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Journal of Brewing and
Distilling
Volume 5 Number 2, November 2014
ISSN 2141-2197
ABOUT JBD
The Journal of Brewing and Distilling (JBD) (ISSN 2141-2197) is published Monthly (one volume per year) by
Academic Journals.
Journal of Brewing and Distilling (JBD) provides rapid publication (monthly) of articles in all areas of the subject
such as Fermentation Technology and Product Analysis, health effects of gin, Filtration and Packaging, Malt
induced Premature Yeast Flocculation etc.
The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific
excellence. Papers will be published shortly after acceptance. All articles published in JBD are peer-reviewed.
Submission of Manuscript
Please read the Instructions for Authors before submitting your manuscript. The manuscript files should be given
the last name of the first author
Click here to Submit manuscripts online
If you have any difficulty using the online submission system, kindly submit via this email
[email protected].
With questions or concerns, please contact the Editorial Office at [email protected].
Editors
Prof. Yujie Feng,
Huanghe Road,
Nangang District,
Harbin 150090,
Heilongjiang Province,
China.
Prof. Sunil Kumar,
I-8, Sector “c”,
East Kolkata,
Kolkata 700 107,
West Bengal,
India.
Dr. Marcus Vinicius Alves Finco,
University of Hohenheim,
Stuttgart-Germany Steckfeldstrasse,
170599,
Germany.
Dr. Noor El-Din Mahmoud,
Egyptian Petroleum Research Institute (EPRI),
1-Ahmad El Zomor st.,
Nasr City,
Cairo,
Egypt.
Prof. Edison Barbieri,
Instituto de Pesca,
Cananéia (sp),
Brazil.
Prof. S. Mohan Karuppayil,
School Of Life Sciences Srtm university,
Dr. Limpon Bora,
Qurtuba University Sector-K 1, Phase-3,
Hayatabad, Peshawar,
Pakistan
Dr. Ahmed Abdulamier Hussain Al-Amiery,
Biotechnology division/ Applied science department/
University of technology
Dr. G. Gnana kumar,
Chonbuk National University,
Jeonju, Republic of Korea.
Dr. Mahmoud Reyad Noor El-Din Mahmoud,
Egyptian Petroleum Research Institute (EPRI)
1-Ahmad El Zomor St., Nasr City, Cairo,
Egypt.
Prof. Michael McAleer,
Erasmus University Rotterdam,
Rotterdam,
Nertherlands.
Dr. Yogesh Chandra Sharma,
Institute of Technology, Banaras Hindu University,
Department of Applied Chemistry, Varanasi 221 005,
India.
Dr. G. Gnana Kumar,
Chonbuk National University,
Jeonju,
Republic of Korea,
Korea.
Prof. Yujie Feng,
Harbin Institute of Technology,
No 73,Huanghe Road, Nangang District,
Harbin 150090,
Heilongjiang Province,
China.
Dr. Bheemachari,
N.E.T. Pharmacy College,
Mantralayam Road,
RAICHUR-584103,
India.
Dr. Marina Bezhuashvili
059, Tbilisi, Tsotne Dadiani av.34, 2, 11,
Georgia
USA
Dr. Anup Maiti,
Pharmacy College Azamgarh, U.P.,
India.
Editorial Team
Dr. Juan Carlos González-Hernández,
Instituto Tecnológico de Morelia,
Avenida Tecnológico # 1500,
Colonia Lomas de Santiaguito,
Morelia,
Michoacán,
Mexico.
Dr. Saeed Zaker Bostanabad,
Iau University,
Parand Branch,
Tehran,
Iran.
Dr. Gurvinder Singh Kocher,
Department of Microbiology,
Punjab Agricultural University,
Ludhiana,
India.
Prof. Linga Venkateswar Rao,
Dept. of Microbiology,
Osmania University,
Hyderabad,
India.
Dr. Kaustav Aikat,
Department of Biotechnology,
National Institute of Technology,
Mahatma Gandhi Avenue,
Durgapur-713209,
India.
Dr. Babu Joseph,
Acharya’s Bangalore B- School,
Off Magadi Main Road,
Andhrahalli,
Bangalore 91,
India.
Dr. Amir Oron,
Kaplan Medical Center,
Rehovot,
Israel.
Dr. Augustine C. Ogbonna,
Department of Food Science & Technology,
University of Uyo,
Pmb 1017,
Uyo,
Nigeria.
Dr. Qadar Bakhsh,
Qurtuba University sector-k 1,
Phase-3,
Hayatabad,
Peshawar,
Pakistan.
Prof. Michael Mcaleer,
Rotterdam,
The Nertherlands ,
Erasmus University Rotterdam,
Netherland.
Dr. Anup Maiti,
Pharmacy College Azamgarh,
U.p. India,
India.
Prof. Mohan Karuppayil,
School of Life Sciences,
S.r.t.m. University,
India.
Dr. Limpon Bora,
Dept of Biotechnology,
Dibrugarh University,
Dibrugarh-786004,
India.
Dr. Norbert Orbán,
Királyszék Pharmacy,
H-9012 Győr,
Királyszék Street,
Hungary.
Dr. Ogechukwu Akoma,
The Federal Polytechnic,
Pmb 55 Bida, 912001,
Nigeria.
Dr. Ponnan Arumugam,
Prist University,
Thanjavur – 403613,
Tamil Nadu,
India.
Dr. Shameul Alam,
Kagawa University, Kagawa,
Kitagun,
Kagawa 761-0701,
Japan.
Dr. Abouzar Mirzaei Paiaman,
National Iranian South Oil Company (NISOC),
Department of Petroleum Engineering,
Ahwaz,
Iran.
Dr. Mihaela Begea,
Institute of Food Research,
3rd Gradistea Street,
Bucharest,
Romania.
Dr. Anup Maiti,
Pharmacy College,
Chandeswar,
Uttar Pradesh,
India.
Dr. Diogo Miguel Franco Dos Santos,
Department of Chemical and Biological Engineering,
Instituto Superior Técnico,
Lisbon,
Portugal.
Dr. Omoniyi Kehinde Israel,
Ahmadu Bello University,
Zaria,
Nigeria.
Dr. R.A. Balikai,
University of Agricultural Sciences,
Dharwad-580 005,
Karnataka,
India.
Dr. Ikenna Nwachukwu,
Federal University of Technology,
Owerri,
Nigeria.
Dr. Omoniyi Kehinde Israel,
Ahmadu Bello University,
School of Basic and Remedial,
Nigeria.
Dr. Raghunath Rashmi Krishna,
Centre for post graduate studies,
Jain University,
Jayanagar ,
Bangalore-560011,
India.
Dr. Kamlendra Awasthi,
Leibniz Institute of Polymer Research Dresden (IPF),
Hohe Strasse 6, Dresden,
Germany.
Dr. Ana Valenzuela,
Faculty of Bioscience Engineering,
Gent University,
Gent,
Belgium.
Dr. Gyanendra Singh,
Louisiana State University,
Health Sciences Center,
New Orleans,
U.S.A.
Dr. Kalpana Swain,
College of Pharmaceutical Sciences,
Mohuda,
Berhampur,
Orissa,
India.
Dr. M. Abhilash,
Dept. Of Biotechnology Engineering,
The Oxford College of Engineering,
Bangalore,
India.
Dr. Selvaraj Jagannathan,
Pasteur Institute of India,
India.
Dr. John C Abu-Kpawoh,
Njala University,
Private Mail Bag,
Freetown,
Sierra Leone.
Dr. S.Sandilyan,
6a/18c 5th new street,
Mayiladuthurai,
Tamilnadu,
India.
Dr. Ta Yeong Wu,
School of Engineering,
Monash University,
Jalan Lagoon Selatan,
Bandar Sunway, 46150,
Selangor Darul Ehsan,
Malaysia.
Dr. Shanmuga Priya,
Manipal Institute of Technology,
Dept of Chemical Engg, Mit,
Manipal University-576 104,
Karnataka,
India.
Prof. Vasanthy Arasaratnam,
Department of Biochemistry,
Faculty of Medicine,
University of Jaffna,
Kokuvil,
Sri Lanka.
Dr. Camelia Bonciu,
Dunarea de Jos University,
Food Science and Engineering Faculty,
Domneasca Street no. 111,
Galati,
Romania.
Dr. Hassan Ali Zamani,
Department of Applied Chemistry,
Mashhad Branch,
Islamic Azad University,
Mashhad,
Iran.
Dr. Manoj Kumar Mishra,
Bhabha Pharmacy Research Institute,
Bhopal c-5,
Gagan Housing Society,
Jatkhedi,
Bhopal-403646,
India.
Dr. Shah Ali Ul Qader,
The Karachi Institute of Biotechnology and Genetic
Engineering (KIBGE),
University of Karachi,
Karachi-75270,
Pakistan.
Dr. M. Naeem,
Botany Department,
Aligarh Muslim University,
Aligarh,
India.
Dr. Riham Rashad Mohamed Ali,
Faculty of Science,
Department of Chemistry,
Cairo University,
Egypt.
Dr. Abiola Olusegun Peter,
Dept of Science Laboratory Technology,
The Polytechnic Ibadan,
Nigeria.
Dr. Prakash Kumar Sarangi,
Ravenshaw University,
Qtr no-2rb/115,
Road no-1 unit-9,
Bhubaneswar,
India-751022",
India.
Dr. Xiao-Qing Hu,
State Key Lab of Food Science & Technology (China),
Jiangnan University,
China.
Dr. Melina Nicole Kyranides,
Department of Psychology,
University of Cyprus,
P.o.box 20537,
Nicosia,
Cyprus.
Dr. Carolyn Ross,
Washington State University,
School of Food Science,
FSHN 122, PO Box 646376,
Pullman WA 99164-6376
Washington.
Professor S. Chandraju,
University of Mysore
Sir. M. V. PG center,
Tubinakere, Mandya-671402, Karnataka,
India.
Dr. Asif Tanveer,
Department of Agronomy,
University of Agriculture,
Faisalabad,
Pakistan.
Dr. Norbert Orbán,
Királyszék Pharmacy,
H-9012 Győr,
Királyszék street. 33,
Hungary.
Mr. Ogechukwu Akoma,
The Federal Polytechnic PMB 55 Bida,
912001, Nigeria.
Dr. Ponnan Arumugam,
PRIST University, Thanjavur – 403613,
Tamil Nadu,
India.
Dr. Ikenna Nwachukwu,
University Sains Malaysia;
Federal University of Technology,
Owerri,
Nigeria.
Prof. Yujie Feng,
No 73,Huanghe Road,
Nangang District, Harbin 150090,
Heilongjiang Province, P. R.,
China.
Mis. Raghunath Rashmi Krishna,
Centre for post graduate studies,
Jain University,18/3, 9th main, 3rd block,
Jayanagar, Bangalore-560011,
India.
Dr. Ana Valenzuela,
Postdoctoral researcher in Belgium,
Faculty of Bioscience Engineering Gent,
University Coupure Links 653 - 9000
Gent,
Belgium.
Dr. Gyanendra Singh,
Louisiana State University Health Sciences Center
(LSUHSC),
New Orleans, LA 70112,
USA.
Dr. G.Gnana kumar,
Chonbuk National University, Jeonju,
Republic of Korea.
Mr. Abouzar Mirzaei Paiaman,
National Iranian South Oil Company (NISOC)
Ahwaz,
NISOC, Department of petroleum engineering,
Iran.
Dr. Mahmoud Reyad Noor El-Din Mahmoud,
Egyptian Petroleum Research Institute (EPRI),
1-Ahmad El Zomor St., Nasr City, Cairo,
Egypt.
Dr. Anup Maiti,
Pharmacy College,
Itura,Chandeswar,
Uttar Pradesh,
India.
Dr. Shameul Alam,
Kagawa University, Kagawa, Seiun sou-101,
Ikenobe2444-2, Miki-cho, Kitagun,
kagawa 761-0701,
Japan.
Mr. Omoniyi Kehinde Israel,
Ahmadu Bello University,
zaria,
Nigeria.
Dr. Mihaela Begea,
Institute of food research,3rd gradistea street,
Bloc a9, sc. A, ap. 4, s4, Bucharest,
Romania.
Mr. Diogo Miguel Franco dos Santos,
Electrochemistry of Materials Group,
Institute of Materials and Surfaces Science and
Engineering,
Department of Chemical and Biological
Engineering,
Instituto Superior Técnico, TU Lisbon,
Portugal.
Dr. Ta Yeong Wu,
School of Engineering,
Monash University,
Jalan Lagoon Selatan,
Bandar Sunway, 46150,
Selangor Darul Ehsan,
Malaysia.
Miss. Kalpana Swain,
College of Pharmaceutical Sciences,
Mohuda, Berhampur, Orissa,
India.
Miss. S. Shanmuga Priya,
Manipal Institute of Technology,
Dept of Chemical Engg, MIT,
Manipal University-576 104, Karnataka,
India.
Dr. Abhilash M,
Dept. of Biotechnology engineering,
The oxford college of Engineering,
Bangalore,
India.
Prof. Vasanthy Arasaratnam,
University of Jaffna,
Department of Biochemistry,
Faculty of Medicine, Kokuvil.
Sri Lanka.
Dr. Selvaraj Jagannathan,
Pasteur Institute of India
TCARV division, Coonoor-643 103,
The Nilgiris,
Tamil Nadu,
India.
Dr. Sunil Kumar,
I-8, Sector “C”, East Kolkata,
New Township, E.M. Bypass,
Kolkata 700 107, West Bengal,
India.
Dr. Jamshid Farmani,
Department of Food Science & Engineering,
Faculty of Agricultural Engineering & Technology,
University College of Agriculture & Natural
Resources,
University of Tehran,
Karaj-Iran.
Dr. John C Abu-Kpawoh,
Njala University Private Mail Bag,
Freetown,
Sierra Leone.
Prof. Edison Barbieri,
Instituto de Pesca
Av. Prof. Besnard s/n. Cananéia (SP),
Brazil.
Mr. S.Sandilyan,
6A/18C 5th New Street, Mayiladuthurai,
Tamilnadu,
India.
Dr. Camelia Bonciu
Dunarea de Jos University,
Food Science and Engineering Faculty
Domneasca Street no. 111, Galati,
Romania.
Dr. Hassan Ali Zamani,
Department of Applied Chemistry,
Mashhad branch,
Islamic Azad University,
Mashhad,
Iran.
Dr. Manoj Kumar Mishra,
Bhabha Pharmacy Research Institute, Bhopal
C-5, Gagan Housing Society,
Jatkhedi, Bhopal-403646,
India.
Dr. Shah Ali Ul Qader,
The Karachi Institute of Biotechnology and Genetic
Engineering (KIBGE),
University of Karachi, Karachi-75270,
Pakistan.
Dr. M. Naeem,
Aligarh Muslim University, Aligarh,
Botany Department, AMU,
Aligarh,
India.
Dr. Radha Mahendran,
Bioinformatics Dept,
VelsUniversity, Old Pallavaram,
Chennai-117,
India.
Dr. Riham Rashad Mohamed Ali,
Cairo university
Faculty of science-Department of chemistry,
Egypt.
Dr. Carolyn Ross,
Washington State University, School of Food Science
FSHN 122, PO Box 646376, Pullman WA 99164-6376.
Dr. Abiola. Olusegun peter,
Ravenshaw university,
Qtr no-2rb/115, road no-1, unit-9, bhubaneswar
India.
Dr. Xiao-Qing Hu,
State Key Lab of Food Science & Technology (China)
Jiangnan University,
China.
Dr. Melina Nicole Kyranides,
Department of Psychology,
University of Cyprus,
P.O.Box 20537,
CY 1678, Nicosia,
Cyprus.
Dr. Carolyn Ross,
Washington State University, School of Food
Science,
FSHN 122, PO Box 646376, Pullman WA 991646376,
USA.
Dr. S. Chandraju,
University of Mysore
Sir. M. V. PG center, University of Mysore,
Tubinakere, Mandya-671402,
Karnataka,
India.
Dr. Asif Tanveer,
Department of Agronomy,
University of Agriculture,
Faisalabad,
Pakistan.
Dr. Santiago Cuesta-Lopez,
Polytechnic University of Madrid.
ETSI Industriales, 2, Jose Gutierrez Abascal, 28006,
Madrid.
Dr. Jun Wei,
Sanford-Burnham Medical Research Institute
10901 North Torrey Pine Road,
Dr. Harpreet Singh Grover,
Dr. B R Ambedkar National Institute of Technology,
Jalandhar H No 7,Room No 150,
G T Road Bye Pass,
NIT Jalandhar 144011.
Dr. Aline Augusti Boligon
Universidade Federal de Santa Maria (RS, Brazil)
Coronel Niederauer 1565, 209,
Brazil.
Dr. Amir Oron,
Kaplan Medical Center,
Rehovot,
Israel.
Dr. Camelia Bonciu,
Dunarea de Jos University, Food Science and
Engineering Faculty
Domneasca Street no. 111, Galati,
Romania.
Dr. Babu Joseph,
Acharya’s Bangalore B- School Off Magadi Main
Road,
Andhrahalli,
Bangalore 91
Dr. Augustine c. Ogbonna,
University of uyo, nigeria
Department. Of food science & technology,
University of uyo,
pmb 1017, uyo,
Nigeria.
Dr. Carlos Alberto Padrón Pereira,
Asociación Revista Venezolana de Ciencia y
Tecnología de Alimentos
Avenida Andrés Bello Nº 101-79, entre Calles
Independencia y Libertad,
Parroquia Urbana El Socorro,
Municipio Valencia,
Valencia, Estado Carabobo,
República Bolivariana de Venezuela.
Código Postal 2001.
Dr. Juan Carlos González-Hernández,
Instituto Tecnológico de Morelia,
Avenida Tecnológico # 1500,
Colonia Lomas de Santiaguito,
Morelia, Michoacán,
México.
Dr. Kaustav Aikat,
National Institute of Technology, Durgapur,
Department of Biotechnology, National Institute of
Technology, Mahatma Gandhi Avenue, Durgapur713209,
India.
Prof Dr Qadar Bakhsh,
Qurtuba University
Sector-K 1, Phase-3, Hayatabad, Peshawar,
Pakistan
Dr Gurvinder Singh Kocher,
Department of Microbiology,
Punjab Agricultural University,
Ludhiana,
India.
Dr. Selvaraj Jagannathan,
Pasteur Institute of India
TCARV division,Coonoor-643 103,
The Nilgiris, Tamil Nadu,
India
Dr. Kamlendra Awasthi,
Leibniz Institute of Polymer Research Dresden (IPF)
Hohe Strasse 6, D-01069, Dresden,
Germany.
Dr. Prakash Kumar Sarangi,
Ravenshaw university
Qtr no-2rb/115, road no-1, unit-9, bhubaneswar,
India.
Dr. Xiao-Qing Hu,
State Key Lab of Food Science & Technology (China),
Jiangnan University,
1800 Li-Hu Ave., Wu-Xi 214122, P.R.C.,
China.
Prof. Layioye Ola Oyekunle
University of Lagos
Department of Chemical Engineering,
Akoka-Yaba,
Lagos 101017,
Nigeria.
Prof. Linga Venkateswar Rao,
Osmania university,
Head, dept. Of microbiology,
Osmania University,
Hyderabad.
Dr. M. Naeem,
Aligarh Muslim University,
Aligarh, India
Botany Department, AMU,
Aligarh,
India.
Dr. Radha Mahendran,
Vels University,
Bioinformatics Dept,
Old Pallavaram,
Chennai-117
Mr. Shameul Alam,
Kagawa University, Kagawa, Japan
Seiun sou-101, Ikenobe2444-2, Miki-cho,
Kitagun, kagawa 761-0701,
Japan.
Dr. Pradeep Parihar
Lovely Professional University
Room No. 406, Block-2, Division of Academic Affairs,
Lovely Professional University,
Near Chaheru Railway Bridge,
Phagwara-144002, Punjab,
India.
Dr. Priti Gupta,
Indian Agricultural Research institute,
Pusa road, New delhi -12,
India.
Ms. Rashmi Raghunath,
Centre for post graduate studies, Jain University,
18/3, 9th main, 3rd block, Jayanagar, Bangalore560011,
India.
Dr. Ranjeet Singh Mahla,
CCMB, India
LaCONES, CCMB,Habsigda,
Uppal Raod, Hyderabad,
India.
Dr. Ngono Ngane Rosalie Annie,
University of Douala,
Po Box 24157 Douala,
Cameroon,
Dr.Zhong-Dong Shi,
Sloan-Kettering Institute and City College of New
York,
New York,
NY USA.
Prof. S. Mohan Karuppayil,
School Of Life Sciences
Srtm university.
Dr. Saeed Zaker Bostanabad,
IAU university, parand branch, Tehran,
Parand new city,
Tehran,
Iran.
Dr. Taurai Mutanda,
Durban University of Technology
Dept of Biotech and Food Tech DUT,
P.O. Box 1334 Durban,
S. Africa
Dr. Hassan Ali Zamani,
Mashhad branch,
Islamic Azad University,
Department of Applied Chemistry,
Iran.
Dr. Rajarshi Pal,
Stempeutics Research
Lot 3-I-7, Enterprise 4,
Technology Park Malaysia,
Bukit Jalil,
57000 Kuala Lumpur,
Malaysia.
Dr. Giampiero La Rocca,
University of Palermo,
BIONEC Dept,
Human Anatomy Section
Via del Vespro 129,
90127 Palermo,
Italy.
Dr. Amin Akhavan Tabassi,
University Science Malaysia,
School of Housing, Building & Planning,
Universiti Sains Malaysia,
11800, Penang,
Malaysia.
Dr. Hosni,
Laboratoire des Substances Naturelles,
Institut National de Recherche et d’Analyse Physicochimique (INRAP),
Biotechpôle,
Sidi Thabet.
Dr. Tariq Aftab,
Aligarh Muslim University,
Department of Botany, Amu,
Aligarh.
Dr. Siniša Srečec,
Križevci College of Agriculture,
M. Demerca 1, Križevci, HR-48260,
Croatia.
Dr. Serkan Selli,
Cukurova University, Agricultural Faculty,
Food Engineering Department,
Cukurova University, Agricultural Faculty,
Turkey.
Mrs. Ruth Gomes de Figueiredo Gadelha,
Universidade Federal da Paraíba,
Av. Odon Bezerra,279 apt 12 tambiá João Pessoa.
Dr. NSO Emmanuel Jong,
National School of Agro - Industrial Sciences (ENSAI)
of Ngaoundere,
University of Ngaoundere,
Cameroon.
Dr. Nandan Kumar Jana,
Heritage Institute of Technology,
Dept. of Biotechnology,
994, Chowbaga Road, Anandapur,
Kolkata, WB,
India.
Dr. Laleen Karunanayake,
University of Sri Jayewardenepura
Gangodawila, nugegoda,
Sri Lanka.
Dr. Tapan Kumar Ghosh,
Heritage Institute of Technology
Anandapur, P.O – East Kolkata Township, Kolkata –
700107,
India.
Dr. Shashi Pandey Rai,
Botany Department, BHU, Varanasi ,
India.
Dr. Brian Gibson,
VTT, Technical Research Centre of Finland,
Tietotie 2, Espoo, PO Box 1000, FI-02044 VTT,
Finland.
Prof. Asrhaf A M El-sayed,
Atomic energy authority,a
Cairo,
Egypt.
Dr. Abhishek Mathur,
Sai Institute of Paramedical & Allied Sciences,
26-A Rajpur road, Adjacent Hotel Meedo Grand,
Dehradun (U.K) - 248001,
India.
Mr. Steven Vendeland,
Ambassador’s Ink
2092 Edenhall Dr., Lyndhurst OH 44124
Dr. Huseyin Erten,
Cukurova University
Cukurova University, Faculty of Agriculture,
Department of Food Engineering,
Turkey.
Dr. G.Narasimha,
Sri Venkateswara University,
Applied Microbiology laboratory,
Department of Virology,
Tirupati-517502 AP,
India.
Instructions for Author
Electronic submission of manuscripts is strongly
encouraged, provided that the text, tables, and figures are
included in a single Microsoft Word file (preferably in Arial
font).
The cover letter should include the corresponding author's
full address and telephone/fax numbers and should be in
an e-mail message sent to the Editor, with the file, whose
name should begin with the first author's surname, as an
attachment.
Article Types
Three types of manuscripts may be submitted:
Regular articles: These should describe new and carefully
confirmed findings, and experimental procedures should
be given in sufficient detail for others to verify the work.
The length of a full paper should be the minimum required
to describe and interpret the work clearly.
Short Communications: A Short Communication is suitable
for recording the results of complete small investigations
or giving details of new models or hypotheses, innovative
methods, techniques or apparatus. The style of main
sections need not conform to that of full-length papers.
Short communications are 2 to 4 printed pages (about 6 to
12 manuscript pages) in length.
Reviews: Submissions of reviews and perspectives covering
topics of current interest are welcome and encouraged.
Reviews should be concise and no longer than 4-6 printed
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peer-reviewed.
Review Process
All manuscripts are reviewed by an editor and members of
the Editorial Board or qualified outside reviewers. Authors
cannot nominate reviewers. Only reviewers randomly
selected from our database with specialization in the
subject area will be contacted to evaluate the manuscripts.
The process will be blind review.
Decisions will be made as rapidly as possible, and the
journal strives to return reviewers’ comments to authors as
fast as possible. The editorial board will re-review
manuscripts that are accepted pending revision. It is the
goal of the AJFS to publish manuscripts within weeks after
submission.
Regular articles
All portions of the manuscript must be typed doublespaced and all pages numbered starting from the title
page.
The Title should be a brief phrase describing the contents
of the paper. The Title Page should include the authors'
full names and affiliations, the name of the corresponding
author along with phone, fax and E-mail information.
Present addresses of authors should appear as a footnote.
The Abstract should be informative and completely selfexplanatory, briefly present the topic, state the scope of
the experiments, indicate significant data, and point out
major findings and conclusions. The Abstract should be
100 to 200 words in length.. Complete sentences, active
verbs, and the third person should be used, and the
abstract should be written in the past tense. Standard
nomenclature should be used and abbreviations should
be avoided. No literature should be cited.
Following the abstract, about 3 to 10 key words that will
provide indexing references should be listed.
A list of non-standard Abbreviations should be added. In
general, non-standard abbreviations should be used only
when the full term is very long and used often. Each
abbreviation should be spelled out and introduced in
parentheses the first time it is used in the text. Only
recommended SI units should be used. Authors should
use the solidus presentation (mg/ml). Standard
abbreviations (such as ATP and DNA) need not be defined.
The Introduction should provide a clear statement of the
problem, the relevant literature on the subject, and the
proposed approach or solution. It should be
understandable to colleagues from a broad range of
scientific disciplines.
Materials and methods should be complete enough to
allow experiments to be reproduced. However, only truly
new procedures should be described in detail; previously
published procedures should be cited, and important
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Journal of Brewing and Distilling
International Journal of Medicine and Medical Sciences
Table of Contents: Volume 5 Number 2 November, 2014
ARTICLES
Nitrogen Compounds In Brewing Wort And Beer: A Review
Thiago Rocha dos Santos Mathias, Pedro Paulo Moretzsohn de Mello and
Eliana Flavia Camporese Sérvulo
Vol. 5(2), pp. 10-17, November, 2014
DOI: 10.5897/JBD2014. 0042
Article Number: 0A7CB9248727
ISSN 2141-2197
Copyright © 2014
Author(s) retain the copyright of this article
http://www.academicjournals.org/JBD
Journal of Brewing and Distilling
Review
Nitrogen compounds in brewing wort and beer:
A review
Thiago Rocha dos Santos Mathias1*, Pedro Paulo Moretzsohn de Mello2 and
Eliana Flavia Camporese Sérvulo1
1
Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro. Athos da Silveira
Ramos, 149, ZIP CODE 21941-909, Rio de Janeiro, RJ, Brazil.
2
Technology Center of Food and Beverage - SENAI, Nilo Peçanha Street, 85, ZIP CODE 27700-000, Vassouras, Rio de
Janeiro, RJ, Brazil.
Received 21 May, 2014; Accepted 4 November, 2014
Traditionally, beer is obtained from the treatment and processing of three raw materials (barley malt,
hops and water). From it, brewing wort fermented by the action of yeasts is obtained. Wort composition
depends on the quality and type of raw materials used, as well as the control of the various processing
steps. Wort composition also depends on the concentration and profile of nitrogen compounds, such
as proteins, polypeptides and amino acids. In general, it has significant influence on the entire process
and on the quality of the beer produced, especially color, texture, turbidity, foam formation, CO2
retention and microbial nutrition. This paper presents a review of nitrogen composition in brewing wort,
its influence on brewing and the quality of the final product during its storage period.
Key words: Nitrogen compounds, protein, beer, beer quality, wort composition.
INTRODUCTION
Beer is the product of alcoholic fermentation process, by
the action of yeast; it is also the product of wort obtained
from malted cereal (barley), other cereals or sugar
sources (adjuncts) and hops (Tschope, 2001; Rehm and
Reed, 1983; Prescott and Dunn, 1949). The composition
of wort is extremely important for microbial activity and
the quality of the final product. It must contain organic
sources of carbon (carbohydrates) and nitrogen (mainly
proteins, peptides and amino acids), as well as
phosphorus, sulfur, minerals and vitamins (Bamforth,
2003).
Also present are hop compounds such as bitter resins,
essential oils and polyphenols (Haunold and Nickerson,
1993). Nitrogen contents in beer and wort are considerably lower than carbohydrate contents. They also play
an important role in beer quality. The presence of
proteins and their derivatives in wort can be associated
with several factors influencing the nutritional value of the
*Corresponding author. E-mail: [email protected].
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0
International License
Mathias et al.
drink, the turbidity effects and colloidal stability, microbial
nutrition, by-products formation during fermentation, and
foam stability.
Generally, nitrogen concentration and the profile of
nitrogen compounds in beer, and wort beer are highly
influenced by raw materials, as well as by the
management of each step of the process.
BARLEY MALT AS NITROGEN SOURCE
Traditionally, the introduction of nitrogen sources in wort
beer occurs solely by using barley malt as raw material.
The addition of hops can lead to a slight increase of
nitrogen compounds. However, it can be considered
insignificant as compared to the content provided by the
main raw material.
Specifically in malted barley, proteins represent the
largest percentage of nitrogen sources (8 to 16% w/w),
although it may also contain small amounts of amino
acids and nucleic acids. The largest amount of protein is
located in the inner part of the grain; it is split into two
groups based on the solubility of the compounds in water,
totaling four different types: (i) soluble ones, which are
proteins with enzymatic action, or those proteins that
represent reserved material, comprising albumin and
globulin (equivalent to 4-11%) and 15-30% protein
fraction, respectively; and (ii) insoluble ones, the
structural proteins found in the cell wall of starch
granules, denominated hordein (36%) and glutelin (30%)
(Hornsey, 1990).
The quality and protein contents of barley and malt
depend on several factors, among which are the seeding
rate, soil fertilization with nitrogen and the variety of the
plant. Edney et al., (2012) observed that barley from high
seeding rate has lower protein content; however, high
germination indicates greater enzymatic power. Also it
generates a wort with lower levels of beta-glucans,
indicating better modification of the endosperm. The
barleys produced under high fertilization have higher
nitrogen content; however, less germination and minor
modification of the endosperm result in worts with high
content of beta-glucans.
11
On the other hand, proteins with medium molar mass
and polypeptides derived from malt lead to freshness
sensation, CO2 retention and stability of the foam when
they are hydrophobic compounds (Schonberger and
Kostelecky, 2011; Onishi and Proudlove, 1994). Proteins
with low molar mass as well as peptides and amino acids
found in the wort (molar mass ≤ 103 Da) are fundamental
to yeast metabolism during the fermentation stage.
Therefore, they exert influence on quality and quantity of
the by-products (such as vicinal diketones), changing the
composition of the final product. They may influence the
beer’s color and flavor, due to the formation of Maillard
compounds, which is a result of the interaction between
low molar mass proteins and reducing sugars, when wort
is boiled (Bamforth, 2003; O’Rourke, 2002; Kunze, 1999).
They also contribute to the stabilization of foam (Dale et
al., 1989).
According to Dale et al. (1989), not only the molecular
mass of proteins, but also their amino acids compositions
affect various characteristics such as isoelectric point,
surface charge, hydrophobicity and tendency to react
with other molecules such as polyphenols. According to
Pomilio et al. (2010), amino acid composition determines
the type of malts and beers. The role of amino acids and
their influence on the brewing process will be discussed
later.
Wort contains approximately 19 amino acids that are
consumed (or not) neatly in different stages of
fermentation. According to the sequence of absorption by
yeast, the amino acids can be divided into different
groups. In the first group, they are rapidly absorbed at the
beginning of the process, including glutamic acid,
glutamine, aspartic acid, asparagine, serine, threonine
and lysine and arginine, which are the last two amino
acids of great importance for fermentation. The second
group includes those that are absorbed only after a lag
phase of growth (glycine, phenylalanine, tyrosine, and
alanine).
Finally, the amino acids with the slowest absorption
and of great importance to the brewing process are
valine, leucine, isoleucine and histidine. There is also a
single amino acid (proline) that is not utilized by the
yeast; it remains in the wort during the entire process
(Stanbury et al., 1995; Fix, 1993).
NITROGEN COMPOUNDS’ PROFILE
Nitrogen compounds present in wort may have different
molar mass, and this profile influences the brewing
process and the quality of the final product. Its influence
is detailed throughout the work. In brief, proteins with
high molar mass (≥ 106 Da) contribute to beer texture and
the formation of foam, although those proteins might be
related to haze formation in the product during its storage
time (Bamforth, 2003). Generally, majority of insoluble
proteins with very high molar mass are removed with the
used grain (O’Rourke, 2002).
THE BREWING PROCESS AND NITROGEN SOURCES
Nitrogen compounds may represent about 5% of wort,
and generally available in the form of amino acids,
peptides and proteins, derived from malt during its
hydrolysis (Bamforth, 2002; Kunze, 1999).
However, the content and profile of nitrogen compounds in wort beer (high, medium and low molar mass)
depend on raw materials; that is the type of barley malt,
the adjuncts utilized, the ratio of the cereal and water used.
12
J. Brew. Distilling
Furthermore, it depends on several other factors, such as
the management of each process steps, including
malting, milling, mashing and wort boiling (Dragone and
Silva, 2010; Celus et al., 2006; Priest and Stewart, 2006;
Briggs et al., 2004; Anibaba and Osagie, 1997).
Generally, nitrogen content tends to decrease in the
process. This is because it is coagulated during wort
boiling, utilized during metabolic activity of yeast in
fermentation and precipitated or removed when beer
matures to avoid turbidity. According to CortaceroRamirez et al. (2003), the final product, beer, contains
between 2 and 6 g/L of protein or substances derived
from this.
Gorinstein et al. (1999) evaluated the protein and
amino acid content of more than 15 different types of
commercial beers at different stages of the production
process. They determined the concentration of nitrogen
compounds as follows: wort, 9.16 g/L; fermented wort,
8.55 g/L; green beer, 8.50 g/L; and aged beer, 6.37 g/L,
confirming this reduction.
The main steps and key factors that influence the
nitrogen composition of the wort and beer or that are
influenced by the same are discussed as follows.
Malting
Due to the inability of the brewing yeast to produce
extracellular enzymes to metabolize macromolecules
available from barley and/or adjuncts, a previous step
called malting is required (O’Rourke, 2002). The
enzymatic capacity of the malt is known as diastatic
power and is closely related to the nitrogen content in the
grain (Lima et al., 2001).
According to Dragone and Silva (2010), during the
malting process, the barley grain undergoes significant
changes due to increased soluble nitrogen fraction (10-12
to 35-50%), development of proteolytic activity (from
undetectable to 15-30 units of activity) and significant
increase in its diastatic power (50-60 to 100-250°
Lintner).
MacWilliam (1971) observed slight increase in the total
nitrogen content of barley during malting (0.71 to 1.18%
of dry matter, in average data). Crabb and Hudson (1975)
noted that the addition of exogenous gibberellic acid
(hormone responsible for the germination of cereal)
promoted an increase of 10% in the fraction of soluble
nitrogen in malt. These changes have important influence
in the mashing stage, as seen subsequently. Chandra et
al. (1999) concluded in their studies that the variety of
barley changes the protein content.
It is observed that during the malting process, for all
varieties studied, the protein content undergoes modification due to the breaking down of its high molar mass.
During the drying step of the malt, another problem may
Be generated, since part of the proteolytic enzymes can
be denatured by being more sensitive to temperature.
Thus, the hydrolysis of proteins may be inappropriate
during mashing, which results in worts with a high
concentration of high molecular mass proteins (Lewis and
Young, 2001).
Adjuncts utilization
Introducing starchy or sugary adjuncts in large
proportions promotes the dilution of wort nutrient; for
example, nitrogen sources, as the main function of
adjuncts substitute the carbohydrate provided by barley
malt (Dragone and Silva, 2010). Bvochora and Zvauya
(2001) evaluated the production process of beer by
increasing the carbohydrate concentration through the
addition of adjuncts. They observed no increase in the
concentration of free amino nitrogen in the wort of any
beers produced. This dilution promotes slow and
prolonged fermentation, characterized by the release of
high levels of microbial metabolism by-products, besides
reducing formation of beer foam and stability (Briggs et
al., 2004; Bradee, 1977).
The most common adjuncts utilized, the grits of rice
and corn have lower protein content (about 6, 5 and 8%,
respectively) than wheat and barley that contain
acceptable amounts of soluble proteins (Hough, 1990).
Sorghum is commonly used in Africa, but it contains very
low enzymatic power (Palmer, 1992); however, Agu and
Palmer (1998) argue that this is no problem because the
protein content of the grain is smaller than that of
barley.This leads to proteolysis and releases the starchy
fraction more easily. According to Campbell (2003), the
highest protein content of barley malt compared to that of
corn or rice is strongly associated with its higher enzyme
activity, which plays an important role in the preparation
of wort.
Currently, it has been studied, the substitution of
malted barley for alternatives cereals or pseudocereals
that lack gluten. This enables people with celiac disease
to consume the drink. It contains sorghum, rice, maize,
oats, quinoa and amaranth. However, in general, these
cereals or pseudocereals have low enzymatic power and
reduced protein content.
As a result, the addition of exogenous enzymes for the
preparation of wort is required (Hager et al., 2014;
Phiarais and Arendt, 2008).
High gravity for wort production
The production of worts with high concentrations of
fermentable carbohydrates is common nowadays in large
breweries that use high or very high gravity process to
obtain fermented worts that have high alcohol content
and which are diluted subsequently before being filled.
Mathias et al.
There can be observed a significant increase in productivity and reduction in the generation of wastewater
(Puligundla et al., 2011). However, the increased
carbohydrate content is as a result of adding sugary
adjuncts and lack of nitrogen, which lead to the problems
seen above.
Several authors note the need for the enrichment of
wort with nitrogen sources for this type of process to be
successful and the problems minimized (Gibson, 2011;
Jones and Ingledew, 1994a). Dragone et al. (2004)
observed a significant increase in productivity of ethanol
(0.374 to 0.694 g / Lh) through the enrichment of worts,
whose high gravity fermentation temperature was set at
15°C.
Jones and Ingledew (1994b), on the other hand,
studied the effect of adding commercial proteolytic
enzymes for mash assessment. It resulted in increased
concentration of free amino nitrogen released in the wort
(up to 83 mg/L), slight increased production of ethanol
(up to 2%) and significant reduction in fermentation times
(up to ⅓ of control fermentations).
Mashing and boiling
Mashing is the breaking down (hydrolysis) of
macromolecules from barley by the activity of inherent
enzymes of the malted cereal. The main objective of this
step is to hydrolyze starch, protein and β-glucans, to
release simple sugars (glucose and maltose) as
substrate, and other nutrients that can be assimilated by
the yeast.
Traditionally, the preparation of wort is done by heating
in order to establish adequate temperatures in accordance with different enzymatic groups: proteolytic
enzymes and mainly amylolytic enzymes (Kunze, 1999;
Hough, 1990).
According to O’Rourke (2002), about 35 to 40% of the
malt protein is solubilized during mashing by the action of
endo, exo or aminopeptidases from malt, whose optimum
pH and temperature are about 5 and 50ºC, respectively.
Several problems might arise through inadequate
management of the mashing, or even if the proteolytic
step is suppressed with the purpose of saving energy and
time.
Crabb and Hudson (1975) evaluated three different
processes of mashing: two of them by infusion (with
proteolytic and without proteolytic step at 48°C) and one
by decoction (with proteolytic step and ramp heating
promoted by boiling a portion of the wort). For the three
commercial malts used, there was an increase in total
nitrogen in the wort by allowing the action of proteases
(increases of 11.1, 9.4 and 6.2%, respectively). The
increase was lower (8.1, 8.9 and 5.2%, respectively) in
the decoction process, possibly due to coagulation of
protein during the boiling of the wort to increase
temperature.
13
The addition of malt adjunct also has effect on mash.
Curi (2006) evaluated the production of beer using
different proportions of unmalted barley and maltose
powder from corn as adjuncts. As a result, it was
observed that the mash yield reduced from 80 to
70%.This was due to the high amount of barley added
(50%), with low diastatic power. It resulted in loss of
substrate with bagasse cereals. To avoid this problem,
exogenous proteinases can be added during the mashing
step (Bamforth, 2009).
Without the ideal hydrolysis of the protein fraction,
there will be greater concentration of high molecular
mass proteins that will denature and coagulate with
polyphenols (compounds derived from the malt husk and
hops) during the boiling of wort. Such complexes are
insoluble and precipitate together with other components
to form the hot trub (Barchet, 1993), leading to
considerable reduction in the protein content of the wort
(Miedaner, 1986), with losses up to 6%.
These precipitates must be removed to prevent the
occurrence of problems in subsequent steps, especially
an eventual slow fermentation and the formation of byproducts with unpleasant flavor and aroma, as well as
beer colloidal stability throughout its storage (Priest and
Stewart, 2006).
Mello (2008) determined the protein content in the hot
trub and found values ranging between 50 and 60%,
which depends on the quality of the malt, its protein
content, the type of beer produced and the mashing and
boiling steps (Nathan, 1930a).
Still during cooking, many other changes occur in the
composition of the wort. They include the formation of
various reducing compounds, mainly melanoidins and
volatile heterocyclic compounds, derived from the
Maillard reaction between amino acids and carbonyl
groups (especially reducing sugars), which have
significant effects on color, flavor and aroma of the
beverage (Miedaner, 1986).
Once again, the addition of adjuncts to the wort has an
effect on the color of the product. Curi (2006) observed a
significant reduction in color intensity of wort (21 to 11
EBC units) and beer (from 11.4 to 7.4 EBC units). This
was caused by reduction in the content of low molecular
mass nitrogen compounds when high proportion of
unmalted adjuncts or maltose was added.
Fermentation
During fermentation, there is reduction in the nitrogen
content of wort, due to its consumption by the brewing
yeast. The work of Bvochora and Zvauya (2001) showed
a significant reduction, between 40 and 75% (calculated
data from their results) in the content of free amino
nitrogen before and after fermentation, for all the beers
produced.
Moreover, when the protein hydrolyzed is not sufficient
14
J. Brew. Distilling
to generate adequate amounts of essential amino acids
for metabolic activity of yeast during fermentation, an
alternative metabolic pathway can be utilized to
synthesize them using other compounds. This metabolic
deviation is dependent on the microbial strain, the
number of reutilization of cells, the fermentation temperature, the inoculum concentration, the oxygen content
(Briggs et al., 2004; Bamforth, 2003; Kunze, 1999), and
mainly the content of nitrogenous compounds of low
molar mass available in the wort (Iersel et al., 1999).
During this process of synthesis, significant sensory
changes may be seen in the beer, due to the formation of
by-products that exert greater influence on it, such as
vicinal diketones, comprising diacetyl (butane-2,3-dione)
and pentane-2,3-dione. This leaves the beer with buttery
flavor. Once it is present, the vicinal diketones are
posteriorly absorbed by the yeast and are reduced to
promote the reoxidation of metabolic factors. However,
this process requires long maturation time and yeasts
with high vitality (Fix, 1993).
According to Brites et al. (2000), the concentration of
diacetyl present in the fermented wort increases from 0.2
to about 1 ppm due to the addition of adjuncts for
substituting 50% of barley malt, which causes reduction
of the content of amino acids or low molar mass proteins.
Besides diacetyl, other by-products of importance are
released during the metabolic activity of brewing yeast
and can be related with the metabolism of nitrogen
sources, among other factors. Examples of such
compounds are aldehydes (especially acetaldehyde),
higher alcohols (Campbell, 2003; Brown and Hammond,
2003), aromatic esters (Broderick et al., 1977), organic
acids (Araujo et al., 2003) and glycerol.
Kitagawa et al. (2008) observed a significant increase in
production (up to 2% concentration) and productivity (up
to half of the time) of ethanol during fermentation of the
wort enriched with soy peptides or free amino nitrogen
mixture.
The metabolism of the nitrogen compounds and the
generation of by-products is dependent on the type of
yeast used (top or bottom fermentation). This topic has
been of interest for long due to its significant effect on the
sensory characteristics of the beverage. Barton-Wright
(1949) studied the consumption of different nitrogen
components of wort.
According to their study, the total soluble nitrogen has
higher absorption rate in the first 48h of fermentation.
They also observed that amino acids are the main
sources of nitrogen for the yeast metabolism, reducing
their levels between 42 and 62%. This is because the
protein content is lower and these compounds are
scarcely hydrolyzed during fermentation.
At the end of fermentation, the scarcity of nitrogen
compounds in the wort plays an important role in
reducing microbial activity as well as in yeast flocculation
and its consequent sedimentation (Vidgren and
Londesborough, 2011).
Colloidal stability
After fermentation, beer presents significant turbidity. Low
temperatures promote the precipitation of turbidity
compounds, called cold trub. Several authors indicate
that the protein fraction of wort beer has significant
impact on the turbidity of the beverage, since this
precipitate consists mainly of complexes formed by
proteins of high molecular weight (specifically the
molecules that contain amino acids proline at the end of
the sequence), and oxiized polyphenols derived from
malt and hops (Priest and Stewart, 2006; Siebert, 2006;
Rehmanji et al., 2005; Markovic et al., 2003; Kunze,
1999).Moreover, if there are still high molecular mass
proteins, they may precipitate during the pasteurization
step of beer, increasing its turbidity even before reaching
the consumer (Nathan, 1930b).
The amount of cold trub formed depends on factors
such as: the type of malt utilized, the amount of hops
added, the temperature controlling mashing and
fermentation (Lewis and Young, 2001; Barchet, 1994),
the decreased pH of beer (which promotes protein
coagulation) and the alcohol content in final product
(Reinold, 2007). Gorinstein et al. (1990) evaluated the
turbidity of beers prepared with different amounts of
proteins and polyphenols, and observed that the beers
with the highest levels of these compounds showed the
highest levels of turbidity.
Again, if the mash is badly handled, especially on the
degree of proteolytic activity, there will be greater
concentration of high molecular mass proteins. These
tend to be complexed, damaging the colloidal stability of
the beverage, which generally requires stabilization for
removal of these compounds.
The cold trub can be removed by sedimentation, which
occurs naturally throughout the maturation at low
temperatures. However, this is a slow process and it is
not able to eliminate all turbidity (Lima et al., 2001). In
order to speed up the deposition and increase the clarity
and colloidal stability of beer, major breweries frequently
promote the introduction of adsorbents agents (clarifiers)
as additives for removing the excess of haze compounds.
At this stage, the protein content of the beverage
undergoes some losses, with the purpose of increasing
its colloidal stability during the storage. These agents are
destined primarily for adsorption of precipitated proteinphenol compounds, or phenol and proteins with high
molecular weight, separately.
Currently, gel polyvinyl-polypyrrolidone (PVPP),
polyamides (nylon 66), silica (hydrogel or xerogel), clays
(bentonite), collagen and isinglass are utilized. Such
agents have net positive charge and, thus, they interact
forming aggregates (which make precipitation faster) with
Mathias et al.
substances that have a negative charge, such as proteins
(Priest and Stewart, 2006; Bamforth, 2003). This causes
loss of nutritional quality, texture and foam stability of the
final product.
An alternative technique is the addition of proteolytic
enzymes in order to reduce the molecular weight of
proteins responsible for turbidity, consequently reducing
its impact on haze formation in beer (Bamforth, 2009). In
this case, the beer must undergo heat treatment to
inactivate these enzyme complexes before it is ready for
distribution and marketing (Dragone and Silva, 2010;
Nguyven et al., 2007; Carvalho et al., 2007). In the latter
procedure, beer has its colloidal stability increased,
without changing the content of nitrogen compounds.
Foam stability
Proteins are components which have significant effect on
the formation and stability of the foam, during the
fermentation or in the final product. Generally, albumins
(including the so-called protein Z) and hordeins (including
lipid transfer protein - LTP) are found in beer foam
(Bamforth, 2011). The concentration of these
components in the foam is two times greater than its
concentration in the wort, and hence the use of worts with
low levels of these components promotes considerable
reduction in the quantity of foam (Kordialik-Bogacka and
Ambroziak, 2004). Some studies suggest that the
presence of their hydrolysates (low molecular weight)
promotes an increase in the foam stability, and that the
presence of each of these types of proteins isolated has
greater effect on foaming than when present together
(Kapp and Bamforth, 2002; Bamforth and Milani, 2004).
BEER NITROGEN COMPOUNDS AND HEALTH
Throughout its history, beer has been linked to several
purposes, among them, the daily feeding and therapeutic
uses (Mataix, 2004; Kondo, 2004; Saura et al., 2003). For
at least 20 years numerous biochemical investigations
have shown that moderate consumption of beer has
many health benefits to its consumers (Sánchez et al.,
2010), since it is a highly nutritional drink, rich in
carbohydrates, proteins and amino acids, vitamins,
minerals, phenolics, essential oils, etc. Compared with
wine, its consumption can also contribute substantially to
diet (Wright et al., 2008; Denke, 2000).
In relation to the content of nitrogen compounds,
including proteins, peptides and amino acids, several
authors indicate a significant concentration in beer,
ranging between 3 and 5 g/L (Bamforth, 2002; GonzalezGross et al., 2000), value greater than that found in many
other beverages, including wine (Bamforth, 2011; Wright
et al., 2008; Cortacero-Ramirez et al., 2003). According
15
to Sanchez et al. (2010), beer has in its composition 20
essential amino acids, and other non-essentials. It also
has amino acid tryptophan, which leads to the production
of the melatonin hormone in humans, that has positive
effects on sleep and reduces anxiety of consumers.
Gorinstein et al. (2002) reported an increase in total
antioxidant activity and a significant reduction in levels of
total cholesterol, low density lipoproteins (LDL) and
triglycerides in the blood of rats whose diet included
lyophilized proteins from commercial beers.
FINAL CONSIDERATIONS
The composition of wort beer has significant influence on
the composition and quality of the beverage obtained.
The contents of nitrogen compounds, as well as the
molecular profile of these compounds are two important
characteristics of the wort which is influenced due to
changes in the composition of raw materials and their
processing during the production of the beer. They also
have influence on the beverage quality. They have great
effect on turbidity, color, foam quality and stability, aroma,
flavor, CO2 retention, and generation and composition of
wastes, such as used grain and hot trub. Furthermore,
beer has significant protein content, contributing substantially to the diet of the moderate consumers.
Conflict of Interests
The author(s) have not declared any conflict of interests.
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