Abstract
The rapid and efficient consumption of carbon and nitrogen sources by brewer’s yeast is critical for the fermentation process in the brewing industry. The comparison of the growth characterizations of typical ale and lager yeast, as well as their consumption preference to carbon and nitrogen sources were investigated in this study. Results showed that the ale strain grew faster and had a more extended stationary phase than the lager strain. However, the lager strain was more tolerant to the stressful environment in the later stage of fermentation. Meanwhile, the ale and lager yeast strains possessed varying preferences for metabolizing the specific fermentable sugar or free amino acid involved in the wort medium. The lager strain had a strong capacity to synthesize the extracellular invertase required for hydrolyzing sucrose as well as a strong capability to metabolize glucose and fructose. Furthermore, the lager strain had an advantage in consuming Lys, Arg, Val, and Phe, whereas the ale strain had a higher assimilation rate in consuming Tyr. These findings provide valuable insights into selecting the appropriate brewer’s yeast strain based on the wort components for the industrial fermentation process.
Key points
• The lager strain is more tolerant to the stressful environment.
• The lager strain has the great capability to synthesize the extracellular invertase.
• The assimilation efficiency of free amino acid varies between ale and lager.
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Acknowledgements
This research was financially supported by the Key Research and Development Program of Shandong Province (Major Scientific and Technological Innovation Project, No. 2022CXGC010604).
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Conceptualization: L.J.; methodology: L.J.; writing—original draft preparation: L.J.; writing—review and editing: D.Z., C.W., H.L.; investigation: J.S., M.Q., Y.C., Y.L., M.X., L.L.; project administration: H.L.; funding acquisition: H.L.; and all authors read and approved the manuscript.
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Jiang, L., Song, J., Qi, M. et al. Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation. Appl Microbiol Biotechnol 107, 6937–6947 (2023). https://doi.org/10.1007/s00253-023-12778-9
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DOI: https://doi.org/10.1007/s00253-023-12778-9