Yeast responses to stresses associated with industrial brewery handling

• Published in: FEMS microbiology reviews Vol. 31; no. 5; pp. 535 - 569
• Main Authors: Gibson, Brian R., Lawrence, Stephen J., Leclaire, Jessica P. R., Powell, Chris D., Smart, Katherine A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.09.2007; Blackwell; Oxford University Press
• Subjects: Analytical, structural and metabolic biochemistry; Beer; Beer - microbiology; Biological and medical sciences; Breweries; Brewing; Brewing yeast; Cell culture; Dissolved oxygen; Ethanol; Fermentation; Fundamental and applied biological sciences. Psychology; Gene Expression Regulation, Fungal; Handling; Industrial Microbiology; Inoculum; Miscellaneous; Nutrient concentrations; Osmolarity; Proteins; Proteomics; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - physiology; Slurries; stress; Stresses; Variation; Worts; Yeast; yeast brewing; Yeasts; stress; yeast brewing; fermentation; Oxygen; Temperature; Yeast; Ethanol; Genomics; Fermentation; Stress; Strain; Batchwise; Proteomics; Environment; Recycling; Fitness

Abstract During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these chan...