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首页> 外文期刊>Journal of the Institute of Brewing >Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation
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Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation

机译：Plackett-Burman实验设计在麦芽汁发酵过程中研究麦芽汁氨基酸对风味活性化合物产生的影响中的应用

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摘要

Aroma-active higher alcohols and esters are produced intracellularly in the cytosol by fermenting lager yeast cells, which are of major industrial interest because they determine aroma and taste characteristics of the fermented beer. Wort amino acid composition and their utilization by yeast during brewer's wort fermentation influence both the yeast fermentation performance and the flavour profile of the finished product. To better understand the relationship between the yeast cell and wort amino acid composition, Plackett-Burman screening design was applied to measure the changes in nitrogen composition associated with yeast amino acids uptake and flavour formation during fermentation. Here, using an industrial lager brewing strain of Saccharomyces pastorianus, we investigated the effect of amino acid composition on the accumulation of higher alcohols and volatile esters. The objective of this study was to identify the significant amino acids involved in the flavour production during beer fermentation. Our results showed that even though different flavour substances were produced with different amino acid composition in the fermentation experiments, the discrepancies were not related to the total amount of amino acids in the synthetic medium. The most significant effect on higher alcohol production was exercised by the content of glutamic acid, aromatic amino acids and branch chain amino acids. Leucine, valine, glutamic acid, phenylalanine, serine and lysine were identified as important determinants for the formation of esters. The future applications of this information could drastically improve the current regime of selecting malt and adjunct or their formula with desired amino acids in wort. Copyright (C) 2017 The Institute of Brewing & Distilling
机译：具有活性的高级醇和酯是通过发酵较大的酵母细胞在细胞质内在细胞内产生的，这具有重要的工业价值，因为它们决定了发酵啤酒的香气和味道特征。麦芽汁麦芽汁发酵过程中麦芽汁氨基酸组成及其被酵母利用会影响酵母发酵性能和最终产品的风味。为了更好地了解酵母细胞与麦芽汁氨基酸组成之间的关系，采用了Plackett-Burman筛选设计来测量发酵过程中与酵母氨基酸摄取和风味形成相关的氮成分变化。在这里，我们使用巴斯德酿酒酵母的工业啤酒酿造菌株，研究了氨基酸组成对高级醇和挥发性酯积累的影响。这项研究的目的是确定啤酒发酵过程中产生风味的重要氨基酸。我们的结果表明，即使在发酵实验中产生了具有不同氨基酸组成的不同风味物质，差异也与合成培养基中氨基酸的总量无关。谷氨酸，芳香族氨基酸和支链氨基酸的含量对提高酒精产量具有最显着的影响。亮氨酸，缬氨酸，谷氨酸，苯丙氨酸，丝氨酸和赖氨酸被确定为形成酯的重要决定因素。该信息的未来应用可能会大大改善选择麦芽汁和附件或麦芽汁中具有所需氨基酸的配方的当前方案。版权所有（C）2017酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2017年第3期|300-311|共12页
  • 作者

    Yin Hua; He Yang; Deng Yang; Dong Jianjun; Lu Jian; Chen Lu;

  • 作者单位

    Jiangnan Univ, Minist Educ, Key Lab Ind Biotechnol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Biotechnol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China|Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China;

    Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China;

    Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China;

    Jiangnan Univ, Sch Biotechnol, Wuxi 214122, Peoples R China|Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China;

    Jiangnan Univ, Minist Educ, Key Lab Ind Biotechnol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Biotechnol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China;

    Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China;

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

    lager yeast; wort amino acids; flavour-active compounds; Plackett-Burman screening design; higher alcohol; volatile ester;

    机译：更大的酵母;麦芽糖氨基酸;风味活性化合物;Plackett-Burman筛选设计;高级酒精;挥发性酯;

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