A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions

作者：Yu, Zhimin^*; Zhao, Mouming; Li, Huiping; Zhao, Haifeng; Zhang, Qingli; Wan, Chunyan; Li, Huipin

来源：Biotechnology and Bioprocess Engineering, 2012, 17(4): 818-826.

DOI：10.1007/s12257-011-0658-6

• beer flavor
• brewer's yeast
• fermentation performance
• physiological activity
• high gravity fermentation
• very high gravity fermentation

High gravity (HG) or very high gravity (VHG) brewing has become popular in modern breweries due to its economic and product quality advantages. However, there are the negative impacts such as the fermentation performance of brewer's yeast in HG or VHG wort, which are closely related to changes in cell physiological activity. In the present study, 3 kinds of worts, with different gravities, were used to examine the systematic effects on fermentation performance and physiological activity of lager yeast FBY009505 (Saccharomyces pastorianus) and ale yeast FBY0099 (Saccharomyces cerevisiae), as well as the resulting beer flavor. Results showed that the responses of FBY009505 and FBY0099 to the HG or VHG worts were similar. The specific fermentation rate and viability of cropped yeast of FBY009505 and FBY0099 were decreased with increasing wort gravity. The increased wort gravity resulted in the increase of energy charge and the decrease of alpha-glucosides transport rate and glycolytic enzyme activities. Moreover, the environmental stresses in the HG or VHG wort showed a higher inhibitory activity against alpha-glucoside transport than glycolytic enzymes. The content of intracellular trehalose and glycerol of FBY009505 and FBY0099 increased with the increase in wort gravity. The results from this study provided a potential means to systematically understand the physiology of brewer's yeast under HG or VHG conditions.

• 出版日期2012-8
• 单位华南理工大学