Kvasny Prum. 2010; 56(2): 100-104 | DOI: 10.18832/kp2010013

Yeast and stress: from the laboratory to the brewery.Peer-reviewed article

Karel SIGLER, Dagmar MATOULKOVÁ, Gabriel PETR, Miroslav DIENSTBIER, Dana GÁŠKOVÁ

¹ Mikrobiologický ústav AVČR, v.v.i.

² Výzkumný ústav pivovarský a sladařský, a. s.

³ Univerzita Karlova, Matematicko-fyzikální fakulta

Our research concerns the effects of various types of exogenously applied stress (oxidative, osmolarity and xenobiotic-induced) that can be encountered by yeast cells in the brewery on cell metabolic processes, energetics, membrane functions and structure and the function and efficacy of processes protecting the cells against the stress. These effects, and the response of cells to the stresses, can have a major influence on the technological processes and the quality of the final product. The experiments were performed both on laboratory strains in which individual types of response are easy to interpret and form a suitable basis for the processes observed in brewery yeast, and on brewery strains in laboratory (brewing trials) and actual brewery setting that directly point to the problems caused by modern brewing technology.Our research concerns the effects of various types of exogenously applied stress (oxidative, osmolarity and xenobiotic-induced) that can be encountered by yeast cells in the brewery on cell metabolic processes, energetics, membrane functions and structure and the function and efficacy of processes protecting the cells against the stress. These effects, and the response of cells to the stresses, can have a major influence on the technological processes and the quality of the final product. The experiments were performed both on laboratory strains in which individual types of response are easy to interpret and form a suitable basis for the processes observed in brewery yeast, and on brewery strains in laboratory (brewing trials) and actual brewery setting that directly point to the problems caused by modern brewing technology.

Keywords: yeast, brewery, stress, vitality, acidification power, beer brewing

Received: November 2, 2009; Accepted: November 25, 2009; Published: February 1, 2010