O-1 The analysis of beer fermentation by the application of gene chip. Yeast growth in beer fermentation is affected by several brewing factors. An
amount of oxygen and nitrogen sources are typical factors in wort. Intracellular
sterol or glycogen contents are factors in the physiological state of yeast. It
is largely affected not only fermentation velocity but also LVC contents by
yeast growth in beer fermentation. In recent years, genome sequences had been
established in Saccharomyces cerevisiae. Several systems had been
developed which can quantify expression levels of all open reading flames at one
time. It is expected to get lots of information by using these systems on yeast
growth in beer fermentation. We have analysed gene expression profiles in all
malt beer fermentaion by using the Affimetrix gene chip system. We focused on
yeast growing and early stationary phase. We tried comparison of two series of
beer fermentations. The first fermentation was pitched with harvested yeast from
a commercial plant, and the second fermentation pitched one-step propagated
yeast in aerated wort.
Takaaki Izumi is a researcher in the
Institute for Alcohol Beverage of Suntory Limited. He received his master's
degree in engineering from the Osaka University in 2000, and began working at
Suntory Ltd. as a researcher the same year. He has been studying yeast
metabolism in beer and whisky fermentation.
Hideko Yomo, Yuji Nishida, TAKAAKI IZUMI, Yukiko Kodama, Akira Isoe, and
Nobuyuki Fukui. Suntory
Ltd., Shimamoto-cho, Osaka, Japan.