The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort

Matjaž Deželak, Mekonnen M. Gebremariam, Neža Čadež, Jure Zupan, Peter Raspor, Martin Zarnkow, Thomas Becker, Iztok Jože Košir

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the common and efficient cost reduction measures in the industrial scale is serial repitching of the yeast biomass, which has not been studied for the buckwheat and quinoa wort fermentation before. In that manner we have monitored possible changes in yeast's proteins and chromosomal DNA during eleven serial repitchings of the yeast Saccharomyces pastorianus strain TUM 34/70 for fermentation of the barley, buckwheat and quinoa wort. Karyotypes showed changes in regard to the raw materials used and many responsible candidate proteins are suggested which could cause these differences. Different relative expressions of some protein bands were also linked to the proteins involved in yeast stress response and proteins involved in fermentation performance. Results suggest that serial repitching of the strain TUM 34/70 seems suitable for the production of gluten-free beer-like beverages from buckwheat and quinoa.

Original languageEnglish
Pages (from-to)93-102
Number of pages10
JournalInternational Journal of Food Microbiology
Volume185
DOIs
StatePublished - 18 Aug 2014

Keywords

  • Buckwheat
  • Gluten-free beverage
  • Karyotype
  • Protein profile
  • Quinoa
  • Saccharomyces pastorianus TUM 34/70

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