Journal of the american society of brewing chemists vol:59 issue:2 pages:80-83
The possibility of using methylotrophic yeasts to produce flavor in beer was investigated. Candida methanolovescens was shown to produce a beta -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. The treated beers were recognized by a sensory evaluation panel. This is the first report of a malt beverage being enriched by biologically produced flavor compounds. The procedure offers very promising prospects for flavor improvement of beer or the introduction of new flavors using non-Saccharomyces yeasts.