Strain specific response of brewer's yeast strains to zinc concentrations in conventional and high gravity worts

E. M R Rees, Graham G. Stewart

    Research output: Contribution to journalArticle

    Abstract

    The effect of zinc on a variety of yeast strains is extensively documented in the literature. However, due to the varied experimental protocols employed in each study there is little opportunity to directly compare the strain specificity of this ion. In the present study, the response of six yeast strains (three Saccharomyces cerevisiae (ale type) and three S.cerevisiae (lager type) ) to altered zinc concentrations, in both high (1080 OG) and conventional (1048 OG) gravity worts, was investigated. Varying the initial wort zinc concentration in both gravities had an effect on the ethanol production, rate of fermentation, cell number and sugar uptake of all six strains studied. The extent of the response was found to be dependent upon the zinc concentration, the strain employed and wort gravity employed.

    Original languageEnglish
    Pages (from-to)221-228
    Number of pages8
    JournalJournal of the Institute of Brewing
    Volume104
    Issue number4
    Publication statusPublished - Jul 1998

    Fingerprint

    brewers yeast
    gravity
    zinc
    yeasts
    ethanol production
    Saccharomyces cerevisiae
    fermentation
    ions
    sugars
    uptake mechanisms
    cells

    Keywords

    • Fermentation
    • High gravity brewing
    • Wort
    • Yeast
    • Zinc

    Cite this

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    abstract = "The effect of zinc on a variety of yeast strains is extensively documented in the literature. However, due to the varied experimental protocols employed in each study there is little opportunity to directly compare the strain specificity of this ion. In the present study, the response of six yeast strains (three Saccharomyces cerevisiae (ale type) and three S.cerevisiae (lager type) ) to altered zinc concentrations, in both high (1080 OG) and conventional (1048 OG) gravity worts, was investigated. Varying the initial wort zinc concentration in both gravities had an effect on the ethanol production, rate of fermentation, cell number and sugar uptake of all six strains studied. The extent of the response was found to be dependent upon the zinc concentration, the strain employed and wort gravity employed.",
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    Strain specific response of brewer's yeast strains to zinc concentrations in conventional and high gravity worts. / Rees, E. M R; Stewart, Graham G.

    In: Journal of the Institute of Brewing, Vol. 104, No. 4, 07.1998, p. 221-228.

    Research output: Contribution to journalArticle

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