Summary 3-ketoacyl-CoA thiolase (KAT) (EC: 2.3.1.16) catalyses a key step in fatty acid b-oxidation. Expression of the Arabidopsis thaliana KAT gene on chromosome 2 (KAT2), which encodes a peroxisomal thiolase, is activated in early seedling growth. We identi®ed a T-DNA insertion in this gene which abolishes its expression and eliminates most of the thiolase activity in seedlings. In the homozygous kat2 mutant, seedling growth is dependent upon exogenous sugar, and storage triacylglycerol (TAG) and lipid bodies persist in green cotyledons. The peroxisomes in cotyledons of kat2 seedlings are very large, the total peroxisomal compartment is dramatically increased, and some peroxisomes contain unusual membrane inclusions. The size and number of plastids and mitochondria are also modi®ed. Long-chain (C16 to C20) fatty acyl-CoAs accumulate in kat2 seedlings, indicating that the mutant lacks long-chain thiolase activity. In addition, extracts from kat2 seedlings have signi®cantly decreased activity with aceto-acetyl CoA, and KAT2 appears to be the only thiolase gene expressed at signi®cant levels during germination and seedling growth, indicating that KAT2 has broad substrate speci®city. The kat2 phenotype can be complemented by KAT2 or KAT5 cDNAs driven by the CaMV 35S promoter, showing that these enzymes are functionally equivalent, but that expression of the KAT5 gene in seedlings is too low for effective catabolism of TAG. By comparison with glyoxylate cycle mutants, it is concluded that while gluconeogenesis from fatty acids is not absolutely required to support Arabidopsis seedling growth, peroxisomal b-oxidation is essential, which is in turn required for breakdown of TAG in lipid bodies.

The glyoxylate cycle is regarded as essential for postgerminative growth and seedling establishment in oilseed plants. We have identified two allelic Arabidopsis mutants, icl-1 and icl-2, which lack the glyoxylate cycle because of the absence of the key enzyme isocitrate lyase. These mutants demonstrate that the glyoxylate cycle is not essential for germination. Furthermore, photosynthesis can compensate for the absence of the glyoxylate cycle during postgerminative growth, and only when light intensity or day length is decreased does seedling establishment become compromised. The provision of exogenous sugars can overcome this growth deficiency. The icl mutants also demonstrate that the glyoxylate cycle is important for seedling survival and recovery after prolonged dark conditions that approximate growth in nature. Surprisingly, despite their inability to catalyze the net conversion of acetate to carbohydrate, mutant seedlings are able to break down storage lipids. Results suggest that lipids can be used as a source of carbon for respiration in germinating oilseeds and that products of fatty acid catabolism can pass from the peroxisome to the mitochondrion independently of the glyoxylate cycle. However, an additional anaplerotic source of carbon is required for lipid breakdown and seedling establishment. This source can be provided by the glyoxylate cycle or, in its absence, by exogenous sucrose or photosynthesis.

The selection of a brewing yeast strain with the required fermentation and recycling characteristics is critical. The yeast strain will influence the rate and extent of fermentation, the flavour characteristics and the overall quality and stability of the finished beer, and consequently, the economic viability of the brewery. Since high gravity worts can have a deleterious effect on yeast fermentation performance, it is imperative that the strain selected be suitable for this environment, which includes a capacity to withstand high osmotic pressures and elevated ethanol levels. Under controlled in vitro osmotic and ethanol induced stresses, there was a decline in mean cell volume in both lager and ale yeast strains. Whilst significant reductions in viability were observed in the lager strains, the ale strains studied were not affected. Cell surface investigations revealed shrinkage of the yeast cells and crenation of the outside envelope under both stresses, although exposure to ethanol had a more marked effect on the yeast cell surface than sorbitol-induced elevated osmotic pressure.Key words: Cell viability, cell volume, ethanol, high gravity wort, osmotic pressure. -2863(9'8-32In brewing, yeast is recycled and the fact that it is cropped and repitched into subsequent fermentations is one of the differentiating features between brewing and the production of many other alcoholic beverages including Scotch whisky 37 . Consequently, the quality of yeast cropped will not only affect the overall performance of most fermentations but also the quality and stability of the resulting beer. It is important therefore that the factors which influence yeast performance in the brewing process, and particularly in high gravity brewing, are considered, to ensure efficient fermentation and the production of a beer of a consistently high quality and stability. Breweries, the world-over, are continually seeking ways to reduce capital expenditure, labour, utilities, effluent and other operational costs and at the same time ensuring that the quality of their beers remains consistently high. As a result, many are employing the process of high gravity brewing due to its many advantages 39 . Similarly, some breweries have not implemented this process due to its disadvantages 40 . Of significance, are the deleterious effects of this process on yeast fermentation performance 41,43 . Fermentations have been reported to be sluggish due to elevated ethanol levels and high osmotic pressure, resulting in yeast viability and vitality reductions 6 . Osmotic pressure is the force that develops between two solutes of differing concentration separated by a semipermeable membrane 20 . When yeast is exposed to wort it is subjected to an osmotic pressure. Very high osmotic pressures such as those encountered in high gravity worts, may distort yeast metabolism or decrease yeast viability. The extent of the osmotic pressure will depend on the concentration of solutes surrounding the cell 20,23 . It has been shown that increases in wort osmotic pressu...

The effects of the plant growth regulator ethylene, and of ethylene inhibitors, on barley (Hordeum vulgare L.) germination and seedling growth were investigated. Exogenous 1-aminocyclopropane-1-carboxylic acid (ACC) at 100 microM enhanced ethylene production by barley seedlings and stimulated shoot growth, whereas both germination and seedling growth were inhibited by antagonists of ethylene perception (75 microM silver ions, 100 microM 2,5-norbornadiene (NBD)). In contrast, germination was unaffected by, and root and shoot growth of seedlings was strongly stimulated by inhibitors of ethylene biosynthesis (10 microM cobalt chloride, 10 microM aminoethoxyvinylglycine (AVG)). Since the ethylene and polyamine biosynthetic pathways are linked through S:-adenosylmethionine, this prompted further explorations into the role of polyamines in germination and seedling growth. Exogenous polyamines (putrescine, spermidine and spermine) at 1 microM concentration stimulated barley seedling growth in a similar fashion to the ethylene biosynthetic inhibitors. Both polyamines and ethylene biosynthetic inhibitors reversed the inhibitory effects of ethylene perception inhibitors on germination and seedling growth. Blocking endogenous ethylene production with aminoethoxyvinylglycine enhanced the free putrescine and spermidine content of germinating barley grains. Thus endogenous polyamines may play a complementary, growth-promotive, role to ethylene in the normal course of barley germination. Further, experiments that have been carried out using inhibitors of ethylene biosynthesis may have to be re-evaluated to take the possible effect of polyamines into account.

The enzyme 3-ketoacyl-CoA thiolase (KAT) (EC 2.3.1.16) catalyses a key step in fatty acid beta-oxidation. In Arabidopsis thaliana, expression of the KAT2 gene is known to be required for the efficient mobilization of triacylglycerol during germination and seedling establishment. Here, data from the Arabidopsis kat2-1 mutant are presented, showing that perturbation of beta-oxidation also affects vegetative growth and reproductive success. In the wild type, the KAT2 protein was detected in all organs tested. In the kat2-1 mutant, rosette leaf area and dry weight, but not leaf number, were greatly increased relative to wild type. Global proliferative arrest of flowering was delayed, resulting in increased silique production in kat2-1 plants. However, total silique dry weight was not increased. kat2-1 siliques were smaller and had a reduced seed number caused by increased ovule abortion. In kat2-1 ovules, carbon flow into sugars via gluconeogeneis and respiration were both reduced in comparison to the wild type. In conclusion, these data indicate that a functional beta-oxidation pathway is required to maintain the balance between silique development and the continued initiation of floral meristems.

Our study showed that sorghum and millet followed a similar pattern of changes when they were malted under similar conditions. When the malt from these cereals was mashed, both cereal types produced wide spectra of substrates (sugars and amino acids) that are required for yeast fermentation when malted at either lower or higher temperatures. At the germination temperatures of 20, 25, and 30 °C used in malting both cereal types, production of reducing sugars and that of free amino nitrogen (FAN) were similar. This is an important quality attribute for both cereals because it implies that variation in temperature during the malting of sorghum and millet, especially when malting temperature is difficult to control, and also reflecting temperature variations, experienced in different countries, will not have an adverse effect on the production and release of amino acids and sugars required by yeast during fermentation. Such consistency in the availability of yeast food (substrates) for metabolism during fermentation when sorghum and millet are malted at various temperatures is likely to reduce processing issues when their malts are used for brewing. Although sorghum has gained wide application in the brewing industry, and has been used extensively in brewing gluten-free beer on industrial scale, this is not the case with millet. The work described here provides novel information regarding the potential of millet for brewing. When both cereals were malted, the results obtained for millet in this study followed patterns similar to those of sorghum. This suggests that millet, in terms of sugars and amino acids, can play a role similar to that of sorghum in the brewing industry. This further suggests that millet, like sorghum, would be a good raw material for brewing gluten-free beer. Inclusion of millet as a brewing raw material will increase the availability of suitable materials (raw material sustainability) for use in the production of gluten-free beer, beverages, and other products. The availability of wider range of raw materials will not only help to reduce costs of beer production, but by extension, the benefit of reduced cost of production can be gained by consumers of gluten-free beer as the product would be cheaper and more widely available.

The aim was to discover the effect of high gravity brewing on yeast protease activity during fermentation, on the loss of hydrophobic polypeptides from wort during fermentation, and on the foam stability ofstored beer. Tlte hydrophobic polypeptide content of low (10°Plato)gravity worts showed a steady decline throughout fermentation, but for the 20°Plato wort there was a rapid decline over the first 8 days offermentation, followed by little change over the remaining period. Vie decrease in hydrophobic polypeptides was greater in the high gravity fermentation.Proteinase A increased during fermentations with the highest levels being present at the end of fermentations. High gravity fermentations exhibited levels of yeast protease thatfrom the 3rd to 11th day offermentation were at least twice the values of the low gravity fermentations. Tlte high gravity brewed beer contained significantly higher levels of proteinase A activity than the low gravity brewed beer. The inclusion ofFERMCAP™, an antifoam, in high gravity wort did not affect either the hydrophobic polypeptide levels or foam stability of the resultant beer. This suggests that proteinase A, rather than fermenter foaming, must be the major contributor to the lack offoam stability of high gravity brewed beer. Head retention measurements conducted on the high and low gravity brewed bottled beers, over a five month period, demonstrated a steady decline in foam stability for both beers. The declines in head retention did not occur in high and low gravity beers that had been pasteurised.

Barley (Hordeum vulgare 1.) that had been malted for 5 d developed only a small amount of bound (inactive) limit dextrinase, and very little free (active) enzyme was detected. Continuation of malting for up to 10 d only slightly increased the amount of both bound and free forms. Crain grown under conditions of ample moisture (wet grown) for 5 d produced a much higher amount of bound enzyme but a similarly low amount of free enzyme compared to malting conditions. After 10 d of growth there was a decrease in the amount of bound enzyme and a large increase in the amount of free enzyme, such that almost a11 of the enzyme was present in the free form. A more detailed study of limit dextrinase development in wet-grown grains revealed that a bound form was rapidly produced soon after germination. Five to 6 d after germination the amount of bound enzyme decreased rapidly and a very low amount was found in grains 9 d after germination. Meanwhile, a free form appeared slightly later and its initial rate of development was slow. At about 5 d after germination, precisely when the bound enzyme began to decrease, the free form increased rapidly, so that by 9 d after germination nearly all the enzyme was in the free form. l h e release of bound limit dextrinase in vitro occurred by proteolytic modification through the action of cysteine proteinases that were kept active or activated by the presence of reduced thiols in the extraction medium. l h e presence of cysteine proteinases was confirmed by inhibition studies using the inhibitors iodoacetamide, N-ethylmaleimide, antipain, and leupeptin. In addition, most of the bound form of limit dextrinase was soluble in 0.2 M sodium acetate buffer (pH 5.0) following extraction at 30'C for 16 h and centrifugation at 3000g.