ArticleApplied and environmental microbiology2010
Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
Article in Applied and environmental microbiology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 71 citations in OpenAlex.
- Yeast strain development and process intensification in high-gravity fermentation.FEMS yeast research · 2026Review
- Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing.World journal of microbiology & biotechnology · 2022Article
- Screening and transcriptomic analysis of the ethanol-tolerant mutantFrontiers in microbiology · 2022Article
- Packing a punch: understanding how flavours are produced in lager fermentations.FEMS yeast research · 2021Review
- Does Inter-Organellar Proteostasis Impact Yeast Quality and Performance During Beer Fermentation?Frontiers in genetics · 2020Article
- Potential Applicability of Cocoa Pulp (TheScientificWorldJournal · 2020Article
- Lager-brewing yeasts in the era of modern genetics.FEMS yeast research · 2019Review
- Yeast two- and three-species hybrids and high-sugar fermentation.Microbial biotechnology · 2019Review
- Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus.Journal of industrial microbiology & biotechnology · 2018Article
- Use of IndigenousFrontiers in microbiology · 2018Article
- Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics inFrontiers in microbiology · 2017Article
- Article
- Novel brewing yeast hybrids: creation and application.Applied microbiology and biotechnology · 2017Review
- Improving industrial yeast strains: exploiting natural and artificial diversity.FEMS microbiology reviews · 2014Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17 degrees P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25 degrees P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the alpha-glucoside concentration at about 10 to 20 g.liter(-1) by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 10(6) original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g.liter(-1)) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.
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