Influence of Cardiolipin on Lager Beer Dimethyl Sulfide Levels: A Possible Role Involving Mitochondria?

Samp, Eric J.; Foster, Robert T.; Edelen, Cindy

doi:10.1094/asbcj-2010-0803-01

Cited by 4 publications

(3 citation statements)

References 31 publications

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“…Where it was detected the highest levels were generally detected in the glucose-salts medium, with rather less detected when maltose was the main carbon source, either in a simple salts medium or in a medium based on malt extract, which will have a composition close to that of brewer's wort. This is in contrast to the findings of Samp et al (17), who found higher extents of DMS production when maltose was the adjunct sugar. Younis and Stewart (18), however, found that various volatiles produced by yeast, notably esters and higher alcohols (they did not investigate DMS), were generally produced in lesser quantities with maltosesupplemented worts as opposed to glucose-supplemented worts, although they did not firmly conclude why this is the case.…”

Section: Dmso Reductase In a Range Of Yeast Strains Growing On Glucoscontrasting

confidence: 99%

Characterization of dimethyl sulphoxide reductase from brewing yeast

2017

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Dimethyl sulphoxide (DMSO) reductase is present in all brewing yeast strains tested, but is more readily detectable using activity stains on polyacrylamide gels than through direct spectrophotometric assay of crude extracts. The enzyme is detectable at higher activities in yeast cultivated at lower temperatures and this is because of increased expression of the primary gene that codes for the enzyme in yeast, MXR1. DMSO somewhat increases enzyme expression, notably in lager yeast by up to 70%, whereas methionine suppresses it. Both ale and lager strains produce enzymes of ~100,000 in molecular weight, but ion exchange chromatography divides the activity for both ale and lager yeasts into two fractions with distinct properties (heat tolerance, pH optimum, kinetic parameters). Copyright © 2017 The Institute of Brewing & Distilling

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Section: Dmso Reductase In a Range Of Yeast Strains Growing On Glucoscontrasting

confidence: 99%

Characterization of dimethyl sulphoxide reductase from brewing yeast

2017

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“…Yeast drift can also arise through the partial or complete loss of mitochondrial DNA, leading to the production of so-called "petites" (19)(20)(21). Although alcoholic fermentation is anaerobic, meaning there is no role for a respiratory function in mitochondria, the latter organelles do have other metabolic functions in brewery fermentations (22)(23)(24).…”

Section: Brewing Yeastmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

266

206

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SUMMARY Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

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“…Furthermore, yeast produces disproportionately more DMS when fermenting high gravity worts (2,4). Significantly more DMS is produced from worts containing maltose as an adjunct sugar as opposed to glucose (42).…”

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confidence: 99%

Dimethyl Sulfide – Significance, Origins, and Control

Bamforth

2014

Journal of the American Society of Brewing Chemists

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Dimethyl sulfide (DMS) is a substantial contributor to the aroma of many lager-style beers.Opinion varies on its desirability. It can be derived in beer from two sources: the thermal decomposition of S-methylmethionine (SMM) produced in the embryo of barley during germination; (b) the reduction of dimethyl sulfoxide (DMSO, derived from the breakdown of SMM during the curing of malt) by yeast.The enzyme that effects DMSO reduction is a reductase whose primary function is the reduction of methionine sulfoxide and which competes for reducing power with several other cellular systems.Control of DMS production from SMM is achieved by specifying precursor levels in malt, by attending to the vigor and duration of the boil and by controlling the length of the whirlpool stand. Control of DMS production from yeast is achieved by specifying yeast strain, wort gravity, free amino nitrogen and pH, the type of fermenter (ergo the extent of volatilization) and the fermentation temperature.

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Influence of Cardiolipin on Lager Beer Dimethyl Sulfide Levels: A Possible Role Involving Mitochondria?

Cited by 4 publications

References 31 publications

Characterization of dimethyl sulphoxide reductase from brewing yeast

Characterization of dimethyl sulphoxide reductase from brewing yeast

The Microbiology of Malting and Brewing

Dimethyl Sulfide – Significance, Origins, and Control

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