.

0 (hodnocen0 x )

EB

EB

ONLINE

Cham : Springer, 2017

1 online zdroj

ISBN 978-3-319-69126-8 (e-kniha)

ISBN 978-3-319-69124-4 (print)

The Yeast Handbook

This book is an overview considering yeast and fermentation.  The similarities and differences between yeasts employed in brewing and distilling are reviewed.  The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed.  This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation.  Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.  This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes..

001473865

1 Introduction 1 // 1.1 Yeast Is a Eukaryote and a Single-Cell Fungus 1 // 1.2 The Brewing and Distilling Processes 4 // References 8 // 2 History of Brewing and Distilling Yeast 11 // References 33 // 3 Taxonomy of Brewing and Distilling Yeasts and Methods // of Identification 37 // References 44 // 4 Yeast Culture Collections, Strain Maintenance and Propagation 49 // 4.1 Introduction 49 // 4.2 Preservation of Stock Yeast Cultures 51 // 4.3 Propagation of Yeast Cultures 52 // References 54 // 5 The Structure and Function of the Yeast Cell Wall, Plasma // Membrane and Periplasm 55 // 5.1 Introduction 55 // 5.2 Cell Wall Structure and Function in Saccharomyces // cerevisiae and Related Yeast Species 58 // 5.3 Dynamics of the Cell Wall 62 // 5.4 Cell Wall Construction During the Cell Cycle 64 // 5.5 Yeast Mannan 66 // 5.6 Enzymes Involved in Cell Wall Construction 66 // 5.7 Yeast Plasma Membrane and Structure 68 // 5.8 Periplasm 68 // 5.9 Summary of the Saccharomyces Cell Wall Biosynthesis, // Plasma Membrane and Periplasm Structure and Function 69 // References 70 // 6 Energy Metabolism by the Yeast Cell 77 // 6.1 Introduction 77 // 6.2 Glycolysis 78 // 6.3 Glycerol 93 // 6.4 Osmotolerant Yeasts 95 // 6.5 Pentose Phosphate Pathway 96 // 6.6 Glycogen: Structure, Biosynthesis and Metabolism 97 // 6.7 Citric Acid Cycle or Tricarboxylic Acid Cycle 100 // 6.8 Conclusions 105 // References 105 // 7 Yeast Nutrition 109 // 7.1 Background 109 // 7.2 Wort Sugar Uptake Ill // 7.3 Free Amino Nitrogen (FAN) Metabolism 127 // 7.4 The General Amino Acid Permease (GAP) System 131 // 7.5 Amino Acid Biosynthesis 134 // 7.6 Flavour Components 134 // 7.7 Ammonia 135 // 7.8 Small Wort Peptides 137 // References 140 // 8 Yeast Viability and Vitality 147 // 8.1 Basis of Viability and Vitality Measurements 147 // 8.2 Factors That Influence Viability and Vitality 154 //

8.3 Intracellular pH 159 // 8.4 Conclusions 161 // References 161 // 9 Bioethanol 167 // 9.1 Introduction 167 // 9.2 Biofuel in Brazil 168 // 9.3 Biofuel in North America 174 // 9.4 Second-Generation Bioethanol 177 // 9.5 Third-Generation Technologies 181 // References 182 // 10 Killer (Zymocidal) Yeasts 189 // 10.1 Summary 196 // References 196 // 11 Stress Effects on Yeast During Brewing and Distilling // Fermentations: High-Gravity Effects 199 // 11.1 Introduction 199 // 11.2 Influence of High-Gravity Worts on Yeast Viability 202 // 11.3 Stress Effects on Yeast Intracellular Storage Carbohydrates 202 // 11.4 Yeast Morphological Changes Induced by High-Gravity Worts and Other Stress Factors 204 // 11 5 Influence of High-Gravity Worts on Yeast Culture Viability 207 // 11 6 Effects of Stress on Yeast Intracellular Storage Carbohydrates 208 // 11 7 Effect of High-Gravity Wort on the Secretion of Yeast Proteinase Activity 209 // 11.8 Yeast Ethanol Toxicity in Distilling 211 // 11.9 Yeast Stress: Basic Concepts 214 // 11.10 Influence of Wort Sugar Spectrum and Gravity on Ester Formation 217 // 11.11 High-Gravity Yeast Varieties 219 // 11.12 Stress Parameters on the Production of Grain Whisky in Scotland 221 // 11.13 Stress Effects on Yeast as a Result of Acid Washing 227 // 11.14 Yeast Responses to Acetic Acid Stress 231 // 11.15 Summary 232 // References 232 // 12 Yeast Management 241 // 12.1 Introduction 241 // 12.2 Storage of Yeast Stock Cultures Between Propagations 242 // 12.3 Preservation of Brewer’s Yeast Strains 243 // 12.4 Yeast Propagation 244 // 12.5 Yeast Collection 245 // 12.6 Yeast Storage 246 // 12.7 Yeast Washing 252 // 12.8 Yeast Stress 253 // 12.9 Dried Yeast 253 // 12.10 Cultivation of Distiller’s Yeast Cultures 254 // References 256 // 13 Harvesting and Cropping Yeast: Flocculation and Centrifugation 259 // 13.1 Introduction 259 //

13.2 Lectin Theory 269 // 13.3 Factors Affecting Yeast Flocculation 270 // 13.4 Yeast Genetics and Flocculation 272 // 13.5 Flocculation Gene Structure 275 // 13.6 Flocculation Instability in Brewer’s Yeast Cultures 276 // 13.7 Genetic Instability of Flocculation in Brewer’s Yeast Strains 277 // 13.8 The Influence of Cell Surface Hydrophobicity (CSH) // and Cell Surface Change or Yeast Flocculation 279 // 13.9 Premature Yeast Flocculation 280 // 13.10 Phenotypic Effects on Flocculation 282 // 13.10.1 Cations 282 // 13.10.2 Medium pH 284 // 13.10.3 Temperature 285 // 13.10.4 Oxygen 285 // 13.10.5 Sugars 286 // 13.11 Co-flocculation 287 // 13.12 Adhesion and Biofilm Formation 292 // 13.13 Centrifuges to Crop Yeast 292 // 13.14 Summary 298 // References 299 // 14 Yeast Mitochondria and the Petite Mutation 309 // 14.1 Introduction 309 // 14.2 Spontaneous Mutation 310 // 14.3 Wort Sugars Uptake 314 // 14.4 Wort Fermentations 316 // 14.5 RD Mutants and Beer Flavour 318 // 14.6 Effects of RD Mutants on Yeast Flocculation and Sedimentation Characteristics 320 // 14.7 Mitochondrial Diseases 321 // References 322 // 15 Flavour Production by Yeast 325 // 15.1 Introduction 325 // 15.2 Higher Alcohols 326 // 15.3 Esters 330 // 15.3.1 Influence of Yeast Strains on Ester Formation 331 // 15.3.2 Influence of Wort Clarity on Ester Formation 332 // 15.3.3 Biosynthesis of Acetate Esters 334 // 15.3.4 Regulation of Ethyl Ester(s) Production 335 // 15.3.5 Ester Metabolism During Beer Ageing (Maturation) 336 // 15.4 Carbonyls 336 // 15.4.1 Acetaldehyde 337 // 15.4.2 Vicinal Diketones (VDKs): Diacetyl and 2,3Pentanedione 338 // 15.4.3 Process Conditions and Diacetyl Formation 339 // 15.4.4 Process Conditions and Diacetyl Reduction 341 // 15.5 Sulphur Compounds 345 // 15.6 Summary 348 // References 349 //

16 Yeast Genetic Manipulation 357 // 16.1 Introduction 357 // 16.2 Spontaneous Mutations in Yeast 366 // 16.3 Spheroplast (Protoplast) Fusion 368 // 16.4 Rare Mating and the Killer (Zymocidal) Toxin(s) 370 // xiii // Contents // 16 5 Transformation and Recombinant DNA in Yeast 373 // 16 6 The Development and Application of Bioengineered Yeast // Strains 379 // 16.7 Summary 381 // References 382 // 17 Non-Saccharomyces (and Bacteria) Yeasts That Produce Ethanol 389 // 17.1 Introduction 389 // 17.2 Schizosaccharomyces pombe 390 // 17.3 Kluyveromyces 393 // 17.4 Schwanniomyces: Starch-Degrading Yeast Genes 398 // 17.5 Pentose Fermenting Yeast Species 402 // 17.5.1 Pichia stipitis 402 // 17.5.2 Pachysolen tannophilus 403 // 17.6 Torulaspora delbrueckii 403 // 17.7 Zymomonas mobilis 404 // 17.8 Summary 406 // References 406 // Epilogue 415 // Index 417