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Stresses Imposed on Yeast During Brewing Fermentations and Their Effect on Cellular Activity
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作者 graham g.stewart 《中外酒业》 2021年第5期48-57,共10页
Brewer’s yeast strains are exposed to a spectrum of threats and“in-sults”thatcultures encounter during wort fermentation.Culture storage(including acid washing)andtheir propagation can also stress yeast systems.Str... Brewer’s yeast strains are exposed to a spectrum of threats and“in-sults”thatcultures encounter during wort fermentation.Culture storage(including acid washing)andtheir propagation can also stress yeast systems.Stresses are a plethora of parameters that ayeast culture toler-ates during its propagation,stprage,and throughout and between wortfermentations.Stress can result in a number of effects on a yeast cul-ture.These includedecreases in yeast viability and vitality,depletion of intracellular glycogen,increases intrehalose,and excretion of intra-cellular proteinase A and other proteinases,with effects onbeer foam stability.Shear of cell wall components will also occur.In addition,modification ofa culture’s flocculation characteristics can result,to-gether with the formation of unfilterablemannan-protein beer hazes,Finally,increases in respiratory deficient(petite)and other yeastmu-tants have been reported. 展开更多
关键词 acid washing brewer’s yeast CENTRIFUGES GLYCOGEN propa-gation storage stress TREHALOSE
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