A Method of Detecting Autolysis of Brewers' Yeast by Measurement of Extracellular Adenylate Kinase Activity

Driscoll, Max D.; Ramsay, Craig; Hulse, G. A.; Simpson, W. J.

doi:10.1094/asbcj-60-0176

Cited by 4 publications

(4 citation statements)

References 5 publications

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“…With industrially cropped yeast, the concentrations of extracellular ATP, ADP and AMP were close to the equilibrium concentrations of the adenylate kinase reaction (Figure 1, Tables 1, 2). Adenylate kinase is known to be released from autolysed cells and is used to estimate the extent of yeast autolysis (Driscoll et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high‐ and very high‐gravity worts

Guimarães

Londesborough

2007

Yeast

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Intracellular and extracellular ATP, ADP and AMP (i.e. 5 -AMP) were measured during fermentations of high-(15• P) and very high-gravity (VHG, 25 • P) worts by two lager yeasts. Little extracellular ATP and ADP but substantial amounts of extracellular AMP were found. Extracellular AMP increased during fermentation and reached higher values (3 µM) in 25• P than 15• P worts (1 µM). More AMP (13 µM at 25• P) was released during fermentation with industrially cropped yeast than with the same strain grown in the laboratory. ATP was the dominant intracellular adenine nucleotide and the adenylate energy charge (EC = (

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Section: Discussionmentioning

confidence: 99%

The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high‐ and very high‐gravity worts

Guimarães

Londesborough

2007

Yeast

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Section: Discussionmentioning

confidence: 99%

Accelerated Heck reaction using ortho‐palladated complex with controlled microwave heating

Hajipour¹,

Karami²,

Pirisedigh³

2009

Applied Organom Chemis

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Palladium-catalyzed Heck couplings utilizing [Pd{C 6 H 2 (CH 2 CH 2 NH 2 )-(OMe) 2 ,3,4} (µ-Br)] 2 palladacycle catalyst and microwave irradiation lead to formation of different coupling products. This complex is an active and efficient catalyst for the Heck reaction of aryl iodides, bromides and even less reactive chlorides. The cross-coupled products were produced in excellent yields. The reaction time was reduced from hours to minutes and full conversion was achieved under microwave irradiation.

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“…Over the two-month monitoring period, FS declined significantly in all samples including the control samples and final FS values of the sample sets stored at room temperature were comparable to those that were kept refrigerated at 8 • C. However, the decrease in FS was more rapid during the first three weeks of storage in beers kept at room temperature, while in the refrigerated samples, the decline was linear over the whole storage period. The decline of FS could be related to the release of fatty acids from the yeast cells as a result of autolysis [36]. Fatty acids gather on the liquid-gas interphase, where they interfere with foam-stabilizing proteins and cause coalescence of air bubbles, leading to foam destruction [25].…”

Section: Impact Of High-pressure Processing On the Foam Stability Of mentioning

confidence: 99%

“…Fatty acids gather on the liquid-gas interphase, where they interfere with foam-stabilizing proteins and cause coalescence of air bubbles, leading to foam destruction [25]. Higher storage temperature accelerates yeast autolysis, which explains the faster decline of FS in samples kept at room temperature [36].…”

Section: Impact Of High-pressure Processing On the Foam Stability Of mentioning

confidence: 99%

Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

et al. 2020

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Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product quality. Pressures of 250 MPa and 550 MPa for 5 min were used to process unfiltered lager beers. The impact of pressure on basic analytical characteristics was evaluated, and foam stability, the content of carbonyl compounds and sensory properties were monitored during two months of storage. Most of the basic analytical parameters remained unaffected after pressure treatment, and a beneficial effect on foam stability was demonstrated. Changes in the concentration of staling aldehydes were observed during storage. Some features of the sensory profile were affected by HPP as well as by the time of storage. Our study evaluated the suitability of HPP as a novel method for shelf-life extension of unfiltered lager beer.

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A Method of Detecting Autolysis of Brewers' Yeast by Measurement of Extracellular Adenylate Kinase Activity

Cited by 4 publications

References 5 publications

The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high‐ and very high‐gravity worts

The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high‐ and very high‐gravity worts

Accelerated Heck reaction using ortho‐palladated complex with controlled microwave heating

Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

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