Impact of pitching rate on yeast fermentation performance and beer flavour

2009 ◽  
Vol 82 (1) ◽  
pp. 155-167 ◽  
Author(s):  
P. J. Verbelen ◽  
T. M. L. Dekoninck ◽  
S. M. G. Saerens ◽  
S. E. Van Mulders ◽  
J. M. Thevelein ◽  
...  
Keyword(s):  
Yeast Fermentation ◽  
Fermentation Performance ◽  
Pitching Rate

scholarly journals EFFECTS OF HIGH PITCHING RATE AND NUTRITIONAL SUPPLEMENTION ON YEAST FERMENTATION PERFORMANCE IN VERY HIGH GRAVITY BREWING

2011 ◽  
Vol 14 (4) ◽  
pp. 5-15
Author(s):  
Nguyet Dang Minh Vo ◽  
Man Van Viet Le
Keyword(s):  
Ethanol Yield ◽  
Yeast Fermentation ◽  
High Gravity ◽  
Fermentation Performance ◽  
Fermentation Time ◽  
Very High Gravity ◽  
Pitching Rate ◽  
Maltose Syrup ◽  
Very High ◽  
High Gravity Brewing

In this study, the 30oBx wort with 30% maltose syrup adjunct was used for very high gravity brewing. Increase in pitching rate from 25×106 cells/mL to 125×106 cells/mL shortened the primary fermentation time and augmented the level of ethanol and diacetyl in the green beer. The suitable pitching rate was 75×106 cells/mL. Under this condition, the fermentation time reduced 44.2% and the ethanol concentration in the green beer increased 13.7% in comparison with those in the culture with conventional pitching rate; the ethanol yield achieved maximum of 44.1%. Combination of high pitching rate and nutritional supplementation to 30oBx wort reduced the fermentation time 8.7% and maintained the similar ethanol content in the green beer and the similar ethanol yield in comparison with the high pitching rate culture.

scholarly journals Analysis of fermentative parameters and the importance of Saccharomyces cerevisiae in the development of goods and services

2020 ◽  
Vol 9 (11) ◽  
pp. e93691110586
Author(s):  
Margareth Batistote ◽  
Maria do Socorro Mascarenhas Santos
Keyword(s):  
Fermentation Process ◽  
Environmental Changes ◽  
Fermentation Medium ◽  
Yeast Fermentation ◽  
Industrial Yeast ◽  
Fermentation Performance ◽  
Goods And Services ◽  
Yeast Strains ◽  
Biotechnological Processes ◽  
Growing Conditions

In the fermentation process, yeasts need to adapt to the environmental changes that occur during the production process. Responses to these adjustments can alter biochemical routes and the amount of metabolites produced. Thus, the objective was to analyze the fermentative parameters of industrial yeast strains in different growing conditions, as well as to evaluate the its applicability in different sectors of goods and services. A pre-inoculum was performed with the YPSAC 5% medium for the activation of the yeasts Catanduva-1 and Fleischmann that remained incubated for 24 hours at 30 °C at 250 rpm. After the cells were recovered by centrifugation and inoculated in the fermentation medium based on sugarcane juice at 15 °Brix at temperatures of 30 and 40 °C. Aliquots were removed for the analysis of the fermentative parameters. Concomitantly, a survey was carried out regarding the use of yeasts in the process of preparing goods and services. The data show that the best yeast fermentation performance occurred at 30 °C in 10 hours. In addition, yeasts have the ability to produce, under ideal conditions, metabolites that can be used in different biotechnological processes.

scholarly journals Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation

2020 ◽  
Vol 8 (9) ◽  
pp. 1367
Author(s):  
Rebecca C. Deed ◽  
Lisa I. Pilkington
Keyword(s):  
Phenotypic Variation ◽  
Geographical Origin ◽  
Grape Juice ◽  
West African ◽  
Yeast Fermentation ◽  
Genetic Lineage ◽  
Temperature Dependent ◽  
Fermentation Performance ◽  
Yeast Strains ◽  
Different Temperatures

Saccharomyces cerevisiae yeasts are a diverse group of single-celled eukaryotes with tremendous phenotypic variation in fermentation efficiency, particularly at different temperatures. Yeast can be categorized into subsets based on lifestyle (Clinical, Fermentation, Laboratory, and Wild), genetic lineage (Malaysian, Mosaic, North American, Sake, West African, and Wine), and geographical origin (Africa, Americas, Asia, Europe, and Oceania) to start to understand their ecology; however, little is known regarding the extent to which these groupings drive S. cerevisiae fermentative ability in grape juice at different fermentation temperatures. To investigate the response of yeast within the different subsets, we quantified fermentation performance in grape juice by measuring the lag time, maximal fermentation rate (Vmax), and fermentation finishing efficiency of 34 genetically diverse S. cerevisiae strains in grape juice at five environmentally and industrially relevant temperatures (10, 15, 20, 25, and 30 °C). Extensive multivariate analysis was applied to determine the effects of lifestyle, lineage, geographical origin, strain, and temperature on yeast fermentation phenotypes. We show that fermentation capability is inherent to S. cerevisiae and that all factors are important in shaping strain fermentative ability, with temperature having the greatest impact, and geographical origin playing a lesser role than lifestyle or genetic lineage.

Authenticity of speciality sugars – Determination of carbohydrate source and geographical origin of invert sugar syrup and burnt sugar syrup

2017 ◽  
pp. 87-91
Author(s):  
Andreas G. Degenhardt ◽  
Elke Jansen ◽  
Timo, J. Koch
Keyword(s):  
Geographical Origin ◽  
Hydrological Cycle ◽  
Isotope Ratios ◽  
Saccharum Officinarum ◽  
Invert Sugar ◽  
C4 Plants ◽  
Yeast Fermentation ◽  
Carbohydrate Source ◽  
Sugar Syrup

Modern instrumental analytical methods for the determination of 13C/12C ratios are established to differentiate between metabolic products of C3 and C4 plants. Differentiation and identification of sucrose from pure beet (Beta vulgaris) and pure cane (Saccharum officinarum) are possible without doubt. Influenced by the worldwide hydrological cycle the determination of the isotope ratios of 2H/1H and 18O/16O as well as their variations provide information about geographical origin. Using samples of selected crystal cane sugar (CCS) with known origin, invert sugar syrups (ISS) as well as burnt sugar syrups (BSS) produced therefrom, the authenticity was determined. The speciality sugars ISS and BSS which were made from CCS could be identified as carbohydrates of C4 plants by using 13C/12C Isotope-Ratio Mass Spectrometry (IRMS). In combination with yeast fermentation of ISS and sugar separation from BSS and fermentation into ethanol as well as knowledge about production water, the C2-H/O isotope ratios of ethanol can theoretically determine the geographical origin of the sugars.

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