Yeast

Speers, Alex; Forbes, Jessica

doi:10.1016/b978-1-78242-331-7.00001-0

Cited by 5 publications

(6 citation statements)

References 13 publications

(11 reference statements)

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“…Yeast produces fatty acids via fatty acid synthase [52]. These fatty acids are required by yeast during fermentation to aid in membrane regulation, allowing the cell to maintain its membrane fluidity at different temperatures [53]. Fatty acids are essential in yeast, with all cellular organisms either involved in or dependent on fatty acids.…”

Section: Discussionmentioning

confidence: 99%

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Jaeger,

Nyhan,

Sahin

et al. 2024

Fermentation

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Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.

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Section: Discussionmentioning

confidence: 99%

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Jaeger,

Nyhan,

Sahin

et al. 2024

Fermentation

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“…The alkyne group can participate in copper-catalyzed alkyne-azide cycloaddition (CuAAC) reactions, which are utilized extensively in the literature. 44,[46][47][48] The alkene group can react with sulfhydryl containing compounds in the presence of a photoinitiator and UV light or via a Michael-type addition reaction. 62 HP5BG contains Boc-protected amine groups capable of carbodiimide chemistry, which also enable functionalization with a wide range of side chain derivatives to further tether bioactive cues.…”

Section: Functionalizabilitymentioning

confidence: 99%

“…[44][45] Click chemistry has been employed for a wide range of applications including bioconjugation, labelling, surface functionalization, polymer synthesis and modification, and hydrogel modification. 44,[46][47][48] In this study, we developed a novel platform of 3D printable biodegradable polymers with tunable bioactivity via click-based chemistry for extrusion-based printing, with printability and stiffness comparable to PLA. A wide range of tyrosine-derived polycarbonates with tunable properties have been developed previously.…”

Section: Introductionmentioning

confidence: 99%

Polyester-based ink platform with tunable bioactivity for 3D printing of tissue engineering scaffolds

Dube

Chesterman

et al. 2019

Biomater. Sci.

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“…2 Brewer's yeasts are conventionally part of the genus Saccharomyces, where the two most commonly used yeast species are Saccharomyces cerevisiae and Saccharomyces pastorianus (a hybrid of S. cerevisiae and S. eubayanus). 3,4 S. cerevisiae are typically used for the production of top fermenting ale beers, and S. pastorianus are typically used for the production of bottom fermenting lager beer. 5 Each of these Saccharomyces species has numerous variants or strains, which have different fermentation characteristics (e.g., terminal gravity, flocculation and alcohol tolerance) and impart different flavour characters, which determines whether the particular yeast is suitable for a given beer style.…”

Section: Introductionmentioning

confidence: 99%

“…Brewer's yeasts are conventionally part of the genus Saccharomyces , where the two most commonly used yeast species are Saccharomyces cerevisiae and Saccharomyces pastorianus (a hybrid of S. cerevisiae and S. eubayanus ) 3,4 . S. cerevisiae are typically used for the production of top fermenting ale beers, and S. pastorianus are typically used for the production of bottom fermenting lager beer 5 .…”

Section: Introductionmentioning

confidence: 99%

Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast

et al. 2023

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Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a specific yeast strain selection and fermentation conditions. The effect of yeast strains on the formation of higher alcohols and esters throughout fermentations (at 20°C) was investigated. Flavour‐relevant esters (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) and higher alcohols (isoamyl alcohol, isobutyl alcohol and phenylethyl alcohol) were monitored throughout the fermentation using proton transfer reaction–time of flight–mass spectrometry (PTR‐ToF‐MS) coupled with an automated sampling system for continuous measurements. Compound identification was confirmed by analysis of samples using gas chromatography–mass spectrometry (GC–MS). Results demonstrated the specific time points where variation in higher alcohol and ester generation between yeast strains occurred. In particular, the concentrations of isoamyl acetate, ethyl octanoate and isoamyl alcohol between yeast strains were significantly different over the first 2 days of fermentation; whereas, after Day 3, no significant differences were observed. The two Saccharomyces pastorianus strains produced comparable concentrations of the key higher alcohols and esters. However, the key higher alcohol and ester concentrations varied greatly between the two S. cerevisiae strains. The use of PTR–ToF–MS to rapidly measure multiple yeast strains provides new insights on fermentation for brewers to modify the sensory profile and optimise quality.

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Yeast

Cited by 5 publications

References 13 publications

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

Polyester-based ink platform with tunable bioactivity for 3D printing of tissue engineering scaffolds

Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast

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