The Evaluation of Production Yeast Strains from the Collection of the RIBM for HGB Technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F11%3A%230000743" target="_blank" >RIV/60193697:_____/11:#0000743 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2011/2/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2011/2/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Evaluation of Production Yeast Strains from the Collection of the RIBM for HGB Technology

Popis výsledku v původním jazyce

The collection of brewery yeasts of the RIBM contains more than 130 different production strains but only a few strains are frequently used. A better evaluation of their biochemical and technological properties can contribute to the expansion of the choice of suitable strains. One recently studied property is the suitability of production strains for fermenting hopped worts used in HGB technology. Not every production brewery yeast strain can be used for fermentation of hopped worts used in HGB technology because high gravity worts are not ideal enviroments for the growth of brewery yeasts. The high osmotic pressure, the viscosity, the rising ethanol concentration during fermentation and CO2 are limiting factors for the use of a particular strain. Thecurrent approaches for evaluating production strains are very expensive and time consuming. Therefore, a simple method enabling a fast and cheap evaluation of the yeasts ability to grow in higher density worts and their tolerance to ethan

Název v anglickém jazyce

The Evaluation of Production Yeast Strains from the Collection of the RIBM for HGB Technology

Popis výsledku anglicky

The collection of brewery yeasts of the RIBM contains more than 130 different production strains but only a few strains are frequently used. A better evaluation of their biochemical and technological properties can contribute to the expansion of the choice of suitable strains. One recently studied property is the suitability of production strains for fermenting hopped worts used in HGB technology. Not every production brewery yeast strain can be used for fermentation of hopped worts used in HGB technology because high gravity worts are not ideal enviroments for the growth of brewery yeasts. The high osmotic pressure, the viscosity, the rising ethanol concentration during fermentation and CO2 are limiting factors for the use of a particular strain. Thecurrent approaches for evaluating production strains are very expensive and time consuming. Therefore, a simple method enabling a fast and cheap evaluation of the yeasts ability to grow in higher density worts and their tolerance to ethan

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

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Návaznosti

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

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

57

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

26-30

Kód UT WoS článku

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EID výsledku v databázi Scopus

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