Abstract Serial repitching of beer brewer’s yeast plays an important role in the beer industry as an ineluctable economic factor. In this study, the viability and vitality changes, as well as strains’ anti-autolytic abilities during serial beer fermentation with typical ale and lager yeast strains, were investigated. While measuring the survival rate of yeast cells is not sufficient for evaluating and predicting the yeast fermentation capacity, physiological status determination of brewer’s yeast reflects the vitality and quality of yeast in serial beer fermentations. Accumulation of reactive oxygen species in yeast causes cell damage, leading to a decline in cell vitality and viability. Aged yeast cells, after several repitchings, can result in leakage of intracellular compounds into the fermented liquor. The lager yeast (Pilsner) examined, which harbors the partial genome from S. eubayanus, showed better robustness and higher activity than the ale yeast strain M79 examined, during serial fermentation. A holistic approach, including more indicators, should be applied in evaluating the fermentation performance of brewer’s yeast.

中文翻译：

---

啤酒酵母在啤酒连续发酵过程中的生理变化

摘要 啤酒酵母的连续重复接种作为不可避免的经济因素在啤酒工业中发挥着重要作用。本研究考察了典型的艾尔和拉格酵母菌株在连续发酵啤酒过程中的活力和活力变化以及菌株的抗自溶能力。虽然测量酵母细胞的存活率不足以评估和预测酵母发酵能力，但啤酒酵母的生理状态测定反映了酵母在连续啤酒发酵中的活力和质量。酵母中活性氧的积累会导致细胞损伤，导致细胞活力和活力下降。老化的酵母细胞在多次重复接种后会导致细胞内化合物泄漏到发酵液中。拉格酵母 (Pilsner) 检查，在连续发酵过程中，它包含来自 S. eubayanus 的部分基因组，显示出比所检测的麦酒酵母菌株 M79 更好的稳健性和更高的活性。在评估啤酒酵母的发酵性能时，应采用包括更多指标在内的整体方法。