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Application of system biology on brewer's yeast future diagnostics tools for the brewing industry

机译：系统生物学在啤酒厂酵母未来诊断工具的应用

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To establish how the stressful conditions imposed during high gravity brewing may influence the metabolism of brewer's yeasts, we studied the physiological behaviour, amino acid metabolism, flavour and aroma profiles as well as intracellular metabolites of the lager beer yeast strain Weihenstephan 34/70 in a series of fermentations at average gravity (14 °Plato) and high gravity (21° and 24 °Plato) with glucose and maltose syrup addition. By increasing the gravity, the growth rate and the productivity of ethanol and glycerol were increased. The ethanol yield was higher at higher gravities, but had very similar values for the 21° and 24 °Plato fermentations. There were some differences observed between the fermentations with glucose and maltose supplementation at a given gravity. In the case of glycerol yield, by increasing the gravity, the yield was higher in the case of the fermentations with glucose syrup supplementation. At higher gravities- 21° and 24 °Plato with maltose supplementation, the glycerol yield was slightly lower compared to the control 14 °Plato fermentations. Acetaldehyde in the final beer was also present in higher concentrations in the case of fermentations with glucose syrup supplementations. With increasing gravity, the amount of all observed flavour and aroma compounds from the final beer, also increased. Slight variations in the amino acid uptake pattern were observed between the different gravities but these differences were more pronounced between the maltose and glucose supplemented fermentations for each gravity. Samples from early exponential and stationary phases were collected from the fermentations at 14° and 21 °Plato. In total, 37 intracellular metabolites have been determined. In both gravities the metabolome profile showed significant differences between the early exponential and stationary phases of the fermentations. Clear differences in the metabolome profile were also observed in the fermentations with glucose and maltose addition.
机译：为了建立在高重力酿造期间施加的压力条件如何影响啤酒酵母的代谢，我们研究了生理行为，氨基酸代谢，风味和香气谱，以及啤酒酵母菌菌的细胞内代谢物Weihentephan 34/70平均重力（14°镀纸）和高重力（21°和24°镀胶）的发酵系列，具有葡萄糖和麦芽糖糖浆添加。通过增加重力，增加乙醇和甘油的生长速率和生产率。在较高的重力下乙醇产率较高，但21°和24°谷粘土发酵具有非常相似的值。在给定的重力下葡萄糖和麦芽糖补充之间观察到一些差异。在甘油产率的情况下，通过增加重力，在发酵具有葡萄糖糖浆补充剂的情况下，产率较高。在较高的重力 - 21°和24°具有麦芽糖补充的谷物中，与对照14°谷粘剂发酵相比，甘油产率略低。在葡萄糖糖浆补充剂的情况下，最终啤酒中的乙醛在最终啤酒中也存在于较高的浓度。随着重力的增加，所有观察到的含糊的风味和芳香化合物的量也增加了。在不同的重力之间观察到氨基酸摄取图案的轻微变化，但在麦芽糖和葡萄糖补充的每种重力的发酵之间更加明显这些差异。早期指数和固定相的样品从14°和21°谷物处的发酵收集。总共确定了37种细胞内代谢物。在两种重力中，代谢物型谱显示出发酵的早期指数和固定阶段之间的显着差异。在具有葡萄糖和麦芽糖加入的发酵中也观察到代谢物概况的清晰差异。

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