منابع مشابه
Yeast-immobilized SPV device for koji quality control in sake brewing process.
The malted rice, koji, is an indispensable material for the brewing of sake. It saccharifies rice starch and supplies vitamins for the yeast in sake brewing. Since the quality of sake depends strongly on the quality of koji, quality control of koji is very important in the brewing. There are some methods to measure the activity of enzymes and the quantity of vitamins with the quality of koji. N...
متن کاملAging of immobilized brewing yeast in a continuous bubble-column reactor
The aim of this work was to study the physiological changes of immobilized brewing yeast Saccharomyces cerevisiae in a continuous reactor. Continuous cultivation was carried out at three different temperatures (15, 20 and 25°C) with an industrial brewing yeast strain (UNICER, Bebidas de Portugal, S.A.). During the continuous experiment the viability of free and immobilized cells was followed us...
متن کاملEncapsulation of Brewing Yeast in Alginate/chitosan Matrix: Comparative Study of Beer Fermentation with Immobilized and Free Cells
V. NAYDENOVA, V., S. VASSILEV, M. KANEVA and G. KOSTOV, 2013. Encapsulation of brewing yeast in alginate/ chitosan matrix: comparative study of beer fermentation with immobilized and free cells. Bulg. J. Agric. Sci., Supplement 2, 19: 123–127 In the present study, the possibilities for beer production with lager brewing yeasts, encapsulated in alginate/chitosan matrix with a liquid core, were i...
متن کاملEffect of Tween 80 and ergosterol supplementation on fermentation performance of the immobilized yeast in high gravity brewing
This paper deals with the effect of Tween 80 and ergosterol supplementation to the 24oPt wort with 30% maltose syrup adjunct on the fermentation performance of the immobilized yeast in calcium alginate gel. The higher the content of supplements in the wort, the higher the yeast growth, the sugar and free amino nitrogen consumption rates and the ethanol production rate but the lower the ethanol ...
متن کاملThe Importance of Trehalose in Brewing Yeast Survival
Originally, trehalose was believed to function only as a reserve carbohydrate similar to glycogen. It is now known that the degradation of trehalose yields little energy and whilst it can serve as a source of carbon skeletons for biosynthesis, it mainly functions as a membrane stabiliser and protectant for yeast cells under stress. (O'Connor-Cox et al, 1996). The significance of trehalose as an...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1981
ISSN: 0023-5830
DOI: 10.18832/kp1981035