Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using “–omics” techniques

ABSTRACT: 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. 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 nitr

ORGANISM(S): Saccharomyces pastorianus Weihenstephan 34/70

SUBMITTER: wanwipa vongsangnak 

PROVIDER: E-GEOD-24645 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress