VIEW ARTICLE DOI: 10.1094/ASBCJ-36-0186
Fermentation of High-Lysine Worts. W. C. Burger and Sookie C. Porter, U. S. Department of Agriculture and Department of Agronomy, University of Wisconsin, Madison 53705. J. Am. Soc. Brew. Chem. 36:0186, 1978.
Worts supplemented with L-lysine and worts prepared from experimental lines of high-lysine barley were tested for adverse effects on yeast growth, nutrient utilization and beer quality. Larker malt corn-grits worts supplemented to twice the normal lysine concentration fermented similarly to control worts that were untreated or supplemented to the same N concentration with L-glutamic acid. The analyses or flavors of the finished beers did not differ. Laboratory worts prepared from six F5, hulled, two-rowed selections from a cross 61 Ab4965-A/Hiproly were boiled and hopped. Lysine concentrations of the barleys and the worts produced from them were not significantly correlated (r=0.199). Analyses of the worts and beers before lagering showed that neither reducing sugar utilization nor yeast growth significantly correlated with the initial concentrations of N, free amino nitrogen and lysine in the wort.
Keywords: High-lysine barleys, Lysine, Yeast growth