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Degradation of 5-hydroxymethylfurfural during yeast fermentation

Halise Gül Akıllıoglu1, Burçe Ataç Mogol, Vural Gökmen

  • 1Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|October 21, 2011
PubMed

Insights

5-Hydroxymethyl furfural (HMF) in beer wort significantly degrades during Saccharomyces cerevisiae fermentation. Yeast converts HMF to hydroxymethyl furfuryl alcohol, with sugar presence enhancing this beer fermentation process.

Area of Science:

  • Food Science
  • Biochemistry
  • Fermentation Technology

Background:

  • 5-Hydroxymethyl furfural (HMF) is present in malt, with levels influenced by roasting.
  • Beer typically has low HMF content, suggesting degradation during brewing.
  • Investigating HMF degradation during fermentation is crucial for understanding beer quality.

Purpose of the Study:

  • To investigate the degradation kinetics of HMF during Saccharomyces cerevisiae fermentation in wort.
  • To determine the primary degradation pathway and products of HMF.
  • To assess the influence of sugars on HMF degradation by yeast.

Main Methods:

  • Monitoring HMF concentration changes during wort fermentation.
  • Quantifying HMF degradation rates using first-order kinetics.
  • Analyzing the conversion products of HMF using analytical techniques.
  • Comparing yeast activity and sugar utilization in different malt types.

Main Results:

  • HMF decreased exponentially throughout the fermentation process.
  • First-order degradation rates were higher in the presence of sugars.
  • Yeast efficiently converted HMF into hydroxymethyl furfuryl alcohol (79-84% yield).
  • Yeast utilized glucose and fructose more rapidly in dark roasted malt wort.

Conclusions:

  • Saccharomyces cerevisiae actively degrades HMF during fermentation.
  • Sugar availability enhances yeast activity in HMF conversion.
  • Hydroxymethyl furfuryl alcohol is the primary product of HMF degradation by yeast.

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