The role of small wort peptides in brewing fermentations

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

doi:10.1002/j.2050-0416.2009.tb00358.x

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 journal › Article › peer-review

48 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	134-139
Number of pages	6
Journal	Journal of the Institute of Brewing
Volume	115
Issue number	2
DOIs	https://doi.org/10.1002/j.2050-0416.2009.tb00358.x
Publication status	Published - 2009

Keywords

Free amino nitrogen
Wort oligopeptides
Yeast proteases

Access to Document

10.1002/j.2050-0416.2009.tb00358.x

Cite this

@article{f570864bc53e4201b16bbf431b75f3e2,

title = "The role of small wort peptides in brewing fermentations",

abstract = "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. {\textcopyright} 2009 The Institute of Brewing & Distilling.",

keywords = "Free amino nitrogen, Wort oligopeptides, Yeast proteases",

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

year = "2009",

doi = "10.1002/j.2050-0416.2009.tb00358.x",

language = "English",

volume = "115",

pages = "134--139",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

publisher = "Chartered Institute of Brewers and Distillers",

number = "2",

}

TY - JOUR

T1 - The role of small wort peptides in brewing fermentations

AU - Lekkas, C.

AU - Hill, A. E.

AU - Taidi, B.

AU - Hodgson, J.

AU - Stewart, G. G.

PY - 2009

Y1 - 2009

N2 - 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.

AB - 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.

KW - Free amino nitrogen

KW - Wort oligopeptides

KW - Yeast proteases

UR - http://www.scopus.com/inward/record.url?scp=70349266565&partnerID=8YFLogxK

U2 - 10.1002/j.2050-0416.2009.tb00358.x

DO - 10.1002/j.2050-0416.2009.tb00358.x

M3 - Article

SN - 0046-9750

VL - 115

SP - 134

EP - 139

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 2

ER -

The role of small wort peptides in brewing fermentations

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this