啤酒酵母的快速适应性和生理状态调节确保其在脱水过程中的活性

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2024-06-28 DOI:10.1080/03610470.2024.2345504

Jinjing Wang, Xuerong Fu, Feiyun Zheng, Chunfeng Liu, Chengtuo Niu, Qi Li

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引用次数: 0

摘要

啤酒酿造使用的酵母产品有活性干酵母和液体酵母。干酵母比液体酵母更有优势，包括保质期更长、更易于储藏和运输、更容易发酵、更易于加工。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration

Yeast products either active dry yeast or liquid yeast are used for beer brewing. Dry yeast offers advantages over liquid yeast, including longer shelf life, easier storage and transportation, conv...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.