| Contributors |
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v | |
| Preface to the second edition |
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xxv | |
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Part 1 Molecular Innovations |
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1 | (22) |
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Analysis of karyotypic polymorphisms in a bottom-fermenting yeast strain by polymerase chain reaction |
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3 | (10) |
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3 | (1) |
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4 | (1) |
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4 | (1) |
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Pulsed field gel electrophoresis and Southern hybridisation of chromosomal DNA |
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4 | (1) |
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DNA manipulations and sequencing |
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4 | (1) |
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Polymerase chain reaction procedures |
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4 | (1) |
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5 | (6) |
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Chromosome length polymorphisms in a bottom-fermenting yeast strain |
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5 | (1) |
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Structure of the 840kb chromosome |
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6 | (1) |
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Structure of the 820kb chromosome |
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6 | (2) |
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Translocation point in the 960kb chromosome |
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8 | (2) |
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Development of the method for detection of the 960kb chromosome by polymerase chain reaction |
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10 | (1) |
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11 | (2) |
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11 | (2) |
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Fast detection of beer spoilage microorganisms by consensus polymerase chain reaction with foodproof® beer screening |
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13 | (10) |
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13 | (1) |
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14 | (4) |
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14 | (1) |
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Design of the polymerase chain reaction |
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15 | (1) |
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16 | (1) |
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Microbiological enrichment |
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16 | (1) |
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16 | (1) |
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Standard protocol for polymerase chain reaction preparation |
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17 | (1) |
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18 | (2) |
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18 | (1) |
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Identification of bacteria |
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19 | (1) |
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20 | (3) |
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21 | (2) |
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Part 2 Brewing Yeast Stress Responses During Handling |
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23 | (52) |
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The impact of ethanol stress on yeast physiology |
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25 | (14) |
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25 | (1) |
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26 | (1) |
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26 | (1) |
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Membrane lipid composition |
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26 | (1) |
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26 | (1) |
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26 | (1) |
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26 | (1) |
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26 | (1) |
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26 | (1) |
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27 | (1) |
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27 | (9) |
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Impact of ethanol and temperature on the structure of the yeast cell membrane |
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27 | (1) |
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28 | (1) |
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29 | (1) |
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Protease release from yeast |
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30 | (1) |
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31 | (1) |
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31 | (1) |
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32 | (1) |
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Changes in gene expression |
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32 | (4) |
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Observations on using gene array technology |
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36 | (1) |
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36 | (3) |
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37 | (1) |
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37 | (2) |
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Yeast physical (shear) stress: the engineering perspective |
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39 | (7) |
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39 | (5) |
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Yeast cell response to shear stress |
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40 | (1) |
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40 | (1) |
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Newton's law of viscosity: a gross deforming force |
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41 | (1) |
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41 | (1) |
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Methods of estimating shear rate of agitated systems |
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42 | (1) |
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43 | (1) |
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Kolmogorov turbulence scale |
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43 | (1) |
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43 | (1) |
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44 | (2) |
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44 | (1) |
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44 | (2) |
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The osmotic stress response of ale and lager brewing yeast strains |
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46 | (15) |
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46 | (2) |
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48 | (1) |
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48 | (1) |
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Media and growth conditions |
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48 | (1) |
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48 | (1) |
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48 | (1) |
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48 | (1) |
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Preparation of cells for confocal microscopic analysis |
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49 | (1) |
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Staining of vacuole lumen |
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49 | (1) |
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49 | (1) |
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Staining of plasma membrane |
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49 | (1) |
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49 | (1) |
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49 | (9) |
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Osmotic stress tolerance of YPD-grown cells |
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49 | (1) |
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49 | (2) |
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51 | (1) |
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51 | (2) |
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Compatible solute accumulation |
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53 | (1) |
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53 | (1) |
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Strain dependence and glycerol accumulation |
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53 | (1) |
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Solute considerations of glycerol accumulation |
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53 | (3) |
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56 | (1) |
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Vacuolar morphology of YPD-grown cells |
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57 | (1) |
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Vacuolar morphology of exponential-phase cells |
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57 | (1) |
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Vacuolar fragmentation and osmotic stress |
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57 | (1) |
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58 | (3) |
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59 | (1) |
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59 | (2) |
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Brewing yeast oxidative stress responses: impact of brewery handling |
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61 | (14) |
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61 | (1) |
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62 | (1) |
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Yeast strains and growth conditions |
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62 | (1) |
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62 | (1) |
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Determination of response to oxidative stress |
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62 | (1) |
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Glutathione concentration |
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62 | (1) |
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Protein extraction for enzymic assays by glass bead cell lysis method |
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62 | (1) |
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63 | (1) |
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Glycogen and trehalose concentration |
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63 | (1) |
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63 | (8) |
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Oxidative stress resistance is dependent on growth phase, strain and medium |
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63 | (1) |
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Defence mechanisms against hydrogen peroxide are dependent on strain and medium |
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63 | (3) |
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66 | (1) |
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Oxidative stress during the brewing process |
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67 | (1) |
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67 | (1) |
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68 | (1) |
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69 | (1) |
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70 | (1) |
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71 | (4) |
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71 | (1) |
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72 | (3) |
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Part 3 Wort Composition: Impact on Yeast Metabolism and Performance |
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75 | (54) |
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Wort composition and beer quality |
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77 | (9) |
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77 | (1) |
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The relationship of wort composition to beer quality |
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78 | (1) |
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The key components of wort |
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78 | (1) |
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The impact of wort on the production of flavour compounds by yeast |
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79 | (2) |
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81 | (2) |
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Sources of variability in wort composition |
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83 | (1) |
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84 | (2) |
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84 | (1) |
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84 | (2) |
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Wort substitutes and yeast nutrition |
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86 | (10) |
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86 | (1) |
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87 | (3) |
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87 | (1) |
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87 | (2) |
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89 | (1) |
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89 | (1) |
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90 | (5) |
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90 | (2) |
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92 | (3) |
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95 | (1) |
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95 | (1) |
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95 | (1) |
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Wort supplements: from yeast and for yeast |
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96 | (14) |
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96 | (1) |
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97 | (3) |
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97 | (1) |
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97 | (1) |
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Measurement of glucose uptake |
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97 | (1) |
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Measurement of fructose-2,6-biphosphate |
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98 | (1) |
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98 | (1) |
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Determination of enzyme activities |
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98 | (1) |
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98 | (1) |
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99 | (1) |
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99 | (1) |
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99 | (1) |
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Farnesol-induced growth inhibition |
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100 | (1) |
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Effect of ethanol and osmotic pressure on growth on glucose and maltose |
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100 | (1) |
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Effect of ethanol and osmotic pressure on fermentation power |
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100 | (1) |
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100 | (10) |
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Influence of yeast peptide complex on fermentation rate |
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100 | (1) |
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Influence of yeast peptide complex on glucose metabolism |
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101 | (2) |
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Influence of yeast peptide complex on anabolic enzyme activities |
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103 | (2) |
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Influence of yeast peptide complex on yeast synthesis |
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105 | (1) |
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Mode of action of yeast peptide complex |
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106 | (1) |
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Influence of yeast peptide complex on ethanol and osmotic stresses of growing cells |
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107 | (1) |
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108 | (2) |
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Unsaturated fatty acid supplementation of stationary-phase brewing yeast and its effects on growth and fermentation ability |
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110 | (10) |
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110 | (1) |
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111 | (2) |
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Yeast strain and maintenance |
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111 | (1) |
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111 | (1) |
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111 | (1) |
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Preparation of stationary-phase cells and unsaturated fatty acid supplementation |
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111 | (1) |
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Analysis of pitching yeast |
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112 | (1) |
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112 | (1) |
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Monitoring of fermentation |
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113 | (1) |
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Analysis of volatile esters and higher alcohols |
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113 | (1) |
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113 | (5) |
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Unsaturated fatty acid supplementation of pitching yeast |
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113 | (2) |
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Fermentation with unsaturated fatty acid-supplemented yeast |
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115 | (3) |
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118 | (2) |
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118 | (2) |
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Impact of wort composition on flocculation |
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120 | (9) |
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120 | (1) |
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Molecular mechanism of yeast flocculation |
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121 | (2) |
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Premature flocculation and beer quality |
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123 | (1) |
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The antimicrobial peptide hypothesis |
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124 | (1) |
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Possible mechanism for premature flocculation |
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125 | (1) |
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126 | (3) |
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127 | (2) |
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Part 4 Yeast Quality Maintenance and Assessment |
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129 | (52) |
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Management of multi-strain, multi-site yeast storage and supply |
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131 | (7) |
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131 | (1) |
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131 | (1) |
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132 | (4) |
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132 | (1) |
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Strategies for strain maintenance |
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132 | (1) |
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Selection of master cultures |
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133 | (1) |
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133 | (1) |
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Flocculation (Tullo) and adhesion |
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133 | (1) |
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Sedimentation (Helm's test) |
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133 | (1) |
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133 | (1) |
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133 | (1) |
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134 | (1) |
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134 | (1) |
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Deposition in liquid nitrogen |
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134 | (1) |
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134 | (1) |
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Retrieval from liquid nitrogen and slope preparation |
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134 | (1) |
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135 | (1) |
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Freedom from contamination |
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135 | (1) |
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135 | (1) |
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135 | (1) |
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Genetic confirmation of identity |
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135 | (1) |
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136 | (1) |
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136 | (1) |
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136 | (2) |
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136 | (1) |
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136 | (2) |
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Comparison of yeast viability/vitality methods and their relationship to fermentation performance |
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138 | (11) |
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138 | (1) |
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139 | (1) |
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139 | (1) |
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139 | (1) |
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139 | (1) |
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Alkaline methylene violet |
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139 | (1) |
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140 | (1) |
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140 | (1) |
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140 | (1) |
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140 | (5) |
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140 | (2) |
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142 | (1) |
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142 | (1) |
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Alkaline methylene violet |
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142 | (3) |
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145 | (1) |
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145 | (1) |
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145 | (1) |
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145 | (4) |
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147 | (2) |
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Yeast quality and fluorophore technologies |
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149 | (13) |
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149 | (4) |
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153 | (2) |
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Yeast strains and growth conditions |
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153 | (1) |
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Yeast starvation and heat treatment |
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153 | (1) |
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153 | (1) |
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154 | (1) |
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154 | (1) |
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154 | (1) |
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154 | (1) |
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154 | (1) |
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155 | (1) |
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155 | (1) |
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155 | (1) |
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155 | (5) |
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Can fluorophores differentiate between viable and non-viable populations? |
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155 | (1) |
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156 | (1) |
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157 | (1) |
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Determination of yeast cell viability of starved populations |
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158 | (2) |
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160 | (2) |
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160 | (1) |
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160 | (2) |
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Vitality assessment using the fluorescent stain FUN1 |
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162 | (7) |
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162 | (2) |
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164 | (1) |
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Yeast strains and growth conditions |
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164 | (1) |
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Starvation and oxidative stress |
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164 | (1) |
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164 | (1) |
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164 | (1) |
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FUN1 stain for vitality assessment |
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165 | (1) |
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165 | (2) |
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Determination of yeast cell vitality of starved stressed populations |
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165 | (1) |
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Determination of yeast cell vitality of oxidatively stressed populations |
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166 | (1) |
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167 | (2) |
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167 | (1) |
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168 | (1) |
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Flow cytometry: a new tool in brewing technology |
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169 | (5) |
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169 | (1) |
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170 | (1) |
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170 | (1) |
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170 | (1) |
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Detection of beer spoilage contaminants |
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170 | (1) |
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170 | (1) |
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171 | (3) |
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173 | (1) |
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173 | (1) |
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Comparison of the methylene blue assay with a new flow-cytometric method for determining yeast viability in a brewery |
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174 | (7) |
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174 | (1) |
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175 | (1) |
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Trial location and yeast analysed |
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175 | (1) |
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Methylene blue staining and microscopic analysis |
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175 | (1) |
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Oxonol staining and flow-cytometric analysis |
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175 | (1) |
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176 | (1) |
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176 | (2) |
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Comparison of viability assays |
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176 | (1) |
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Operator error and reproducibility of viability data |
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177 | (1) |
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178 | (3) |
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179 | (1) |
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179 | (2) |
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Part 5 The Role of Brewing Yeast in Beer Flavour Development |
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181 | (68) |
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Formation and disappearance of diacetyl during lager fermentation |
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183 | (13) |
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183 | (1) |
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184 | (1) |
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184 | (9) |
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193 | (3) |
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194 | (1) |
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194 | (2) |
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The formation of higher alcohols |
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196 | (10) |
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196 | (8) |
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204 | (2) |
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205 | (1) |
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Methionine: a key amino acid for flavour biosynthesis in beer |
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206 | (7) |
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206 | (1) |
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207 | (1) |
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207 | (1) |
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207 | (1) |
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Culture media and sampling |
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208 | (1) |
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Methanethiol quantification |
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208 | (1) |
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208 | (5) |
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211 | (2) |
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Control of ester synthesis during brewery fermentation |
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213 | (21) |
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213 | (2) |
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Ester formation and excretion during fermentation |
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215 | (1) |
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The rate-limiting factors of ester synthesis and the relationship between ester synthesis, lipid metabolism and growth |
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215 | (3) |
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Synthesis of the acetate esters |
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216 | (1) |
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Synthesis of the medium-chain fatty acid esters (C6--C10) |
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217 | (1) |
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Parameters influencing the synthesis of beer esters |
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218 | (1) |
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Influence of the yeast characteristics on the synthesis of esters |
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219 | (2) |
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219 | (1) |
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219 | (1) |
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Genetic and physiological instability of brewing yeast |
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219 | (2) |
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Physicochemical and technological parameters affecting the production of esters during brewing fermentation |
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221 | (1) |
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Influence of lipids on ester synthesis |
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221 | (1) |
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Influence of oxygen/air on ester synthesis |
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222 | (2) |
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Influence of the trace element: zinc |
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223 | (1) |
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Influence of fermentation conditions |
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224 | (2) |
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224 | (1) |
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Effect of carbon dioxide pressure |
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224 | (1) |
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Fermentation in cylindroconical fermenters |
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224 | (1) |
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Continuous fermentation and maturation |
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225 | (1) |
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226 | (1) |
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Contribution of esterase activities to beer ester levels |
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226 | (1) |
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227 | (7) |
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228 | (6) |
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Genetic regulation of ester synthesis in yeast: new facts, insights and implications for the brewer |
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234 | (15) |
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234 | (2) |
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236 | (3) |
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Microbial strains, media and culturing conditions |
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236 | (1) |
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237 | (1) |
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237 | (1) |
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238 | (1) |
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Headspace analysis for the measurement of acetaldehyde, ethyl acetate, n-propanol, isobutanol, isoamyl alcohol, isoamyl acetate and ethyl caproate |
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238 | (1) |
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Liquid chromatography for the measurement of wort sugars |
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238 | (1) |
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238 | (1) |
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RNA extraction and Northern analysis |
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239 | (1) |
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239 | (6) |
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Activity of ATF1, ATF2 and EHT1 during brewery fermentations |
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239 | (1) |
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Overexpression of ATF1 and ATF2 in brewing yeast: genetic modification allows management of ester production |
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240 | (2) |
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ATF1 is regulated by glucose through the cyclic AMP/protein kinase A signalling pathway |
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242 | (3) |
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245 | (4) |
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246 | (1) |
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246 | (3) |
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Part 6 Yeast Handling: Objectives, Obstacles and Opportunities |
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249 | (54) |
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251 | (6) |
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251 | (1) |
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252 | (1) |
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252 | (3) |
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255 | (1) |
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255 | (2) |
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256 | (1) |
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Serial repitching fermentation performance and functional biomarkers |
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257 | (15) |
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257 | (2) |
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259 | (3) |
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Yeast strains and growth conditions |
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259 | (1) |
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259 | (1) |
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260 | (1) |
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260 | (1) |
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Intracellular glycogen and trehalose determination |
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260 | (1) |
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Determination of frequency of petite mutation |
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260 | (1) |
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Propensity to form petites |
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260 | (1) |
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261 | (1) |
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Percentage of yeast solids |
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261 | (1) |
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261 | (1) |
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262 | (1) |
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262 | (1) |
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262 | (1) |
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262 | (7) |
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Impact of serial repitching on yeast quality |
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262 | (3) |
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Impact of serial repitching on petite mutation |
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265 | (1) |
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Impact of serial repitching on the fermentation performance of lager brewing yeast |
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266 | (1) |
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Impact of fermentation on the replicative capacity of lager brewing yeast |
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266 | (1) |
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Impact of serial repitching on the attenuation of lager brewing yeast |
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267 | (1) |
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Impact of serial repitching on the flavour development of lager brewing yeast |
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267 | (1) |
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Impact of serial repitching on the flocculation capacity and cell-surface characteristics of lager brewing yeast |
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268 | (1) |
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269 | (3) |
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269 | (1) |
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269 | (3) |
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The impact of yeast cell age on fermentation, attenuation and flocculation |
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272 | (9) |
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272 | (1) |
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273 | (1) |
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273 | (1) |
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Preparation of aged cell fractions |
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273 | (1) |
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273 | (1) |
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Preparation of virgin cells |
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273 | (1) |
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273 | (1) |
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Measurement of cell flocculation |
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274 | (1) |
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274 | (1) |
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Cell-surface hydrophobicity |
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274 | (1) |
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274 | (1) |
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274 | (5) |
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Age synchronisation of yeast |
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274 | (1) |
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Influence of cell age on the rate of sugar utilisation during fermentation |
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274 | (2) |
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Impact of age on cell flocculation |
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276 | (1) |
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Relationship between age and cell hydrophobicity and cell surface charge |
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276 | (3) |
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279 | (2) |
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279 | (1) |
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279 | (2) |
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Chronological and replicative lifespan in lager brewing yeast |
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281 | (12) |
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281 | (2) |
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283 | (2) |
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283 | (1) |
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Media and growth conditions |
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283 | (1) |
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283 | (1) |
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284 | (1) |
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Extended stationary phase |
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284 | (1) |
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Production of sucrose gradients |
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284 | (1) |
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Production of virgin and non-virgin populations |
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284 | (1) |
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284 | (1) |
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284 | (1) |
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285 | (1) |
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285 | (1) |
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285 | (4) |
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Replicative lifespan of four strains of lager brewing yeast |
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285 | (1) |
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Chronological lifespan of four strains of lager brewing yeast |
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286 | (1) |
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Is there a correlation between replicative and chronological lifespan? |
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287 | (1) |
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Do chronologically aged brewing yeast cells demonstrate a reduced replicative lifespan? |
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288 | (1) |
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289 | (4) |
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290 | (1) |
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290 | (3) |
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Continuous primary fermentation of beer with immobilised yeast |
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293 | (10) |
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293 | (1) |
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294 | (2) |
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294 | (1) |
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294 | (1) |
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294 | (1) |
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294 | (1) |
|
Basis for continuous fermentation |
|
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295 | (1) |
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295 | (1) |
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295 | (1) |
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295 | (1) |
|
Flavour compounds and vicinal diketones |
|
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296 | (1) |
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296 | (1) |
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296 | (1) |
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296 | (3) |
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|
296 | (1) |
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|
296 | (2) |
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298 | (1) |
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299 | (1) |
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|
299 | (4) |
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|
300 | (1) |
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|
300 | (3) |
| Index |
|
303 | |
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