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

Heidi Turkia; Heli Sirén; Merja Penttilä; Juha-Pekka Pitkänen

doi:10.1016/j.talanta.2014.07.101

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 journal › Article › Scientific › peer-review

21 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 language	English
Pages (from-to)	366-371
Journal	Talanta
Volume	131
DOIs	https://doi.org/10.1016/j.talanta.2014.07.101
Publication status	Published - 2015
MoE publication type	A1 Journal article-refereed

Keywords

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

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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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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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DO - 10.1016/j.talanta.2014.07.101

M3 - Article

VL - 131

SP - 366

EP - 371

JO - Talanta

JF - Talanta

SN - 0039-9140

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