Effects of Lipid-Transfer Protein from Malting Barley Grain on Brewers Yeast Fermentation
Stanislava Gorjanovic 1,4, Desanka Suznjevic 1, Milos Beljanski 1, Sanja Ostojic 1,
Radmila Gorjanovic 2, Miroslav Vrvic 3 and Jovan Hranisavljevic 1
1 Institute of General and Physical Chemistry, Studentski trg 12-16, P. O. Box 551, 11001 Belgrade, Serbia and Montenegro.
2 Faculty of Agriculture, Nemanjina 6, P. O. Box 127, 11081 Belgrade, Serbia and Montenegro.
3 Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, P. O. Box 158, 11001 Belgrade, Serbia and Montenegro.
4 Corresponding author.
J. Inst. Brew. 110(4), 297-302, 2004 | VIEW ARTICLE
ABSTRACT
A lipid-transfer protein (LTP), which belongs to a family of pathogenesis-related (PR) proteins, was isolated from malting barley grain. This LTP significantly decreased fermentation and respiration of brewers yeast (Saccharomyces cerevisiae) and caused the leakage of cell constituents. These effects were dose dependent tending to saturation at higher concentrations (~ 200 µg/mg yeast dry weight cells). It was found that LTP survives the thermal treatment during the mashing process. Despite yeast fermentation inhibition in vitro, this LTP did not appear to cause impairment of yeast fermentation capability in the brewing process.
Key words:
Barley grain, lipid-transfer protein (LTP), brewers
yeast, fermentation, respiration, mashing process.
Publication no. G-2004-1229-215 ©2004 The Institute & Guild of Brewing