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Effect of ADH7 gene loss on fusel oil metabolism of Saccharomyces cerevisiae for Huangjiu fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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2
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Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale. Foods 2020; 9:foods9081043. [PMID: 32756312 PMCID: PMC7466287 DOI: 10.3390/foods9081043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 12/05/2022] Open
Abstract
The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.
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3
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Wang M, Sun Z, Wang Y, Wei Z, Chen B, Zhang H, Guo X, Xiao D. The effect of pitching rate on the production of higher alcohols by top-fermenting yeast in wheat beer fermentation. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01463-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
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4
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Webersinke F, Klein H, Flieher M, Urban A, Jäger H, Forster C. Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1469082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Fabian Webersinke
- Brau Union Österreich AG, Linz, Austria
- University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria
| | | | | | | | - Henry Jäger
- University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria
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5
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Krogerus K, Gibson B, Hytönen E. An Improved Model for Prediction of Wort Fermentation Progress and Total Diacetyl Profile. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0106-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kristoffer Krogerus
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Brian Gibson
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Eemeli Hytönen
- VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
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Dekoninck TML, Verbelen PJ, Delvaux F, Van Mulders SE, Delvaux FR. The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0809-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tinne M. L. Dekoninck
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Pieter J. Verbelen
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Sebastiaan E. Van Mulders
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
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Shekhawat K, Porter TJ, Bauer FF, Setati ME. Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1319-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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8
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Olaniran AO, Hiralal L, Mokoena MP, Pillay B. Flavour-active volatile compounds in beer: production, regulation and control. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.389] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Mduduzi P. Mokoena
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
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Pires EJ, Teixeira JA, Brányik T, Brandão T, Vicente AA. Continuous beer fermentation - diacetyl as a villain. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.205] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - Tiago Brandão
- UNICER − Bebidas de Portugal SGPS; SA, Leça do Balio, 4466-955 S. Mamede de Infesta Portugal
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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Gibson B, Krogerus K, Ekberg J, Monroux A, Mattinen L, Rautio J, Vidgren V. Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene. Yeast 2014; 32:301-16. [PMID: 24965182 DOI: 10.1002/yea.3026] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 12/28/2022] Open
Abstract
A screen of 14 S. pastorianus lager-brewing strains showed as much as a nine-fold difference in wort total diacetyl concentration at equivalent stages of fermentation of 15°Plato brewer's wort. Two strains (A153 and W34), with relatively low and high diacetyl production, respectively, but which did not otherwise differ in fermentation performance, growth or flavour production, were selected for further investigation. Transcriptional analysis of key genes involved in valine biosynthesis showed differences between the two strains that were consistent with the differences in wort diacetyl concentration. In particular, the ILV6 gene, encoding a regulatory subunit of acetohydroxy acid synthase, showed early transcription (only 6 h after inoculation) and up to five-fold greater expression in W34 compared to A153. This earlier transcription was observed for both orthologues of ILV6 in the S. pastorianus hybrid (S. cerevisiae × S. eubayanus), although the S. cerevisiae form of ILV6 in W34 also showed a consistently higher transcript level throughout fermentation relative to the same gene in A153. Overexpression of either form of ILV6 (by placing it under the control of the PGK1 promoter) resulted in an identical two-fold increase in wort total diacetyl concentration relative to a control. The results confirm the role of the Ilv6 subunit in controlling α-acetolactate/diacetyl concentration and indicate no functional divergence between the two forms of Ilv6. The greater contribution of the S. cerevisiae ILV6 to acetolactate production in natural brewing yeast hybrids appears rather to be due to higher levels of transcription relative to the S. eubayanus form.
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Affiliation(s)
- Brian Gibson
- VTT Technical Research Centre of Finland, Espoo, Finland
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Krogerus K, Gibson BR. 125thAnniversary Review: Diacetyl and its control during brewery fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.84] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Brian R. Gibson
- VTT Technical Research Centre of Finland; Tietotie 2, PO Box 1000; FI-02044; VTT, Espoo; Finland
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Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort. Appl Microbiol Biotechnol 2013; 97:6919-30. [PMID: 23677441 PMCID: PMC3708283 DOI: 10.1007/s00253-013-4955-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 04/22/2013] [Accepted: 04/24/2013] [Indexed: 11/18/2022]
Abstract
Undesirable butter-tasting vicinal diketones are produced as by-products of valine and isoleucine biosynthesis during wort fermentation. One promising method of decreasing diacetyl production is through control of wort valine content since valine is involved in feedback inhibition of enzymes controlling the formation of diacetyl precursors. Here, the influence of valine supplementation, wort amino acid profile and free amino nitrogen content on diacetyl formation during wort fermentation with the lager yeast Saccharomyces pastorianus was investigated. Valine supplementation (100 to 300 mg L−1) resulted in decreased maximum diacetyl concentrations (up to 37 % lower) and diacetyl concentrations at the end of fermentation (up to 33 % lower) in all trials. Composition of the amino acid spectrum of the wort also had an impact on diacetyl and 2,3-pentanedione production during fermentation. No direct correlation between the wort amino acid concentrations and diacetyl production was found, but rather a negative correlation between the uptake rate of valine (and also other branched-chain amino acids) and diacetyl production. Fermentation performance and yeast growth were unaffected by supplementations. Amino acid addition had a minor effect on higher alcohol and ester composition, suggesting that high levels of supplementation could affect the flavour profile of the beer. Modifying amino acid profile of wort, especially with respect to valine and the other branched-chain amino acids, may be an effective way of decreasing the amount of diacetyl formed during fermentation.
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Ekberg J, Rautio J, Mattinen L, Vidgren V, Londesborough J, Gibson BR. Adaptive evolution of the lager brewing yeastSaccharomyces pastorianusfor improved growth under hyperosmotic conditions and its influence on fermentation performance. FEMS Yeast Res 2013; 13:335-49. [DOI: 10.1111/1567-1364.12038] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 02/08/2013] [Accepted: 02/08/2013] [Indexed: 11/26/2022] Open
Affiliation(s)
| | | | | | - Virve Vidgren
- VTT Technical Research Centre of Finland; Espoo; Finland
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Pereira A, Mendes-Ferreira A, Oliveira J, Estevinho L, Mendes-Faia A. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiol 2013; 33:114-23. [DOI: 10.1016/j.fm.2012.09.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2012] [Revised: 07/19/2012] [Accepted: 09/14/2012] [Indexed: 10/27/2022]
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Puligundla P, Smogrovicova D, Obulam VSR, Ko S. Very high gravity (VHG) ethanolic brewing and fermentation: a research update. J Ind Microbiol Biotechnol 2011; 38:1133-44. [DOI: 10.1007/s10295-011-0999-3] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2011] [Accepted: 06/07/2011] [Indexed: 11/30/2022]
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16
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Tian HC, Zhou J, Qiao B, Liu Y, Xia JM, Yuan YJ. Lipidome profiling of Saccharomyces cerevisiae reveals pitching rate-dependent fermentative performance. Appl Microbiol Biotechnol 2010; 87:1507-16. [DOI: 10.1007/s00253-010-2615-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2009] [Revised: 04/03/2010] [Accepted: 04/11/2010] [Indexed: 11/30/2022]
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Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts. Appl Environ Microbiol 2010; 76:1563-73. [PMID: 20081007 DOI: 10.1128/aem.03153-09] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17 degrees P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25 degrees P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the alpha-glucoside concentration at about 10 to 20 g.liter(-1) by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 10(6) original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g.liter(-1)) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.
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Stability of high cell density brewery fermentations during serial repitching. Biotechnol Lett 2009; 31:1729-37. [DOI: 10.1007/s10529-009-0067-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2009] [Accepted: 06/11/2009] [Indexed: 01/21/2023]
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19
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The role of oxygen in yeast metabolism during high cell density brewery fermentations. Appl Microbiol Biotechnol 2009; 82:1143-56. [DOI: 10.1007/s00253-009-1909-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Revised: 02/03/2009] [Accepted: 02/03/2009] [Indexed: 12/27/2022]
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Verbelen PJ, Depraetere SA, Winderickx J, Delvaux FR, Delvaux F. The influence of yeast oxygenation prior to brewery fermentation on yeast metabolism and the oxidative stress response. FEMS Yeast Res 2009; 9:226-39. [DOI: 10.1111/j.1567-1364.2008.00476.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Verbelen PJ, Dekoninck TML, Saerens SMG, Van Mulders SE, Thevelein JM, Delvaux FR. Impact of pitching rate on yeast fermentation performance and beer flavour. Appl Microbiol Biotechnol 2009; 82:155-67. [DOI: 10.1007/s00253-008-1779-5] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2008] [Revised: 10/28/2008] [Accepted: 10/29/2008] [Indexed: 10/21/2022]
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22
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Current awareness on yeast. Yeast 2006. [DOI: 10.1002/yea.1617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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