The utilisation of small peptides by brewing yeast is poorly understood despite a wealth of information on peptide transport by other microorganisms. A novel method for detection, isolation and measurement of small peptides during brewery wort fermentations was used to monitor utilisation by ale and lager yeast strains. Oligopeptide levels in wort were found to fluctuate throughout the fermentations. Measurement of extracellular protease activity provided evidence that yeast are able to continually regulate protease production in order to break down wort polypeptides into utilisable nitrogeneous materials. © 2009 The Institute of Brewing & Distilling.
|Number of pages||6|
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 2009|
- Free amino nitrogen
- Wort oligopeptides
- Yeast proteases