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Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Appl Microbiol Biotechnol. 2009 Sep; 84(3):453-64.AM

Abstract

High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration is required, the yeast is exposed to various stresses during fermentation. We evaluated the influence of high-gravity brewing on the fermentation performance of the brewer's yeast under model brewing conditions. The lager brewer's strain Weihenstephan 34/70 strain was characterized at three different gravities by adding either glucose or maltose syrups to the basic wort. We observed that increased gravity resulted in a lower specific growth rate, a longer lag phase before initiation of ethanol production, incomplete sugar utilization, and an increase in the concentrations of ethyl acetate and isoamyl acetate in the final beer. Increasing the gravity by adding maltose syrup as opposed to glucose syrup resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer's yeast metabolism and the influence of the type of sugar syrups on the fermentation performance and the flavor profile of the final beer.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Piddocke MP
Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark, 2800, Kongens Lyngby, Denmark.
Kreisz S
No affiliation info available
Heldt-Hansen HP
No affiliation info available
Nielsen KF
No affiliation info available
Olsson L
No affiliation info available

MeSH

BeerCulture MediaFermentationGene Expression Regulation, FungalGlucoseHypergravityIndustrial MicrobiologyMaltoseNitrogenSaccharomyces cerevisiaeSaccharomyces cerevisiae ProteinsTrehalose

Pub Type(s)

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

Language

eng

PubMed ID

19343343

Citation

Piddocke, Maya P., et al. "Physiological Characterization of Brewer's Yeast in High-gravity Beer Fermentations With Glucose or Maltose Syrups as Adjuncts." Applied Microbiology and Biotechnology, vol. 84, no. 3, 2009, pp. 453-64.
Piddocke MP, Kreisz S, Heldt-Hansen HP, et al. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. Appl Microbiol Biotechnol. 2009;84(3):453-64.
Piddocke, M. P., Kreisz, S., Heldt-Hansen, H. P., Nielsen, K. F., & Olsson, L. (2009). Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. Applied Microbiology and Biotechnology, 84(3), 453-64. https://doi.org/10.1007/s00253-009-1930-y
Piddocke MP, et al. Physiological Characterization of Brewer's Yeast in High-gravity Beer Fermentations With Glucose or Maltose Syrups as Adjuncts. Appl Microbiol Biotechnol. 2009;84(3):453-64. PubMed PMID: 19343343.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. AU - Piddocke,Maya P, AU - Kreisz,Stefan, AU - Heldt-Hansen,Hans Peter, AU - Nielsen,Kristian Fog, AU - Olsson,Lisbeth, Y1 - 2009/04/03/ PY - 2008/10/02/received PY - 2009/02/24/accepted PY - 2009/02/23/revised PY - 2009/4/4/entrez PY - 2009/4/4/pubmed PY - 2009/10/29/medline SP - 453 EP - 64 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 84 IS - 3 N2 - High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration is required, the yeast is exposed to various stresses during fermentation. We evaluated the influence of high-gravity brewing on the fermentation performance of the brewer's yeast under model brewing conditions. The lager brewer's strain Weihenstephan 34/70 strain was characterized at three different gravities by adding either glucose or maltose syrups to the basic wort. We observed that increased gravity resulted in a lower specific growth rate, a longer lag phase before initiation of ethanol production, incomplete sugar utilization, and an increase in the concentrations of ethyl acetate and isoamyl acetate in the final beer. Increasing the gravity by adding maltose syrup as opposed to glucose syrup resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer's yeast metabolism and the influence of the type of sugar syrups on the fermentation performance and the flavor profile of the final beer. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/19343343/Physiological_characterization_of_brewer's_yeast_in_high_gravity_beer_fermentations_with_glucose_or_maltose_syrups_as_adjuncts_ DB - PRIME DP - Unbound Medicine ER -