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Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using “–omics” techniques

ABSTRACT: Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer´s yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile. In the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer´s yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake. Both the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition. Keywords: 21 Plato with two carbon sources (glucose and maltose) and with/without enzyme supplementation Fermentation, transcriptome and metabolome analysis of industrial lager beer yeast strain Weihenstephan 34/70

ORGANISM(S): Saccharomyces pastorianus Weihenstephan 34/70

SUBMITTER: wanwipa vongsangnak

PROVIDER: E-GEOD-24645 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

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Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using “–omics” techniques

Project description:Addition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer´s yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile. In the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer´s yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake. Both the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition. Keywords: 21 Plato with two carbon sources (glucose and maltose) and with/without enzyme supplementation

2012-02-12 | GSE24645 | GEO

Saccharomyces pastorianus Weihenstephan 34/70

Project description:Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using “–omics” techniques

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Transcription profiling of bottom-fermenting yeast Saccharomyces pastorianus KBY011 during a time series of lager beer fermentation in the wort

Project description:A transcriptome analysis of the bottom-fermenting yeast S. pastorianus KBY011 during a time course of lager beer fermentation in the wort was carried out (0, 2, 6, 8, 10, 14, 24, 34, 40, 52, 64, 120, and 156h). RNA preparation followed by DNA microarray analysis was performed for the yeast harvested from the yeast storage tank either just prior to, or just after the actual fermentation, as well as from 12 different time points during fermentation.

2007-12-31 | E-MEXP-1039 | biostudies-arrayexpress

Liver-protecting Effect of Maple Syrup

Project description:Rats fed a 20%-maple syrup diet (maple syrup group) for 11 days showed significantly lower values of the hepatic function markers than those fed a 20%-sugar mix syrup diet (control) likewise. One reasons was suggested by DNA microarray analysis which revealed that the expression of genes for enzymes of ammonia production were down-regulated in the liver of maple syrup group. Rats were quarantined and conditioned by administration of the authentic AIN93G diet for 4 days. Rats had free access to the diet and drinking water during this preliminary feeding. For feeding tests, they were dichotomized (n = 7 and 8) for maple syrup and sugar mix syrup group, respectively, and then fed for 11 days on either the AIN93G diet containing 20% maple syrup or on the 20% sugar mix syrup with a similar sugar composition; the amount of maple syrup or the sugar mix syrup was arranged. Rats in both diet groups were fasted for 16 hours, prior to being anesthetically sacrificed for dissection.

2011-08-31 | E-GEOD-30532 | biostudies-arrayexpress

Liver-protecting Effect of Maple Syrup

2011-09-01 | GSE30532 | GEO

Gene expression of mouse intestine treated with azoxymethane and/or St. John's wort

Project description:The aim of this study was to examine the effects of dietary supplementation of St John’s wort extract on azoxymethane-induced colorectal carcinogenesis in mice. Microarray data showed atttenuation of NF-kB and ERK-mediated pathway in colon epithelium by St. Jone's wort suggesting that the anti-inflammatory effect is a possible cancer-preventing mechanism induced by St. Jone's wort. Gene expression will be compared between mice with the control vs. St. Jone's wort.

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Transcription profiling of lager yeast to investigate carbohydrate metabolism and the lager yeast transcriptome during brewery fermentation

Project description:The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finished product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hL) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide based DNA arrays. Up to 90% of the detectable genes showed a significant (P ≤ 0.05) differential expression pattern during fermentation and the majority of these genes showed either transient or prolonged peaks in expression following the exhaustion of the monosaccharides glucose and fructose from the wort. Those which did not display this apparent carbon catabolite derepression response were mainly those genes involved in cytokinesis and cell budding, which had higher expression values during active growth of cells. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. Experimenter name: Katherine Smart; Experimenter phone: 0044-1159516214; Experimenter address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire; Experimenter zip/postal_code: LE12 5RD; Experimenter country: England Experiment Overall Design: 14 samples were used in this experiment

2008-06-18 | E-GEOD-10205 | biostudies-arrayexpress

Carbohydrate metabolism and the lager yeast transcriptome during brewery fermentation

Project description:The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finished product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hL) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide based DNA arrays. Up to 90% of the detectable genes showed a significant (P ≤ 0.05) differential expression pattern during fermentation and the majority of these genes showed either transient or prolonged peaks in expression following the exhaustion of the monosaccharides glucose and fructose from the wort. Those which did not display this apparent carbon catabolite derepression response were mainly those genes involved in cytokinesis and cell budding, which had higher expression values during active growth of cells. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di- and trisaccharide sugars in the wort. Experimenter name: Katherine Smart Experimenter phone: 0044-1159516214 Experimenter address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire Experimenter zip/postal_code: LE12 5RD Experimenter country: England Keywords: time series design

2008-06-09 | GSE10205 | GEO

MEF FAN TNF

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Co-inoculation with Dekkerea bruxellensis impacts the trancriptome of Saccharomyces cerevisiae during wine fermentation

Project description:The yeast Dekkera bruxellensis is as ethanol tolerant as Saccharomyces cerevisiae and may be found in bottled wine. It causes the spoilage of wine, beer, cider and soft drinks. In wines, the metabolic products responsible for spoilage by Dekkera bruxellensis are mainly volatile phenols. These chemical compounds are responsible for the taints described as ‘‘medicinal’’ in white wines (due to vinyl phenols) and as ‘‘leather’’, ‘‘horse sweat’’ and ‘‘stable’’ in red wines (due to ethyl phenols mainly 4-ethylphenol). Apart from the negative aroma nuances imparted by these yeasts, positive aromas such as ‘smoky’, ‘spicy’ and ‘toffee’ are also cited. Our goal was to identify the impact that the wine spoilage yeast Dekkera bruxellensis has on fermenting S. cerevisiae cells, especially on its gene expression level. To this end we co-inoculated both yeast species at the start of fermentation in a synthetic wine must, using S. cerevisiae-only fermentations without Dekkera bruxellensis as a control. All fermentations were employed in special membrane reactors (1.2 um pore size cut-off) physically separating Dekkera bruxellensis from wine yeast S. cerevisiae. Biomass separation with this membrane was done to abolish the possibility of hybridizing also D. bruxellensis probes on Agilent V2 (8x15K format) G4813 DNA microarrays designed just for S. cerevisiae ORF targets. The 1.2 um pore membrane separating both yeasts allowed the exchange of ethanol, metabolites and sugars during the fermentation.

2012-06-13 | GSE38582 | GEO

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