Document Detail


Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
MedLine Citation:
PMID:  19601666     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Knowledge of lipid content and composition in the brewing process enables the quality control of the final product. Lipids have a beneficial effect on yeast growth during fermentation as well as deleterious effects on end-product quality. The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. Lipid oxidation during wort production is of great interest because of its effect on beer quality: both lipids and their oxidation products are known to have adverse effects on beer flavor, whereas interactions between lipids and protein films stabilizing the gas bubbles are thought to cause the collapse of foam. In this background, the aim of this research was the characterization of the lipid content during a brewing process for evaluating the influence of both technological steps and yeast biomass in the lipid composition of beer. Lipid contents and their fatty acid profile were evaluated in brewing raw materials, wort, and beer. A high-resolution gas chromatography-flame ionization detector (HRGC-FID) system was used for fatty acid determination in lipid extracts. The results of the present study highlighted that the main technological steps influencing the lipid content in brewing byproduct and beer were clarification in a whirlpool and filtration. Moreover, the presence of metabolically active yeast cells (used as starter culture) were found to have a great influence on the fatty acids composition of lipids.
Authors:
Elisabetta Bravi; Giuseppe Perretti; Pietro Buzzini; Rolando Della Sera; Paolo Fantozzi
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Jul 
Date Detail:
Created Date:  2009-07-15     Completed Date:  2009-11-13     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6279-84     Citation Subset:  IM    
Affiliation:
Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, 06126 Perugia, Italy. e.bravi@unipg.it
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MeSH Terms
Descriptor/Qualifier:
Beer / analysis*,  microbiology*
Chromatography, Gas
Fatty Acids / analysis
Fermentation
Food Handling / methods*
Humulus / chemistry
Lipids / analysis*
Saccharomyces cerevisiae / chemistry,  metabolism*
Chemical
Reg. No./Substance:
0/Fatty Acids; 0/Lipids

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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