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The Role of the Membrane in Predicting Yeast Quality

机译:膜在酵母质量预测中的作用

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The yeast plasma membrane may be a biomarker of fermentation performance. A modified version of the acidification power test comprising two independent parameters, water acidification power (WAP) and glucose-induced proton efflux (GIPE), was investigated. The GIPE accurately distinguished between live and dead cell populations and reflects the stress damage incurred by the slurry. The WAP reflects intracellular glycogen levels and thus the potential to replicate in the fermenter. The WAP and GIPE measurements were applied to ale yeast populations under specific stresses that may occur during cone residence and brink storage, such as starvation, ethanol, and modified temperatures, as well as stresses imposed during propagation and the initial stages of high-gravity brewing, such as oxidative stress. The extent of the change in proton efflux observed varied with the type of stress applied and is postulated to be strain dependent.
机译:酵母质膜可以是发酵性能的生物标志。研究了酸化能力测试的改进版本,该测试包括两个独立的参数:水酸化能力(WAP)和葡萄糖诱导的质子外流(GIPE)。 GIPE可以准确地区分活细胞和死细胞种群,并反映出浆液引起的应力破坏。 WAP反映了细胞内糖原水平,因此反映了在发酵罐中复制的潜力。 WAP和GIPE测量适用于啤酒酵母群体,它们在视锥细胞滞留和边缘存储期间可能发生的特定压力下,例如饥饿,乙醇和改良温度,以及在繁殖和高重力酿造初期施加的压力下,例如氧化应激。观察到的质子外流变化的程度随所施加的应力类型而变化,并假定是应变依赖性的。

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