Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance

Nicola, Raffaele De; Walker, Graeme M.

doi:10.1094/asbcj-2011-0909-01

Cited by 11 publications

(7 citation statements)

References 19 publications

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“…Therefore, an enzymatic dephosphorylation of this compound of up to 55-80% had a significant influence on the concentrations of these ions in the buckwheat wort. This may be of importance during wort fermentation with Saccharomyces cerevisiae cultures, for which Zn 2+ serves as a cofactor of many enzymes involved in glycolysis, alcohol dehydrogenases [35,36], and in the cell response to stress induced by increased ethanol concentrations [33]. Muy-Rangel et al reported that about 80% of zinc ions were consumed by yeasts during fermentation, and recorded relatively low zinc concentrations in the final beer [37].…”

Section: Mineral Availabilitymentioning

confidence: 99%

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

et al. 2020

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A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn2+ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols.

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Section: Mineral Availabilitymentioning

confidence: 99%

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

et al. 2020

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“…Most brewers simply regulate the strength of the wort (degrees Plato) and pitch on that basis, assuming that the relative balance of the diverse nutrients within the feedstock is consistent and modulated by the malt selection and how that malt is processed in the brewhouse. To a first approximation, this seems to be a reasonable situation on an experiential basis, although there are two variables that many brewers do seek to regulate more closely, i.e., the clarity of the wort and the concentration of zinc ions (89,90), although other additions to promote fermentations, particularly those with higher-strength wort, may be employed (91,92). The presence of insoluble particles in wort (which are derived in the brewhouse and are present at a level in inverse proportion to the extent that they are removed in clarification stages prior to fermentation) promotes yeast action by their ability to nucleate carbon dioxide, thereby releasing bubbles (93).…”

Section: Fermentation Controlmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

267

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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“…There are two basic functions of metal ions that make them essential to the organism: enzymatic (as cofactors for important enzymes) and structural (effects on the stability of important molecules and cell membrane dynamics). Cells obtain the required inorganic ions from the fermentation medium, which usually contains sufficient amounts of inorganic ions for yeast growth, but occasionally, supplementation may be required [115]. The complex composition of substrates, interactions of metal ions with organic compounds, mutual interactions of metal ions, and, in some cases, the use of common transport systems for multiple microelements affect the bioavailability of metal ions and the rate of their accumulation in yeast cells.…”

Section: Metal Ions Contentmentioning

confidence: 99%

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer

Čiča

Blesić

et al. 2023

Foods

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Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

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Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance

Cited by 11 publications

References 19 publications

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

The Microbiology of Malting and Brewing

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

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