Tags

Type your tag names separated by a space and hit enter

Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation.
Yeast. 2008 Aug; 25(8):549-62.Y

Abstract

The fermentable carbohydrate composition of wort and the manner in which it is utilized by yeast during brewery fermentation have a direct influence on fermentation efficiency and quality of the final product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hl) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide-based DNA arrays. Up to 74% of the detectable genes showed a significant (p</=0.01) differential expression pattern during fermentation and the majority of these genes showed transient or prolonged peaks in expression following the exhaustion of the monosaccharides from the wort. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. In a number of cases the transcriptional response of genes was not consistent with their known responses to glucose, suggesting a degree of complexity during brewery fermentation which cannot be replicated in small-scale wort fermentations or in laboratory experiments involving defined media.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Gibson BR
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Boulton CA
No affiliation info available
Box WG
No affiliation info available
Graham NS
No affiliation info available
Lawrence SJ
No affiliation info available
Linforth RS
No affiliation info available
Smart KA
No affiliation info available

MeSH

BeerBiological TransportCluster AnalysisEthanolFermentationGene Expression ProfilingGene Expression Regulation, FungalGenes, FungalGluconeogenesisGlycolysisIndustrial MicrobiologySaccharomycesSaccharomyces cerevisiae Proteins

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18668645

Citation

Gibson, Brian R., et al. "Carbohydrate Utilization and the Lager Yeast Transcriptome During Brewery Fermentation." Yeast (Chichester, England), vol. 25, no. 8, 2008, pp. 549-62.
Gibson BR, Boulton CA, Box WG, et al. Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation. Yeast. 2008;25(8):549-62.
Gibson, B. R., Boulton, C. A., Box, W. G., Graham, N. S., Lawrence, S. J., Linforth, R. S., & Smart, K. A. (2008). Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation. Yeast (Chichester, England), 25(8), 549-62. https://doi.org/10.1002/yea.1609
Gibson BR, et al. Carbohydrate Utilization and the Lager Yeast Transcriptome During Brewery Fermentation. Yeast. 2008;25(8):549-62. PubMed PMID: 18668645.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation. AU - Gibson,Brian R, AU - Boulton,Chris A, AU - Box,Wendy G, AU - Graham,Neil S, AU - Lawrence,Stephen J, AU - Linforth,Robert S T, AU - Smart,Katherine A, PY - 2008/8/1/pubmed PY - 2009/1/7/medline PY - 2008/8/1/entrez SP - 549 EP - 62 JF - Yeast (Chichester, England) JO - Yeast VL - 25 IS - 8 N2 - The fermentable carbohydrate composition of wort and the manner in which it is utilized by yeast during brewery fermentation have a direct influence on fermentation efficiency and quality of the final product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hl) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide-based DNA arrays. Up to 74% of the detectable genes showed a significant (p</=0.01) differential expression pattern during fermentation and the majority of these genes showed transient or prolonged peaks in expression following the exhaustion of the monosaccharides from the wort. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. In a number of cases the transcriptional response of genes was not consistent with their known responses to glucose, suggesting a degree of complexity during brewery fermentation which cannot be replicated in small-scale wort fermentations or in laboratory experiments involving defined media. SN - 1097-0061 UR - https://www.unboundmedicine.com/medline/citation/18668645/Carbohydrate_utilization_and_the_lager_yeast_transcriptome_during_brewery_fermentation_ L2 - https://doi.org/10.1002/yea.1609 DB - PRIME DP - Unbound Medicine ER -