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首页> 外文期刊>Journal of the American Society of Brewing Chemists >A Parallel Analysis of H_2S and SO_2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions
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A Parallel Analysis of H_2S and SO_2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

机译：啤酒酵母对含硫氨基酸和铵离子的响应形成H_2S和SO_2的平行分析

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Volatile sulfur compounds (H_2S and SO_2) have a profound effect on the sensory quality of beers, but are one of the more difficult variables to control, even in modern breweries, because of the microvariation in malt quality, yeast strain, and fermentation conditions. Research into H_2S production of yeast has been relatively extensive compared with that of SO_2. A high through-put method was developed that could detect the formation of these compounds in the industrial setting. This technique allowed for the screening of industrial yeast strains for their H_2S and SO_2 formation profiles and evaluation of fermentation conditions. An investigation into the relationship between H_2S and SO_2 production showed that both compounds were produced in greater quantities by yeast when grown in the presence of increasing concentrations of cysteine. Methionine repressed the cysteine-induced increase in the H_2S production but had no effect on the formation of SO_2. Differences were also seen in H_2S compared with SO_2 production in response to nitrogen levels in wort. Previous observations were confirmed that nitrogen starvation increased the H_2S production, but our results showed that the SO_2 production was not affected by this condition. In fact, whereas increasing nitrogen levels relieved cysteine-induced H_2S production, these higher nitrogen levels actually increased the amount of SO_2 produced by yeast. We have shown that, although biochemically H_2S and SO_2 production are closely linked, environmental conditions can have different effects on their rate of formation. These results provide insights into possible opportunities to modulate the levels of H_2S and SO_2 in industrial fermentations.
机译：挥发性的硫化合物（H_2S和SO_2）对啤酒的感官品质具有深远的影响，但由于麦芽品质，酵母菌株和发酵条件的微小差异，即使在现代啤酒厂中，挥发性的硫化物也是较难控制的变量之一。与SO_2相比，对H_2S酵母生产的研究相对广泛。开发了一种高通量方法，可以在工业环境中检测这些化合物的形成。该技术允许筛选工业酵母菌株的H_2S和SO_2形成概况，并评估发酵条件。对H_2S和SO_2产生之间关系的研究表明，当在浓度增加的半胱氨酸存在下生长时，酵母会大量生产这两种化合物。蛋氨酸抑制半胱氨酸诱导的H_2S产量增加，但对SO_2的形成没有影响。与麦芽汁中氮含量的响应相比，H_2S与SO_2的产量也存在差异。先前的观察结果证实氮饥饿会增加H_2S的产生，但我们的结果表明SO_2的产生不受此条件的影响。实际上，尽管增加氮含量可以缓解半胱氨酸诱导的H_2S产生，但这些较高的氮含量实际上增加了酵母产生的SO_2量。我们已经表明，尽管生化过程中H_2S和SO_2的产生紧密相关，但是环境条件可能对其形成速率有不同的影响。这些结果为调节工业发酵中H_2S和SO_2含量的可能机会提供了见识。

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