The role of small wort peptides in brewing fermentations

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

    Research output: Contribution to journalArticlepeer-review

    47 Citations (Scopus)


    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.

    Original languageEnglish
    Pages (from-to)134-139
    Number of pages6
    JournalJournal of the Institute of Brewing
    Issue number2
    Publication statusPublished - 2009


    • Free amino nitrogen
    • Wort oligopeptides
    • Yeast proteases


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