Hydrodynamic Shear Damage of Brewer's Yeast

Stoupis, T; Stewart, Graham G.; Stafford, Robert A.

doi:10.1094/asbcj-61-0219

Cited by 8 publications

(7 citation statements)

References 8 publications

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“…It can also result in cell wall mannan being released, which can yield unfilterable hazes . Too much agitation during storage can cause the secretion of intracellular hydrolytic enzymes (particularly proteases) into the medium . This can negatively affect beer foam stability owing to the hydrolysis of hydrophobic polypeptides – more details are provided below.…”

Section: Yeast Managementmentioning

confidence: 99%

125^thAnniversary Review: Developments in brewing and distilling yeast strains

2013

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Progress during the past 25 years regarding our knowledge of brewer's yeast strains is considered. This is not a comprehensive review but rather focuses on some specific areas. These areas include a brief description of genomics, proteomics and metabolomics as applied to brewer's yeast strains. This review subsequently considers differences between ale and lager yeast strains, the uptake and metabolism of wort sugars and amino acids, yeast flocculation, yeast management between fermentations and yeast strain genetic stability. The question of process intensification, with particular attention to highgravity brewing, is also addressed. Fermentation systems and processes are considered with an emphasis on novel procedures for stirred fermentations.

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Section: Yeast Managementmentioning

confidence: 99%

125^thAnniversary Review: Developments in brewing and distilling yeast strains

2013

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“…Specifically, confocal imaging and flow cytometry are beginning to be invaluable techniques in the brewing research laboratory but are still underused. Studies to date have focussed on the implementation of fluorescence optical methods and laser scanning confocal microscopy for monitoring yeast performance during high gravity wort fermentation 79 and to examine hydrodynamic stresses 160 imposed by yeast centrifugation 20 .…”

Section: The Application Of Confocal Microscopy and Flow Cytometry Tomentioning

confidence: 99%

“…This study has concentrated on the effect that centrifugation has on yeast which is intended to be re-pitched. The passage of yeast through a centrifuge exposes cells to mechanical and hydrodynamic shear stresses 161 . We have shown 23 that these stresses can cause a decrease in cell viability and flocculation, cell wall damage, increased extracellular proteinase A (PrA) levels, hazier beers and reduced foam stability.…”

Section: Flow Cytometrymentioning

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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“…1987). Increased mechanical agitation of a yeast slurry during storage has also been reported to produce beer with higher haze and lower foam stability (Stoupis et al. 2002, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Brewing research has reported that high shear situations such as centrifugation can damage yeast cells causing a release of beta-glucans (Speers et al 2003) which can contribute to haze problems (Siebert et al 1987). Increased mechanical agitation of a yeast slurry during storage has also been reported to produce beer with higher haze and lower foam stability (Stoupis et al 2002(Stoupis et al , 2003. While no analogous work appears to have been carried out for wine, the common application of centrifugation as well as frequent pump-assisted transfers of wine fermentations suggests that the same might be true for this beverage.…”

Section: Introductionmentioning

confidence: 99%

Filtration, haze and foam characteristics of fermented wort mediated by yeast strain

Douglas

Meneses²,

Jiranek

2006

J Appl Microbiol

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Aims: To investigate the influence of the choice of yeast strain on the haze, shelf life, filterability and foam quality characteristics of fermented products. Methods and Results: Twelve strains were used to ferment a chemically defined wort and hopped ale or stout wort. Fermented products were assessed for foam using the Rudin apparatus, and filterability and haze characteristics using the European Brewing Convention methods, to reveal differences in these parameters as a consequence of the choice of yeast strain and growth medium. Conclusions: Under the conditions used, the choice of strain of Saccharomyces cerevisiae effecting the primary fermentation has an impact on all of the parameters investigated, most notably when the fermentation medium is devoid of macromolecular material. Significance and Impact of the Study: The filtration of fermented products has a large cost implication for many brewers and wine makers, and the haze of the resulting filtrate is a key quality criterion. Also of importance to the quality of beer and some wines is the foaming and head retention of these beverages. The foam characteristics, filterability and potential for haze formation in a fermented product have long been known to be dependant on the raw materials used, as well as other production parameters. The choice of Saccharomyces cerevisiae strain used to ferment has itself been shown here to influence these parameters.

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Hydrodynamic Shear Damage of Brewer's Yeast

Cited by 8 publications

References 8 publications

125^thAnniversary Review: Developments in brewing and distilling yeast strains

125^thAnniversary Review: Developments in brewing and distilling yeast strains

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Filtration, haze and foam characteristics of fermented wort mediated by yeast strain

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Hydrodynamic Shear Damage of Brewer's Yeast

Cited by 8 publications

References 8 publications

125thAnniversary Review: Developments in brewing and distilling yeast strains

125thAnniversary Review: Developments in brewing and distilling yeast strains

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Filtration, haze and foam characteristics of fermented wort mediated by yeast strain

Contact Info

Product

Resources

About

125^thAnniversary Review: Developments in brewing and distilling yeast strains

125^thAnniversary Review: Developments in brewing and distilling yeast strains