Premium
PEPTIDE REMOVAL FROM ALL‐MALT AND ADJUNCT WORTS BY SACCHAROMYCES CEREVISIAE NCYC 240
Author(s) -
Calderbank Jill,
Rose A. H.,
Tubb R. S.
Publication year - 1985
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1985.tb04351.x
Subject(s) - linoleic acid , fermentation , yeast , food science , chemistry , saccharomyces cerevisiae , biochemistry , fatty acid
A simple method for following the disappearance of wort peptides during fermentations is described. This method has been used to analyse the effects on peptide removal of supplementing worts with linoleic acid. Supplementation of brewer's all‐malt and adjunct worts with linoleic acid caused Saccharomyces cerevisiae NCYC 240 to become enriched with residues of this fatty acid. The rate and extent of fermentation of all‐malt wort were unaffected by this supplementation, whereas linoleic acid increased both the rate and extent of fermentation of adjunct wort containing low concentrations of assimilable nitrogen. Removal of peptides by the yeast from all‐malt wort occurred at the same rate irrespective of the presence of linoleic acid. However, linoleic acid increased uptake of peptides from adjunct wort.