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The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

文献类型： 外文期刊

作者： Kong, Zhiqiang 1 ; Li, Minmin 1 ; An, Jingjing 3 ; Chen, Jieying 1 ; Bao, Yuming 1 ; Francis, Frederic 2 ; Dai, Xiaofe 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Lab Agroprod Qual Safety Risk Assessment,Minist A, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobiotech, Funct & Evolutionary Entomol, Passage Deportes 2, B-5030 Gembloux, Belgium

3.Northeast Agr Univ, Coll Food Sci,

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）

ISSN： 2045-2322

年卷期： 2016 年 6 卷

页码：

收录情况： SCI

摘要： Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L-1, reaching 80% and 100% inhibition at 10 mg L-1 and 50 mg L-1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

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