2007
DOI: 10.1002/j.2050-0416.2007.tb00249.x
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Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

Abstract: The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment… Show more

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Cited by 78 publications
(48 citation statements)
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“…In both lager and ale fermentations, all the fermentable free amino acids in wort were consumed by the yeast within the first 48 h of fermentation as expected from previous experiments conducted by Jones and Pierce 8 and Lekkas et al 9 However, such an effect did not take place during the shake flask ale fermentations since complete uptake of wort amino acids did not occur (Fig. 1).…”
Section: Resultssupporting
confidence: 79%
See 2 more Smart Citations
“…In both lager and ale fermentations, all the fermentable free amino acids in wort were consumed by the yeast within the first 48 h of fermentation as expected from previous experiments conducted by Jones and Pierce 8 and Lekkas et al 9 However, such an effect did not take place during the shake flask ale fermentations since complete uptake of wort amino acids did not occur (Fig. 1).…”
Section: Resultssupporting
confidence: 79%
“…In this paper, we explore the role of small wort peptides in brewing fermentations. A preliminary report of this study has already been published 9 .…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…The amounts of total nitrogen in musts for the production of fermentative beverages vary from 40 mg L −1 in agave juices [23], 50-150 mg L −1 in apple juice, 80 mg L in sugar cane for cachaςa [24], more than 150 mg L −1 in beer malt wort [25], and from 100 to 500 mg L −1 in grape must [26]. A minimum of 66 mg L −1…”
Section: Assimilable Nitrogenmentioning
confidence: 99%
“…20). A novel method for the determination of di-and tripeptides was employed 70 . Following yeast removal and protein precipitation, the samples were filtered through an ultra-filtration membrane (molecular weight exclusion of 500 Daltons) and hydrolysis followed by HPLC was employed to determine the resulting amino acids.…”
Section: Free Amino Nitrogen In Wort and Beermentioning
confidence: 99%