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| rdfs:seeAlso
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| Description
| - The effect of the long-term maintenance method of brewer’s yeast on its technological properties was determined in laboratory fermentation trials with 12° all-malt wort. The trials were performed at a constant temperature and under conditions of constant substrate concentration. Two variants of bottom fermenting yeast Saccharomyces pastorianus RIBM 95 were tested – one maintained by subculturing on wort agar slopes at 4°C and the other by 3-year storage in liquid nitrogen at -196°C. Parameters under investigation included yeast vitality measured as acidification power (AP), fermentation time needed to reach an alcohol level of 4%, yeast cell count in a bulk of fluid and sedimentation of yeast during the fermentation, and green beer flavor compounds. The yeast variant stored for 3 years in liquid nitrogen displayed a higher count of suspended cells and shorter time needed to attenuate the wort and produce 4% alcohol. The green beer produced by this variant contained 1.5-2.5-fold higher concentrations of most flavor compounds than that produced by conventionally maintained yeast. Long-term storage method did not affect sedimentation ability and vitality of the yeast strains tested.
- The effect of the long-term maintenance method of brewer’s yeast on its technological properties was determined in laboratory fermentation trials with 12° all-malt wort. The trials were performed at a constant temperature and under conditions of constant substrate concentration. Two variants of bottom fermenting yeast Saccharomyces pastorianus RIBM 95 were tested – one maintained by subculturing on wort agar slopes at 4°C and the other by 3-year storage in liquid nitrogen at -196°C. Parameters under investigation included yeast vitality measured as acidification power (AP), fermentation time needed to reach an alcohol level of 4%, yeast cell count in a bulk of fluid and sedimentation of yeast during the fermentation, and green beer flavor compounds. The yeast variant stored for 3 years in liquid nitrogen displayed a higher count of suspended cells and shorter time needed to attenuate the wort and produce 4% alcohol. The green beer produced by this variant contained 1.5-2.5-fold higher concentrations of most flavor compounds than that produced by conventionally maintained yeast. Long-term storage method did not affect sedimentation ability and vitality of the yeast strains tested. (en)
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| Title
| - Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics
- Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics (en)
|
| skos:prefLabel
| - Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics
- Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics (en)
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| skos:notation
| - RIV/60193697:_____/11:#0000651!RIV12-MSM-60193697
|
| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
| - I, P(1M0570), Z(MSM6019369701)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60193697:_____/11:#0000651
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - long-term maintenance; cryopreservation; brewer's yeast; fermentation course; flavor compounds (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Journal of the Institute of Brewing
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Matoulková, Dagmar
- Sigler, K.
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| http://linked.open...ain/vavai/riv/wos
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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