Czech J. Food Sci., 2013, 31(3):264-269 | DOI: 10.17221/84/2012-CJFS

Physiological state of reused brewing yeastOriginal Paper

Edyta Kordialik-Bogacka, Anna Diowksz
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.

Keywords: flavour compounds; glycogen; serial repitching; trehalose; yeast

Published: June 30, 2013  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kordialik-Bogacka E, Diowksz A. Physiological state of reused brewing yeast. Czech J. Food Sci. 2013;31(3):264-269. doi: 10.17221/84/2012-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Axcell B., O'Connor-Cox E. (1996): The concept of yeast vitality - an alternative approach. In: Proceedings 24th Convention of the Institute of Brewing, Asia Pacific Section. Institute of Brewing, Singapore: 64-71.
    2. Institute of Brewing (1997): Recommended Methods of Analysis, Method 9.32. Institute and Guild of Brewing, London.
    3. Jenkins C.L., Kennedy A.I., Hodgson J.A., Thurston P., Smart K.A. (2003): Impact of serial repitching on lager brewing yeast quality. Journal of the American Society of Brewing Chemists, 61: 1-9. Go to original source...
    4. Kobayashi M., Shimizu H., Shioya S. (2007): Physiological analysis of yeast cells by flow cytometry during serialrepitching of low-malt beer fermentation. Journal of Bioscience and Bioengineering, 103: 451-456. Go to original source... Go to PubMed...
    5. O'Connor-Cox E. (1997): Improving yeast handling in the brewery. Part 1: Yeast cropping. Brewers' Guardian, 12: 26-34.
    6. Odumeru J.A., D'Amore T., Russell I., Stewart G.G. (1993): Alterations in fatty acid composition and trehalose concentration of Saccharomyces brewing strains in response to heat and ethanol shock. Journal of Industrial Microbiology, 11: 113-119. Go to original source...
    7. Powell C.D., Diacetis A.N. (2007): Long term serial repitchimg and the genetic and phenotypic stability of brewer's yeast. Journal of the Institute of Brewing, 113: 67-74. Go to original source...
    8. Powell C.D., Quain D.E., Smart K.A. (2003): The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation. FEMS Yeast Research, 3: 149-157. Go to original source... Go to PubMed...
    9. Quain D.E., Tubb R.S. (1982): The importance of glycogen on brewing yeasts. Technical Quarterly Master Brewers Association of the Americas, 19: 29-33.
    10. Quilter M.G., Hurley J.C., Lynch F.J., Murphy M.G. (2003): The production of isoamyl acetate from amyl alcohol by Saccharomyces cerevisiae. Journal of the Institute of Brewing, 109: 34-40. Go to original source...
    11. Schlee C., Miedl M., Leiper K.A., Stewart G.G. (2006): The potential of confocal imaging for measuring physiological changes in brewer's yeast. Journal of the Institute of Brewing, 112: 134-147. Go to original source...
    12. Smart K.A., Whisker S. (1996): Effect of serial repitching on the fermentation properties and condition of brewing yeast. Journal of the American Society of Brewing Chemists, 54: 41-44. Go to original source...
    13. Stewart G.G. (2009): The Horace Brown Medal Lecture: forty years of brewing research. Journal of the Institute of Brewing, 115: 3-29. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content