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All species of ''[[Brettanomyces]]'' can produce forms of tetrahydropyridine in varying amounts, although some below threshold. Additionally, Lactic Acid Bacteria (LAB) including ''[[Lactobacillus]]'' and ''[[Pediococcus]]'' can produce forms of THP. Acetic Acid Bactera (AAB) has also been demonstrated to produce forms of THP <ref name="Snowdon"></ref><ref name="Grbin_2000" />.
Moulis et al. (2023) studied THP production by 22 strains of ''Brettanomyces bruxellensis'', 20 strains of ''Oenococcus oeni'' and 10 strains of ''Lentilactobacillus hilgardii'' (formerly classified as ''Lactobacillus hilgardii''), all of which have been reported to produce THP compounds. They found that all strains could produce ATHP, but not all strains could produce ETHP or APY. This variability was determined mostly by species, but also by strain. for example, all of the 22 ''B. bruxellensis'' strains only produced ATHP and ETHP and not APY. Variability between strains was less pronounced for the species ''L. hilgardii'' compared to the ''B. bruxellensis'' and ''O. oeni'' strains (different strains of ''B. bruxellensis'', for example, produced much different levels of ATHP/ETHP, where as every strain of ''L. hilgardii'' produced relatively the same amount of APY). The researchers also noted that repeatability of THP levels was difficult to achieve, and they owed this to unknown variables such as the physiological state of the cells at time of inoculation into the test media. Interestingly, there was no correlation between strain genealogy and how much THP they produced . They also reported that for organisms that produced ETHP, there was always a 1:10 ratio between ETHP/ATHP or ETHP/APY, suggesting that there might be governed by the chemistry of the media used and/or the [https://en.wikipedia.org/wiki/Reduction_potential reduction potential] <ref name="Moulis_2023" />.
===''BrettanomyceBrettanomyces''s===
Although the exact pathway is not known for ''Brettanomyces'' (several are proposed), the conditions for THP production are well documented. ATHP is produced by metabolizing the amino acid L-lysine or D-lysine <ref name="Grbin_2007" />, along with ethanol and a glucose or fructose molecule. Iron is also needed for THP production, although its exact role in biosynthesis is not known <ref name="Snowdon"></ref>. As with other amino acids, lysine is taken up by ''Saccharomyces'' during fermentation and then released after fermentation. Levels of lysine fluctuate slightly throughout fermentation but are generally high throughout a beer's lifetime (including after fermentation) <ref>[http://link.springer.com/article/10.1385/CBB:46:1:43 The α-aminoadipate pathway for lysine biosynthesis in fungi. Hengyu Xu, Babak Andi, Jinghua Qian, Ann H. West , Paul F. Cook. Sept 2006.]</ref><ref>[http://pubs.acs.org/doi/abs/10.1021/bi9829940 Lysine Biosynthesis in Saccharomyces cerevisiae: Mechanism of α-Aminoadipate Reductase (Lys2) Involves Posttranslational Phosphopantetheinylation by Lys5. David E. Ehmann , Amy M. Gehring , and Christopher T. Walsh. 1999.]</ref><ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00249.x/abstract Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation. C. Lekkas, G.G. Stewart, A.E. Hill, B. Taidi and J. Hodgson. May 2012.]</ref><ref>[http://www.sciencedirect.com/science/article/pii/S0308814699000710 Proteins and amino acids in beers, their contents and relationships with other analytical data. S. Gorinstein, M. Zemsera, F. Vargas-Albores, J-L. Ochoa, O. Paredes-Lopez, Ch. Scheler, J. Salnikow, O. Martin-Belloso, S. Trakhtenberg. 1999.]</ref>. Wheat generally has a slightly lower amount of lysine than barley, and oats have a slightly higher amount of lysine than barley <ref>[http://www.aaccnet.org/publications/cc/backissues/1983/Documents/chem60_461.pdf Amino Acid Composition of Six Grains and Winter Wheat Forage. Morey, D.D. 1983.]</ref><ref>[https://diy.soylent.com/ingredients/oats "Oats". DIY Soylent website. Retrieved 02/07/2017.]</ref><ref>[https://diy.soylent.com/ingredients/barley-malt-flour "Barley malt flour". DIY Soylent website. Retrieved 02/07/2017.]</ref><ref>[https://diy.soylent.com/ingredients/wheat-flour-wholegrain "Wheat flour, whole-grain". DIY Soylent website. Retrieved 02/07/2017.]</ref>. In red wine, yeast autolysis releases many amino acids including lysine <ref>[https://pubs.acs.org/doi/abs/10.1021/jf9803381 Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts. Victoria Moreno-Arribas, Encarnación Pueyo, M. Carmen Polo, and Pedro J. Martín-Álvarez. 1998. DOI: 10.1021/jf9803381.]</ref><ref>[https://www.ncbi.nlm.nih.gov/pubmed/12483471 Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method. Martínez-Rodríguez AJ, Carrascosa AV, Martín-Alvarez PJ, Moreno-Arribas V, Polo MC. 2002. DOI: 10.1038/sj.jim.7000323.]</ref><ref>[http://oeno-one.eu/article/view/974 New trends on yeast autolysis and wine ageing on lees: a bibliographic review. Caroline Fornairon-Bonnefond, Carole Camarasa, Michel Moutounet, Jean-Michel Salmon. 2002.]</ref>. Aging beer on trub and its effects on THP production has not been studied, but it might not be a factor in beer since lysine levels are high in beer regardless of yeast autolysis <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2054994917862045/?comment_id=2055489394479264&reply_comment_id=2055715194456684&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread on on yeast autolysis impact on THP. 04/10/2018.]</ref>.