Immobilization ofSaccharomyces CerevisiaeInduces Changes in the Gene Expression Levels ofHSP12, SSA3, andATF1during Beer Fermentation

Shen, Huei-Yi; Moonjai, Nareerat; Verstrepen, Kevin J.; Delvaux, Freddy R.

doi:10.1094/asbcj-61-0175

Cited by 11 publications

(8 citation statements)

References 26 publications

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“…Reduced nutrient diffusion to cells entrapped in matrices caused different metabolic behaviour while free and adsorbed cells (DEAE-cellulose) showed significant similarities 88 . By contrast, yeast adsorbed on pre-formed carriers (stainless steel fibre cloth, DEAE-cellulose) produced more esters thanks to either acyl-CoA spared in reduced fatty acid synthesis 81,82 and/or induced AATase synthesis at low concentrations of these fatty acids 99 . Hence, ester formation can be controlled by an appropriately chosen immobilization method, but its possible impact has to be verified for each individual case 113 .…”

Section: Estersmentioning

confidence: 98%

“…It has been shown that immobilized cells exhibit increased levels of DNA, structural carbohydrates 19 , glycogen 28 , fatty acids 34 , as well as modifications of gene expression levels, cell proteome, cell wall and cell membrane composition 68,81,108 . Not surprisingly, the alterations of plasma membrane composition have a marked impact on several enzymes, sensor proteins, transporters and membrane fluidity.…”

Section: Physiological Changes Caused By Immobilizationmentioning

confidence: 99%

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A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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Section: Estersmentioning

confidence: 98%

Section: Physiological Changes Caused By Immobilizationmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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“…Cells released from the carrier showed an intermediate survival (20–60%). In addition, Shen et al () stated that the matrix provides a protective environment against ethanol toxicity, so that resuspended yeast cells showed no increased ethanol tolerance.…”

Section: Comparison Of Immobilized Vs Suspended Yeast Cellsmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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“…In a recent study, the observed 22% increase in ester concentration upon cell immobilisation on stainless-steel fibre cloth was investigated by measuring the transcription rates of several genes. 71,72 The expression level of AFT1 was significantly raised in the immobilised cells, resulting in a twofold increase in isoamyl acetate formation. The activity of AFT1 is regulated by the protein kinases Sch9p and PKA, involved in stress responses and nutrient-sensing signalling pathways.…”

Section: Influence Of Ict On Ester Productionmentioning

confidence: 99%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

117

102

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Immobilised cells are increasingly being used in bio-industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine-tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour-active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated.

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Immobilization ofSaccharomyces CerevisiaeInduces Changes in the Gene Expression Levels ofHSP12, SSA3, andATF1during Beer Fermentation

Cited by 11 publications

References 26 publications

A Review of Flavour Formation in Continuous Beer Fermentations*

A Review of Flavour Formation in Continuous Beer Fermentations*

Aroma formation by immobilized yeast cells in fermentation processes

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

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