Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing

2012 ◽  
Vol 168 (7) ◽  
pp. 1938-1952 ◽  
Author(s):  
Zhimin Yu ◽  
Haifeng Zhao ◽  
Mouming Zhao ◽  
Hongjie Lei ◽  
Huiping Li
2020 ◽  
Author(s):  
Sophia Tsouka ◽  
Meric Ataman ◽  
Tuure Hameri ◽  
Ljubisa Miskovic ◽  
Vassily Hatzimanikatis

AbstractThe advancements in genome editing techniques over the past years have rekindled interest in rational metabolic engineering strategies. While Metabolic Control Analysis (MCA) is a well-established method for quantifying the effects of metabolic engineering interventions on flows in metabolic networks and metabolic concentrations, it fails to account for the physiological limitations of the cellular environment and metabolic engineering design constraints. We report here a constraint-based framework based on MCA, Network Response Analysis (NRA), for the rational genetic strain design that incorporates biologically relevant constraints, as well as genome editing restrictions. The NRA core constraints being similar to the ones of Flux Balance Analysis, allow it to be used for a wide range of optimization criteria and with various physiological constraints. We show how the parametrization and introduction of biological constraints enhance the NRA formulation compared to the classical MCA approach, and we demonstrate its features and its ability to generate multiple alternative optimal strategies given several user-defined boundaries and objectives. In summary, NRA is a sophisticated alternative to classical MCA for rational metabolic engineering that accommodates the incorporation of physiological data at metabolic flux, metabolite concentration, and enzyme expression levels.


1999 ◽  
Vol 277 (3) ◽  
pp. E505-E512 ◽  
Author(s):  
Beat M. Jucker ◽  
Nicole Barucci ◽  
Gerald I. Shulman

Metabolic control analysis was used to calculate the distributed control of insulin-stimulated skeletal muscle glucose disposal in awake rats. Three separate hyperinsulinemic infusion protocols were performed: 1) protocol I was a euglycemic (∼6 mM)-hyperinsulinemic (10 mU ⋅ kg−1 ⋅ min−1) clamp, 2) protocol II was a hyperglycemic (∼11 mM)-hyperinsulinemic (10 mU ⋅ kg−1 ⋅ min−1) clamp, and 3) protocol III was a euglycemic (∼6 mM)-hyperinsulinemic (10 mU ⋅ kg−1 ⋅ min−1)-lipid/heparin (increased plasma free fatty acid) clamp. [1-13C]glucose was administered in all three protocols for a 3-h period, during which time [1-13C]glucose label incorporation into [1-13C]glycogen, [3-13C]lactate, and [3-13C]alanine was detected in the hindlimb of awake rats via13C-NMR. Combined steady-state and kinetic data were used to calculate rates of glycogen synthesis and glycolysis. Additionally, glucose 6-phosphate (G-6- P) was measured in the hindlimb muscles with the use of in vivo31P-NMR during the three infusion protocols. The clamped glucose infusion rates were 31.6 ± 2.9, 49.7 ± 1.0, and 24.0 ± 1.5 mg ⋅ kg−1 ⋅ min−1at 120 min in protocols I– III, respectively. Rates of glycolysis were 62.1 ± 10.3, 71.6 ± 11.8, and 19.5 ± 3.6 nmol ⋅ g−1 ⋅ min−1and rates of glycogen synthesis were 125 ± 15, 224 ± 23, and 104 ± 17 nmol ⋅ g−1 ⋅ min−1in protocols I– III, respectively. Insulin-stimulated G-6- Pconcentrations were 217 ± 8, 265 ± 12, and 251 ± 9 nmol/g in protocols I– III, respectively. A top-down approach to metabolic control analysis was used to calculate the distributed control among glucose transport/phosphorylation [GLUT-4/hexokinase (HK)], glycogen synthesis, and glycolysis from the metabolic flux and G-6- P data. The calculated values for the control coefficients ( C) of these three metabolic steps ([Formula: see text]= 0.55 ± 0.10,[Formula: see text]= 0.30 ± 0.06, and[Formula: see text] = 0.15 ± 0.02; where J is glucose disposal flux, and glycogen syn is glycogen synthesis) indicate that there is shared control of glucose disposal and that glucose transport/phosphorylation is responsible for the majority of control of insulin-stimulated glucose disposal in skeletal muscle.


2012 ◽  
Vol 229-231 ◽  
pp. 1292-1295
Author(s):  
Shu Hai Wang ◽  
Shu Wang Chen ◽  
Xin Yan

Beer brewing process has a very high demand for temperature. The beer fermentation process is the core, which is a very complex biochemical exothermic reaction. The temperature of the controlled object has a variability and uncertainty. Fermentation temperature determines the quality of the product. Therefore, we must control the temperature strictly during fermentation. The paper introduces the beer fermentation temperature measurement and control by using the DS18B20 temperature measurement system. Through the system we can significantly improve the technical parameters of the fermentation temperature, which can significantly improve the quality of beer. This system has a wide range of applications.


2019 ◽  
pp. 63-72 ◽  
Author(s):  
Nutchanat Chamchoi Chamchoi

The purpose of this research was to study the effectiveness of simultaneous fermentation offruit waste with co-cultures of Aspergillus niger TISTR 3063 and Saccharomyces cerevisiaeTISTR 5606 in production of ethanol. The effect of fermentation temperature on ethanol yield was also observed. Pomelo and banana peels were selected as substrates and prepared by chopping into small rectangular pieces. Fermentation of batches of fruit waste was carriedout using a 250mL Erlenmeyer flask with glucose as a control. Analysis of the composition of the fruit waste included sugar, pH, TS, VS, ash, moisture, COD and TKN. From the results, it was found that maximum yields of 90.71% and 104.90% for pomelo and banana peel, respectively, were achieved at a temperature of 40°C within 24 h. The analysis also showed that fermentation temperature affected ethanol yield. When the fermentation temperature was raised from 30°C to 40°C, maximum ethanol yield from pomelo peel fermentation with10% of inoculum was increased from 73.86% to 90.71%, significant at p-0.05 Maximum yield from banana peel fermentation showed a similar trend. This study establishes the potential for upgrading fruit wastes such as pomelo and banana peels as high value substrates for ethanol production. Pomelo peel in particular shows high potential as a substrate for ethanol fermentation at 40°C for 24 h, with inoculum of 10% (w/w) of each fungus and yeast.


2021 ◽  
Author(s):  
Dimitri Kits ◽  
Lars Marius Garshol

Norwegian kveik are a recently described family of domesticated Saccharomyces cerevisiae brewing yeasts used by farmhouse brewers in western Norway for generations to produce traditional Norwegian farmhouse ale. Kveik ale yeasts have been domesticated by farmhouse brewers through serial repitching of the yeast in warm wort (>30°C) punctuated by long periods of dry storage. Kveik yeasts are alcohol tolerant, flocculant, capable of utilizing maltose/maltotriose, phenolic off flavour negative, and exhibit elevated thermotolerance when compared to other modern brewer's yeasts belonging to the 'Beer 1' clade. However, the optimal fermentation and growth temperatures (Topt) for kveik ale yeasts and the influence of fermentation temperature of the production of flavour-active metabolites like fusel alcohols and sulfur compounds (H2S, SO2) are not known. Here we show that kveik ale yeasts have an elevated optimal fermentation temperature (Topt) when compared to commercial American Ale yeast (SafAle™ US-05) and that they produce fewer off-flavours at high temperatures (>30°C) when compared to commercial American Ale yeasts. The tested kveik yeasts show significantly higher maximum fermentation rates than American Ale yeast not only at elevated temperatures (>30°C), but also at 'typical' ale fermentation temperatures (20°C-25°C). Finally, we demonstrate that kveik ale yeasts are heterogeneous in their Topt and that they attenuate standard wort robustly above their Topt unlike our control American Ale yeast which showed very poor apparent attenuation in our standard wort at temperatures >> Topt. Our results provide further support that kveik yeasts may possess favourable fermentation kinetics and sensory properties compared to American Ale yeasts. The observations here provide a roadmap for brewers to fine tune their commercial fermentations using kveik ale yeasts for optimal performance and/or flavour impact.


Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
W Ahmad ◽  
MS Khan ◽  
SMA Zaidi ◽  
SS Jameel ◽  
S Ahmad

KURVATEK ◽  
2017 ◽  
Vol 1 (2) ◽  
pp. 21-31
Author(s):  
Fatimah Miharno

ABSTRACT*Zefara* Field formation Baturaja on South Sumatra Basin is a reservoir carbonate and prospective gas. Data used in this research were 3D seismik data, well logs, and geological information. According to geological report known that hidrocarbon traps in research area were limestone lithological layer as stratigraphical trap and faulted anticline as structural trap. The study restricted in effort to make a hydrocarbon accumulation and a potential carbonate reservoir area maps with seismic attribute. All of the data used in this study are 3D seismic data set, well-log data and check-shot data. The result of the analysis are compared to the result derived from log data calculation as a control analysis. Hydrocarbon prospect area generated from seismic attribute and are divided into three compartments. The seismic attribute analysis using RMS amplitude method and instantaneous frequency is very effective to determine hydrocarbon accumulation in *Zefara* field, because low amplitude from Baturaja reservoir. Low amplitude hints low AI, determined high porosity and high hydrocarbon contact (HC).  Keyword: Baturaja Formation, RMS amplitude seismic attribute, instantaneous frequency seismic attribute


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