Publicação
Yeast nutrition and practical aspects during brewing fermentations
| Resumo: | The amounts of beer produced by a world spread brand mark and the competitiveness of this market drive consistent research programs in order to improve and make the brewing process more profitable. In this work, the nutritional aspects of yeast concerning needs and limitations during fermentation of very high gravity (VHG) worts were studied. Considering nutritional aspects of the brewing process, the yeast could be affected before pitching the wort or/and during the fermentations. Using as target yeast, yeast slurry collected from an industrial storage tank (where the yeast is stored between re-pitching, from industrial fermentation to a new one), several nutrients were tested to evaluate the feasibility of the nutritional yeast pre-treatment regarding to an improved fermentation performance during VHG wort fermentations. The yeast was firstly kept in contact with the nutrients in study (one or a combination of many) at the same conditions of temperature and steering as the industrial plant. The yeast was stored in those conditions during different periods followed by lab-scale fermentations with high stressful medium, i.e. high gravity wort to evaluate the fermentation performance. Linoleic acid and Tween 80 are nutrients that could be added just few hours before pitching the wort to the yeast storage tanks, inducing a positive effect on the extract consuming and viability of the cropped yeast. The addition of Mg2+, Ca2+, Zn2+, Cu2+, Fe2+ and K+ were also studied as yeast supplements on yeast storage tanks. Another type of nutrients, as ergosterol, biotin, and acetaldehyde were considered as a possibility of improving the fermentation ability of an industrial strain of S. cerevisiae. |
|---|---|
| Autores principais: | Lima, Luís |
| Outros Autores: | Pereira, Francisco B.; Lima, Nelson; Teixeira, J. A.; Brandão, Tiago; Ferreira, António |
| Assunto: | Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| Ano: | 2009 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867438419845578752 |
|---|---|
| author | Lima, Luís |
| author2 | Pereira, Francisco B. Lima, Nelson Teixeira, J. A. Brandão, Tiago Ferreira, António |
| author2_role | author author author author author |
| author_facet | Lima, Luís Pereira, Francisco B. Lima, Nelson Teixeira, J. A. Brandão, Tiago Ferreira, António |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Lima, Luís\"},{\"Person.name\":\"Pereira, Francisco B.\"},{\"Person.name\":\"Lima, Nelson\"},{\"Person.name\":\"Teixeira, J. A.\"},{\"Person.name\":\"Brandão, Tiago\"},{\"Person.name\":\"Ferreira, António\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Lima, Luís Pereira, Francisco B. Lima, Nelson Teixeira, J. A. Brandão, Tiago Ferreira, António |
| datacite.date.Accepted.fl_str_mv | 2009-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2015-04-28T10:39:04Z |
| datacite.date.embargoed.fl_str_mv | 2015-04-28T10:39:04Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| datacite.titles.title.fl_str_mv | Yeast nutrition and practical aspects during brewing fermentations |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Lima, Luís Pereira, Francisco B. Lima, Nelson Teixeira, J. A. Brandão, Tiago Ferreira, António |
| dc.date.Accepted.fl_str_mv | 2009-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2015-04-28T10:39:04Z |
| dc.date.embargoed.fl_str_mv | 2015-04-28T10:39:04Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/35000 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| dc.title.fl_str_mv | Yeast nutrition and practical aspects during brewing fermentations |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | The amounts of beer produced by a world spread brand mark and the competitiveness of this market drive consistent research programs in order to improve and make the brewing process more profitable. In this work, the nutritional aspects of yeast concerning needs and limitations during fermentation of very high gravity (VHG) worts were studied. Considering nutritional aspects of the brewing process, the yeast could be affected before pitching the wort or/and during the fermentations. Using as target yeast, yeast slurry collected from an industrial storage tank (where the yeast is stored between re-pitching, from industrial fermentation to a new one), several nutrients were tested to evaluate the feasibility of the nutritional yeast pre-treatment regarding to an improved fermentation performance during VHG wort fermentations. The yeast was firstly kept in contact with the nutrients in study (one or a combination of many) at the same conditions of temperature and steering as the industrial plant. The yeast was stored in those conditions during different periods followed by lab-scale fermentations with high stressful medium, i.e. high gravity wort to evaluate the fermentation performance. Linoleic acid and Tween 80 are nutrients that could be added just few hours before pitching the wort to the yeast storage tanks, inducing a positive effect on the extract consuming and viability of the cropped yeast. The addition of Mg2+, Ca2+, Zn2+, Cu2+, Fe2+ and K+ were also studied as yeast supplements on yeast storage tanks. Another type of nutrients, as ergosterol, biotin, and acetaldehyde were considered as a possibility of improving the fermentation ability of an industrial strain of S. cerevisiae. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | conferencePaper |
| fulltext.url.fl_str_mv | https://repositorium.uminho.pt/bitstreams/d0098894-680a-40e7-bbd9-6a174394bb6d/download |
| id | rum_4872a2d7a08eef896eae33ca6f0fa55c |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/35000 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/35000 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Lima, Luís Pereira, Francisco B. Lima, Nelson Teixeira, J. A. Brandão, Tiago Ferreira, António |
| publishDate | 2009 |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engporThe amounts of beer produced by a world spread brand mark and the competitiveness of this market drive consistent research programs in order to improve and make the brewing process more profitable. In this work, the nutritional aspects of yeast concerning needs and limitations during fermentation of very high gravity (VHG) worts were studied. Considering nutritional aspects of the brewing process, the yeast could be affected before pitching the wort or/and during the fermentations. Using as target yeast, yeast slurry collected from an industrial storage tank (where the yeast is stored between re-pitching, from industrial fermentation to a new one), several nutrients were tested to evaluate the feasibility of the nutritional yeast pre-treatment regarding to an improved fermentation performance during VHG wort fermentations. The yeast was firstly kept in contact with the nutrients in study (one or a combination of many) at the same conditions of temperature and steering as the industrial plant. The yeast was stored in those conditions during different periods followed by lab-scale fermentations with high stressful medium, i.e. high gravity wort to evaluate the fermentation performance. Linoleic acid and Tween 80 are nutrients that could be added just few hours before pitching the wort to the yeast storage tanks, inducing a positive effect on the extract consuming and viability of the cropped yeast. The addition of Mg2+, Ca2+, Zn2+, Cu2+, Fe2+ and K+ were also studied as yeast supplements on yeast storage tanks. Another type of nutrients, as ergosterol, biotin, and acetaldehyde were considered as a possibility of improving the fermentation ability of an industrial strain of S. cerevisiae.application/pdfporYeast nutrition and practical aspects during brewing fermentationsLima, LuísPereira, Francisco B.Lima, NelsonTeixeira, J. A.Brandão, TiagoFerreira, AntónioHostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.pt2015-04-28T10:39:04Z20092009-01-01T00:00:00ZHandlehttps://hdl.handle.net/1822/35000http://purl.org/coar/access_right/c_16ecrestricted accessBrewing fermentationhttp://www.oecd.org/science/inno/38235147.pdfFields of Science and Technology (FOS)Engenharia e Tecnologia::Biotecnologia Ambiental282768 bytesother research producthttp://purl.org/coar/resource_type/c_5794conference paperhttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorium.uminho.pt/bitstreams/d0098894-680a-40e7-bbd9-6a174394bb6d/download |
| spellingShingle | Yeast nutrition and practical aspects during brewing fermentations Lima, Luís Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| status | SINGLETON |
| subject.fl_str_mv | Brewing fermentation |
| subject.other.fl_str_mv | Engenharia e Tecnologia::Biotecnologia Ambiental |
| title | Yeast nutrition and practical aspects during brewing fermentations |
| title_full | Yeast nutrition and practical aspects during brewing fermentations |
| title_fullStr | Yeast nutrition and practical aspects during brewing fermentations |
| title_full_unstemmed | Yeast nutrition and practical aspects during brewing fermentations |
| title_short | Yeast nutrition and practical aspects during brewing fermentations |
| title_sort | Yeast nutrition and practical aspects during brewing fermentations |
| topic | Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| topic_facet | Brewing fermentation Engenharia e Tecnologia::Biotecnologia Ambiental |
| url | https://hdl.handle.net/1822/35000 |
| visible | 1 |