scholarly journals Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts

2010 ◽  
Vol 76 (5) ◽  
pp. 1563-1573 ◽  
Author(s):  
Anne Huuskonen ◽  
Tuomas Markkula ◽  
Virve Vidgren ◽  
Luis Lima ◽  
Linda Mulder ◽  
...  
Keyword(s):  
Survival Rates ◽  
High Gravity ◽  
Fermentation Performance ◽  
Lager Yeast ◽  
Very High Gravity ◽  
Sedimentation Behavior ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Improved Performance ◽  
Very High

ABSTRACT There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17�P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25�P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the α-glucoside concentration at about 10 to 20 g�liter−1 by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 106 original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g�liter−1) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.

scholarly journals Improved Fermentation Performance of a Lager Yeast after Repair of Its AGT1 Maltose and Maltotriose Transporter Genes

2009 ◽  
Vol 75 (8) ◽  
pp. 2333-2345 ◽  
Author(s):  
Virve Vidgren ◽  
Anne Huuskonen ◽  
Hannele Virtanen ◽  
Laura Ruohonen ◽  
John Londesborough
Keyword(s):  
Stop Codon ◽  
Premature Stop Codon ◽  
High Gravity ◽  
Transport Activity ◽  
Lager Yeast ◽  
Very High Gravity ◽  
Maltose Transport ◽  
Yeast Strains ◽  
Brewer’S Yeasts ◽  
Very High

ABSTRACT The use of more concentrated, so-called high-gravity and very-high-gravity (VHG) brewer's worts for the manufacture of beer has economic and environmental advantages. However, many current strains of brewer's yeasts ferment VHG worts slowly and incompletely, leaving undesirably large amounts of maltose and especially maltotriose in the final beers. α-Glucosides are transported into Saccharomyces yeasts by several transporters, including Agt1, which is a good carrier of both maltose and maltotriose. The AGT1 genes of brewer's ale yeast strains encode functional transporters, but the AGT1 genes of the lager strains studied contain a premature stop codon and do not encode functional transporters. In the present work, one or more copies of the AGT1 gene of a lager strain were repaired with DNA sequence from an ale strain and put under the control of a constitutive promoter. Compared to the untransformed strain, the transformants with repaired AGT1 had higher maltose transport activity, especially after growth on glucose (which represses endogenous α-glucoside transporter genes) and higher ratios of maltotriose transport activity to maltose transport activity. They fermented VHG (24° Plato) wort faster and more completely, producing beers containing more ethanol and less residual maltose and maltotriose. The growth and sedimentation behaviors of the transformants were similar to those of the untransformed strain, as were the profiles of yeast-derived volatile aroma compounds in the beers.

scholarly journals EFFECTS OF HIGH PITCHING RATE AND NUTRITIONAL SUPPLEMENTION ON YEAST FERMENTATION PERFORMANCE IN VERY HIGH GRAVITY BREWING

2011 ◽  
Vol 14 (4) ◽  
pp. 5-15
Author(s):  
Nguyet Dang Minh Vo ◽  
Man Van Viet Le
Keyword(s):  
Ethanol Yield ◽  
Yeast Fermentation ◽  
High Gravity ◽  
Fermentation Performance ◽  
Fermentation Time ◽  
Very High Gravity ◽  
Pitching Rate ◽  
Maltose Syrup ◽  
Very High ◽  
High Gravity Brewing

In this study, the 30oBx wort with 30% maltose syrup adjunct was used for very high gravity brewing. Increase in pitching rate from 25×106 cells/mL to 125×106 cells/mL shortened the primary fermentation time and augmented the level of ethanol and diacetyl in the green beer. The suitable pitching rate was 75×106 cells/mL. Under this condition, the fermentation time reduced 44.2% and the ethanol concentration in the green beer increased 13.7% in comparison with those in the culture with conventional pitching rate; the ethanol yield achieved maximum of 44.1%. Combination of high pitching rate and nutritional supplementation to 30oBx wort reduced the fermentation time 8.7% and maintained the similar ethanol content in the green beer and the similar ethanol yield in comparison with the high pitching rate culture.

scholarly journals Efficient very-high-gravity fermentation of sugarcane molasses by industrial yeast strains

2016 ◽  
Vol 122 (2) ◽  
pp. 329-333 ◽  
Author(s):  
Heloisy Suzes Barbosa ◽  
Erick de Abreu Silveira ◽  
Messias Miranda ◽  
José Roberto Ernandes
Keyword(s):  
High Gravity ◽  
Sugarcane Molasses ◽  
Industrial Yeast ◽  
High Gravity Fermentation ◽  
Very High Gravity ◽  
Yeast Strains ◽  
Very High Gravity Fermentation ◽  
Very High

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

2011 ◽  
Vol 34 (2) ◽  
pp. 365-370 ◽  
Author(s):  
Zhimin Yu ◽  
Haifeng Zhao ◽  
Huiping Li ◽  
Qingli Zhang ◽  
Hongjie Lei ◽  
...  
Keyword(s):  
High Gravity ◽  
Fermentation Performance ◽  
Very High Gravity ◽  
Saccharomyces Pastorianus ◽  
Very High ◽  
Selection Of

scholarly journals Wheat Gluten Hydrolysates Promotes Fermentation Performance of Brewer’s Yeast in Very High Gravity Worts

2020 ◽  
Author(s):  
Huirong Yang ◽  
Teodora Emilia Coldea ◽  
Yingjie Zeng ◽  
Haifeng Zhao
Keyword(s):  
Ethanol Yield ◽  
Wheat Gluten ◽  
Membrane Integrity ◽  
High Gravity ◽  
Brewer’S Yeast ◽  
Fermentation Performance ◽  
Brewer's Yeast ◽  
Very High Gravity ◽  
Very High ◽  
Ethanol Fraction

Abstract The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer’s yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer’s yeast during VHG worts.

scholarly journals Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation

2012 ◽  
Vol 118 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Vivia Cristina Betite ◽  
Messias Miranda Júnior ◽  
José Eduardo Oliveira ◽  
José Roberto Ernandes
Keyword(s):  
High Gravity ◽  
Industrial Yeast ◽  
Nitrogen Supplementation ◽  
Very High Gravity ◽  
Yeast Strains ◽  
Sucrose Fermentation ◽  
Very High

scholarly journals Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Huirong Yang ◽  
Teodora Emilia Coldea ◽  
Yingjie Zeng ◽  
Haifeng Zhao
Keyword(s):  
Ethanol Yield ◽  
Wheat Gluten ◽  
Membrane Integrity ◽  
High Gravity ◽  
Brewer’S Yeast ◽  
Fermentation Performance ◽  
Brewer's Yeast ◽  
Very High Gravity ◽  
Very High ◽  
Ethanol Fraction

AbstractThe effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer’s yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer’s yeast during VHG worts.

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