1
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Cui Y, Cao J, Wu Z, Du J. The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2081958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Yunqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Jing Cao
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Zimeng Wu
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
| | - Junjie Du
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, PR China
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2
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Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine. Food Microbiol 2022; 103:103867. [DOI: 10.1016/j.fm.2021.103867] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/21/2021] [Accepted: 07/06/2021] [Indexed: 11/23/2022]
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3
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The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer. Molecules 2021; 26:molecules26237239. [PMID: 34885824 PMCID: PMC8658799 DOI: 10.3390/molecules26237239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/26/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the impact of varying sound conditions (frequency and intensity) on yeast growth, fermentation performance and production of volatile organic compounds (VOCs) in beer. Fermentations were carried out in plastic bags suspended in large water-filled containers fitted with underwater speakers. Ferments were subjected to either 200-800 or 800-2000 Hz at 124 and 140 dB @ 20 µPa. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to identify and measure the relative abundance of the VOCs produced. Sound treatment had significant effects on the number of viable yeast cells in suspension at 10 and 24 h (p < 0.05), with control (silence) samples having the highest cell numbers. For wort gravity, there were significant differences between treatments at 24 and 48 h, with the silence control showing the lowest density before all ferments converged to the same final gravity at 140 h. A total of 33 VOCs were identified in the beer samples, including twelve esters, nine alcohols, three acids, three aldehydes, and six hop-derived compounds. Only the abundance of some alcohols showed any consistent response to the sound treatments. These results show that the application of audible sound via underwater transmission to a beer fermentation elicited limited changes to wort gravity and VOCs during fermentation.
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4
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FLO11, a Developmental Gene Conferring Impressive Adaptive Plasticity to the Yeast Saccharomyces cerevisiae. Pathogens 2021; 10:pathogens10111509. [PMID: 34832664 PMCID: PMC8617999 DOI: 10.3390/pathogens10111509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 12/30/2022] Open
Abstract
The yeast Saccharomyces cerevisiae has a remarkable ability to adapt its lifestyle to fluctuating or hostile environmental conditions. This adaptation most often involves morphological changes such as pseudofilaments, biofilm formation, or cell aggregation in the form of flocs. A prerequisite for these phenotypic changes is the ability to self-adhere and to adhere to abiotic surfaces. This ability is conferred by specialized surface proteins called flocculins, which are encoded by the FLO genes family in this yeast species. This mini-review focuses on the flocculin encoded by FLO11, which differs significantly from other flocculins in domain sequence and mode of genetic and epigenetic regulation, giving it an impressive plasticity that enables yeast cells to swiftly adapt to hostile environments or into new ecological niches. Furthermore, the common features of Flo11p with those of adhesins from pathogenic yeasts make FLO11 a good model to study the molecular mechanism underlying cell adhesion and biofilm formation, which are part of the initial step leading to fungal infections.
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5
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Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Abstract
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.
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7
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Ciosek A, Fulara K, Hrabia O, Satora P, Poreda A. Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules 2020; 10:biom10121599. [PMID: 33255743 PMCID: PMC7761399 DOI: 10.3390/biom10121599] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 11/16/2020] [Accepted: 11/20/2020] [Indexed: 01/01/2023] Open
Abstract
The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.
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Koonthongkaew J, Toyokawa Y, Ohashi M, Large CRL, Dunham MJ, Takagi H. Effect of the Ala234Asp replacement in mitochondrial branched-chain amino acid aminotransferase on the production of BCAAs and fusel alcohols in yeast. Appl Microbiol Biotechnol 2020. [PMID: 32776205 DOI: 10.1101/2020.06.26.166157] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
In the yeast Saccharomyces cerevisiae, the mitochondrial branched-chain amino acid (BCAA) aminotransferase Bat1 plays an important role in the synthesis of BCAAs (valine, leucine, and isoleucine). Our upcoming study (Large et al. bioRχiv. 10.1101/2020.06.26.166157, Large et al. 2020) will show that the heterozygous tetraploid beer yeast strain, Wyeast 1056, which natively has a variant causing one amino acid substitution of Ala234Asp in Bat1 on one of the four chromosomes, produced higher levels of BCAA-derived fusel alcohols in the brewer's wort medium than a derived strain lacking this mutation. Here, we investigated the physiological role of the A234D variant Bat1 in S. cerevisiae. Both bat1∆ and bat1A234D cells exhibited the same phenotypes relative to the wild-type Bat1 strain-namely, a repressive growth rate in the logarithmic phase; decreases in intracellular valine and leucine content in the logarithmic and stationary growth phases, respectively; an increase in fusel alcohol content in culture medium; and a decrease in the carbon dioxide productivity. These results indicate that amino acid change from Ala to Asp at position 234 led to a functional impairment of Bat1, although homology modeling suggests that Asp234 in the variant Bat1 did not inhibit enzymatic activity directly. KEY POINTS: • Yeast cells expressing Bat1A234D exhibited a slower growth phenotype. • The Val and Leu levels were decreased in yeast cells expressing Bat1A234D. • The A234D substitution causes a loss-of-function in Bat1. • The A234D substitution in Bat1 increased fusel alcohol production in yeast cells.
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Affiliation(s)
- Jirasin Koonthongkaew
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan
| | - Yoichi Toyokawa
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan
| | - Masataka Ohashi
- Nara Prefecture Institute of Industrial Development, 129-1 Kashiwagi-cho, Nara, Nara, 630-8031, Japan
| | - Christopher R L Large
- Department of Genome Sciences, University of Washington, 3720 15th Ave NE, Seattle, WA, 98195, USA
| | - Maitreya J Dunham
- Department of Genome Sciences, University of Washington, 3720 15th Ave NE, Seattle, WA, 98195, USA
| | - Hiroshi Takagi
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan.
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9
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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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10
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Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant. Processes (Basel) 2020. [DOI: 10.3390/pr8070769] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Contents of selected volatile esters and fusel alcohols and their relation to the sensory quality of a bottom-fermented lager beer fermented under high-gravity conditions (15.5 °P) were analyzed using response surface methodology (RSM, Box–Behnken design). The influence of various pitching rates (6–10 mln cells/mL), aeration levels (8–12 mgO2/mL), times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3850 hL), and fermentation temperatures (8.5–11.5 °C) on the contents of selected esters, as well as on concentrations of amyl alcohols and on the sum of higher alcohols in beer, was determined in a commercial brewery fermentation plant. Beers produced throughout the experiments met or exceeded all criteria established for a commercial, marketed beer. Statistical analyses of the results revealed that within the studied ranges of process parameters, models with diversified significance described the concentrations of volatiles in beer. The multiple response optimization procedure analyses showed that the values of process parameters that minimized higher alcohols in beer (97.9 mg/L) and maximized its ethyl acetate (22.0 mg/L) and isoamyl acetate (2.09 mg/L) contents, as well as maximized the sensory quality of beer, (66.4 pts) were the following: Pitching rate 10 mln cells per mL; fermentation temperature 11.5 °C; aeration level 8.8 mg/L; and CCT filling time 4.5 h.
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11
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Abstract
Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes.
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12
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Abstract
Flocculation or cell aggregation is a well-appreciated characteristic of industrial brewer’s strains, since it allows removal of the cells from the beer in a cost-efficient and environmentally-friendly manner. However, many industrial strains are non-flocculent and genetic interference to increase the flocculation characteristics are not appreciated by the consumers. We applied adaptive laboratory evolution (ALE) to three non-flocculent, industrial Saccharomyces cerevisiae brewer’s strains using small continuous bioreactors (ministats) to obtain an aggregative phenotype, i.e., the “snowflake” phenotype. These aggregates could increase yeast sedimentation considerably. We evaluated the performance of these evolved strains and their produced flavor during lab scale beer fermentations. The small aggregates did not result in a premature sedimentation during the fermentation and did not result in major flavor changes of the produced beer. These results show that ALE could be used to increase the sedimentation behavior of non-flocculent brewer’s strains.
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Troilo A, De Francesco G, Marconi O, Sileoni V, Turchetti B, Perretti G. Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1682887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Antonio Troilo
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
| | | | - Ombretta Marconi
- Italian Brewing Research Centre – CERB, University of Perugia, Perugia, Italy
| | - Valeria Sileoni
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
| | - Benedetta Turchetti
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
- Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Sciences – DSAAA, University of Perugia, Perugia, Italy
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Cioch-Skoneczny M, Zdaniewicz M, Pater A, Skoneczny S. Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03284-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Wei J, Wang S, Zhang Y, Yuan Y, Yue T. Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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16
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Sun ZG, Wang MQ, Wang YP, Xing S, Hong KQ, Chen YF, Guo XW, Xiao DG. Identification by comparative transcriptomics of core regulatory genes for higher alcohol production in a top-fermenting yeast at different temperatures in beer fermentation. Appl Microbiol Biotechnol 2019; 103:4917-4929. [DOI: 10.1007/s00253-019-09807-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
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17
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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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18
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Senkarcinova B, Graça Dias IA, Nespor J, Branyik T. Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.082] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Rech FR, Fontana RC, Rosa CA, Camassola M, Ayub MAZ, Dillon AJP. Fermentation of hexoses and pentoses from sugarcane bagasse hydrolysates into ethanol by Spathaspora hagerdaliae. Bioprocess Biosyst Eng 2018; 42:83-92. [PMID: 30264227 DOI: 10.1007/s00449-018-2016-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 09/18/2018] [Indexed: 10/28/2022]
Abstract
The present study evaluated 13 strains of yeast for ethanol and xylitol production from xylose. Among them, Spathaspora hagerdaliae UFMG-CM-Y303 produced ethanol yields (YP/S) of 0.25 g g- 1 and 0.39 g g- 1 under aerobic and microaerophilic conditions, respectively, from a mixture of glucose and xylose in flasks. A pH of 5.0 and an inoculum of 3.0 × 108 cells mL- 1r resulted in the highest ethanol yields. These conditions were tested in a bioreactor for fermenting a medium containing an enzymatic hydrolysate of sugarcane bagasse with 15.5 g L- 1 of glucose and 3 g L- 1 of xylose, and achieved a YP/S of 0.47 g g- 1, in relation to total available sugar. These results suggest that S. hagerdaliae UFMG-CM-Y303 has potential for use in second-generation ethanol studies.
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Affiliation(s)
- Fernanda Roberta Rech
- Enzymes and Biomass Laboratory, Biotechnology Institute, University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul, RS, 95070-560, Brazil
| | - Roselei Claudete Fontana
- Enzymes and Biomass Laboratory, Biotechnology Institute, University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul, RS, 95070-560, Brazil
| | - Carlos A Rosa
- Biological Science Institute, Federal University of Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil
| | - Marli Camassola
- Enzymes and Biomass Laboratory, Biotechnology Institute, University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul, RS, 95070-560, Brazil.
| | - Marco Antônio Záchia Ayub
- Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil
| | - Aldo J P Dillon
- Enzymes and Biomass Laboratory, Biotechnology Institute, University of Caxias do Sul, Rua Francisco Getúlio Vargas, 1130, Caxias do Sul, RS, 95070-560, Brazil
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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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Miller KJ, Box WG, Boulton CA, Smart KA. Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and its Impact on Lag Phase in Fermenter. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1216-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Katherine J. Miller
- Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, LE12 5RD, UK
| | - Wendy G. Box
- Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, LE12 5RD, UK
| | - Christopher A. Boulton
- Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, LE12 5RD, UK
| | - Katherine A. Smart
- Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, LE12 5RD, UK
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22
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Dekoninck TML, Mertens T, Delvaux F, Delvaux FR. Influence of Beer Characteristics on Yeast Refermentation Performance during Bottle Conditioning of Belgian Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0118-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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
| | - Tom Mertens
- 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
| | - 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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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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24
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Cortés-Ceballos E, Nava-Valdez Y, Pérez-Carrillo E, Serna-Saldívar SO. Effect of the Use of Thermoplastic Extruded Corn or Sorghum Starches on the Brewing Performance of Lager Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-1002-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Enrique Cortés-Ceballos
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Yazel Nava-Valdez
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología FEMSA, Escuela Nacional de Posgrado en Ciencias e Ingeniería, Instituto Tecnológico y de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, Nuevo León, Mexico
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25
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The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040063] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Kucharczyk K, Tuszyński T. The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.392] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Krzysztof Kucharczyk
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Tadeusz Tuszyński
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
- Cracow School of Health Promotion; ul. Krowoderska 73 31-158 Kraków Poland
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27
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Puerari C, Strejc J, Souza AC, Karabín M, Schwan RF, Brányik T. Optimization of alcohol-free beer production by lager andcachaçayeast strains using response surface methodology. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.306] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Cláudia Puerari
- Department of Food Science; Federal University of Lavras (UFLA); Campus Universitário Lavras MG 37.200-000 Brazil
| | - Jan Strejc
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Angélica C. Souza
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Marcel Karabín
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Rosane F. Schwan
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Tomáš Brányik
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
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28
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Flavor impacts of glycerol in the processing of yeast fermented beverages: a review. Journal of Food Science and Technology 2015; 52:7588-98. [PMID: 26604336 DOI: 10.1007/s13197-015-1977-y] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2015] [Accepted: 07/21/2015] [Indexed: 10/23/2022]
Abstract
Glycerol contributes to the beverage body and fullness. Moreover, it also influences the flavor intensity. As a major byproduct, glycerol not only serves critical roles in yeast osmoregulation and redox balancing, but also acts as the carbon competitor against ethanol in alcoholic fermentation. Therefore, increasing glycerol yield benefits both the flavor and ethanol reduction for the fermented beverages. Glycerol yield has been elevated either by fermentation optimization or by yeast genetic modification. The fermentation optimizations reached maximum 14 g/L glycerol through screening yeast strains and optimizing fermentation parameters. Meanwhile the yeast overexpressing GPD1 (encoding glycerol-3-phosphate dehydrogenase) produced up to 6 folds more glycerol for beer and wine. Except for glycerol improvement, the genetically modified yeasts accumulated dramatically undesirable compounds such as acetaldehyde, acetate and acetoin which are detrimental for beverage flavor. In comparison, the natural high glycerol producers showed strain-specific manner on the yeast-derived aroma compounds like volatile acids, fusel alcohols, esters, and aldehydes. Temperature, sugar concentration, nitrogen composition, oxygen and pH-value, which influence glycerol biosynthesis, also obtained various effects on the production of aromatic compounds. In the current review, we firstly deliberate the organoleptic contributions of glycerol for fermented beverages. Furthermore, glycerol optimization strategies are discussed regarding to the yield improvement, the genes expressions, the overall flavor impacts and the feasibilities in beverage applications. Lastly, for improving beverage flavor by glycerol optimization, a high-throughput platform is proposed to increase the screening capacity of yeast strains and parameters in the processing of fermented beverages.
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29
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Kucharczyk K, Tuszyński T. The effect of pitching rate on fermentation, maturation and flavour compounds of beer produced on an industrial scale. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.242] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Krzysztof Kucharczyk
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Tadeusz Tuszyński
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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30
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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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31
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Lentz M, Putzke T, Hessler R, Luman E. Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.154] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Michael Lentz
- Department of Biology; University of North Florida; Jacksonville FL USA
| | - Travis Putzke
- Department of Biology; University of North Florida; Jacksonville FL USA
| | - Rick Hessler
- Department of Biology; University of North Florida; Jacksonville FL USA
| | - Eric Luman
- Green Room Brewing; Jacksonville Beach FL USA
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32
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 2014; 98:1937-49. [PMID: 24384752 DOI: 10.1007/s00253-013-5470-0] [Citation(s) in RCA: 319] [Impact Index Per Article: 31.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 11/26/2022]
Abstract
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
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Affiliation(s)
- Eduardo J Pires
- IBB - Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal,
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33
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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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34
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Lei H, Li H, Mo F, Zheng L, Zhao H, Zhao M. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Appl Microbiol Biotechnol 2013; 97:8913-21. [PMID: 23917636 DOI: 10.1007/s00253-013-5137-x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/13/2013] [Accepted: 07/17/2013] [Indexed: 12/01/2022]
Abstract
Significant positive correlations between wort fermentability and the assimilation of Lys and His under normal-gravity and high-gravity conditions indicated that Lys and His were the key amino acids for lager yeast during beer brewing. In order to obtain insight into the roles of Lys and His in nitrogen regulation, the influences of Lys, His and their mixture supplementations on the fermentation performance and nitrogen metabolism in lager yeast during high-gravity fermentation were further investigated in the present study. Results showed that Lys and His supplementations improved yeast growth, wort fermentability, ethanol yield and the formation of flavor volatiles. Lys supplementation up-regulated Ssy1p-Ptr3p-Ssy5p (SPS)-regulated genes (LYP1, HIP1, BAP2 and AGP1) dramatically compared to nitrogen catabolite repression (NCR)-sensitive genes (GAP1 and MEP2), whereas His supplementation activated SPS-regulated genes slightly in exponential phase, and repressed NCR-sensitive genes significantly throughout the fermentation. Lys and His supplementations increased the consumption of Glu and Phe, and decreased the consumption of Ser, Trp and Arg. Moreover, Lys and His supplementations exhibited similar effects on the fermentation performance, and were more effective than their mixture supplementation when the same dose was kept. These results demonstrate that both Lys and His are important amino acids for yeast nitrogen metabolism and fermentation performance.
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Affiliation(s)
- Hongjie Lei
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China
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35
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Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.04.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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Abstract
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.
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Affiliation(s)
- Nicholas A. Bokulich
- Department of Food Science and Technology, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, California, USA
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37
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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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38
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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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39
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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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40
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Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing. Appl Biochem Biotechnol 2012; 168:1938-52. [PMID: 23065402 DOI: 10.1007/s12010-012-9909-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 10/03/2012] [Indexed: 11/25/2022]
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41
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Motomura S, Horie K, Kitagaki H. Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.7] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- S. Motomura
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
| | - K. Horie
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
| | - H. Kitagaki
- Department of Environmental Sciences; Saga University; 1 Honjo-cho; Saga; 840-8502; Japan
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42
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Lima L, Brandão T, Lima N, Teixeira JA. Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00480.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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43
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Lei H, Zhao H, Yu Z, Zhao M. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Appl Biochem Biotechnol 2012; 166:1562-74. [PMID: 22281783 DOI: 10.1007/s12010-012-9560-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2011] [Accepted: 01/05/2012] [Indexed: 11/30/2022]
Abstract
Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level.
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Affiliation(s)
- Hongjie Lei
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China
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44
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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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45
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Cheng JS, Ding MZ, Tian HC, Yuan YJ. Inoculation-density-dependent responses and pathway shifts in Saccharomyces cerevisiae. Proteomics 2010; 9:4704-13. [PMID: 19743421 DOI: 10.1002/pmic.200900249] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The cell-density-dependent responses of Saccharomyces cerevisiae to inoculation sizes were explored by a proteomic approach. According to their gene ontology, 100 protein spots with differential expression, corresponding to 67 proteins, were identified and classed into 17 different functional groups. Upregulation of eight heat shock, oxidative response and amino acid biosynthesis-related proteins (e.g. Hsp78p, Ssa1p, Hsp60p, Ctt1p, Sod1p, Ahp1p, Met6p and Met17p), which may jointly maintain the cell redox homeostasis, was dependant on inoculation density. Significant increases in the levels of five proteins involved in glycolysis and alcohol biosynthesis pathways (e.g. Glk1p, Fba1p, Eno1p, Pdc1p and Adh1p) might play critical roles in improving ethanol productivity of the fermentation process and shortening the fermentation time when inoculation sizes were increased. Cell-density-dependent glycolytic variations of proteins involved in trehalose, glycerol biosynthesis and pentose phosphate pathway revealed shifts among metabolic pathways during fermentation with different inoculation sizes. Upregulation of three signal transduction proteins (Bmh1p, Bmh2p and Fpr1p) indicated that adequate cell-cell contacts improved cellular communication at high inoculation sizes. These findings provide insights into yeast responses to inoculation size and optimizing the direct inoculation of active dry yeast fermentation, so as to improve the ethanol production.
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Affiliation(s)
- Jing-Sheng Cheng
- Department of Pharmaceutical Engineering, Tianjin University, Tianjin, P R China
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46
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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47
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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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48
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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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