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Titolo:
THE RELATIVE IMPORTANCE OF MITOCHONDRIAL PROTEIN-SYNTHESIS TO BREWINGYEAST PERFORMANCE
Autore:
OCONNORCOX ESC; LODOLO EJ; AXCELL BC;
Indirizzi:
S AFRICAN BREWERIES,DEPT BREWING RES,DIV BEER,POB 782178 SANDTON 2146SOUTH AFRICA
Titolo Testata:
Journal of the American Society of Brewing Chemists
fascicolo: 3, volume: 53, anno: 1995,
pagine: 128 - 135
SICI:
0361-0470(1995)53:3<128:TRIOMP>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
SACCHAROMYCES-CEREVISIAE; INTRAMITOCHONDRIAL ATP; PROLINE UTILIZATION; BATCH FERMENTATION; LIPID BIOSYNTHESIS; ALCOHOL PRODUCTION; ETHANOL-PRODUCTION; OXYGEN; NITROGEN; LOCALIZATION;
Keywords:
CHLORAMPHENICOL; CYCLOHEXIMIDE; CYTOSOLIC; FERMENTATION; MITOCHONDRIA; PROTEIN; SACCHAROMYCES CEREVISIAE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
68
Recensione:
Indirizzi per estratti:
Citazione:
E.S.C. Oconnorcox et al., "THE RELATIVE IMPORTANCE OF MITOCHONDRIAL PROTEIN-SYNTHESIS TO BREWINGYEAST PERFORMANCE", Journal of the American Society of Brewing Chemists, 53(3), 1995, pp. 128-135

Abstract

Using the inhibitors chloramphenicol and cycloheximide, the relative importance of mitochondrial vs. cytosolic protein synthesis to brewingyeast performance and final beer quality was assessed. Cytosolic protein synthesis was much more critical, but mitochondrial protein synthesis did affect the overall performance of a commercial lager strain ofSaccharomyces cerevisiae in high-gravity (16 degrees Plato) brewers' wort. Previous research had indicated a critical role for mitochondrial energy in the promotion of adequate fermentation despite the fact that brewing yeasts reportedly obtained all of their energy from fermentative growth. This research indicated that mitochondrial protein synthesis was involved in yeast growth, specific carbohydrate uptake rates,free amino nitrogen utilization, ethanol production, and lipid and glycogen biosynthesis. This was true for yeast in two different physiological conditions used for inoculation. Artificially aged yeast showed a greater susceptibility to the inhibitors than did brewery-fresh yeast, presumably due to permeability differences and/or a lack of abilityfor the compromised cells to counteract the inhibitor damage. The blockage of mitochondrial protein synthesis did not alter the yeast performance as radically as did inhibiting the energy supply to these organelles but did inhibit the commercial yeast strain's ability to fermentoptimally. It is suggested that mitochondrial protein synthesis occurs during the brewing fermentation and contributes to the efficiency and end quality of the product and the yeast harvested from the fermentation for reuse. However, protein synthesis in the mitochondria was notthe major contributor to previous observations, indicating a criticalrole for mitochondria in brewing yeast performance.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/08/20 alle ore 19:45:57