Kontrola metabolismu a morfologie kvasinek průtokovou cytometrií v procesu HGB

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015511" target="_blank" >RIV/60461373:22330/05:00015511 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Control of yeast metabolism and morphology by flow cytometry - high gravity brewing-II

Popis výsledku v původním jazyce

The negative effect of high gravity brewing on yeast quality and performance is still in concern. We have applied flow cytometry as a rapid measuring method. Measurements of cell size distribution, cell granularity, glycogen and DNA content of Saccharomyces cerevisiae yeast strain in high- concentrated 16 and 20 °P wort and conventional 12 °P wort fermentation were made. The yeast activity was determined by acidification power test and by consequent fluorescent staining techniques. Results showed that activity of yeast, cell cycle and current growth level of the yeast population depended on wort gravity. Experience from measurements can be use for prediction and control of the individual phases of fermentation and characterization of pitching yeast. Bymeans of these measurements fermentation can be run in optimum condition and saved process time.

Název v anglickém jazyce

Control of yeast metabolism and morphology by flow cytometry - high gravity brewing-II

Popis výsledku anglicky

The negative effect of high gravity brewing on yeast quality and performance is still in concern. We have applied flow cytometry as a rapid measuring method. Measurements of cell size distribution, cell granularity, glycogen and DNA content of Saccharomyces cerevisiae yeast strain in high- concentrated 16 and 20 °P wort and conventional 12 °P wort fermentation were made. The yeast activity was determined by acidification power test and by consequent fluorescent staining techniques. Results showed that activity of yeast, cell cycle and current growth level of the yeast population depended on wort gravity. Experience from measurements can be use for prediction and control of the individual phases of fermentation and characterization of pitching yeast. Bymeans of these measurements fermentation can be run in optimum condition and saved process time.

Druh

O - Ostatní výsledky

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

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