On the existence of a negative pasteur effect in yeasts classified in the genusBrettanomyces Kufferath et van Laer

Wikén, T.; Scheffers, W. A.; Verhaar, Auke

doi:10.1007/bf02538468

Cited by 29 publications

(10 citation statements)

References 29 publications

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“…15 Carbohydrate metabolism Brettanomyces species display a negative Pasteur effect, also called the Custer effect, fermenting glucose to ethanol more rapidly when oxygen is available. [118][119][120][121][122][123] Subsequently, when Brettanomyces species are introduced from an aerobic environment into an anaerobic environment, glycolysis is temporarily static, introducing a transient lag phase before the slow fermentation of glucose resumes. 37,122 The mechanisms behind the Custer effect are not yet completely unraveled, but the consensus hypothesis states that the effect is created through the continuous drainage of NAD + via the irreversible conversion of acetaldehyde into acetic acid (using a NAD + -dependent aldehyde dehydrogenase; Fig.…”

Section: Saccharomyces Speciesmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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Section: Saccharomyces Speciesmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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“…He also described a mutation of the ADH2 promoter46 which made alcohol dehydrogenase II47 insensitive to glucose repression [62]. Molecular analysis showed that this insensitivity was caused by a promoter insertion of the yeast transposon Ty1 [384].…”

Section: Genetic Analysis Of Glucose Repression and Identification Ofmentioning

confidence: 99%

A history of research on yeasts 9: regulation of sugar metabolism1

Barnett

Entian

2005

Yeast

102

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“…Enzyme source concentration S. cereoisiae inhibition of alcoholic fermentation in the absence of oxygen [43]. This (transient) phenomenon is characteristic for all members of the genera Brettanomyces, Dekkera and Eeniella [44][45][46]. These yeasts have a strong tendency to form acetic acid.…”

Section: Phosphatementioning

confidence: 99%

Redox balances in the metabolism of sugars by yeasts

Dijken

Scheffers

1986

FEMS Microbiology Letters

536

315

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The central role of the redox couples NAD+/NADH and NADP+/NADPH in the metabolism of sugars by yeasts is discussed in relation to energy metabolism and product formation. Besides their physical compartmentation in cytosol and mitochondria, the two coenzyme systems are separated by chemical compartmentation as a consequence of the absence of transhydrogenase activity. This has considerable consequences for the redox balances of both coenzyme systems and hence for sugar metabolism in yeasts. As examples, the competition between respiration and fermentation of glucose, the Crabtree effect, the Custers effect, adaptation to anaerobiosis, the activities of the hexose monophosphate pathway, and the fermentation of xylose in yeast are discussed.

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On the existence of a negative pasteur effect in yeasts classified in the genusBrettanomyces Kufferath et van Laer

Cited by 29 publications

References 29 publications

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

A history of research on yeasts 9: regulation of sugar metabolism1

Redox balances in the metabolism of sugars by yeasts

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