Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

Lekkas, C.; Stewart, Graham G.; Hill, Annie E.; Taidi, Behnam; Hodgson, Jeff A.

doi:10.1002/j.2050-0416.2007.tb00249.x

Cited by 79 publications

(57 citation statements)

References 13 publications

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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%

“…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%

“…Adequate levels of the individual wort amino acids, ammonium ions and small peptides, which constitute FAN, have been shown to ensure efficient yeast cell growth and hence desirable wort fermentation performance 20 . A large number of studies 7,8,9,15,19,20,21 have examined the absorption and utilisation of wort amino acids, and we now have a clear idea of their role during fermentation. However, approximately 30% of incorporated nitrogen compounds come from sources other than amino acids.…”

Section: Introductionmentioning

confidence: 99%

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The Role of Small Wort Peptides in Brewing Fermentations

Lekkas

Hill

Taidi³

et al. 2009

Journal of the Institute of Brewing

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The utilisation of small peptides by brewing yeast is poorly understood despite a wealth of information on peptide transport by other microorganisms. A novel method for detection, isolation and measurement of small peptides during brewery wort fermentations was used to monitor utilisation by ale and lager yeast strains. Oligopeptide levels in wort were found to fluctuate throughout the fermentations. Measurement of extracellular protease activity provided evidence that yeast are able to continually regulate protease production in order to break down wort polypeptides into utilisable nitrogeneous materials.

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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%

Section: Introductionmentioning

confidence: 99%

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The Role of Small Wort Peptides in Brewing Fermentations

Lekkas

Hill

Taidi³

et al. 2009

Journal of the Institute of Brewing

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“…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%

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

Miranda-Castilleja¹,

Tapia²,

Arvizu-Medrano³

et al. 2017

Yeast - Industrial Applications

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Criteria to select autochthonous yeast strains for their use in fermented beverages include their ability to dominate the media and to enhance desired sensorial characteristics and their inability to produce undesired compounds such as biogenic amines or off-odors. One of the key features in yeast selection is its Implantation, surpassing different stresses, and its fermentation performance, which requires setting up the process and monitoring it, involving important amount of resources. Methods to evaluate the tolerance of yeast strains are usually based in the qualitative measure of the growth of the microorganism in a medium containing the limiting compound after a specific time of incubation. However, studying strain growth through optical density measurements permits to estimate quantitative and comparable parameters providing an insight into the fitness of the cell to certain environment, lag phase duration, growth rate, and maximum population, among others. In the last decades, cultureindependent methods have been used to evaluate the dynamic of microbial populations during fermentative process. In this chapter, a review of recent advances in the selection of fermentative yeasts as well as the utilization of kinetic evaluation and molecular strategies in conditions associated with fermented beverage for selecting yeast strains is presented.

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“…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%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

Cited by 79 publications

References 13 publications

The Role of Small Wort Peptides in Brewing Fermentations

The Role of Small Wort Peptides in Brewing Fermentations

Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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