Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation

Heidi Turkia*, Heli Siren, Merja Penttila, Juha-Pekka Pitkanen

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The amino acid composition of cultivation broth is known to affect the biomass accumulation, productivity, and vitality of yeast during cultivation. A separation method based on capillary electrophoresis with laser-induced fluorescence (LIF) detection was developed for the determination of amino acid consumption by Saccharomyces cerevisiae during beer fermentation. Intraday relative standard deviations were less than 2.1% for migration times and between 2.9% and 9.9% for peak areas. Interday relative standard deviations were less than 2.5% for migration times and between 4.4% and 18.9% for peak areas. The quantification limit was even as low as 62.5 pM which equals to below attomole level detection. The method was applied to study the rate of amino acid utilization during beer fermentation. (C) 2014 Elsevier B.V. All rights reserved.

Original languageEnglish
Pages (from-to)366-371
Number of pages6
JournalTalanta
Volume131
DOIs
Publication statusPublished - Jan 2015
MoE publication typeA1 Journal article-refereed

Keywords

  • Bioprocess monitoring
  • Capillary electrophoresis
  • Amino acids
  • Laser-induced fluorescence detection
  • Beer fermentation
  • MASS-SPECTROMETRY
  • CE
  • SAMPLES
  • DERIVATIZATION
  • SEPARATION
  • SYSTEM
  • MEKC

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