Influence of Serial Repitching on Beer Polypeptide Profiles

Vieira, Emília; Moura, Cristina; Almeida, Tiago; Meireles, Sônia Saeger; Brandão, Tiago; Pinho, Olı́via; Ferreira, Isabel M. P. L. V. O.

doi:10.1094/asbcj-2012-0918-01

Cited by 8 publications

(4 citation statements)

References 19 publications

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“…It is common practice in brewing industry to reuse cell mass generated for inoculation of new fermentation tanks (Vieira et al, 2013b). The number of reuses depends on species, type of beer produced, content of the wort extract, and ensuring microbiological culture, and it may be between 3 and up to 10 times as long as it does not compromise the sensory quality of the beverage.…”

Section: Residual Brewing Yeastmentioning

confidence: 99%

Solid wastes in brewing process: A review

Mathias¹,

Mello²,

SÃ©rvulo³

2014

J. Brew. Distilling

121

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A large amount of agro-industrial waste is produced annually around the world from the beneficiated agricultural products or in food industrialization. The disposal of these residues in the environment results in a lot of inconvenience to the ecosystem, due to its significant nutritional value and high concentration of organic compounds that confers a high biochemical oxygen demand to the waste's degradation. In this context, brewing industry is among these activities, which includes in its production stages the processing and fermentation of vegetable feedstock, such as barley malt and other grains, and hops, generating several by-products. Many factors, such as environmental policies, possible scarcity of non-renewable sources, and problems related to the improper use of renewable raw materials, leads to the development of new processes that could generate less waste or reused those produced in order to add greater value to the residue. This article presents a review of the solid wastes in brewing industry, which are the brewer spent grain, the hot trub, the residual yeast and the diatomaceous earth, describing how they are obtained in the brewery process, their characterization and chemical composition, and the potential applications in bioprocesses technologies. The main fraction common to all revised waste is the protein fraction, in addition to various constituents of interest, such as minerals, carbohydrates and phenolic compounds. The main current applications are in the area of animal feed and human nutrition.

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Section: Residual Brewing Yeastmentioning

confidence: 99%

Solid wastes in brewing process: A review

Mathias¹,

Mello²,

SÃ©rvulo³

2014

J. Brew. Distilling

121

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“…Yeast extracts containing 5′GMP can be prepared by hydrolysis of RNA from baker’s yeast cells by heating and using 5′-phosphodiesterase. Alternatively, brewer’s spent yeast, the second major byproduct from the brewing industry, is an interesting raw material for the production of flavor-enhancing 5′-nucleotides, due to its low cost. , In the brewing process, serial repitching of Saccharomyces biomass is usual; thus, yeast is reused four to six times before its disposal. , Therefore, it can be of interest to understand the influence of yeast repitching for flavor enhancer production; however, to the best of our knowledge, studies related to the influence of yeast generation on monophosphate nucleotide and nucleoside composition of brewer’s spent yeast have not been reported.…”

Section: Introductionmentioning

confidence: 99%

“…9,11 In the brewing process, serial repitching of Saccharomyces biomass is usual; thus, yeast is reused four to six times before its disposal. 10,12 Therefore, it can be of interest to understand the influence of yeast repitching for flavor enhancer production; however, to the best of our knowledge, studies related to the influence of yeast generation on monophosphate nucleotide and nucleoside composition of brewer's spent yeast have not been reported.…”

Section: ■ Introductionmentioning

confidence: 99%

Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Vieira

Brandão²,

Ferreira

2013

J. Agric. Food Chem.

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The present work evaluates the influence of serial yeast repitching on nucleotide composition of brewer's spent yeast extracts produced without addition of exogenous enzymes. Two procedures for disrupting cell walls were compared, and the conditions for low-cost and efficient RNA hydrolysis were selected. A HILIC methodology was validated for the quantification of nucleotides and nucleosides in yeast extracts. Thirty-seven samples of brewer's spent yeast ( Saccharomyces pastorianus ) organized according to the number of serial repitchings were analyzed. Nucleotides accounted for 71.1-88.2% of the RNA products; 2'AMP was the most abundant (ranging between 0.08 and 2.89 g/100 g dry yeast). 5'GMP content ranged between 0.082 and 0.907 g/100 g dry yeast. The sum of 5'GMP, 5'IMP, and 5'AMP represented between 25 and 32% of total nucleotides. This works highlights for the first time that although serial repitching influences the content of monophosphate nucleotides and nucleosides, the profiles of these RNA hydrolysis products are not affected.

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“…Polypeptides from buckwheat wort were separated by size-exclusion chromatography (SEC) and chromatographic spectra were recorded in UV-Vis detection mode with 214 and 280 nm wavelengths. Although the polypeptide profile of buckwheat wort compared to SEC-HPLC profiles obtained for barley beer allows to note some analogies, such as the presence of five main peaks and a similar shape of the spectra, the proportions and approximate molecular weight (40 and 14-16 kDa) of the two main peaks differ significantly (Vieira, Elsa;Moura Cristina 2012).…”

Section: Polypeptide Profile and Sec-hplc Chromatographymentioning

confidence: 99%

Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids

Duliński¹,

Zdaniewicz²,

Pater³

2021

BUASVMCN-FST

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Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer production technology. Two mash-in programs were applied: (1) the Congress program, typical for basic raw materials, (2) a program with temperature optimized for phytase activity. Commercial preparations of 3-phytase (Finase P) and 6-phytase (Ronozyme) were used in the study. Monitored levels of selected fermentable sugars indicates a statistically significant effect of phytase addition on the glucose content in both mash-in programs used. The SEC-HPLC chromatography allowed to select a key polypeptide with an estimated molecular weight of 40 kDa, whose relative peak area decreases as a result of the applied mash-increase treatment with phosphorolytic enzymes, although this relation was not statistically confirmed in the analysis of free amino acids content. The analyses carried out also indicate that apart from the target molecules, namely phytate and inositol, the use of phytases in the process of buckwheat wort preparation slightly changes the profile of fermentable sugars and causes significant changes in the polypeptide profile of the final mash.

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Influence of Serial Repitching on Beer Polypeptide Profiles

Cited by 8 publications

References 19 publications

Solid wastes in brewing process: A review

Solid wastes in brewing process: A review

Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids

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