Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content
| Autor: | Francis Bealin-Kelly, Abhishek Somani, Katherine A. Smart, Barry Axcell |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
0106 biological sciences
Biology 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology chemistry.chemical_classification Glycogen business.industry technology industry and agriculture food and beverages Fatty acid 04 agricultural and veterinary sciences 040401 food science Trehalose Yeast carbohydrates (lipids) chemistry Biochemistry Slurry Brewing Fermentation business Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 70:123-130 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1094/asbcj-2012-0427-01 |
| Popis: | Maintenance of yeast slurry quality during storage between successive fermentations (serial repitching) is critical for yeast performance during fermentation. An assumption is made in brewing that ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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