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 journalArticle

    53 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)3-8
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume113
    Issue number1
    Publication statusPublished - 2007

    Keywords

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

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