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1、JOURNALOFBIOSCIENCEANDBIOENGINEERING©2008,TheSocietyforBiotechnology,JapanVol.105,No.4,360–366.2008DOI:10.1263/jbb.105.360EffectofSoyPeptideonBrewingBeerSayuriKitagawa,1*NobuhikoMukai,2YukoFurukawa,1KanakoAdachi,1AkihiroMizuno,2andHaruyukiIefuji2FoodScienceResearchInstitute,Resear
2、ch&DevelopmentHQ,FujioilCo.,Ltd.,4-3Kinunodai,Tsukubamirai,Ibaraki300-2497,Japan1andNationalResearchInstituteofBrewing,3-7-1Kagamiyama,Higashi-Hiroshima729-0046,Japan2Received2October2007/Accepted10January2008Here,weexaminedtheeffectofsoypeptides(SPs)onthefermentationandgrowthofYe
3、astBankWeihenstephan34/70(W34/70),abottom-fermentingyeast.WecomparedfermentationforSPwiththatforafreeaminoacid(FAA)mixturehavingthesameaminoacidcompositionasSP,asanitrogensource.Maltosesyrupwasusedasacarbonsource,andthemediumcontainedexcessamountsofessentialmineralsandvitamins.Weo
4、bservedthatSPwasbetterthanFAAmixtureatpromotingfermentationandgrowthandthatmuchmoreβ-phenylethylalcoholwasproducedduringfermentationwithSPthanwithFAAmixture.Subsequently,wecomparedfermentationswiththeFAAmixtureandselectedmixturescontainingvariousdipeptidesofPheasanitrogensource.We
5、foundthattheratesofPhemetabolismandβ-phenylethylalcoholgenerationweremuchhigherwhenPhewaspresentedasadipeptide(Phe-Asp,Phe-Leu,orPhe-Phe)thanwhenpresentedasFAA.TheseresultsshowthataminoacidssuchasPheareabsorbedmorerapidlywhenpresentedasapeptidethanasFAA,resultinginamorerapidproduc
6、tionofβ-phenylethylalcohol.[Keywords:soypeptide,freeaminoacid,phenylalanine(Phe),β-phenylethylalcohol,bottom-fermentingyeast]Recently,no-maltbeerisbecomingmoreandmorepop-thatSPspromotetheeffectivenessofbakers’yeastandin-ularintheJapanesemarketforbeerlikealcoholbeverages.creasetole
7、rancetofreeze-thawstress(12).Inthiscategory,maltandwortcannotbeusedassourcesofInthisstudy,weexaminedtheuseofSPinthefermen-nutritionforyeastsand,thus,provencarbonsources,includ-tationandgrowthofbrewingyeastsandtheproductionofingcornsyrupandmaltosesyrup,areused.Othersourcesofflavor.
8、nutrition,particularlyanitrogenso
