Changes in the yeast metabolism at very high-gravity wort fermentation
Related Experiment Video
Updated: Oct 7, 2026

In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast
Published on: February 21, 2025
J Pátková1, D Smogrovicová, P Bafrncová
1Department of Biochemical Technology, Faculty of Chemical Technology, Slovak University of Technology, 812 37 Bratislava, Slovakia.
Abstract:
The rate of ethanol production increased with increasing wort gravity up to the initial wort concentration of 24%, reaching the maximum ethanol concentration of 6.2%, but its attenuation reached only 49%. The intracellular trehalose accumulation was proportional to the initial wort gravity, at 24 or 30% wort fermentation increased 3 or 4.5 times, respectively, compared to 12% wort fermentation. Trehalose accumulation began after exhaustion of glucose, ceased after uptake of approximately 65% reducing saccharides, despite of increasing ethanol or remaining saccharide concentration in the environment.
More Related Videos
07:38Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
Published on: September 30, 2018
07:25Quantitative Metabolomics of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry
Published on: January 5, 2021
Related Concept Videos
Microbes in Beverage Production
Bioreactor Controls-III
Production of Alcohol
Microbes in Food Production
Microbial Fermentation
Fermentation
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...