Cerevisia最新文献

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Effect of fermentation conditions of brewing yeasts on folate production 酿酒酵母发酵条件对叶酸产量的影响

Cerevisia

Pub Date : 2011-07-01 DOI: 10.1016/j.cervis.2011.04.002

Anne Pietercelie, David Allardin, Laurence Van Nedervelde

B9 vitamin (folic acid) and its derivatives (folates) are essential vitamins for a healthy body and could be found in various food matrixes but also in drinks like beer. This work aims to determine the impact of fermentation conditions of brewing yeast on folate production. Influences of various parameters were considered: type of yeast (Saccharomyces cerevisiae and Saccharomyces pastorianus) in optimal laboratory conditions (stirred wort at 30 °C), industrial working conditions (static wort at 12 or 18 °C), addition of fermentation activators (yeast peptide complex and oleic acid) and ethanolic stress (4%, v/v). Total content, production and productivity of folates were noticeably increased with activators. On the contrary, ethanolic stress slowed down yeast metabolism so as folates production. Independently apart from the applied fermentation condition, folate synthesis were quite similar for the different strains tested, allowing us to the conclusion that yeast type seems to have negligible influence on vitamin profiles.

维生素B9(叶酸)及其衍生物(叶酸)是健康身体所必需的维生素，可以在各种食物基质中找到，也可以在啤酒等饮料中找到。本研究旨在确定酿酒酵母发酵条件对叶酸产量的影响。考虑了各种参数的影响:在最佳实验室条件下(30°C搅拌麦汁)，工业条件下(12或18°C静态麦汁)，添加发酵活化剂(酵母肽复合物和油酸)和乙醇胁迫(4%，v/v)的酵母类型(酿酒酵母和pastorianus)。添加活化剂可显著提高叶酸的总含量、产量和生产率。相反，乙醇胁迫减慢了酵母的代谢，从而减慢了叶酸的产生。除了应用发酵条件外，不同菌株的叶酸合成非常相似，这使我们得出结论，酵母类型似乎对维生素谱的影响可以忽略不计。

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引用次数: 7

Abstracts of Related Journals 相关期刊摘要

Cerevisia

Pub Date : 2011-07-01 DOI: 10.1016/j.cervis.2011.05.003

引用次数: 0

Low temperature wort flavour evaporation: A new dimension in evaporation efficiencies 低温麦汁风味蒸发:蒸发效率的新维度

Cerevisia

Pub Date : 2011-04-01 DOI: 10.1016/j.cervis.2011.02.002

Marcus Hertel, Michael Dillenburger

It is shown that the vapour liquid equilibrium of wort flavour components in wort and thus the efficiency of evaporation processes during the production of beer can be influenced by means of changing the evaporation temperature. Here, the enrichment of unwanted volatiles in the vapour is increasing with decreasing temperature. Thus, an evaporation in the cold parts of the brewery brings advantages concerning the needed over-all evaporation and thus the needed energy amount of the brewing process. In combination with a countercurrent guidance of wort and vapour during the evaporation process, a maximum evaporation efficiency can be reached. In order to prove the theory, test trials were performed in a 10 hl scale. In addition, a new procedure was researched, wherein wort is only heated up to moderate temperatures providing an onward evaporation in the cold part of a brewery. Here, additional savings can be reached. Using an evaporation of unwanted flavours in the cold parts of the brewery leads to enormous advantages for each brewery and thus for the whole brewing sector.

结果表明，在啤酒生产过程中，通过改变蒸发温度可以影响麦汁风味成分的汽液平衡，从而影响麦汁蒸发过程的效率。在这里，不需要的挥发物在蒸气中的富集随着温度的降低而增加。因此，在啤酒厂的寒冷部分的蒸发带来了有关所需的整体蒸发和酿造过程所需的能量的优势。在蒸发过程中，结合麦汁和蒸汽的逆流引导，可以达到最大的蒸发效率。为了证明这一理论，在10毫升的规模上进行了试验试验。此外，研究了一种新的程序，其中麦汁只加热到适度的温度，在啤酒厂的冷部继续蒸发。在这里，可以达到额外的节省。在啤酒厂的冷区使用蒸发不需要的味道为每个啤酒厂带来了巨大的优势，从而为整个酿酒业带来了巨大的优势。

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引用次数: 0

Abstracts of Related Journals 相关期刊摘要

Cerevisia

Pub Date : 2011-04-01 DOI: 10.1016/j.cervis.2011.03.003

引用次数: 0

Steam system optimisation – Energy savings in a steam plant 蒸汽系统优化。蒸汽装置的节能

Cerevisia

Pub Date : 2011-04-01 DOI: 10.1016/j.cervis.2011.02.001

Davy Van Paemel

引用次数: 0

European Brewery Convention 欧洲啤酒厂大会

Cerevisia

Pub Date : 2011-04-01 DOI: 10.1016/j.cervis.2011.03.002

引用次数: 0

Reports 报告

Cerevisia

Pub Date : 2011-04-01 DOI: 10.1016/j.cervis.2011.03.001

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European Brewery Convention 欧洲啤酒厂大会

Cerevisia

Pub Date : 2011-01-01 DOI: 10.1016/j.cervis.2010.12.003

引用次数: 0

Abstracts of Related Journals 相关期刊摘要

Cerevisia

Pub Date : 2011-01-01 DOI: 10.1016/j.cervis.2010.12.004

引用次数: 0

Reports 报告

Cerevisia

Pub Date : 2011-01-01 DOI: 10.1016/j.cervis.2010.12.005

引用次数: 0

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