Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation.

ABSTRACT: Although proline is the most or second most abundant amino acid in wort and grape must, it is not fully consumed by the yeast Saccharomyces cerevisiae during alcoholic fermentation, unlike other amino acids. Our previous studies showed that arginine, the third most abundant amino acid in wort, inhibits the utilization of proline in most strains of S. cerevisiae. Furthermore, we found that some non-Saccharomyces yeasts utilized proline in a specific artificial medium with arginine and proline as the only nitrogen source, but these yeasts were not suitable for beer fermentation due to their low alcohol productivity. For yeasts to be useful for brewing, they need to utilize proline and produce alcohol during fermentation. In this study, 11 S. cerevisiae strains and

SUBMITTER: Tanahashi R 

PROVIDER: S-EPMC10744042 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature