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

Guimarães, Pedro M. R.; Londesborough, John

doi:10.1002/yea.1556

Cited by 28 publications

(26 citation statements)

References 24 publications

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“…This is because the use of this technology can increase plant efficiency and capacity, reduce energy, labour and capital costs, allow use of higher adjunct ratios, as well as improve beer smoothness, flavour and haze stability 1,5,28 . Recently, more attention has been paid to brewing beer with very high gravity (VHG) wort (>20°P) due to greater economic advantages than with HG brewing 9,29 . However, the high concentration of fermentable sugars in VHG and HG wort exposes S. pastorianus to higher osmotic and ethanol stress during the fermentation process 22 .…”

Section: Introductionmentioning

confidence: 99%

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

Zhang

Zhao

Wan

et al. 2011

Journal of the Institute of Brewing

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The changes in the proton efflux rate (PER) during fermentation of normal gravity (NG), high gravity (HG) and very high gravity (VHG) wort by a lager yeast (Saccharomyces pastorianus) were monitored using an optimized PER test method. The values of the proton efflux rate in S. pastorianus decreased with increasing initial wort gravity. Moreover, the difference in the proton efflux rate values at the beginning of the fermentation was lower than at the end of fermentation from normal gravity to very high gravity brewing. These results demonstrated that the proton efflux rate in S. pastorianus was inhibited in the later stages of high gravity and very high gravity brewing. Furthermore, the changes of the proton efflux rate in S. pastorianus under the high ethanol concentration conditions appeared to depend on the concentration of ethanol in the fermentation liquid. A better negative correlation (P < 0.001, r = -0.95) between the ethanol concentration at >4% (w/v) and the proton efflux rate was found. The changes of the proton efflux rate in the cells treated with exogenous ethanol confirmed that higher concentrations of ethanol could significantly inhibit proton efflux in S. pastorianus. This study offers a possible way to monitor and explain the performance of yeast in the complex environment of high gravity and very high gravity brewing.

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Section: Introductionmentioning

confidence: 99%

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

Zhang

Zhao

Wan

et al. 2011

Journal of the Institute of Brewing

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“…Energy charge during fermentation of high concentration worts was reported to be crucial for the uptake of sugars and cell viability in the late fermentation (Guimaraes and Londesborough, 2008). Energy metabolism for stress tolerance was needed for up-regulating the genes related to respiration and electron transport in the middle to late stages of anaerobic sake brewing (Wu et al, 2006).…”

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Effect of the size of yeast flocs and zinc supplementation on continuous ethanol fermentation performance and metabolic flux distribution under very high concentration conditions

Xue

Zhao

Bai

2010

Biotech & Bioengineering

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Taking continuous ethanol fermentation with the self-flocculating yeast SPSC01 under very high concentration conditions as an example, the fermentation performance of the yeast flocs and their metabolic flux distribution were investigated by controlling their average sizes at 100, 200, and 300 mm using the focused beam reflectance online measurement system. In addition, the impact of zinc supplementation was evaluated for the yeast flocs at the size of 300 mm grown in presence or absence of 0.05 g L À1 zinc sulfate. Among the yeast flocs with different sizes, the group with the average size of 300 mm exhibited highest ethanol production (110.0 g L À1 ) and glucose uptake rate (286.69 C mmol L À1 h À1 ), which are in accordance with the increased flux from pyruvate to ethanol and decreased flux to glycerol. And in the meantime, zinc supplementation further increased ethanol production and cell viability comparing with the control. Zinc addition enhanced the carbon fluxes to the biosynthesis of ergosterol (28.6%) and trehalose (43.3%), whereas the fluxes towards glycerol, protein biosynthesis, and tricarboxylic acid cycle significantly decreased by 37.7%, 19.5%, and 27.8%, respectively. This work presents the first report on the regulation of metabolic flux by the size of yeast flocs and zinc supplementation, which provides the potential for developing engineering strategy to optimize the fermentation system.

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“…The ADP level (initially 2.6 mol ⅐ g dry yeast Ϫ1 ) became very low in as soon as 30 s and did not start recovering until 20 min. The negative ADP values obtained at 0.5 and 10 min resulted from experimental error in the measurement of the small difference between ATP plus ADP and of ATP alone (16). Apparently negative ADP values were set to zero for the calculation of EC but have no significant effect on that calculation.…”

Section: Vol 74 2008 Stimulation Of Zero-trans Active Sugar Uptake mentioning

confidence: 99%

“…Intracellular adenine nucleotides were determined as described previously (16). For analyses of total adenine nucleotides (intracellular plus extracellular) in fermentation, 9-ml samples were collected and immediately injected into 1.0 ml of ice-cold 5.0 M perchloric acid (PCA).…”

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confidence: 99%

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Stimulation of Zero- trans Rates of Lactose and Maltose Uptake into Yeasts by Preincubation with Hexose To Increase the Adenylate Energy Charge

Guimarães

Multanen

Domingues

et al. 2008

Appl Environ Microbiol

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Initial rates of sugar uptake (zero-trans rates) are often measured by incubating yeast cells with radiolabeled sugars for 5 to 30 s and determining the radioactivity entering the cells. The yeast cells used are usually harvested from growth medium, washed, suspended in nutrient-free buffer, and stored on ice before they are assayed. With this method, the specific rates of zero-trans lactose uptake by Kluyveromyces lactis or recombinant Saccharomyces cerevisiae strains harvested from lactose fermentations were three-to eightfold lower than the specific rates of lactose consumption during fermentation. No significant extracellular ␤-galactosidase activity was detected. The ATP content and adenylate energy charge (EC) of the yeasts were relatively low before the [ 14 C]lactose uptake reactions were started. A short (1-to 7-min) preincubation of the yeasts with 10 to 30 mM glucose caused 1.5-to 5-fold increases in the specific rates of lactose uptake. These increases correlated with increases in EC (from 0.6 to 0.9) and ATP (from 4 to 8 mol ⅐ g dry yeast

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

Cited by 28 publications

References 24 publications

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing

Effect of the size of yeast flocs and zinc supplementation on continuous ethanol fermentation performance and metabolic flux distribution under very high concentration conditions

Stimulation of Zero- trans Rates of Lactose and Maltose Uptake into Yeasts by Preincubation with Hexose To Increase the Adenylate Energy Charge

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