M. J. FARBER (1), P. B. Berget (1); (1) University of the Sciences, Philadelphia, PA, U.S.A.
Analytical
Friday, June 6 - 2:00 p.m.-3:45 p.m.
Level 4, Red Lacquer Ballroom
Proteases are responsible for the cleavage and breakdown of other
proteins. Two proteases relevant to the brewing industry are the yeast
proteinase A (PrA) and the Aspergillus niger prolylendoprotease
(ANPEP). Using technology developed in our lab, we have engineered
substrate-specific, fluorescent biosensors that detect these proteases
using only a drop of beer. Originating from yeast, PrA is secreted into
beer during stressful fermentation conditions like high gravity or poor
nutrition. PrA degrades foam-positive proteins and decreases head
retention in the final product. With our PrA biosensor, we have
demonstrated that PrA activity is affected by fermentation temperature
in a strain-dependent manner. Ultimately, yeast strains that show little
to no PrA activity may be ideal for bottle or cask conditioning. ANPEP
is a purified protease added by the brewer during fermentation to reduce
chill haze and gluten content. Several biosensors were designed to
measure ANPEP activity against specific protein sequences found in
hordein or LTP-1. By designing different biosensors with physiologically
relevant targets, we hope to provide a tool to measure ANPEP activity
and to gain insight into substrates that may affect beer production.
Matthew Farber received a B.S. degree in biology from Seton Hall
University (South Orange, NJ) and a Ph.D. degree in molecular and
cellular biology from the University of Pittsburgh (Pittsburgh, PA). He
is currently a post-doctoral fellow under Peter Berget at the University
of the Sciences (Philadelphia, PA), specializing in cell biology and
protein purification. Specifically, he engineers and produces biosensors
capable of measuring the activity of proteases. His interest in brewing
led him to apply these sensors to targets relevant to the industry. In
addition to research, Matt teaches a graduate course in biotechnology
and is currently developing the curriculum for a zymotechnology course.
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