To better understand the operation of a 2-stage immobilised yeast reactor making beer from wort, different yeast populations from the first stage were analysed. Yeast amounts (mg fresh yeast/g wood chip) were about: free, 10; loosely bound, 78; tightly bound, 40. Proteomics showed that from the 300 most abundant soluble proteins 38 had at least 2-fold different abundancies in free and loosely bound yeast. Some of these variable proteins have been identified. Loosely bound yeast contained less sterol and less unsaturated fatty acids than free yeast. Maltose permease activity was two-fold greater in free than loosely bound yeast.
|Title of host publication
|4th Brewing Yeast Fermentation Performance Congress
|Subtitle of host publication
|Oxford, UK, 9-12 September 2003
|Published - 2003
|MoE publication type