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Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques

BACKGROUND: Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's...

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Autores principales: Piddocke, Maya P, Fazio, Alessandro, Vongsangnak, Wanwipa, Wong, Man L, Heldt-Hansen, Hans P, Workman, Chris, Nielsen, Jens, Olsson, Lisbeth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3107165/
https://www.ncbi.nlm.nih.gov/pubmed/21513553
http://dx.doi.org/10.1186/1475-2859-10-27
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author Piddocke, Maya P
Fazio, Alessandro
Vongsangnak, Wanwipa
Wong, Man L
Heldt-Hansen, Hans P
Workman, Chris
Nielsen, Jens
Olsson, Lisbeth
author_facet Piddocke, Maya P
Fazio, Alessandro
Vongsangnak, Wanwipa
Wong, Man L
Heldt-Hansen, Hans P
Workman, Chris
Nielsen, Jens
Olsson, Lisbeth
author_sort Piddocke, Maya P
collection PubMed
description BACKGROUND: Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile. RESULTS: In the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer's yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake. CONCLUSION: Both the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition.
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spelling pubmed-31071652011-06-03 Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques Piddocke, Maya P Fazio, Alessandro Vongsangnak, Wanwipa Wong, Man L Heldt-Hansen, Hans P Workman, Chris Nielsen, Jens Olsson, Lisbeth Microb Cell Fact Research BACKGROUND: Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile. RESULTS: In the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer's yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake. CONCLUSION: Both the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition. BioMed Central 2011-04-23 /pmc/articles/PMC3107165/ /pubmed/21513553 http://dx.doi.org/10.1186/1475-2859-10-27 Text en Copyright ©2011 Piddocke et al; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research
Piddocke, Maya P
Fazio, Alessandro
Vongsangnak, Wanwipa
Wong, Man L
Heldt-Hansen, Hans P
Workman, Chris
Nielsen, Jens
Olsson, Lisbeth
Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title_full Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title_fullStr Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title_full_unstemmed Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title_short Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
title_sort revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3107165/
https://www.ncbi.nlm.nih.gov/pubmed/21513553
http://dx.doi.org/10.1186/1475-2859-10-27
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