Disc stack centrifuge operating parameters and their impact on yeast physiology

Paul H. Chlup, Dominic Bernard, Graham G. Stewart

    Research output: Contribution to journalArticle

    Abstract

    Hydrodynamic stresses imposed on brewing cells of Saccharomyces cerevisiae during beer processing can have a detrimental impact on beer quality. The use of centrifuges has become an efficient way to increase brewery throughput as they decrease clarification times and improve fermenter and tank conditioning efficiency. The effect of a disc stack centrifuge on yeast and beer physical stability has been investigated. In this study, a commercial ale yeast strain has been subjected to different operating conditions during centrifugation. Cell viability and intracellular pH decreased due to processing conditions encountered during yeast cropping with a centrifuge. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of G-force and centrifugation cycles, is released from the cell wall while concurrently, particle sizes between 0.5-2.8 µm and beer haze increased. Furthermore, yeast intracellular glycogen and trehalose levels were depleted as a result of centrifugation. © 2008 The Institute of Brewing & Distilling.

    Original languageEnglish
    Pages (from-to)45-61
    Number of pages17
    JournalJournal of the Institute of Brewing
    Volume114
    Issue number1
    Publication statusPublished - 2008

    Fingerprint

    centrifuges
    beers
    physiology
    yeasts
    centrifugation
    brewing
    cell walls
    brewing industry
    fermenters
    trehalose
    hydrodynamics
    glycogen
    cell viability
    particle size
    Saccharomyces cerevisiae
    cells

    Keywords

    • Beer haze
    • Centrifuge
    • Flow cytometry
    • G-force
    • Glycogen
    • Intracellular pH
    • Stress
    • Trehalose
    • Yeast

    Cite this

    Chlup, Paul H. ; Bernard, Dominic ; Stewart, Graham G. / Disc stack centrifuge operating parameters and their impact on yeast physiology. In: Journal of the Institute of Brewing. 2008 ; Vol. 114, No. 1. pp. 45-61.
    @article{bb7bd2b4d75b470b97f0e4ba811159fe,
    title = "Disc stack centrifuge operating parameters and their impact on yeast physiology",
    abstract = "Hydrodynamic stresses imposed on brewing cells of Saccharomyces cerevisiae during beer processing can have a detrimental impact on beer quality. The use of centrifuges has become an efficient way to increase brewery throughput as they decrease clarification times and improve fermenter and tank conditioning efficiency. The effect of a disc stack centrifuge on yeast and beer physical stability has been investigated. In this study, a commercial ale yeast strain has been subjected to different operating conditions during centrifugation. Cell viability and intracellular pH decreased due to processing conditions encountered during yeast cropping with a centrifuge. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of G-force and centrifugation cycles, is released from the cell wall while concurrently, particle sizes between 0.5-2.8 µm and beer haze increased. Furthermore, yeast intracellular glycogen and trehalose levels were depleted as a result of centrifugation. {\circledC} 2008 The Institute of Brewing & Distilling.",
    keywords = "Beer haze, Centrifuge, Flow cytometry, G-force, Glycogen, Intracellular pH, Stress, Trehalose, Yeast",
    author = "Chlup, {Paul H.} and Dominic Bernard and Stewart, {Graham G.}",
    year = "2008",
    language = "English",
    volume = "114",
    pages = "45--61",
    journal = "Journal of the Institute of Brewing",
    issn = "0046-9750",
    publisher = "Institute of Brewing and Distilling",
    number = "1",

    }

    Disc stack centrifuge operating parameters and their impact on yeast physiology. / Chlup, Paul H.; Bernard, Dominic; Stewart, Graham G.

    In: Journal of the Institute of Brewing, Vol. 114, No. 1, 2008, p. 45-61.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Disc stack centrifuge operating parameters and their impact on yeast physiology

    AU - Chlup, Paul H.

    AU - Bernard, Dominic

    AU - Stewart, Graham G.

    PY - 2008

    Y1 - 2008

    N2 - Hydrodynamic stresses imposed on brewing cells of Saccharomyces cerevisiae during beer processing can have a detrimental impact on beer quality. The use of centrifuges has become an efficient way to increase brewery throughput as they decrease clarification times and improve fermenter and tank conditioning efficiency. The effect of a disc stack centrifuge on yeast and beer physical stability has been investigated. In this study, a commercial ale yeast strain has been subjected to different operating conditions during centrifugation. Cell viability and intracellular pH decreased due to processing conditions encountered during yeast cropping with a centrifuge. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of G-force and centrifugation cycles, is released from the cell wall while concurrently, particle sizes between 0.5-2.8 µm and beer haze increased. Furthermore, yeast intracellular glycogen and trehalose levels were depleted as a result of centrifugation. © 2008 The Institute of Brewing & Distilling.

    AB - Hydrodynamic stresses imposed on brewing cells of Saccharomyces cerevisiae during beer processing can have a detrimental impact on beer quality. The use of centrifuges has become an efficient way to increase brewery throughput as they decrease clarification times and improve fermenter and tank conditioning efficiency. The effect of a disc stack centrifuge on yeast and beer physical stability has been investigated. In this study, a commercial ale yeast strain has been subjected to different operating conditions during centrifugation. Cell viability and intracellular pH decreased due to processing conditions encountered during yeast cropping with a centrifuge. A relationship has been established that yeast cell wall mannan, an unfilterable haze constituent, as a function of G-force and centrifugation cycles, is released from the cell wall while concurrently, particle sizes between 0.5-2.8 µm and beer haze increased. Furthermore, yeast intracellular glycogen and trehalose levels were depleted as a result of centrifugation. © 2008 The Institute of Brewing & Distilling.

    KW - Beer haze

    KW - Centrifuge

    KW - Flow cytometry

    KW - G-force

    KW - Glycogen

    KW - Intracellular pH

    KW - Stress

    KW - Trehalose

    KW - Yeast

    UR - http://www.scopus.com/inward/record.url?scp=43249085689&partnerID=8YFLogxK

    M3 - Article

    VL - 114

    SP - 45

    EP - 61

    JO - Journal of the Institute of Brewing

    JF - Journal of the Institute of Brewing

    SN - 0046-9750

    IS - 1

    ER -