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Table 2 Fold change of the intracellular organic acids for the studied fermentations of the maltose syrup versus glucose syrup supplemented fermentations

From: Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques

 

Maltose/Glucose Early exponential phase

Maltose/Glucose Stationary phase

 

Control

Flavourzyme supplementation

Control

Flavourzyme supplementation

Pyruvic acid

-

3.63

-

0.68

Malonic acid

-

0.13

-

0.35

(3S)-3-Methyl-2-oxopentanoic acid

-

0.36

-

0.61

Fumaric acid

-

1.16

-

0.96

Malic acid

-

1.16

-

0.96

Succinic acid

0.10

1.57

1.36

0.62

Citramalic acid

0.00

1.03

1.69

0.45

Nicotinic acid

0.29

3.09

0.34

1.10

2-isopropylmalic acid

-

-

0.39

1.30

2-oxoglutaric acid

-

0.84

0.49

2.70

Citric acid

0.20

1.74

1.46

1.59

cis-Aconitic Acid

0.35

1.98

3.75

1.27

Pyroglutamic acid

0.26

-

-

-

Isocitric acid

0.09

0.64

0.10

1.23

Cumaric acid

-

0.71

-

0.56

5-hydroxymethyl-2-furaldehyde

-

0.78

-

0.46

Glutaric acid

-

0.01

-

0.71

Glyceric acid

-

1.71

-

0.91

  1. The underlined numbers represent the increase in the fold change for the studied metabolites 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.