ArticleApplied microbiology and biotechnology2013
Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort.
Article in Applied microbiology and biotechnology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 98 citations in OpenAlex.
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- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- A non-GMOFrontiers in microbiology · 2026Article
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Satiety, TAX-4, and OSM-9 tune the attraction of Caenorhabditis elegans nematodes to microbial fermentation products.G3 (Bethesda, Md.) · 2025Article
- Linking volatile metabolites from bacterial pathogens to exhaled breath condensate of people with cystic fibrosis.Microbiology (Reading, England) · 2025Article
- Research on Engineering theFoods (Basel, Switzerland) · 2024Article
- Article
- Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing.World journal of microbiology & biotechnology · 2023Article
- Packing a punch: understanding how flavours are produced in lager fermentations.FEMS yeast research · 2021Review
- Formation of Diacetyl and Other α-Dicarbonyl Compounds during the Generation of E-Vapor Product Aerosols.ACS omega · 2020Article
- Behavioral and Transcriptional Response to Selection for Olfactory Behavior inG3 (Bethesda, Md.) · 2020Article
- Assessing Population Diversity ofFrontiers in microbiology · 2020Article
- Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus.Journal of industrial microbiology & biotechnology · 2018Article
- Comprehensive Real-Time Analysis of the Yeast Volatilome.Scientific reports · 2017Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Ploidy influences the functional attributes of de novo lager yeast hybrids.Applied microbiology and biotechnology · 2016Article
- New lager yeast strains generated by interspecific hybridization.Journal of industrial microbiology & biotechnology · 2015Article
- Lager yeast comes of age.Eukaryotic cell · 2014Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Undesirable butter-tasting vicinal diketones are produced as by-products of valine and isoleucine biosynthesis during wort fermentation. One promising method of decreasing diacetyl production is through control of wort valine content since valine is involved in feedback inhibition of enzymes controlling the formation of diacetyl precursors. Here, the influence of valine supplementation, wort amino acid profile and free amino nitrogen content on diacetyl formation during wort fermentation with the lager yeast Saccharomyces pastorianus was investigated. Valine supplementation (100 to 300 mg L(-1)) resulted in decreased maximum diacetyl concentrations (up to 37 % lower) and diacetyl concentrations at the end of fermentation (up to 33 % lower) in all trials. Composition of the amino acid spectrum of the wort also had an impact on diacetyl and 2,3-pentanedione production during fermentation. No direct correlation between the wort amino acid concentrations and diacetyl production was found, but rather a negative correlation between the uptake rate of valine (and also other branched-chain amino acids) and diacetyl production. Fermentation performance and yeast growth were unaffected by supplementations. Amino acid addition had a minor effect on higher alcohol and ester composition, suggesting that high levels of supplementation could affect the flavour profile of the beer. Modifying amino acid profile of wort, especially with respect to valine and the other branched-chain amino acids, may be an effective way of decreasing the amount of diacetyl formed during fermentation.
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