O-16
Benefits of measuring adenylate kinase in commercial brewing. Adenylate kinase (AK) is a yeast intracellular enzyme which can be measured
with a very high degree of sensitivity. Detection of extracellular AK activity
in yeast preparations is thus an indication of impaired membrane integrity.
Because of its sensitivity, the test can be applied to a wide range of
conditions under which yeast is assessed. The presentation will illustrate the
application of this test to assess yeast membrane status in the following areas:
As a tool for yeast selection, impact of yeast membrane status on foam, and
impact of yeast handling and process conditions on yeast membrane status.
Anna Cameron-Clarke graduated with a Ph.D. in biochemistry from the
University of Witwatersrand, Johannesburg, South Africa, in 1980. She worked as
a postdoctoral researcher in the Department of Biochemistry, investigating the
relationship between sucrose in the diet and lipoprotein synthesis in rats until
1984 when she was appointed to the lecturing staff in the same department. She
remained there until 1998, her interest being mainly in metabolism. In 1998 she
joined the Research and Development Department of the South Africa Breweries and
is currently working in the Yeast and Fermentation Research Group.
A. CAMERON-CLARKE, G. A. Hulse, L. Clifton, and I. C. Cantrell. South African
Breweries, Research and Development Department, P.O. Box 782178, Sandton, 2146
South Africa.