Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation

Jiang, Lijun; Song, Jialin; Qi, Mingming; Cao, Yuechao; Li, Yueming; Xu, Mei; Li, Luxia; Zhang, Dongliang; Wang, Chenjie; Li, Hongjun

doi:10.1007/s00253-023-12778-9

Cited by 5 publications

(1 citation statement)

References 40 publications

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“…This approach leverages the principles of natural selection, enabling strains to autonomously undergo genetic modifications in response to adaptive stress, thus securing survival and growth advantages in specified environments . Here, ALE involves subjecting yeast to specific survival pressures to drive its evolution toward improved growth and production, a technique that has been successfully applied in both E. coli and yeasts. − Some approaches can achieve short-term ALE strategies to enhance limonene tolerance in Y. lipolytica . These included stepwise adaptations with increasing substrate concentrations, direct adaptation to constant substrate concentrations and pulse adaptation to high substrate concentrations.…”

Section: Multiple Strategies For the Production Of Monoterpenoidsmentioning

confidence: 99%

Recent Advances and Multiple Strategies of Monoterpenoid Overproduction in Saccharomyces cerevisiae and Yarrowia lipolytica

Li,

Guo,

Yang

et al. 2024

ACS Synth. Biol.

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Section: Multiple Strategies For the Production Of Monoterpenoidsmentioning

confidence: 99%

Recent Advances and Multiple Strategies of Monoterpenoid Overproduction in Saccharomyces cerevisiae and Yarrowia lipolytica

Li,

Guo,

Yang

et al. 2024

ACS Synth. Biol.

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Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process

Pribić,

Mejić,

Despotović

et al. 2024

J Sci Food Agric

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BackgroundTo remain competitive, brewers must innovate by incorporating novel elements beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is promising, especially given its higher amylolytic activity compared to barley. This study aimed to assess the impact of substituting up to 50% of barley malt with unmalted triticale on green beer quality, encompassing multiple stages from wort production to primary fermentation at a laboratory scale.ResultsTriticale‐based worts (ratios 10–50%) had lower extract content than 100% barley malt. However, incorporating 10% of triticale led to only a 1% decrease in extract content compared to the all‐malt wort. Shearzyme® 500L, an endo‐1,4‐β‐xylanase with β‐glucanase side activity, effectively addressed wort viscosity by breaking down arabinoxylans and β‐glucans in triticale cell walls. All triticale‐based beers exhibited lower ethanol content compared to reference beer, as is typical when using adjuncts. In green beer, a 50% triticale ratio lowered ethanol content by 16% (without enzyme) and 19% (with enzyme) compared to 100% malt beer. However, green beer with 10% triticale had satisfactory levels of total polyphenol and vicinal diketone content, among other parameters.ConclusionCommercial enzyme application significantly enhanced proteolytic activity within the grain. Fermentations of enzyme‐treated worts showed higher amino acid levels, further confirming the increased proteolytic activity facilitated by the chosen enzyme. Overall, this study provides a comprehensive analysis of the brewing process using native triticale. Building on this foundation, future studies will focus on optimizing mashing conditions to enhance the fermentation profile of the wort. © 2024 Society of Chemical Industry.

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Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning

Chen,

Zhou,

Jiang

et al. 2024

LWT

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Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation

Cited by 5 publications

References 40 publications

Recent Advances and Multiple Strategies of Monoterpenoid Overproduction in Saccharomyces cerevisiae and Yarrowia lipolytica

Recent Advances and Multiple Strategies of Monoterpenoid Overproduction in Saccharomyces cerevisiae and Yarrowia lipolytica

Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process

Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning

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