Comparative study of brewing yeast strains for beer production with immobilized cells
2012
Naydenova, Vesela N. (University of Food Technologies, Plovdiv (Bulgaria). Department Technology of wine and brewing) | Kostov, Georgi A. (University of Food Technologies, Plovdiv (Bulgaria). Department Technology of wine and brewing) | Popova, Zhivka A. (University of Food Technologies, Plovdiv (Bulgaria). Department Technology of wine and brewing)
In addition to raw materials, wort, fermentation conditions, methods of stabilization, and technological equipment, brewing yeasts have also a significant impact on the flavor profile of beer. Brewing yeasts with good reproductive capacity, fermentation activity, metabolism and stable properties are crucial for producing competitive beers with high quality. Therefore, an important step in the development of a new technology or the improvement of an existing one is the selection of yeast strains. In the present study three dry brewing yeasts strains – two lager strains and an ale one were investigated. Fermentation processes were carried out with free and immobilized cells at different initial wort extracts. Yeast immobilization was carried out in the capsules of chitosan-alginate with an internal liquid core. Some basic parameters of produced beers were investigated and an initial organoleptic evaluation of the beverages was made. All analyses were performed according to the standard methods of brewing technology and microbiology. As a result of the study, yeast strains suitable for beer production with immobilized cells were selected.
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