Limits...
Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation.

Parker N, James S, Dicks J, Bond C, Nueno-Palop C, White C, Roberts IN - Yeast (2014)

Bottom Line: Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant.Significant variation was observed in the timing and quantity of flavour-related chemicals produced.Variation maintained in historical S. cerevisiae ale yeast collections is highlighted as a potential source of novelty in innovative strain improvement for bioflavour production.

View Article: PubMed Central - PubMed

Affiliation: White Labs, 9495 Candida Street, San Diego, CA, 92126, USA.

Show MeSH

Related in: MedlinePlus

Time course of production of ale yeast flavour compounds: (a) vicinal diketones; (b) acetaldehyde; (c) iso-amyl acetate; (d) ethyl acetate; (e) amyl alcohols; (f) 1-propanol. Standard error bars represent results from triplicate experiments. The graphs were plotted in R, using the ggplot2 library.
© Copyright Policy
Related In: Results  -  Collection


getmorefigures.php?uid=PMC4383656&req=5

fig01: Time course of production of ale yeast flavour compounds: (a) vicinal diketones; (b) acetaldehyde; (c) iso-amyl acetate; (d) ethyl acetate; (e) amyl alcohols; (f) 1-propanol. Standard error bars represent results from triplicate experiments. The graphs were plotted in R, using the ggplot2 library.

Mentions: Statistically significant interstrain differences were observed (Figure1). These differences occurred in terms of both the timing of maximum production and the overall amount produced. For example, vicinal diketones (Figure1a) peaked at day 1 in strains NCYC 1228 and NCYC 1681, and at day 2 in strain NCYC 1187, and showed peak production levels up to three-fold higher than lower-producing strains, e.g. p = 0.023 and p = 0.221 for t-tests of two- and three-fold differences, respectively, between day 1 measurements of NCYC 1681 and NCYC 1026. Acetaldehyde production (Figure1b) followed a similar time course in strains with peak production at day 1, but two- to three-fold differences in the quantity produced, (e.g. p = 0.003 and p = 0.216 for t-tests of 1.5- and 2.5-fold differences, respectively, between day 1 measurements of NCYC 1026 and NCYC 1228). Both vicinyl diketones and acetaldehyde were fully remetabolized by the end of the experiment.


Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation.

Parker N, James S, Dicks J, Bond C, Nueno-Palop C, White C, Roberts IN - Yeast (2014)

Time course of production of ale yeast flavour compounds: (a) vicinal diketones; (b) acetaldehyde; (c) iso-amyl acetate; (d) ethyl acetate; (e) amyl alcohols; (f) 1-propanol. Standard error bars represent results from triplicate experiments. The graphs were plotted in R, using the ggplot2 library.
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4383656&req=5

fig01: Time course of production of ale yeast flavour compounds: (a) vicinal diketones; (b) acetaldehyde; (c) iso-amyl acetate; (d) ethyl acetate; (e) amyl alcohols; (f) 1-propanol. Standard error bars represent results from triplicate experiments. The graphs were plotted in R, using the ggplot2 library.
Mentions: Statistically significant interstrain differences were observed (Figure1). These differences occurred in terms of both the timing of maximum production and the overall amount produced. For example, vicinal diketones (Figure1a) peaked at day 1 in strains NCYC 1228 and NCYC 1681, and at day 2 in strain NCYC 1187, and showed peak production levels up to three-fold higher than lower-producing strains, e.g. p = 0.023 and p = 0.221 for t-tests of two- and three-fold differences, respectively, between day 1 measurements of NCYC 1681 and NCYC 1026. Acetaldehyde production (Figure1b) followed a similar time course in strains with peak production at day 1, but two- to three-fold differences in the quantity produced, (e.g. p = 0.003 and p = 0.216 for t-tests of 1.5- and 2.5-fold differences, respectively, between day 1 measurements of NCYC 1026 and NCYC 1228). Both vicinyl diketones and acetaldehyde were fully remetabolized by the end of the experiment.

Bottom Line: Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant.Significant variation was observed in the timing and quantity of flavour-related chemicals produced.Variation maintained in historical S. cerevisiae ale yeast collections is highlighted as a potential source of novelty in innovative strain improvement for bioflavour production.

View Article: PubMed Central - PubMed

Affiliation: White Labs, 9495 Candida Street, San Diego, CA, 92126, USA.

Show MeSH
Related in: MedlinePlus