Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

Applied Microbiology and Biotechnology

Volumn 84, Issue 3, 2009, Pages 453-464

  Piddocke, Maya P ^a   Kreisz, Stefan ^b   Heldt Hansen, Hans Peter ^b   Nielsen, Kristian Fog ^a   Olsson, Lisbeth ^c  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NOVOZYMES A S   (Denmark)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Adjuncts; Brewer's yeast; High gravity brewing; Stress; Sugar syrups

Indexed keywords

ADJUNCTS; BEER FERMENTATIONS; BREWER'S YEAST; CELL NUMBER; ETHANOL PRODUCTION; ETHYL ACETATES; FERMENTABILITY; FLAVOR PROFILES; HIGH-GRAVITY; HIGH-GRAVITY BREWING; ISOAMYL ACETATE; LAG PHASE; PRODUCTION COST; SPECIFIC GROWTH RATE; STRESS FACTORS; SUGAR CONCENTRATION; SUGAR SYRUPS; SUGAR UTILIZATION; YEAST METABOLISM;

BEVERAGES; CELL MEMBRANES; ESTERS; ETHANOL; GLUCOSE; MALTOSE; SUGAR (SUCROSE); YEAST;

FERMENTATION;

ACETIC ACID ETHYL ESTER; GLUCOSE; ISOPENTYL ACETATE; MALTOSE;

ACETATE; BREWING INDUSTRY; FERMENTATION; GROWTH RATE; PHYSIOLOGY; PRODUCTION COST; SUGAR; YEAST;

ALCOHOL PRODUCTION; ARTICLE; BEER; BREWING; CELL COUNT; CONTROLLED STUDY; EXPERIMENTAL MODEL; FERMENTATION MONITORING; FERMENTATION OPTIMIZATION; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; GRAVITATIONAL STRESS; GROWTH RATE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; SYRUP;

BEER; CULTURE MEDIA; FERMENTATION; GENE EXPRESSION REGULATION, FUNGAL; GLUCOSE; HYPERGRAVITY; INDUSTRIAL MICROBIOLOGY; MALTOSE; NITROGEN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TREHALOSE;

EID: 69249235613     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-009-1930-y     Document Type: Article

References (27)

1. L Beney P Marechal P Gervais 2001 Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae Appl Microbiol Biotechnol 56 513 516
2. L Blieck G Toye F Dumortier K Verstrepen F Delvaux J Thevelein P Van Dijck 2007 Isolation and characterization of brewer's yeast variants with improved fermentation performance under high-gravity conditions Appl Environ Microbiol 73 815 824
3. Boulton C, Quain D (2006) Brewing yeast and fermentation. Blackwell Science, Oxford
4. Briggs D, Boulton C, Brookes P, Stevens R (2004) Brewing science and practice. Woodhead, Cambridge
5. G Casey E Chen W Ingledew 1985 High gravity brewing: production of high levels of ethanol without excessive concentrations of esters and fusel alcohols J Am Soc Brew Chem 43 179 182
6. De Rouck G, De Clippeleer J, Poiz S, De Cock J, van Waesberghe J, De Cooman L, Aerts G (2007) Prolonged flavor stability by production of beer with low residual FAN using active dry yeast. Proc 31st Congr Eur Brew Conv,Venice
7. J Dietvorst L Blieck R Brandt P Van Dijck H Steensma 2007 Attachment of MAL32-encoded maltase on the outside of yeast cells improved matotriose utilisation Yeast 24 27 32
8. G Dragone S Mussatto J Almeida e Silva 2007 High gravity brewing by continuous process using immobilized yeast: effect of wort original gravity on fermentation performance J Inst Brew 113 391 398
9. European Brewery Convention (1992) EBC analytica microbiologica. Fachverlag Hans Carl, Nürnberg
10. European Brewery Convention (1998) Analytica-EBC. Fachverlag Hans Carl, Nürnberg
11. P Herbert L Santos A Alves 2001 Simultaneous quantification of primary, secondary amino acids, and biogenic amines in musts and wines using OPA/3-MPA/FMOC-Cl fluorescent derivatives J Food Sci 66 1319 1325
12. C Klein L Olsson J Nielsen 1998 Glucose control in Saccharomyces cerevisiae: the role of MIG1 in metabolic functions Microbiology 144 13 24
13. C Lekkas G Stewart A Hill B Taidi J Hodgson 2007 Elucidation of the role of nitrogenous wort components in yeast fermentation J Inst Brew 113 3 8
14. S Lillie J Pringle 1980 Reserve carbohydrate metabolism in Saccharomyces cerevisiae: responses to nutrient limitation J Bacteriol 143 1384 1394
15. M Majara E O'Connor-Cox B Axcell 1996 Trehalose- an osmoprotectant and stress indicator compound in high and very high gravity brewing J Am Soc Brew Chem 54 149 154
16. J Pierce 1987 Horace Brown Memorial Lecture: the role of nitrogen in brewing J Inst Brew 93 378 381
17. P Pratt J Bryce G Sweart 2003 The effect of osmotic pressure and ethanol on yeast viability and morphology J Inst Brew 109 213 228
18. J Rautio J Londesborough 2003 Maltose transport by brewer's yeasts in brewer's wort J Inst Brew 109 251 261
19. S Saerens F Delvaux K Verstrepen P Van Dijck J Thevelein F Delvaux 2008 Parameters affecting ethyl ester production by Saccharomyces serevisiae during fermentation Appl Environ Microbiol 74 454 461
20. U Schulze M Larsen J Villadsen 1995 Determination of intracellular trehalose and glycogen in Saccharomyces cerevisiae Anal Biochem 228 143 145
21. S Shindo J Murakani S Koshino 1992 Control of acetate ester formation during alcohol fermentation with immobilized yeast J Ferm Bioeng 73 370 374
22. G Stewart 1999 High gravity brewing Brew Guard 128 31 37
23. G Stewart 2007 High gravity brewing- the pros and cons New Food 1 42 46
24. G Stewart 2007 The influence of high gravity wort on the stress characteristics of brewer's yeast and related strains Cerevisia 32 37 48
25. G Stewart T D'Amore C Panchal I Russel 1988 Factors that influence the ethanol tolerance of brewer's yeast strains during high gravity wort fermentations Tech Q- Master Brew Assoc Am 25 47 53
26. S Wang M Brandriss 1987 Proline utilization in Saccharomyces cerevisiae: sequence, regulation, and mitochondrial localization of the PUT1 gene product Mol Cell Biol 7 4431 4440
27. O Younis G Stewart 1998 Sugar uptake and subsequent ester and higher alcohol production by Saccharomyces cerevisiae J Inst Brew 104 255 264