Elucidation of the role of nitrogenous wort components in yeast fermentation

C. Lekkas; G. G. Stewart; A. E. Hill; B. Taidi; J. Hodgson

Elucidation of the role of nitrogenous wort components in yeast fermentation

C. Lekkas, G. G. Stewart, A. E. Hill, B. Taidi, J. Hodgson

Research output: Contribution to journal › Article › peer-review

Abstract

The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further. © 2007 The Institute of Brewing & Distilling.

Original language	English
Pages (from-to)	3-8
Number of pages	6
Journal	Journal of the Institute of Brewing
Volume	113
Issue number	1
Publication status	Published - 2007

Keywords

Amino acids
Beer flavour and stability
Diacetyl
Free amino nitrogen
Wort oligopeptides
Wort supplementation
Yeast proteases

Cite this

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title = "Elucidation of the role of nitrogenous wort components in yeast fermentation",

abstract = "The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further. {\textcopyright} 2007 The Institute of Brewing & Distilling.",

keywords = "Amino acids, Beer flavour and stability, Diacetyl, Free amino nitrogen, Wort oligopeptides, Wort supplementation, Yeast proteases",

author = "C. Lekkas and Stewart, {G. G.} and Hill, {A. E.} and B. Taidi and J. Hodgson",

year = "2007",

language = "English",

volume = "113",

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journal = "Journal of the Institute of Brewing",

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AU - Stewart, G. G.

AU - Hill, A. E.

AU - Taidi, B.

AU - Hodgson, J.

PY - 2007

Y1 - 2007

N2 - The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further. © 2007 The Institute of Brewing & Distilling.

AB - The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further. © 2007 The Institute of Brewing & Distilling.

KW - Amino acids

KW - Beer flavour and stability

KW - Diacetyl

KW - Free amino nitrogen

KW - Wort oligopeptides

KW - Wort supplementation

KW - Yeast proteases

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M3 - Article

SN - 0046-9750

VL - 113

SP - 3

EP - 8

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 1

ER -

Elucidation of the role of nitrogenous wort components in yeast fermentation

Abstract

Keywords

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