolytica is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it rarely considered a starter culture in fermented beverages. In this study, we aimed to elucidate the ability Y. ferment brewers’ wort containing iso-α-acid 7 days at low and high aeration 20 °C 30 °C, with special focus on amino acid consumption volatile aroma compounds. was able grow under all four conditions, growth inhibited. Furthermore, only consumed glucose fructose, no ethanol formed. Moreover, 75–80% acids wort. Interestingly, esters were produced during fermentations, five higher alcohols (1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methyl-3-buten-1-ol, 2-phenylethanol), two aldehydes (3-methylbutanal (E)-2-nonenal), ketones (cyclopentanone 9-oxabicyclo [6.1.0]nonan-4-one), one fatty (3-methyl-butanoic acid), benzene derivate (1,2,4-trimethyl-benzene) produced. These results may contribute potential use traditional brewery novel beers; alcohol-free beer.