Impact of the long-term maintenance method of brewer?s yeast on fermentation course, yeast vitality and beer characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F11%3A%230000651" target="_blank" >RIV/60193697:_____/11:#0000651 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.scientificsocieties.org/jib/contents/2011_117_3.htm" target="_blank" >http://www.scientificsocieties.org/jib/contents/2011_117_3.htm</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Impact of the long-term maintenance method of brewer?s yeast on fermentation course, yeast vitality and beer characteristics

Popis výsledku v původním jazyce

The effect of the long-term maintenance method of brewer?s yeast on its technological properties was determined in laboratory fermentation trials with 12° all-malt wort. The trials were performed at a constant temperature and under conditions of constantsubstrate concentration. Two variants of bottom fermenting yeast Saccharomyces pastorianus RIBM 95 were tested ? one maintained by subculturing on wort agar slopes at 4°C and the other by 3-year storage in liquid nitrogen at -196°C. Parameters under investigation included yeast vitality measured as acidification power (AP), fermentation time needed to reach an alcohol level of 4%, yeast cell count in a bulk of fluid and sedimentation of yeast during the fermentation, and green beer flavor compounds. The yeast variant stored for 3 years in liquid nitrogen displayed a higher count of suspended cells and shorter time needed to attenuate the wort and produce 4% alcohol. The green beer produced by this variant contained 1.5-2.5-fold higher

Název v anglickém jazyce

Impact of the long-term maintenance method of brewer?s yeast on fermentation course, yeast vitality and beer characteristics

Popis výsledku anglicky

The effect of the long-term maintenance method of brewer?s yeast on its technological properties was determined in laboratory fermentation trials with 12° all-malt wort. The trials were performed at a constant temperature and under conditions of constantsubstrate concentration. Two variants of bottom fermenting yeast Saccharomyces pastorianus RIBM 95 were tested ? one maintained by subculturing on wort agar slopes at 4°C and the other by 3-year storage in liquid nitrogen at -196°C. Parameters under investigation included yeast vitality measured as acidification power (AP), fermentation time needed to reach an alcohol level of 4%, yeast cell count in a bulk of fluid and sedimentation of yeast during the fermentation, and green beer flavor compounds. The yeast variant stored for 3 years in liquid nitrogen displayed a higher count of suspended cells and shorter time needed to attenuate the wort and produce 4% alcohol. The green beer produced by this variant contained 1.5-2.5-fold higher

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

117

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

383-388

Kód UT WoS článku

000298267200013

EID výsledku v databázi Scopus

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