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Yeast: Difference between revisions
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==Nutrition== | ==Nutrition== | ||
brewer's yeast strains cannot assimilate proteins and longer chain peptides due to the fact that cells hardly secrete proteases during brewing. The assimilable nitrogenous compounds for brewer's yeast are known as free amino nitrogen (FAN) which can be defined as the sum of FAA, ammonium ions, and to a lesser extent, di- and tripeptides.<ref name=lei>Lei H, Zheng L, Wang C, Zhao H, Zhao M. [https://www.sciencedirect.com/science/article/abs/pii/S0168160512006150 Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.] ''Int J Food Microbiol.'' 2013;161(2):76–83.</ref> | |||
Deficits in FAN directly can lead to an insufficient and slow start of the fermentation, insufficient fermentation performance, and stuck fermentations.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> Low molecular weight nitrogen compounds, especially amino acids, influence the metabolism of the yeast. In particular, they impact the production of higher alcohols and vicinal diketones. | Deficits in FAN directly can lead to an insufficient and slow start of the fermentation, insufficient fermentation performance, and stuck fermentations.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> Low molecular weight nitrogen compounds, especially amino acids, influence the metabolism of the yeast. In particular, they impact the production of higher alcohols and vicinal diketones. | ||