Benchtop micro-mashing: high-throughput, robust, experimental beer brewing

Kerr, Edward D.; Caboche, Christopher H.; Josh, Peter; Schulz, Benjamin L.

doi:10.1101/2020.06.24.158345

Cited by 3 publications

(4 citation statements)

References 19 publications

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“…Post-boil samples were filtered, diluted 1:1000 in H2O, and measured by Multiple Reaction Monitoring (MRM) with UPLC-MS/MS as previously described (38). Sugars (glucose, maltose, and maltotriose) and amino acids (L-serine, L-proline, L-valine, L-threonine, L-leucine, L-isoleucine, L-aspartic acid, L-lysine, L-glutamic acid, L-methionine, L-histidine, L-phenylalanine, L-arginine, L-tyrosine, and L-cystine) were quantified using external calibration to multi-point standard curves with R 2 values > 0.99.…”

Section: Methodsmentioning

confidence: 99%

Proteomics and metabolomics reveal an abundant α-glucosidase drives sorghum fermentability for beer brewing

Kerr

Fox

Schulz

2022

Preprint

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Sorghum (Sorghum bicolor), a grass native to Africa, is a popular alternative to barley for brewing beer. The importance of sorghum to beer brewing is increasing because it is a naturally gluten-free cereal and because climate change is expected to cause a reduction in the production of barley over the coming decades. However, there are challenges associated with the use of sorghum instead of barley in beer brewing. Here, we used proteomics and metabolomics to gain insights into the sorghum brewing process, to advise processes for efficient beer production from sorghum. We found that during malting, sorghum synthesises the amylases and proteases necessary for brewing. Proteomics revealed that mashing with sorghum malt required higher temperatures than barley malt for efficient protein solubilisation. Both α- and β-amylase were considerably less abundant in sorghum wort than in barley wort, correlating with lower maltose concentrations in sorghum wort. However, metabolomics revealed higher glucose concentrations in sorghum wort than in barley wort, consistent with the presence of an abundant α-glucosidase detected by proteomics in sorghum malt. Our results indicate that sorghum can be a viable grain for industrial fermented beverage production, but that its use requires careful process optimisation for efficient production of fermentable wort and high-quality beer.

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Section: Methodsmentioning

confidence: 99%

Proteomics and metabolomics reveal an abundant α-glucosidase drives sorghum fermentability for beer brewing

Kerr

Fox

Schulz

2022

Preprint

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“…The validity of this method was confirmed by proteomic comparison at both peptide and protein levels via DDA and DIA LC‐ESI‐MS/MS between the 1 ml micro‐mash and a 23 L mash, which found high similarity and consistency. Quantification of fermentable sugars (glucose, maltose and maltotriose) and free amino acids through MRM LC‐MS/MS also showed equivalent abundances [58].…”

Section: Proteomics For Beer and Winementioning

confidence: 99%

“…Finally, a recent study proposed a novel high‐throughput and low‐cost mashing strategy at a micro scale, using a common laboratory benchtop incubator to allow robust statistical analysis. This small‐scale micro‐mashing approach could be used to efficiently test the effect of altered mash conditions or barley varieties [58]. The validity of this method was confirmed by proteomic comparison at both peptide and protein levels via DDA and DIA LC‐ESI‐MS/MS between the 1 ml micro‐mash and a 23 L mash, which found high similarity and consistency.…”

Section: Proteomics For Beer and Winementioning

confidence: 99%

Proteomics and glycoproteomics of beer and wine

et al. 2022

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Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour.Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.

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“…The proteomes of beer and the brewing process have been studied with a variety of techniques (10,11,(24)(25)(26)(27)(28). However, their diverse and complex PTMs remain underexplored.…”

Section: Introductionmentioning

confidence: 99%

The post-translational modification landscape of commercial beers

Kerr

Caboche

Pegg

et al. 2021

Preprint

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Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 24 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, followed by the beer style. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.

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Benchtop micro-mashing: high-throughput, robust, experimental beer brewing

Cited by 3 publications

References 19 publications

Proteomics and metabolomics reveal an abundant α-glucosidase drives sorghum fermentability for beer brewing

Proteomics and metabolomics reveal an abundant α-glucosidase drives sorghum fermentability for beer brewing

Proteomics and glycoproteomics of beer and wine

The post-translational modification landscape of commercial beers

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