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首页> 外文会议>American Institute of Chemical Engineers Annual Meeting >YEAST NUTRITION AND PRACTICAL ASPETS DURING BREWING FERMENTATIONS
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YEAST NUTRITION AND PRACTICAL ASPETS DURING BREWING FERMENTATIONS

机译：酿造发酵过程中的酵母营养和实践方面

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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.
机译：由世界传播品牌标志产生的啤酒数量和该市场的竞争力推动了一致的研究计划，以提高和使酿造过程更有利可图。在这项工作中，研究了在非常高的重力（VHG）麦芽汁中的需求和限制的酵母营养方面。考虑到酿造过程的营养方面，酵母可能会受到在绞发器或/和发酵过程中的影响之前受到影响。用作靶酵母，从工业储罐收集的酵母浆料（在从工业发酵到新的工业发酵的酵母之间储存在酵母之间），测试了几种营养素，以评估营养酵母预处理的可行性VHG麦芽汁发酵过程中的发酵性能改善。首先在与工业厂的温度和转向的相同条件下与研究中的营养素（一种或多种）的营养成分保持接触，作为工业厂。在不同时期的那些条件下储存酵母，其次是具有高压力培养基的实验室规模发酵，即高重力麦芽汁来评估发酵性能。亚油酸和吐温80是在将麦芽汁投入酵母储罐之前只需几个小时即可添加的营养素，诱导对裁剪酵母的提取物消耗和活力的积极影响。还研究了Mg 2 +，Ca 2+，Zn2 +，Cu2 +，Fe2 +和K +作为酵母储存罐的酵母补充剂。另一种类型的营养素，作为Ergosterol，Biotin和乙醛被认为是改善酿酒酵母产业菌株的发酵能力的可能性。

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