[Influence of amines' nitrogen]
2000
Choan Din Choa | Nguen Thi Chien | Cho Fu Cha | Lai Thi Ngok Cha
The effect is described of amines' nitrogen on processing characteristics of brewers' yeast. In brewery the yeasts are used following the basic fermentation and then treated. Amines' nitrogen is produced mainly in the doughing process due to malt's proteolytic enzymes. In all the samples (I-IV) the amines' nitrogen concentration is determined as follows: 380 mg per litre; 395; 420; 435; 442.5, 447.5 mg per litre. The amines' nitrogen content is an important factor that is found to influence the development and physiological condition of the yeasts and their processing properties. In the laboratory conditions at the 20-25 min proteolysis the wort was determined to have optimum content of amines' nitrogen for yeasts' processing indices
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