Honors College Thesis
 

Variation in Irc7p activity amongst brewing strains of Saccharomyces cerevisiae

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/honors_college_theses/jh344113d

Descriptions

Attribute NameValues
Creator
Abstract
  • Polyfunctional thiols are sulfur containing compounds that are important to the flavor and aroma profile of some foods and beverages. S. Cerevisiae has been shown in wine yeast that it is capable of producing these thiols to create a fruity aroma and flavor profile. IRC7, a gene that codes the carbon sulfur β-lyase enzyme Irc7p, has shown to be a main contributor to the production of polyfunctional thiols in wine. There has been a gap in research of whether or not beer yeast can reproduce the same results found in Irc7p ability to modulate carbon sulfur activity. This study looked at common mutations between wine and beer strains and if they had the same effect on the activity of IRC7 through analysis of the frequency of non-synonymous mutations, determination of biochemical activity for 22 brewing strains, and the laboratory-scale wort fermentations to evaluate the relevance of carbon sulfur β-lyase activity in a brewing context. Some of the results have been consistent with IRC7 activity in wine yeast. However, there was not enough conclusive evidence to suggest that brewing yeast’s IRC7 has the same ability to modulate activity.
  • Key Words: Saccharomyces Cerevisiae, IRC7, Beer, Volatile Thiols, Aroma
Contributor
License
Resource Type
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Committee Member
Non-Academic Affiliation
Rights Statement
Publisher
Peer Reviewed
Language

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details VegaEstebanA2021.pdf 2021-06-04 Public Download