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Impact of pitching rate on yeast fermentation performance and beer flavour.
Appl Microbiol Biotechnol. 2009 Feb; 82(1):155-67.AM

Abstract

The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Verbelen PJ
Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P.O. Box 2463, 3001, Heverlee, Belgium. Pieter.Verbelen@biw.kuleuven.be
Dekoninck TM
No affiliation info available
Saerens SM
No affiliation info available
Van Mulders SE
No affiliation info available
Thevelein JM
No affiliation info available
Delvaux FR
No affiliation info available

MeSH

BeerFermentationIndustrial MicrobiologySaccharomyces cerevisiaeSaccharomyces cerevisiae ProteinsTaste

Pub Type(s)

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

Language

eng

PubMed ID

19018524

Citation

Verbelen, P J., et al. "Impact of Pitching Rate On Yeast Fermentation Performance and Beer Flavour." Applied Microbiology and Biotechnology, vol. 82, no. 1, 2009, pp. 155-67.
Verbelen PJ, Dekoninck TM, Saerens SM, et al. Impact of pitching rate on yeast fermentation performance and beer flavour. Appl Microbiol Biotechnol. 2009;82(1):155-67.
Verbelen, P. J., Dekoninck, T. M., Saerens, S. M., Van Mulders, S. E., Thevelein, J. M., & Delvaux, F. R. (2009). Impact of pitching rate on yeast fermentation performance and beer flavour. Applied Microbiology and Biotechnology, 82(1), 155-67. https://doi.org/10.1007/s00253-008-1779-5
Verbelen PJ, et al. Impact of Pitching Rate On Yeast Fermentation Performance and Beer Flavour. Appl Microbiol Biotechnol. 2009;82(1):155-67. PubMed PMID: 19018524.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of pitching rate on yeast fermentation performance and beer flavour. AU - Verbelen,P J, AU - Dekoninck,T M L, AU - Saerens,S M G, AU - Van Mulders,S E, AU - Thevelein,J M, AU - Delvaux,F R, Y1 - 2008/11/19/ PY - 2008/08/28/received PY - 2008/10/29/accepted PY - 2008/10/28/revised PY - 2008/11/20/pubmed PY - 2009/2/12/medline PY - 2008/11/20/entrez SP - 155 EP - 67 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 82 IS - 1 N2 - The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/19018524/Impact_of_pitching_rate_on_yeast_fermentation_performance_and_beer_flavour_ DB - PRIME DP - Unbound Medicine ER -