Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes

Solubilisation and degradation of wheat gluten proteins by barley malt proteolytic enzymes (BMPE) was investigated with a model buffer system at pH 4.0 and pH 5.6, representing optimal pH for proteolysis and a pH value typical for beer brewing conditions respectively. Under the experimental conditions, incubation of commercial wheat gluten with BMPE solubilised 70% and 20% of the gluten proteins at pH 4.0 and pH 5.6 respectively. Gel permeation chromatography profiles and SDS‐PAGE showed that wheat gluten proteins were more degraded by BMPE at pH 4.0 than at pH 5.6. In a laboratory scale barley malt brewing experiment, proteins of worts, prepared with and without wheat gluten, were characterised. Results comparable to those in the model buffer system at pH 5.6 were obtained, which indicated that BMPE indeed solubilise wheat gluten during mashing, but that further degradation is rather limited under these conditions.     

Rheological behaviour of concentrated yeast suspension

The effect of yeast cell volumetric concentration on the rheological properties of the suspensions was measured in a pipe-flow viscometer at 30°C: at low microbial concentrations the suspensions were Newtonian; however, non-Newtonian behaviour, which could be described by the power-law equation, was observed with suspensions at high microbial volumetric concentrations. At conditions of constant microbial morphology and growth rate, the results also indicated that a relationship could be developed between the power-law constants and the microbial volumetric concentration.     

The Impact of Lightstruck and Stale Character in Beers on their Perceived Quality: A Consumer Study

The relative liking or disliking that beer drinkers have for characteristics generally regarded as off‐flavours by brewers, namely lightstruck and stale, has been explored in a consumer trial where products are presented branded and unbranded. Drinkers display a significant preference for fresh over lightstruck product, irrespective of branding. By contrast, drinkers seemed to be less clear about their liking or otherwise for stale character, although in this case they clearly prefer the branded product over the unbranded product when the beers are fresh and vice‐versa when the beer is aged. A stale version of a beer that consumers are familiar with fails to meet expectations for that product. Significant numbers of drinkers do declare a liking for lightstruck and aged character.     

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae.     

IMP2, a nuclear gene controlling the mitochondrial dependence of galactose, maltose and raffinose utilization in Saccharomyces cerevisiae.

The IMP2 gene of Saccharomyces cerevisiae is involved in the nucleo-mitochondrial control of maltose, galactose and raffinose utilization as shown by the inability of imp2 mutants to grow on these carbon sources in respiratory-deficient conditions or in the presence of ethidium bromide and erythromycin. The negative phenotype cannot be scored in the presence of inhibitors of respiration and oxidative phosphorylation, indicating that the role of the mitochondria in the utilization of the above-mentioned carbon sources in imp2 mutants is not at the energetical level. Mutations in the IMP2 gene also confer many phenotypic alterations in respiratory-sufficient conditions, e.g. leaky phenotype on oxidizable carbon sources, sensitivity to heat shock and sporulation deficiency. The IMP2 gene has been cloned, sequenced and disrupted. The phenotype of null imp2 mutants is indistinguishable from that of the originally isolated mutant.     

干酵母发酵生产枸杞酒的研究

以枸杞、大枣为原料、添加法国葡萄酒干酵母，制得了酒精含量为12%（V/V）、棕红色的枸杞酒。该产品口感良好、澄清透明、性质稳定。     

啤酒中测定双乙酰含量的EBC法的改进

EBC法是测定啤酒双乙酰的常规方法,但大量报道此法再生性和重复性较差,本文对影响此方法的一些因素进行了考查,发现酸碱度是影响EBC法的一个重要因素,并对EBC法进行改进。     

Performance of a Yeast-mediated Biological Fuel Cell

Saccharomyces cerevisiae present in common Baker’s yeast was used in a microbial fuel cell in which glucose was the carbon source. Methylene blue was used as the electronophore in the anode compartment, while potassium ferricyanide and methylene blue were tested as electron acceptors in the cathode compartment. Microbes in a mediator-free environment were used as the control. The experiment was performed in both open and closed circuit configurations under different loads ranging from 100 kΩ to 400Ω. The eukaryotic S. cerevisiae-based fuel cell showed improved performance when methylene blue and ferricyanide were used as electron mediators, rendering a maximum power generation of 146.71±7.7 mW/m³. The fuel cell generated a maximum open circuit voltage of 383.6±1.5 mV and recorded a maximum efficiency of 28±1.8 % under 100 kΩ of external load.     

Effects of growth with ethanol on fermentation and membrane fluidity of Saccharomyces cerevisiae

Saccharomyces cerevisiae HSc was grown with ethanol at concentrations up to 10% (v/v). The immediate effects of additions of externally added ethanol on CO₂ production and O₂ consumption of washed organisms were studied by stopped-flow membrane inlet quadrupole mass spectrometry. Fermentative activities of organisms grown with ethanol (0–5% v/v) showed similar sensitivities to inhibition by ethanol, whereas those grown with 10% (v/v) ethanol had become protected and were markedly less sensitive. The fluidity of subcellular membrane fractions was measured by determination of the temperature dependence of the rotational order parameter of the spin label 5-doxyl stearic acid (free radical) by electron spin resonance. Mitochondria prepared from yeasts grown with 0, 7 and 9% (v/v) ethanol showed similar overall fluidity, although differences in temperature-dependent behaviour indicate altered lipid composition or lateral phase separations. On the other hand the microsomal fraction from organisms grown with 9% ethanol showed a remarkable increase in fluidity. These data suggest that the protective effects of growth with ethanol near the limit of tolerance on fermentative activities may arise from altered plasma membrane fluidity properties.     

天然调味料──酵母抽提物的研究进展

着重论述了酵母抽提物的特性、在食品中的应用前景、制造方法、工业化生产中存在的问题及其解决方法，并对酵母抽提物的发展方向作一展望。