Abstract
The process of fermentation and the characteristic aromatic compounds elicited play a key role in the flavor of bread, beer and wine. However, the practice of fermentation, particularly as it applies to beer, is more art than science. The quality of the resulting products of fermentation rely on the physiological state of the yeast biomass, that is, its vitality. A central organelle to vitality that is often overlooked is the mitochondria. Mitochondria are amazingly dynamic in their morphology, distribution and membrane potential as they reflect the energy requirements of the cell. Two key measures of yeast vitality are mitochondrial membrane potential and aging. We hypothesized that there are differences in these two key measures of vitality based on the domestication of the yeast (lager, ale, Belgian), the number of times the yeast was used (generations) and the type of supplements used (Zn, Cu, lithocolate, diammonium phosphate). Our findings provide an explanation to several beer brewing observations and, coupled with bioinformatics of the mitochondrial genomes (lager, ale Belgian), provide an avenue to study the molecular basis of yeast vitality as it applies to beer fermentation.Support or Funding InformationLawrence UniversityThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call