The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
Marina Gonzalez-Ramirez | Marta Gallardo-Fernandez | Ana B. Cerezo | Ricardo Bisquert | Eva Valero | Ana M. Troncoso | M. Carmen Garcia-Parrilla
Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of tyrosol formed through the Ehrlich pathway. This work aims to explore the influence of yeast assimilable nitrogen (YAN) and glucose content as precursors of HT formation during alcoholic fermentation. Commercial <i>Saccharomyces cerevisiae</i> QA23 and its metabolically engineered strain were used to ferment synthetic must. Each strain was tested at two different YAN concentrations (210 and 300 mg L<sup>−1</sup>) and two glucose concentrations (100 and 240 g L<sup>−1</sup>). This work confirms that the less YAN and the more glucose, the higher the HT content, with fermentations carried out with the metabolically engineered strain being the ones with the highest HT content (0.6 mg L<sup>−1</sup>).
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