Mitochondry and the Effect of Mitochondrial Mutation on Beer Quality (Turkish with English Abstract)

Abstract

Like all other microorganisms, brewers' yeast (Saccharomyces cerevisiae) which is one of the important factors affecting beer quality is susceptible to mutation. Mutations can arise from either spontaneously or artifically by chemical and physical treatments known as mutagen. The most frequently identified spontaneously arising mutation in brewers' yeast is mitochondrial mutation. So, mutants which are partially or complete lost of mitochondri occur.In such mutants, the fermentation rate, flocculation, formation of ethyl alcohol and flavour components, therefore beer quality are significantly affected. In this paper, the effect of mitochondrial mutants on beer quality was overwieved.

Keywords

• Beer, beer quality, mitochondry, mitochondrial mutation, Saccharomyces cerevisiae

Mitokondri ve Mitokondriyal Mutasyonun Bira Kalitesi Üzerine Etkisi

Abstract

Bira kalitesini etkileyen en önemli unsurlardan biri olan maya (Saccharomyces cerevisiae) diğer mikroorganizmalar gibi mutasyona uğrayabilir. Mutasyonlar doğal olarak ortaya çıktığı gibi mutajen adı verilen kimyasal maddeler ve fiziksel uygulamalarla yapay olarak da oluşturulabilir. Bira mayasında en sık rastlanan ve kendiliğinden ortaya çıkan mutasyon, mitokondriyal mutasyondur. Böylece mitokondriyal DNA'sı eksik ya da mitokondriyal DNA'dan tamamen yoksun mutantlar meydana gelir.  Mitokondriyal mutasyona uğrayan bira mayasının fermantasyon hızı, çökelme yeteneği, etil alkol ve aroma maddeleri üretimi ve böylece elde edilen biranın kalitesi önemli derecede etkilenir. Bu nedenle bira üretiminde kullanılacak mayanın mutasyona uğramamış olması gerekir. Bu derlemede, mitokondriyal mutasyonun bira kalitesi üzerine etkisi ele alınmıştır.

Keywords

• Bira, bira kalitesi, mitokondri, mitokondriyal mutasyon, Saccharomyces cerevisiae

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