About: Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This work aims to demonstrate the influence of production strains (bottom fermenting Saccharomyces pastorianus and Saccharomyces cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bed and gas-lift reactor) and their mixing regime (ideally mixed and plug flow) on the formation of flavor active compounds during real alcohol-free beer production. In addition, the composition of alcohol-free beers produced in laboratory scale was compared with commercial products. The results proved the influence of each component of the production system (yeast strain, reactor, carrier) on flavor formation, but their individual importance is case specific. However, the interplay between the appropriate production strain, carrier material and bioreactor design is very important in continuous immobilized cell reactors and their suitable combination can improve both system performance and product quality. This work aims to demonstrate the influence of production strains (bottom fermenting Saccharomyces pastorianus and Saccharomyces cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bed and gas-lift reactor) and their mixing regime (ideally mixed and plug flow) on the formation of flavor active compounds during real alcohol-free beer production. In addition, the composition of alcohol-free beers produced in laboratory scale was compared with commercial products. The results proved the influence of each component of the production system (yeast strain, reactor, carrier) on flavor formation, but their individual importance is case specific. However, the interplay between the appropriate production strain, carrier material and bioreactor design is very important in continuous immobilized cell reactors and their suitable combination can improve both system performance and product quality. (en)
Title	Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type (en)
skos:prefLabel	Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type (en)
skos:notation	RIV/60461373:22330/11:43892335!RIV12-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Novák, Pavel Brányik, Tomáš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	200153
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892335
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Strain selection; Reactor arrangement; Immobilization; Continuous reactor; Beer flavor; Alcohol-free beer (en)
http://linked.open.../riv/klicoveSlovo	Alcohol-free beer Beer flavor Continuous reactor Immobilization Reactor arrangement Strain selection
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[661AE84AC535]
http://linked.open...i/riv/nazevZdroje	Journal of the American Society of Brewing Chemists
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	69
http://linked.open...iv/tvurceVysledku	Novák, Pavel Brányik, Tomáš Macieira, Filipe Mota, André Teixeira, José A. Vicente, António A. Šmogrovičová, Daniela
http://linked.open...ain/vavai/riv/wos	000287562000001
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0361-0470
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type

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