Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

By C. Lekkas, G. Stewart, A. Hill, B. Taidi, J. A. Hodgson. 2007

91 citations recorded by the source corpus.

The Free Amino Nitrogen (FAN) content of wort prescribes efficient yeast cell growth and fermentation performance. FAN consists of the individual amino acids, small peptides and ammonia ions formed during malting, the relative amounts of which vary. In this paper, the individual constituents of FAN were dissected and their effect on both ale and lager fermentations determined. The patterns of amino acid and small peptide uptake and the changes in extracellular protease activity revealed the dynamic environment that develops during fermentation. Lysine and methionine, previously identified as key amino acids in wort fermentation, were investigated further.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/8d21be62b7fb87b820f0401b56475ecd2210b3af

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Hill
2. G. Stewart

Citations in the corpus

• Free Amino Nitrogen in Brewing (2019, background): “Optimum FAN levels differ from fermentation to fermentation and also with yeast strain, wort sugar levels and type [30,31,44].”