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EFFECTS OF PATHOGEN‐RELATED PROTEINS FROM BARLEY GRAIN ON BREWERS YEAST
Author(s) -
Cvetković Ana,
Blagojević Stevan,
Hranisavljević Jovan,
Vučelić Dušan
Publication year - 1997
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.2050-0416.1997.tb00948.x
Subject(s) - yeast , biology , pathogen , food science , microbiology and biotechnology , agronomy , biochemistry
Two basic glycoproteins homologous with thaumatin‐ and pathogen‐related proteins of the PR‐5 family were isolated from grain of brewers barley cultivar. The proteins inhibit fermentation and respiration of brewers yeast and exert a lethal effect on the yeast cells. In addition a significant release of cell constituents was registered. All these effects are dose dependent and tend to saturation at higher dosage. These results suggest that cell membrane damage causes the impairment of vital cell functions. Tracing these proteins in the course of the brewing process revealed that thermal treatment at the mashing stage of brewing leads to their disappearance due to denaturation.