PITCHING RATE AND YEAST ACTIVITY DURING FERMENTATION OF BREWER'S WORT

نویسندگان

چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Utilization of Wort Fatty Acids by Yeast During Fermentation

Uniformly labeled C-palmitic, oleic, and linoleic acids were used individually to trace wort fatty acids in ale yeast fermentations. Fatty acids extracted from the resulting beers were analyzed by gas-liquid chromatography with concurrent radioactivity monitoring. Lipid components extracted from the harvested yeast were separated by thin-layer chromatography, and the fatty acyl residues of thes...

متن کامل

Using high pitching rate for improvement of yeast fermentation performance in high gravity brewing

One of the promising methods to improve yeast fermentation performance in high gravity brewing is to increase pitching rate in the bioreactor. In this study, fermentation with four different pitching rates (1.5×107, 4.5×107, 7.5×107, and 10.5×107 viable cells/ml wort) was carried out to investigate the impact of pitching rate on yeast fermentation performance and beer quality from 24oBx wort. T...

متن کامل

Choline Kinase from Brewers’ Yeast

Choline kinase was purified approximately 300-fold, in 5% yield, from an autolysate of dried brewers’ yeast. A molecular weight of 67,000 was estimated using a Stokes radius of 33 A, as determined by Sephadex G-200 chromatography. An s~,,,~ of 4.8 S was obtained by sucrose density gradient centrifugation. Enzyme activity was diminished by sulfhydryl inhibitors and stabilized by the presence of ...

متن کامل

Pseudoporphyria associated with consumption of brewers' yeast.

A case of pseudoporphyria associated with excessive consumption of brewers ' yeast was studied. Detailed analysis of the yeast tablets by high performance liquid chromatography showed the presence of dicarboxylic deuteroporphyrin , mesoporphyrin, and protoporphyrin; coproporphyrin I and III isomers; and uroporphyrin I and III isomers. The faecal porphyrin concentration of the patient taking yea...

متن کامل

The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort.

The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Journal of the Institute of Brewing

سال: 1970

ISSN: 0046-9750

DOI: 10.1002/j.2050-0416.1970.tb03311.x