Glycogen content in brewers' yeast - importance of proper lagering
2002
Muskatirovic, M. (Hemijski fakultet, Beograd (Yugoslavia)) | Vucetic, J. | Stankovic, Z. | Ninkovic, I. | Andrejevic, A.
Glycogen is the main reserve polysaccharide in yeast. It is the source of glucose and metabolic energy, necessary to cells in the initial aerobic phase of fermentation, and the indicator of physiological activities of yeast. In the course of lagering, glycogen content can be reduced to the quantities causing irregular fermentation and decline in beer quality as compared to the standard one. The paper presents determination of glycogen in industrial yeast of different generations, as well as the results of testing ways of yeast storage on glycogen amount and course of fermentation.
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