scholarly journals Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 13
Author(s):  
Raimon Parés Viader ◽  
Maiken Søe Holmstrøm Yde ◽  
Jens Winther Hartvig ◽  
Marcus Pagenstecher ◽  
Jacob Bille Carlsen ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Temperature Profile ◽  
Ethanol Concentration ◽  
Foam Stability ◽  
Enzymatic Assay ◽  
Brewing Industry ◽  
Sugar Composition ◽  
Production Time ◽  
Beer Brewing ◽  
Assay Format

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.

False-Positive Ethanol Level in Urine and Plasma Samples of a Resuscitated Infant

2020 ◽  
Author(s):  
B Lefrère ◽  
D Wohrer ◽  
C Godefroy ◽  
M Soichot ◽  
A Mihoubi ◽  
...  
Keyword(s):  
False Positive ◽  
Ethanol Concentration ◽  
Enzymatic Assay ◽  
Complex Congenital Heart Disease ◽  
Plasma Samples ◽  
Limit Of Quantification ◽  
Chromatography Method ◽  
Ethanol Level

Abstract We report the case of an 11-month-old male infant with a complex congenital heart disease who was admitted in the intensive care unit following cardiorespiratory arrest at home. Toxicological urine screening reported an ethanol concentration of 0.65 g/L using an enzymatic assay, without suspicion of alcohol intake; a significant amount of ethanol concentration was found in two plasma samples using the same enzymatic assay. Plasma and urine ethanol concentrations were below the limit of quantification (LOQ) when tested using a gas chromatography method. Urine ethanol level was also below the LOQ when tested by enzymatic assay after an initial urine ultrafiltration. These results confirmed our suspicion of matrix interference due to elevated lactate and lactate dehydrogenase levels interfering in the enzymatic assay. This analytical interference, well-known in postmortem samples, extensively studied in vitro, has been rarely reported in vivo, especially in children. To the best of our knowledge, this case is only the sixth one reported in an infant’s plasma and the first initially discovered from urine. Indeed, as for ethanol, this last matrix has not been studied in the context of this artifact that may induce false-positive ethanol results while seeking a diagnosis in life-threatening or fatal situations that are potentially subject to forensic scrutiny. In parallel to a synthetic literature review, we propose a simple, informative decision tree, in order to help health professionals suspecting a false-positive result when performing an ethanol assay.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals An Active of Extracellular Cellulose Degrading Enzyme from Termite Bacterial Endosimbiont

2016 ◽  
Vol 20 (1) ◽  
pp. 62
Author(s):  
M. Saifur Rohman ◽  
Endang Pamulatsih ◽  
Yudi Kusnadi ◽  
Triwibowo Yuwono ◽  
Erni Martani
Keyword(s):  
Enzymatic Activity ◽  
Maximum Activity ◽  
Enzymatic Activities ◽  
Enzymatic Assay ◽  
Glycosidic Bond ◽  
Acidic Ph ◽  
Total Proteins ◽  
Degrading Enzyme ◽  
Paenibacillus Sp ◽  
Simple Carbohydrate

Cellulase is an ezyme that specifically cleaves the 1,4-β-glycosidic bond of cellulose to produce thesmall fragments of simple carbohydrate. This work was aimed to characterize the extracellular cellulase fromPaenibacillus spp., which was previously isolated from macro termites, Odontotermes bhagwatii in our laboratory.Two Paenibacillus isolates were used in this experiment, namely Paenibacillus cellulositrophicus SBT1 andPaenibacillus, sp. SBT8. Analysis of the total proteins in the supernatants showed that P. cellulositrophicus SBT1and Paenibacillus sp. SBT8 roughly produced as much as 18.6 mg/l and 24.8 mg/l of extracellular cellulases,respectively. Enzymatic assay showed that SBT1 and SBT8 cellulase exhibited enzymatic acitivity of 0.17 U/mg and 0.12 U/mg, respectively. Temperature dependencies analysis indicated that both cellulases exhibitedmaximum activity at 35oC. At the temperature higher than 55oC, the enzymatic activities of both cellulases wereroughly 20% reduced compared to the maximum activity. SBT1 and SBT8 cellulases were both active at acidicpH. At basic pH (pH 8) the enzymatic activities of both cellulases were reduced roughly 30% compared to thatof acidic pH. Supplementing of Mg2+, Zn2+, and Ca2+ in range of 1-10 mM increased the enzymatic activity ofboth cellulases roughly 33 to 50%.

scholarly journals Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales

2021 ◽  
Vol 11 (21) ◽  
pp. 9817
Author(s):  
Jonas Trummer ◽  
Hellen Watson ◽  
Jessika De Clippeleer ◽  
Aleksander Poreda
Keyword(s):  
Foam Stability ◽  
Raw Materials ◽  
Pilot Scale ◽  
Special Focus ◽  
Brewing Industry ◽  
Filtration Time ◽  
Gluten Content ◽  
Trained Panel ◽  
Green Lentils ◽  
Potential Use

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.

scholarly journals Brewing Green Beer

2021 ◽  
Vol 8 (4) ◽  
pp. 9-26
Author(s):  
Daniel Pashang Withers
Keyword(s):  
Drug Administration ◽  
New Technologies ◽  
Food And Drug Administration ◽  
Brewing Industry ◽  
Environmental Burden ◽  
Beer Brewing ◽  
Competitive Disadvantage ◽  
Tobacco Tax ◽  
Definition Of

New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

scholarly journals Tetrahydro-iso-alpha Acids Antagonize Estrogen Receptor Alpha Activity in MCF-7 Breast Cancer Cells

2016 ◽  
Vol 2016 ◽  
pp. 1-12 ◽  
Author(s):  
Maëlle Lempereur ◽  
Claire Majewska ◽  
Amandine Brunquers ◽  
Sumalee Wongpramud ◽  
Bénédicte Valet ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Estrogen Receptor ◽  
Cancer Cells ◽  
Breast Cancer Cells ◽  
Estrogen Receptor Alpha ◽  
Foam Stability ◽  
Binding Motif ◽  
Brewing Industry ◽  
Receptor Alpha ◽  
Mcf 7

Tetrahydro-iso-alpha acids commonly called THIAA or Tetra are modified hop acids extracted from hop (Humulus lupulusL.) which are frequently used in brewing industry mainly in order to provide beer bitterness and foam stability. Interestingly, molecular structure of tetrahydro-iso-alpha acids is close to a new type of estrogen receptor alpha (ERα) antagonists aimed at disrupting the binding of coactivators containing an LxxLL motif (NR-box). In this work we show that THIAA decreases estradiol-stimulated proliferation of MCF-7 (ERα-positive breast cancer cells). Besides, we show that it inhibits ERαtranscriptional activity. Interestingly, this extract fails to compete with estradiol for ERαbinding and does not significantly impact the receptor turnover rate in MCF-7 cells, suggesting that it does not act like classical antiestrogens. Hence, we demonstrate that THIAA is able to antagonize ERαestradiol-induced recruitment of the LxxLL binding motif.

scholarly journals Utilization of brewery wastes in food industry

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9427 ◽  
Author(s):  
Kamila Rachwał ◽  
Adam Waśko ◽  
Klaudia Gustaw ◽  
Magdalena Polak-Berecka
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Food Additives ◽  
Brewing Industry ◽  
Global Business ◽  
Beer Brewing ◽  
Brewing Process ◽  
Spent Grain ◽  
Biotechnological Processes ◽  
Excessive Accumulation

Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer’s spent grain, hot trub, and residual brewer’s yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.

scholarly journals A Review of Nigerian Potential Hop Substitutes in Beer Brewing: 1983-2020

2020 ◽  
pp. 50-73
Author(s):  
Vincent Nwalieji Okafor ◽  
Ifeyinwa Blessing Tabugbo ◽  
Regina Igwe Anyalebechi ◽  
Ugochukwu Wilson Okafor ◽  
Joy Ngozika Obiefuna
Keyword(s):  
Gas Chromatography ◽  
Crude Oil ◽  
Foam Stability ◽  
Raw Materials ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Brewing Industry ◽  
Garcinia Kola ◽  
Area Of Interest ◽  
Material Sources

The Nigerian economy depended mainly on crude oil during the era of oil boom of 1973 which lasted up till1983. Agriculture was grossly neglected by successive governments. Following the economic recession that occurred years after and due to fall in crude oil price, the Nigerian government began to advocate for economic diversification. Consequently, agriculture became the area of interest and priority for industrial raw material sources. Unfortunately, Nigeria had imbibed the tradition of importing raw materials for all her industrial productions thereby creating unfavourable balance of trade between Nigeria and her foreign trading partners thus resulting in increase in the prices of finished products. Beer production is not exempted from the price increase since its raw materials are equally imported with their attendant problems on Nigeria’s foreign exchange. One of such raw materials is hops. The hop (Humulus lupulus L.) is a perennial dioecious climbing plant of hemp (cannabis) family and belonging to the order (urticales) which are grown in the temperate regions of the world, solely to meet the demand of the brewing industry. Hop extracts give beer its bitter taste, improve foam stability and act as antiseptics towards microorganisms. The quest to substitute hops with some tropical bitter vegetables in Nigeria’s brewing industry dates back to 1983 and since that time, many have compared hop extracts with those of Nigerian bitter plants such as Garcinia kola, Azadirachta indica, Vernonia amygdalina and Gongronema latifolium. This review takes a critical look on the efforts made so far since 1983 in investigating the potentiality of using Nigerian bitter plant extracts as suitable substitute for those of hop in the Nigerian brewing industry with special emphasis on Gas Chromatography Mass–Spectrometry (GC–MS) and Gas Chromatography–Flame Ionization Detector (GC–FID) techniques. It was concluded that none of the Nigerian plants has perfect potential as suitable substitute for hops in the Nigerian brewing industry. Consequently, further research efforts in the area of mixtures/blends of extract of plant species which mimic hop taste is strongly recommended. 

scholarly journals The Internationalization of the Beer Brewing Industry

1990 ◽  
Vol 72 (6) ◽  
Author(s):  
Jeffrey D. Karrenbrock
Keyword(s):  
Brewing Industry ◽  
Beer Brewing
Sign in / Sign up

Export Citation Format

Share Document