The role of lager beer yeast in oxidative stability of model beer
Article first published online: 13 JAN 2012
© 2011 The Authors. Letters in Applied Microbiology © 2011 The Society for Applied Microbiology
Letters in Applied Microbiology
Volume 54, Issue 3, pages 225–232, March 2012
How to Cite
Berner, T.S. and Arneborg, N. (2012), The role of lager beer yeast in oxidative stability of model beer. Letters in Applied Microbiology, 54: 225–232. doi: 10.1111/j.1472-765X.2011.03195.x
- Issue published online: 10 FEB 2012
- Article first published online: 13 JAN 2012
- Accepted manuscript online: 16 DEC 2011 11:40AM EST
- 2011/1145: received 9 July 2011, revised 16 November 2011 and accepted 7 December 2011
- lager beer;
- oxidative stability;
- Saccharomyces pastorianus;
Aims: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer.
Methods and Results: Screening of 21 lager brewing yeast strains against diamide and paraquat showed that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced ageing experiments. Interestingly, the strain with the lowest oxidative stress resistance and lowest secretion of thioredoxin, as measured by Western blotting, resulted in the highest uptake of iron, as measured by inductively coupled plasma-mass spectrometry, and the slowest formation of radicals in the model beers.
Conclusions: A more oxidative stable beer is not obtained by a more-oxidative-stress-tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less-oxidative-stress-tolerant strain, exhibiting a higher iron uptake.
Significance and Impact of the Study: To obtain lager beers with enhanced oxidative stability, yeast strains should be screened for their low oxidative stress tolerance and/or high ability to take up iron rather than for their high oxidative stress tolerance and/or high ability to secrete thioredoxin.