The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of <i>S. cerevisiae</i> Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP)

The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of <i>S. cerevisiae</i> Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP)

The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (PTWN) on the improvement of the reserve polysaccha...

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Bibliographic Details
Main Authors: Aneta Pater, Paweł Satora, Marek Zdaniewicz, Małgorzata Makarewicz, Karen Khachatryan
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Applied Sciences
Subjects:
dry yeast
ale yeast
lager yeast
rehydration
plasma-treated water
Online Access:https://www.mdpi.com/2076-3417/12/6/2909

Internet

https://www.mdpi.com/2076-3417/12/6/2909

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