Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation

Heidi Turkia (Corresponding Author), Heli Sirén, Merja Penttilä, Juha-Pekka Pitkänen

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1% for migration times and between 2.9% and 9.9% for peak areas. Interday relative standard deviations were less than 2.5% for migration times and between 4.4% and 18.9% for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation
Original languageEnglish
Pages (from-to)366-371
JournalTalanta
Volume131
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Beer
Capillary electrophoresis
Capillary Electrophoresis
Yeast
Fermentation
Lasers
Yeasts
Fluorescence
Amino Acids
Biomass
Saccharomyces cerevisiae
Productivity
Chemical analysis

Keywords

  • bioprocess monitoring
  • capillary electrophoresis
  • amino acids
  • laser-induced fluorescence detection
  • beer fermentation

Cite this

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title = "Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation",
abstract = "The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1{\%} for migration times and between 2.9{\%} and 9.9{\%} for peak areas. Interday relative standard deviations were less than 2.5{\%} for migration times and between 4.4{\%} and 18.9{\%} for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation",
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author = "Heidi Turkia and Heli Sir{\'e}n and Merja Penttil{\"a} and Juha-Pekka Pitk{\"a}nen",
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Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation. / Turkia, Heidi (Corresponding Author); Sirén, Heli; Penttilä, Merja; Pitkänen, Juha-Pekka.

In: Talanta, Vol. 131, 2015, p. 366-371.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation

AU - Turkia, Heidi

AU - Sirén, Heli

AU - Penttilä, Merja

AU - Pitkänen, Juha-Pekka

PY - 2015

Y1 - 2015

N2 - The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1% for migration times and between 2.9% and 9.9% for peak areas. Interday relative standard deviations were less than 2.5% for migration times and between 4.4% and 18.9% for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation

AB - The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1% for migration times and between 2.9% and 9.9% for peak areas. Interday relative standard deviations were less than 2.5% for migration times and between 4.4% and 18.9% for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation

KW - bioprocess monitoring

KW - capillary electrophoresis

KW - amino acids

KW - laser-induced fluorescence detection

KW - beer fermentation

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JO - Talanta

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