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Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
Appl Biochem Biotechnol. 2012 Mar; 166(6):1562-74.AB

Abstract

Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Lei H
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China.
Zhao H
No affiliation info available
Yu Z
No affiliation info available
Zhao M
No affiliation info available

MeSH

Amino AcidsBeerCarbohydrate MetabolismColony Count, MicrobialEstersEthanolFermentationFlavoring AgentsGene Expression Regulation, FungalGenes, FungalGravitationNitrogenProteinsSaccharomycesVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

22281783

Citation

Lei, Hongjie, et al. "Effects of Wort Gravity and Nitrogen Level On Fermentation Performance of Brewer's Yeast and the Formation of Flavor Volatiles." Applied Biochemistry and Biotechnology, vol. 166, no. 6, 2012, pp. 1562-74.
Lei H, Zhao H, Yu Z, et al. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Appl Biochem Biotechnol. 2012;166(6):1562-74.
Lei, H., Zhao, H., Yu, Z., & Zhao, M. (2012). Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied Biochemistry and Biotechnology, 166(6), 1562-74. https://doi.org/10.1007/s12010-012-9560-8
Lei H, et al. Effects of Wort Gravity and Nitrogen Level On Fermentation Performance of Brewer's Yeast and the Formation of Flavor Volatiles. Appl Biochem Biotechnol. 2012;166(6):1562-74. PubMed PMID: 22281783.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. AU - Lei,Hongjie, AU - Zhao,Haifeng, AU - Yu,Zhimin, AU - Zhao,Mouming, Y1 - 2012/01/27/ PY - 2011/09/21/received PY - 2012/01/05/accepted PY - 2012/1/28/entrez PY - 2012/1/28/pubmed PY - 2012/6/15/medline SP - 1562 EP - 74 JF - Applied biochemistry and biotechnology JO - Appl Biochem Biotechnol VL - 166 IS - 6 N2 - Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level. SN - 1559-0291 UR - https://www.unboundmedicine.com/medline/citation/22281783/Effects_of_wort_gravity_and_nitrogen_level_on_fermentation_performance_of_brewer's_yeast_and_the_formation_of_flavor_volatiles_ L2 - https://dx.doi.org/10.1007/s12010-012-9560-8 DB - PRIME DP - Unbound Medicine ER -