Influence of the Key Amino Acids in Wort on Fermentation Performance of Lager Yeast

Abstract:

To explore the role of amino acid in beer brewing，the impact of 4 key wort amino acids（glutamate，proline，valine and lysine） on yeast fermentation performance were studied. Lager brewing yeast（Saccharomyces pastorianus TT-1）was studied with synthetic medium through fermentation experiment of amino acid addition. The effect of key wort amino acids on lager yeast growth and synthesis of flavour substance was further verified with brewing wort. The results showed that glutamate and proline were identified as important determinants for their negative roles in yeast proliferation and lysine can facilitate yeast growth on the other hand. The most significant effect on higher alcohol production was exercised by the content of valine.