Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

Lei, Hongjie; Zhao, Haifeng; Zhang, Yu; Zhao, Ming

doi:10.1007/s12010-012-9560-8

Cited by 64 publications

(30 citation statements)

References 31 publications

(23 reference statements)

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“…Beers obtained from worts with higher percentages of glucose and fructose have higher ester levels than those obtained from maltose-rich worts. It has been suggested that glucose and fructose stimulate the glycolytic pathway and eventually lead to high levels of cytoplasmic acetyl-CoA, while maltose-rich wort only weakly induces acetyl-CoA formation [16]. Moreover, glucose induces ATF1 and ATF2 expression [13].…”

Section: Wort Compositionmentioning

confidence: 99%

“…It has been suggested that high nitrogen wort induces the transcription of BAT1 and ATF1, thus, increasing both higher alcohols and acetate ester synthesis [16]. This efect is even more pronounced in the presence of elevated concentrations of valine, isoleucine, and leucine, which are known precursors of higher alcohol synthesis via the Ehrlich pathway.…”

Section: Wort Compositionmentioning

confidence: 99%

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Saccharomyces and Non-Saccharomyces Starter Yeasts

Budroni¹,

Zara²,

Ciani³

et al. 2017

Brewing Technology

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This chapter describes the importance of yeast in beer fermentation. Initially, the diferences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of "ale" and "lager" beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the lavor compounds. The impact of the wort composition on locculation is also discussed.Furthermore, conventional approaches to starter yeast selection and the development of genetically modiied microorganisms are analyzed. Recent discoveries relating to the use of S. cerevisiae strains isolated from diferent food matrices (i.e., bread and wine) and the potential for the use of non-Saccharomyces starter strains in beer production are discussed. A detailed review of the selection of starter strains for the production of specialty beers then follows, such as for gluten-free beers and biologically aged beers. Yeast recovery from top-cropping and botom-cropping systems and the methodologies and issues in yeast propagation in the laboratory and brewery (i.e., re-pitching) are also analyzed.Finally, the available commercial preparations of starter yeast and the methods to evaluate yeast viability prior to inoculation of the must are analyzed.

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Section: Wort Compositionmentioning

confidence: 99%

Section: Wort Compositionmentioning

confidence: 99%

Saccharomyces and Non-Saccharomyces Starter Yeasts

Budroni¹,

Zara²,

Ciani³

et al. 2017

Brewing Technology

View full text Add to dashboard Cite

show abstract

“…In addition, treating wort with proteases increased the levels of FAN, leading to elevated concentrations of higher alcohols and esters during either high‐gravity brewing or normal‐gravity brewing by lager brewing yeast strains . Moreover, the wort FAN content can affect the transcription of both ATF1 and BAT1 genes, which are reported to strongly correlate with ester and higher alcohol synthesis, respectively . This suggests that the adjustment of FAN is a factor that can influence beer flavour.…”

Section: Introductionmentioning

confidence: 99%

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

He¹,

Dong²,

Yin³

et al. 2014

J. Inst. Brew.

112

101

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The most significant factors influencing beer quality are the variety of aroma flavours that stem from a complex system of interactions between many hundreds of compounds. With increasing demand for flavour control and enhanced productivity, the presence of consistent and balanced amounts of higher alcohols and esters are critical aspects of process control. Extensive research has focused on the formation of flavour compounds by the brewing yeast and the factors that influence their synthesis. Fermenting wort is a complex medium from which the brewing yeast utilizes nutrients for living and growth and to where it places its metabolic by-products. Thus, changes in wort composition will greatly influence final beer aroma. The current paper reviews up-to-date knowledge on the contribution of wort composition to the flavour quality of the final product, in particular higher alcohols and esters. Different wort constituents involved in the biosynthesis of these aromatic substances, and which therefore require control during brewery fermentations, are reviewed.

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“…Differential retention and loss of maltotriose consumption in S. pastorianus lineages may reflect different brewing process conditions during domestication. In modern brewing processes based on high-gravity wort, cell division is largely constrained to the glucose and maltose phases, which occur before depletion of nitrogen sources (Lei et al 2012). It may be envisaged that, in early lager-brewing processes, unstandardized mashing processes generated wort with a higher maltotriose content, which would have allowed for continued yeast growth during the maltotriose consumption phase.…”

Section: Discussionmentioning

confidence: 99%

Maltotriose consumption by hybridSaccharomyces pastorianusis heterotic and results from regulatory cross-talk between parental sub-genomes

Brouwers

Brickwedde

et al. 2019

Preprint

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S. pastorianus strains are hybrids of S. cerevisiae and S. eubayanus that have been domesticated for several centuries in lager-beer brewing environments. As sequences and structures of S. pastorianus genomes are being resolved, molecular mechanisms and evolutionary origin of several industrially relevant phenotypes remain unknown. This study investigates how maltotriose metabolism, a key feature in brewing, may have arisen in early S. eubayanus × S. cerevisiae hybrids. To address this question, we generated a near-complete genome assembly of Himalayan S. eubayanus strains of the Holarctic subclade. This group of strains have been proposed to be the origin of the S. eubayanus subgenome of current S. pastorianus strains. The Himalayan S. eubayanus genomes harbored several copies of a SeAGT1 α-oligoglucoside transporter gene with high sequence identity to genes encountered in S. pastorianus. Although Himalayan S. eubayanus strains are unable to grown on maltose and maltotriose, their maltose-hydrolase and SeMALT1 and SeAGT1 maltose-transporter genes complemented the corresponding null mutants of S. cerevisiae. Expression, in a Himalayan S. eubayanus strain, of a functional S. cerevisiae maltose-metabolism regulator gene (MALx3) enabled growth on oligoglucosides. The hypothesis that the maltotriose-positive phenotype in S. pastorianus is a result of heterosis was experimentally tested by constructing a S. cerevisiae × S. eubayanus laboratory hybrid with a complement of maltose-metabolism genes that resembles that of current S. pastorianus strains. The ability of this hybrid to consume maltotriose in brewer’s wort demonstrated regulatory cross talk between sub-genomes and thereby validated this hypothesis. These results provide experimental evidence of the evolutionary origin of an essential phenotype of lager-brewing strains and valuable knowledge for industrial exploitation of laboratory-made S. pastorianus-like hybrids.ImportanceS.pastorianus, a S.cerevisiae X S.eubayanus hybrid, is used for production of lager beer, the most produced alcoholic beverage worldwide It emerged by spontaneous hybridization and have colonized early lager-brewing processes. Despite accumulation and analysis of genome sequencing data of S.pastorianus parental genomes, the genetic blueprint of industrially relevant phenotypes remains unknown. Assimilation of wort abundant sugar maltotriose has been postulated to be inherited from S.cerevisiae parent. Here, we demonstrate that although Asian S.eubayanus isolates harbor a functional maltotriose transporter SeAGT1 gene, they are unable to grow on α-oligoglucosides, but expression of S. cerevisae regulator ScMAL13 was sufficient to restore growth on trisaccharides. We hypothesized that S. pastorianus maltotriose phenotype results from regulatory interaction between S.cerevisae maltose transcription activator and the promoter of SeAGT1. We experimentally confirmed the heterotic nature of the phenotype and thus this results provide experimental evidence of the evolutionary origin of an essential phenotype of lager-brewing strains.

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Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

Cited by 64 publications

References 31 publications

Saccharomyces and Non-Saccharomyces Starter Yeasts

Saccharomyces and Non-Saccharomyces Starter Yeasts

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

Maltotriose consumption by hybridSaccharomyces pastorianusis heterotic and results from regulatory cross-talk between parental sub-genomes

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