STEROL SYNTHESIS IN RELATION TO GROWTH AND FERMENTATION BY BREWING YEASTS INOCULATED AT DIFFERENT CONCENTRATIONS
Open Access
- 8 July 1977
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 83 (4) , 220-223
- https://doi.org/10.1002/j.2050-0416.1977.tb03798.x
Abstract
The sterol contents of brewing yeasts harvested from an anaerobic fermentation and inoculated into air-saturated wort rise rapidly from ca. 1 mg/g dry yeast to ca. 10 mg/g and remain at this level until the oxygen is absorbed. After all oxygen is removed from the medium, sterol synthesis ceases and the concentration in the cells declines as growth occurs until a limiting value is reached, when reproductive growth ceases. In the presence of oxygen, sterols are present primarily as sterol esters; free sterols accumulate after oxygen uptake is complete. The total quantity of sterol which is synthesized in the presence of oxygen determines the extent of subsequent yeast growth. It is shown that the magnitude of sterol synthesis in the yeast population as a whole is influenced by the pitching rate.Keywords
This publication has 14 references indexed in Scilit:
- EFFECT OF LIPIDS AND OXYGEN ON YEAST GROWTH AND THE BIOSYNTHESIS OF ACETOIN DURING FERMENTATIONJournal of the Institute of Brewing, 1976
- ESTIMATION OF ALPHA AMINO NITROGENJournal of the Institute of Brewing, 1974
- ESTIMATION OF NITROGEN WITH AN AMMONIA PROBEJournal of the Institute of Brewing, 1974
- ABSENCE OF NUTRITIONAL REQUIREMENT FOR UNSATURATED FATTY ACIDS BY BREWER'S YEAST IN MALT WORTJournal of the Institute of Brewing, 1974
- A Correlation between Oxygen Requirements and the Products of Sterol Synthesis in Strains of Saccharomyces cerevisiaeJournal of General Microbiology, 1973
- YEAST GROWTH IN RELATION TO THE DISSOLVED OXYGEN AND STEROL CONTENT OF WORTJournal of the Institute of Brewing, 1973
- The Varied Response of Brewing Yeasts to Oxygen and Sterol TreatmentProceedings. Annual meeting - American Society of Brewing Chemists, 1972
- PRODUCTION OF YEAST MASS DURING FERMENTATION OF WORT BY BREWERY YEASTSJournal of the Institute of Brewing, 1972
- WORT-BOILING IN RELATION TO BEER QUALITYJournal of the Institute of Brewing, 1966
- Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined mediumJournal of Cellular and Comparative Physiology, 1953