School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
Sci Rep. 2021 Jan 15;11(1):1480. doi: 10.1038/s41598-020-80442-7.
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash, and both mash scales produced wort with equivalent fermentable sugar and free amino acid profiles. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.
酿造科学正在经历一场复兴，现代分析化学和微生物学技术得到了广泛应用。然而，这些现代分析工具和技术并不一定与酿造科学的规模和范围相匹配。特别是酿造过程耗时、原料密集且需要专门的技术设备。这些缺点与为充分有力的实验设计提供适当数量的重复样本的需求相结合。在这里，我们描述了一种可以使用常见的实验室台式摇床/培养箱进行的微尺度糖化方法，允许高通量糖化并易于进行统计分析的样本复制。在蛋白质和肽水平上的蛋白质组学图谱在 1 mL 微糖化和 23 L Braumeister 糖化之间是一致的，并且这两种糖化规模都产生了具有等效可发酵糖和游离氨基酸图谱的麦芽汁。我们的微糖化方法提供的实验灵活性使我们能够研究改变糖化参数对啤酒酿造蛋白质组的影响。
