Understanding yeast stress under conditions associated with very high gravity fermentations

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Title
Understanding yeast stress under conditions associated with very high gravity fermentations

CoPED ID
26dbdf8e-0f50-4ee3-aee4-9a6a1a0aa4c7

Status
Closed

Funders

Value
No funds listed.

Start Date
Jan. 4, 2017

End Date
March 28, 2021

Description

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Very High Gravity (VHG) fermentations of 20-25P are increasingly employed within fermentation industries to maximise process efficiency. However, it is known that the use of concentrated substrates (worts) can create issues leading to prolonged or incomplete fermentations, poor conversion of sugar to ethanol and, within the beverage industry, inappropriate flavour development. The cause of such effects is strongly linked to yeast health, with the majority of current industrial strains showing poor tolerance to such conditions. This is especially problematic within the brewing and biofuel industries where yeast cultures are often re-used a number of times prior to discard.
While it is accepted that 'VHG stress' includes a range of environmental pressures, little is known regarding the precise character and intensity of these individual stress factors or their effects on individual cell components. For the first time we aim to investigate the impact of VHG stress factors on cell physiology, including analysis of functionality change, cellular damage and the overall cellular response to mitigate negative impacts. It is anticipated that this research will lead to process improvements which have the potential to impact on yeast handling on a global scale.

University of Nottingham LEAD_ORG
InBev UK Limited STUDENT_PP_ORG

Chris Powell SUPER_PER
Christopher Alexander STUDENT_PER

Subjects by relevance
  1. Yeast
  2. Environmental effects
  3. Fermentation industry
  4. Health effects
  5. Fermentation (metabolism)
  6. Effects (results)
  7. Brewing industry
  8. Beverage industry
  9. Cells
  10. Biotechnology
  11. Wort
  12. Sugar industry

Extracted key phrases
  1. High gravity fermentation
  2. Yeast stress
  3. VHG stress factor
  4. Fermentation industry
  5. Individual stress factor
  6. High gravity
  7. Incomplete fermentation
  8. Yeast health
  9. Yeast culture
  10. Yeast handling
  11. Condition
  12. Individual cell component
  13. Biofuel industry
  14. Beverage industry
  15. Current industrial strain

Related Pages

UKRI project entry

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