Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae
Abstract
The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation: The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Agave juice is able to produce bioethanol by fermentation.
“Furthermore, agave juice is well known for its ability to produce bioethanol by fermentation (Corbin et al. 2016; Tauer et al. 2004).”
From Environmental and economic analysis of bioethanol production from sugarcane molasses and agave juice (2021) · cites this paper as Tauer et al. 2004
Cites
Advanced glycation endproducts in ageing and Alzheimer's disease
Münch, G. W., Thome, J., Foley, P. B., Schinzel, R., & Riederer, P. F. (1997) · Brain Research Reviews · doi:10.1016/s0165-0173(96)00016-1 · Cited by 275 · see citing works
Niwa, T., Katsuzaki, T., Miyazaki, S., Miyazaki, T., Ishizaki, Y., Hayase, F., Tatemichi, N., & Takei, Y. (1997) · Journal of Clinical Investigation · doi:10.1172/jci119285 · Cited by 195 · see citing works
Atherosclerosis and diabetes: The rage connection
Schmidt, A. M., & Stern, D. M. (2000) · Current Atherosclerosis Reports · doi:10.1007/s11883-000-0082-4 · Cited by 166 · see citing works
Cedeño, M. C. (1995) · Critical Reviews in Biotechnology · doi:10.3109/07388559509150529 · Cited by 154 · see citing works
Mancilla-Margalli, N. A., & López, M. G. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0110295 · Cited by 132 · see citing works
Pfeifer, P. A., Bonn, G. K., & Bobleter, O. (1984) · Biotechnology Letters · doi:10.1007/bf00139999 · Cited by 36 · see citing works
Rosin, M. P., STICH, H. F., Powrie, W. D., et al. (1982) · Mutation Research/Genetic Toxicology · doi:10.1016/0165-1218(82)90152-5 · Cited by 25 · see citing works
Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme
Schumacher, D., & Kroh, L. W. (1994) · European Food Research and Technology · doi:10.1007/bf01193310 · Cited by 12 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Environmental and economic analysis of bioethanol production from sugarcane molasses and agave juice
Parascanu, M. M., Sanchez, N., Sandoval-Salas, F., Carreto, C. M., Soreanu, G., & Sanchez-Silva, L. (2021) · Environmental Science and Pollution Research · doi:10.1007/s11356-021-15471-4 · Cited by 66 · see citing works
- Authors
- Tauer, A., Elss, S., Frischmann, M., Tellez, P., & Pischetsrieder, M.
- Affiliations
- Friedrich-Alexander-Universität Erlangen-Nürnberg (DE)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-03-04
- Volume
- 52
- Issue
- 7
- Pages
- 2042-2046
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1973354163
- Cited by
- 30
- References
- 8
- Citations by year
- 2026: 1 · 2025: 2 · 2023: 3 · 2021: 3 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 1 · 2013: 2 · 2012: 1
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Keywords
- Maillard reaction products, Saccharomyces cerevisiae, alcoholic fermentation, ethanol production, thermal processing, fermentation inhibition, pH dependence, alcoholic beverage production, MASH
- MeSH terms
- Ethanol, Alcoholic Beverages, Amino Acids, Carbohydrates, Fermentation, Food Technology, Hot Temperature, Hydrogen-Ion Concentration, Saccharomyces cerevisiae, Maillard Reaction
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
