Related Experiment Video
Updated: Jul 9, 2026
14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
11.3K
Systematic Profiling of Ale Yeast Protein Dynamics across Fermentation and Repitching
Riddhiman K Garge1,2, Renee C Geck1, Joseph O Armstrong1
1Department of Genome Sciences, University of Washington, Seattle, Washington, USA.
Biorxiv : the Preprint Server for Biology
|October 4, 2023
Summary
Brewing yeast (Saccharomyces cerevisiae) proteomic changes during fermentation were analyzed. Repeated repitching led to shifts in proteins related to ergosterol and isobutyraldehyde metabolism.
Area of Science:
- Microbiology
- Biochemistry
- Genomics
Background:
- Understanding brewing yeast (Saccharomyces cerevisiae) genetics and molecular changes is key for optimizing beer production.
- While Saccharomyces cerevisiae is well-studied, temporal molecular shifts during industrial fermentation remain underexplored.
Conclusions:
- Serial repitching induces measurable proteomic changes in brewing yeast, particularly affecting ergosterol and isobutyraldehyde pathways.
- This study provides a valuable proteomics resource for understanding yeast behavior in commercial brewing.
- The findings can guide fermentation protocols, strain management, and engineering practices in the brewing industry.
More Related Videos
Related Concept Videos
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...