Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae
Tauer A, Elss S, Frischmann M, Tellez P, Pischetsrieder M (2004)
Publication Type: Journal article
Publication year: 2004
Journal
Publisher: American Chemical Society
Book Volume: 52
Pages Range: 2042-2046
DOI: 10.1021/jf034995r
Abstract
The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation: The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages.
Authors with CRIS profile
Additional Organisation(s)
Involved external institutions
Mexico (MX)How to cite
APA:
Tauer, A., Elss, S., Frischmann, M., Tellez, P., & Pischetsrieder, M. (2004). Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52, 2042-2046. https://doi.org/10.1021/jf034995r
MLA:
Tauer, Andreas, et al. "Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae." Journal of Agricultural and Food Chemistry 52 (2004): 2042-2046.
BibTeX: Download