Guangzhou Zhujiang Brewery Co.

Guangzhou Zhujiang Brewery Co.


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Yu Z.,South China University of Technology | Zhao H.,South China University of Technology | Zhao M.,South China University of Technology | Lei H.,South China University of Technology | Li H.,Guangzhou Zhujiang Brewery Co.
Applied Biochemistry and Biotechnology | Year: 2012

The aim of this work was to further investigate the glycolysis performance of lager and ale brewer's yeasts under different fermentation temperature using a combined analysis of metabolic flux, glycolytic enzyme activities, and flux control. The results indicated that the fluxes through glycolytic pathway decreased with the change of the fermentation temperature from 15 C to 10 C, which resulted in the prolonged fermentation times. The maximum activities (V max) of hexokinase (HK), phosphofructokinase (PFK), and pyruvate kinase (PK) at key nodes of glycolytic pathway decreased with decreasing fermentation temperature, which was estimated to have different control extent (22-84 %) on the glycolytic fluxes in exponential or flocculent phase. Moreover, the decrease of V max of PFK or PK displayed the crucial role in down-regulation of flux in flocculent phase. In addition, the metabolic state of ale strain was more sensitive to the variation of temperature than that of lager strain. The results of the metabolic flux and nodes control analysis in brewer's yeasts under different fermentation temperature may provide an alternative approach to regulate glycolytic flux by changing V max and improve the production efficiency and beer quality. © 2012 Springer Science+Business Media New York.


Yu Z.,South China University of Technology | Zhao H.,South China University of Technology | Li H.,Guangzhou Zhujiang Brewery Co. | Zhang Q.,South China University of Technology | And 3 more authors.
Biotechnology Letters | Year: 2012

Saccharomyces pastorianus FBY0095 was mutated and variants were selected for efficient very high gravity brewing using 15% (w/v) maltose and 15% (w/v) ethanol. Two useful variants were obtained of which one (L6) had growth, wort consumption and ethanol production rates of 0. 036, 1. 13 and 0. 49 g l -1h -1, respectively. The corresponding results for the wild type were 0. 028, 0. 98 and 0. 4 g l -1h -1, respectively. The vitality of the variant (expressed as acidification power) was 2. 5 while that of the wild type was 2. 3. There was also an obvious improvement on flavor of resulting beer when using L6 and the other variant. © 2011 Springer Science+Business Media B.V.


Trademark
Guangzhou Zhujiang Brewery Co. | Date: 2013-11-28

Beer; malt beer.


Trademark
Guangzhou Zhujiang Brewery Co. | Date: 2010-08-03

Aerated water; Beer; Beer wort; Extracts of hops for making beer; Fruit juices; Ginger beer; Kvass; Malt beer; Non-alcoholic beverages, namely, carbonated beverages; Preparations for making beverages, namely, fruit drinks.

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