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The Role of Small Wort Peptides in Brewing Fermentations
Author(s) -
Lekkas C.,
Hill A.E.,
Taidi B.,
Hodgson J.,
Stewart G.G.
Publication year - 2009
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.2050-0416.2009.tb00358.x
Subject(s) - brewing , yeast , fermentation , protease , oligopeptide , biochemistry , extracellular , isolation (microbiology) , chemistry , peptide , food science , biology , microbiology and biotechnology , enzyme
The utilisation of small peptides by brewing yeast is poorly understood despite a wealth of information on peptide transport by other microorganisms. A novel method for detection, isolation and measurement of small peptides during brewery wort fermentations was used to monitor utilisation by ale and lager yeast strains. Oligopeptide levels in wort were found to fluctuate throughout the fermentations. Measurement of extracellular protease activity provided evidence that yeast are able to continually regulate protease production in order to break down wort polypeptides into utilisable nitrogeneous materials.