During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular lev...

green tea is prepared from the leaves of camellia sinensis. catechins of green tea are well known as natural antioxidants and have effective beneficial on the body. one of the most important processes in the extraction of catechins and producing green tea beverage is brewing process. the object of this study is to investigating the effect of brewing temperatures (60٫70 and 80˚c) and duration (5...

fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. recently, the worldwide researches related to fruity teas have been considerably developed. in this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (mg, fe and ca contents, sugars and protein percent) as ...

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...

Obtaining different batches of beer with the same characteristics each time is a continuous challenge for brewers worldwide. Besides the complexity and natural variation of ingredients ́ composition, reusing the same batch of yeast up to 7-10 times makes the brewing process even more difficult to control. The pitching brewing yeast should have a high metabolic activity in order to meet the expec...

This study proposes a loose-leaf tea brewing service device with the added value of increasing tea drinking quality in our leisure life. The proposed device with multi-infusion timing control and user friendly interface characteristics utilizes AT89S51 programmable microcontroller to detect the input signals and trigger the corresponding outputs. The input signals come from a power switch for t...

The modem brewing industry would seem at first sight o be an exemplar par excellence of a number of theoretical or economic postulates commonly used in business history. With its appeal to a mass consumer market and its relatively simple production technology, there were clearly opportunities to achieve scale economies. The emergence oflarge brewing companies inthe UK and USA from the nineteent...

This work presents the genome sequencing of the lager brewing yeast (Saccharomyces pastorianus) Weihenstephan 34/70, a strain widely used in lager beer brewing. The 25 Mb genome comprises two nuclear sub-genomes originating from Saccharomyces cerevisiae and Saccharomyces bayanus and one circular mitochondrial genome originating from S. bayanus. Thirty-six different types of chromosomes were fou...

Immobilization of brewing yeast onto a cellulose-based carrier obtained from spent grains, a brewing byproduct, by acid/base treatment has been studied in a continuously operating bubble-column reactor. The aim of this work was to study the mechanisms of brewing yeast immobilization onto spent grain particles through the information on physicochemical surface properties of brewing yeast and spe...

BACKGROUND The aims of this study were to determine the effect of different brewing times and diluting on oxalate content of loose-packed black teas consumed in Tabriz, Iran. METHODS The oxalate content of black teas after brewing for 5, 10, 15, 30, 60 minutes was measured in triplicate by enzymatic assay. In order to attain the most acceptable dilution of tea infusions, tea samples which wer...