دورية أكاديمية
أعرض في EDS

Physiological state of reused brewing yeast

التفاصيل البيبلوغرافية
العنوان: Physiological state of reused brewing yeast
المؤلفون: Edyta Kordialik-Bogacka, Anna Diowksz
المصدر: Czech Journal of Food Sciences, Vol 31, Iss 3, Pp 264-269 (2013)
بيانات النشر: Czech Academy of Agricultural Sciences, 2013.
سنة النشر: 2013
المجموعة: LCC:Agriculture
مصطلحات موضوعية: flavour compounds, glycogen, serial repitching, trehalose, yeast, Agriculture
الوصف: In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1212-1800
1805-9317
Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0010_physiological-state-of-reused-brewing-yeast.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317
DOI: 10.17221/84/2012-CJFS
URL الوصول: https://doaj.org/article/fdfa63f08cb44261a622cbe9d57c4519
رقم الأكسشن: edsdoj.fdfa63f08cb44261a622cbe9d57c4519
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:12121800
18059317
DOI:10.17221/84/2012-CJFS