Physiological state of reused brewing yeast
In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristi...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0010_physiological-state-of-reused-brewing-yeast.php |
| _version_ | 1797899717651202048 |
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| author | Edyta Kordialik-Bogacka Anna Diowksz |
| author_facet | Edyta Kordialik-Bogacka Anna Diowksz |
| author_sort | Edyta Kordialik-Bogacka |
| collection | DOAJ |
| description | In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent. |
| first_indexed | 2024-04-10T08:34:23Z |
| format | Article |
| id | doaj.art-fdfa63f08cb44261a622cbe9d57c4519 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:23Z |
| publishDate | 2013-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fdfa63f08cb44261a622cbe9d57c45192023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-06-0131326426910.17221/84/2012-CJFScjf-201303-0010Physiological state of reused brewing yeastEdyta Kordialik-Bogacka0Anna Diowksz1Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, PolandIn brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0010_physiological-state-of-reused-brewing-yeast.phpflavour compoundsglycogenserial repitchingtrehaloseyeast |
| spellingShingle | Edyta Kordialik-Bogacka Anna Diowksz Physiological state of reused brewing yeast Czech Journal of Food Sciences flavour compounds glycogen serial repitching trehalose yeast |
| title | Physiological state of reused brewing yeast |
| title_full | Physiological state of reused brewing yeast |
| title_fullStr | Physiological state of reused brewing yeast |
| title_full_unstemmed | Physiological state of reused brewing yeast |
| title_short | Physiological state of reused brewing yeast |
| title_sort | physiological state of reused brewing yeast |
| topic | flavour compounds glycogen serial repitching trehalose yeast |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0010_physiological-state-of-reused-brewing-yeast.php |
| work_keys_str_mv | AT edytakordialikbogacka physiologicalstateofreusedbrewingyeast AT annadiowksz physiologicalstateofreusedbrewingyeast |