Abstract
Traditionally, brewers’ yeast is propagated through a series of poorly aerated batch fermentation vessels. Acknowledgement of the importance of yeast quality in brewery fermentation performance and the requirement of adequate oxygen to ensure yeast quality has prompted the investigation of alternative propagation schemes. Here, the effect of aeration on yeast production, surface properties and flocculation of 4 brewers’ yeast strains (3 flocculent, 1 non-flocculent) have been investigated. The biomass growth rates and yields of all strains were improved on aeration during the propagation stage, as expected. In addition, changes were observed in the hydrophobicity and surface charge of the cell. Aeration lowers the hydrophobicity and increases the total charge on the cells while also increasing the flocculation capacity of flocculent strains of yeast. This observation is contradictory to the prediction of the DLVO theory and suggests the dominance of the lectin mechanism over classical colloidal flocculation theory. The strain classified as ‘non-flocculent’, and measured to be very weakly flocculent, showed the reduced hydrophobicity and increased charge in the presence of aeration, however its flocculence decreased in accordance with DLVO theory. This is consistent with the ‘non-flocculent’ strain lacking a lectin mechanism of flocculation. Further studies are required to determine the effect of aeration on fermentation performance and the effect of altered surface properties and flocculence on brewery fermentation.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Amory, D.E. and Rouxhet, P.G. (1988) Surface properties of Saccharomyces cerevisiae and Saccharomyces carlsbergensis: chemical composition, electrostatic charge and hydrophobicity Biochim. Biophys. Acta 938, 61–70.
Bailey, J.S. and Ollis, D.F. (1986) Biochemical Engineering Fundamentals, McGraw-Hill, Singapore.
Bony, M., Barre, P. and Blondin, B. (1998) Distribution of the flocculation protein, Flop, at the cell surface during yeast growth: the availability of Flop determines the flocculation level. Yeast 14,25–35.
Bowen, W.R. and Cooke, R.J. (1989) Studies of Saccharomyces cerevisiae during fermentation — an in vivo lectrokinetic investigation. Biotech. Bioeng. 33, 706–715.
Bowen, W.R., Sabuni, H.A.M. and Ventham, T.J. (1992) Studies of the cell wall properties of Saccharomyces cerevisiae during fermentation. Biotech. Bioeng. 40, 1309–1318.
Bowen, W.R. and Ventham, T.J. (1994) Aspects of yeast flocculation. Size distribution and zeta potential. J. Inst. Brew. 100, 167–172.
Dengis, P.B., Nélissen, L.R. and Rouxhet, P.G. (1995) Mechanisms of yeast flocculation: comparison of top-and bottom-fermenting strains. App. Environ. Microbiol. 61, 718–728.
Hiemenz, P.C. (1986) Principles of colloid and surface chemistry. Marcel Dekker Inc., New York.
Miki, B.L.A., Poon, N.H., James, A.P. and Seligy, V.L. (1982) Possible Mechanism for flocculation interactions governed by gene FLO1 in Saccharomyces cerevisiae. J. Bacteriol. 150, 878–889.
Smart, K.A., Boulton, C.A., Hinchliffe, E. and Molzahn, S. (1995) Effect of physiological stress on the surface properties of brewing yeasts, J. Am. Soc. Brew. Chem. 53, 33–38.
Smit, G, Straver, M.H, Lugtenberg, B.J. and Kijne, J.W. (1992) Flocculence of Saccharomyces cerevisiae cells in induced by nutrient limitation, with cell surface hydrophobicity as a major determinant. App. Environ. Microbiol. 58, 3709–3714.
Speers, R.A., Durance, T.D., Tung, M.A. and Tou, J. (1993) Colloidal properties of flocculent and non-flocculent brewing yeast suspensions. Biotechnol. Prog. 9, 267–272.
Stratford, M. and Assinder, S. (1991) Yeast flocculation: Flo1 and NewPlo phenotypes and receptor structure. Yeast 7, 557–574.
Van Hamersveld, E.H., van Loosdrecht, M.C.M. and Luyben, K.ch.A.M. (1994) How important is the physicochemical interactions in the flocculation of yeast cells? Coll. Surf. B: Biointerfaces 2, 165–171.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2001 Kluwer Academic Publishers
About this chapter
Cite this chapter
Robinson, A., Harrison, S.T.L. (2001). Effect of Aeration in Propagation on Surface Properties of Brewers’ Yeast. In: Durieux, A., Simon, J.P. (eds) Applied Microbiology. Focus on Biotechnology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/0-306-46888-3_6
Download citation
DOI: https://doi.org/10.1007/0-306-46888-3_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-7923-6858-8
Online ISBN: 978-0-306-46888-9
eBook Packages: Springer Book Archive