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Yeast: Difference between revisions
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Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> | Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> | ||
Kerr et al. (2018), used SWATH-MS to understand the causes of the flocculation behavior of yeast and to identify differences between brewing strains. Flocculation is important at the end of fermentation, in which yeast cells adhere together to form large flocs. This phenotype is highly desired after fermentation, as it allows easy removal of yeast cells from the beer (Govender et al., 2011; Verstrepen et al., 2003). Differences in Flo10 and Flo1/5 proteins responsible for flocculation behaviors were found in the cell walls of industrially relevant yeast (Kerr et al., 2018). This study also identified YIQ9, a homolog to Cfg1 (Carlsbergensis foaming gene) (Blasco et al., 2012; Kerr et al., 2018), in brewing yeasts, which was absent in the laboratory strain BY4743. Further, large differences were found between strains at the level of the global whole cell proteome (Kerr et al., 2018).<ref name=kerr>Kerr ED, Fox GP, Schulz BL. [https://www.sciencedirect.com/science/article/pii/B9780081005965228692 Grass to glass: Better beer through proteomics.] In: Cifuentes A, ed. ''Comprehensive Foodomics.'' Elsevier; 2020:407–416.</ref> | |||