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首页> 外文期刊>Food microbiology >Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae
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Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae

机译：末端酸性休克抑制了酿酒酵母对啤酒瓶的调节

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摘要

During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO_2), the S. cerevisiae cells must overcome these stressors to perform the ultimate art in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene.
机译：在啤酒发酵过程中，啤酒酵母酿酒酵母会经历各种变化的生长条件，最终在低氧，低营养，高乙醇，酸性的环境中达到顶点。在经过瓶调节的啤酒中（即，通过向酵母提供少量糖以代谢成CO_2的方式使瓶中的碳酸盐化），酿酒酵母细胞必须克服这些压力，才能发挥出啤酒生产的终极技艺。但是，由任何这些变量引起的中等冲击都会使酵母变慢，失速甚至杀死酵母，从而导致生产延迟和经济损失。在这里，我们描述了由美国酸啤酒中高乳酸水平引起的中等冲击，我们称之为“终极酸性冲击”。受到这种冲击的酵母尽管能保持活力，却无法将啤酒装瓶。表征了低pH /高乳酸条件对酿酒酵母六种不同酿造菌株生长的影响，我们开发了一种使酵母适应酸性啤酒生长的方法，可以进行适当的瓶调理。我们的发现将有助于生产酸味啤酒，这是美国精酿啤酒领域中的一种趋势类别。

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  • 来源
    《Food microbiology》 |2016年第8期|151-158|共8页
  • 作者

    Cody M. Rogers; Devon Veatch; Adam Covey; Caleb Staton; Matthew L. Bochman;

  • 作者单位

    Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA;

    Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA;

    Upland Brewing Company, Bloomington, IN 47405, USA;

    Upland Brewing Company, Bloomington, IN 47405, USA;

    Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN 47405, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Saccharomyces cerevisiae; Lactic acid; Acetic acid; Sour beer; Bottle conditioning; Acid shock;

    机译：酿酒酵母;乳酸;醋酸;酸啤酒;瓶子调理;酸冲击;

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