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Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production

Nature Biotechnology volume 14, pages 1587–1591 (1996)Cite this article

Abstract

Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.

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Author notes

  1. Jørgen Hansen: e-mail: carlgaer@biobase.dk

Authors and Affiliations

  1. Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-2500, Copenhagen Valby, Denmark

    Jørgen Hansen

  2. Department of Yeast Genetics, Carlsberg Laboratory, Gamle Carlsberg Vej 10, DK-2500, Copenhagen Valby, Denmark

    Jørgen Hansen & Morten C. Kielland-Brandt

Authors
  1. Jørgen Hansen
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  2. Morten C. Kielland-Brandt
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Hansen, J., Kielland-Brandt, M. Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production. Nat Biotechnol 14, 1587–1591 (1996). https://doi.org/10.1038/nbt1196-1587

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  • DOI: https://doi.org/10.1038/nbt1196-1587

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