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Nutrient Stress Responses of the Bottom-Fermenting Yeast

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Stress Biology of Yeasts and Fungi

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Abstract

Beer is an alcoholic beverage that is made by yeast fermentation of the raw ingredients malt and hops. Since the mid-1990s, varieties of alcoholic beverages such as low-malt beer and no-malt brews made from soybean proteins or peptides instead of malt, and liquid sugar, have been launched. In the process of developing these alcohol beverages, a number of problems that have not previously been encountered in beer production have arisen. To solve these problems, therefore, it is necessary to investigate the physiological state of brewing yeast under various stressed conditions. In this chapter, we describe cellular responses to stress caused by different sugars, by nutrients other than sugars, and by mineral and vitamin deficiency, in addition to other environmental stresses that are predicted to be related to genes specific to bottom-fermenting yeast.

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Authors and Affiliations

  1. Research Laboratories for Brewing Technologies, KIRIN Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama-shi, Kanagawa, 230-8628, Japan

    Satoshi Yoshida & Hiroyuki Yoshimoto

Authors
  1. Satoshi Yoshida
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  2. Hiroyuki Yoshimoto
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Correspondence to Satoshi Yoshida .

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Editors and Affiliations

  1. Nara Institute of Science and Technology Graduate School of Biological Sciences, Nara, Japan

    Hiroshi Takagi

  2. Faculty of Agriculture Saga University, Saga, Japan

    Hiroshi Kitagaki

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Yoshida, S., Yoshimoto, H. (2015). Nutrient Stress Responses of the Bottom-Fermenting Yeast. In: Takagi, H., Kitagaki, H. (eds) Stress Biology of Yeasts and Fungi. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55248-2_8

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