Optimization of sequential co-fermentation with Hanseniaspora opuntiae enhances aroma-active ester biosynthesis and sensory quality of rice beer
Journal
Food Bioscience
Journal Volume
83
ISSN
2212-4292
Date Issued
2026-09
Author(s)
Ng, Kai-Ler
Lai, Yen-Tso
Hsieh, Chang-Wei
Chen, Chien-Hao
Sutopo, Christoper Caesar Yudho
Santoso, Shella Permatasari
Jantama, Kaemwich
Abstract
Rice beer often shows limited aroma complexity due to lower saccharification capacity and free amino nitrogen (FAN) than barley malt, constraining wort composition and yeast-derived aroma formation. This study developed an aroma-enhanced rice beer by integrating rice malt optimization with sequential co-fermentation using the aroma-producing non-Saccharomyces yeast Hanseniaspora opuntiae NTUAFM-PI104 and Saccharomyces cerevisiae Gr112. Rice germination for 9 days and incorporation of 50% rice malt generated a wort with sufficient fermentable sugars, FAN, and retained α-amylase activity to support subsequent fermentation. Using this optimized wort, response surface methodology (RSM) was performed using 2-phenylethyl acetate as a representative marker of Hanseniaspora metabolism, identifying optimal conditions at 23.54°C, 7.78 × 106 CFU/mL, and delayed inoculation of S. cerevisiae after H. opuntiae, validated by increased 2-phenylethyl acetate production. Under the optimized conditions, the temporal succession of the two yeast species was altered, allowing early establishment of H. opuntiae before S. cerevisiae became dominant while maintaining ethanol yield. Volatile and odor activity value analyses showed that optimized fermentation enhanced aroma-active esters and terpenes, particularly ethyl octanoate, 2-phenylethyl acetate, and linalool, shifting the sensory profile toward fruity and floral attributes. Consumer sensory evaluation further confirmed improved aroma, flavor, and aftertaste compared with unoptimized rice beer. These findings demonstrate that integrating rice malt optimization with sequential co-fermentation enhances aroma-active metabolite formation and improve the sensory quality of rice beer, providing a practical approach for the development of value-added rice-based fermented beverages. © 2026 Published by Elsevier Ltd.
Subjects
Aroma-active esters
Hanseniaspora opuntiae
Rice beer
Rice malt
Sequential co-fermentation
Yeast succession
Publisher
Elsevier BV
Description
Article number 109657
Type
journal article