A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions

Zhang, Yu; Zhao, Ming; Li, Huiping; Zhao, Haifeng; Zhang, Qingli; Wan, Chunyan; Li, Huipin

doi:10.1007/s12257-011-0658-6

Cited by 24 publications

(16 citation statements)

References 32 publications

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“…It has generally been accepted that lager yeast has superior ability to utilize maltotriose compared with ale yeast (Zheng et al ., ; Yu et al ., ). We show here, however, that this phenomenon is not universal.…”

Section: Discussionmentioning

confidence: 97%

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Gibson

Storgårds

Krogerus

et al. 2013

Yeast

120

146

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Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces pastorianus (S. cerevisiae Â S. eubayanus) taxon. However, physiological/technological differences that exist between the two groups are not known. Fermentative capability of the parental S. eubayanus has likewise never been studied. Here, 58 lager strains were screened to determine which hybrid group they belonged to, and selected strains were characterized to determine salient characteristics. In 15 P all-malt wort fermentations at 22 C, Frohberg strains showed greater growth and superior fermentation (80% apparent attenuation, 6.5% alcohol by volume in 3-4 days) compared to all other strains and maintained highest viability values (>93%). Fermentation with S. eubayanus was poor at the same temperature (33% apparent attenuation, 2.7% alcohol by volume at 6 days and viability reduced to 75%). Saaz strains and S. eubayanus were the least sensitive to cold (10 C), though this did not translate to greater fermentation performance. Fermentation with S. eubayanus was poor at 10 C but equal to or greater than that of the Saaz strains. Performance of Saaz yeast/S. eubayanus was limited by an inability to use wort maltotriose. [ 14 C]-Maltotriose transport assays also showed negligible activity in these strains (≤0.5 mmol min À1 g À1 dry yeast). Beers from Saaz fermentations were characterized by two-to sixfold lower production of the flavour compounds methyl butanol, ethyl acetate and 3-methylbutyl acetate compared to Frohberg strains. Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains.

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Section: Discussionmentioning

confidence: 97%

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Gibson

Storgårds

Krogerus

et al. 2013

Yeast

120

146

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“…In the alcoholic beverage industry, this study is also of interest as 4-VG is an important flavour compound in beer, wine, sake and shochu (22)(23)(24). Yeasts used in the beer brewing industry can usually be divided into two types based on genomic differences and flocculation behaviour: lager yeast and ale yeast (25). Most researched yeasts possessing the ability to decarboxylate ferulic acid are classified as S. cerevisiae and include ale yeast, wine yeast and shochu yeast.…”

Section: Discussionmentioning

confidence: 99%

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Chen¹,

Dong²,

Yin³

et al. 2015

J. Inst. Brew.

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The compound 4-vinylguaiacol, which is produced by the decarboxylation of ferulic acid in certain yeasts, is an important flavour compound in the brewing industry. This decarboxylation ability varies significantly in different beer yeasts and most strains possessing this ability are classified as ale yeasts. In this study, both lager and ale strains were used for fermentation tests and the decarboxylation ability was quantified. Two lager and three ale strains were identified with high ferulic acid decarboxylation activity. Single nucleotide polymorphism (SNP) analysis of PAD1 and FDC1 was conducted by gene sequencing and alignment. In addition, transcription analysis of the two genes was also performed with a GeXP genetic analysis system. A positive relationship between SNPs and ferulic acid decarboxylation activity was determined, and the premature termination codon introduced by base substitution and insertion resulted in the loss of this ability in beer yeasts, whereas other SNPs had a relatively limited influence on it. The GeXP results revealed that genes containing nonsense mutations exhibited low transcription levels, which could be explained by nonsense-mediated mRNA decay. These findings will further the understanding of the relationship between SNPs and biological traits, and will hopefully provide a promising strain selection method for industrial yeasts based on SNP markers.

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“…As we discussed previously in some detail, [38] maltose concentrations in all malt worts have been reported to vary from 90 mM to 285 mM and to be as high as 438 mM in worts generated with additions of glucose syrups. [44,45] Maltose, which is the predominant osmolyte in a mash, [46] at these higher levels would likely impart even more thermoprotection to b-amylase than we observed in this study, and in the previous study, [38] when the enzyme was thermochallenged at significantly lower concentrations of osmolytes. This is supported, as we previously stated, [38] by observations of as much as 85% of the initial b-amylase activity surviving for 60 min at 63 C [5] or as much as 25% persisting for 30 min at 75 C. [47]…”

Section: Osmolyte Concentrationmentioning

confidence: 42%

Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures

Henson

Vinje

Duke

2020

Journal of the American Society of Brewing Chemists

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Maltose increases the activity and thermostability of barley b-amylase at high mashing temperatures. Here we examined the effects of maltose on malt b-amylase activity and thermostability at reduced mashing temperatures. The b-amylase activity was relatively thermostable at both 52 and 58 C with or without added maltose. At 52 C, only 500 mM maltose significantly increased (P ¼ 0.0004 to P < 0.0001) Harrington b-amylase activity over mashes without maltose (controls) from 30 to 90 min of mashing. With Morex, at 52 C, 50 to 500 mM maltose significantly increased b-amylase activity (P ¼ 0.0004 to P < 0.0001) compared to controls at 60 and 120 min. At 58 C, Harrington b-amylase activity was significantly increased (P ¼ 0.017) only at 120 min with additions of 200 to 500 mM maltose. In contrast, maltose additions to Morex mashes at 58 C significantly increased b-amylase activities at 30 min (400 and 500 mM), at 60 and 90 min (50 to 500 mM), and at 120 min (100 to 500 mM). This suggests that genotypes with a Morex-like b-amylase phenotype could benefit from low initial mashing temperatures. Incubations with 0 to 500 mM mannitol at 52 and 58 C were compared with incubations containing maltose and in general mannitol had fewer effects than maltose.

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A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions

Cited by 24 publications

References 32 publications

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures

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