Effects of Lipid-Transfer Protein from Malting Barley Grain on Brewers Yeast Fermentation

摘要

A lipid-transfer protein (LTP), which belongs to a family of pathogenesis-related (PR) proteins, was isolated from malting barley grain. This LTP significantly decreased fermentation and respiration of brewers yeast (Saccharomyc.es cerevisiae) and caused the leakage of cell constituents. These effects were dose dependent tending to saturation at higher concentrations (≈ 200 μg/mg yeast dry weight cells). It was found that LTP survives the thermal treatment during the mashing process. Despite yeast fermentation inhibition in vitro, this LTP did not appear to cause impairment of yeast fermentation capability in the brewing process.