Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using

Table 1 Fold change of the intracellular amino acids and amino acid intermediates compounds of the maltose syrup versus glucose syrup supplemented fermentations

	Maltose/Glucose Early exponential phase		Maltose/Glucose Stationary phase
	Control	Flavourzyme supplementation	Control	Flavourzyme supplementation
Alanine	0.19	1.18	4.63	1.22
Glycine	0.05	0.22	5.46	1.40
2-aminobutyric acid	0.13	0.49	0.29	1.61
Valine	0.12	1.15	6.06	1.49
Leucine	0.14	1.97	3.61	1.35
Isoleucine	0.38	2.74	4.01	0.95
4-amino-n-butyric acid	-	1.20	1.41	0.85
Proline	0.13	0.82	0.55	1.11
Threonine	0.42	1.00	0.89	0.39
Serine	0.26	1.75	1.44	0.73
Asparagine	1.02	1.37	1.82	1.00
Methionine	0.74	1.78	-	-
N-acetyl-L-glutamate	-	-	0.37	0.54
Phenylalanine	0.29	1.40	10.7	1.14
Trans-4-hydroxyproline	-	-	-	1.87
Ornithine	-	0.35	1.02	0.90
Lysine	0.35	0.65	8.95	1.99
Glutamine	-	-	-	2.50
Histidine	0.29	1.31	13.2	1.03
Tyrosine	0.50	1.01	3.50	0.84
Tryptophan	0.42	1.14	7.38	1.19
Cystathionine	0.27	0.46	13.8	1.29
Aspartic acid	0.27	1.10	3.26	1.69
Glutamic acid	0.19	1.76	3.72	1.00

The underlined numbers represents an increase in the fold change between the Flavourzyme supplemented versus non-supplemented fermentations for the respective fermentation phase. The symbol "-"indicates that the metabolites were not present in the studied conditions.

ISSN: 1475-2859