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Mochaba F, O'Connor-Cox ESC, Axcell BC. Practical Procedures to Measure Yeast Viability and Vitality Prior to Pitching. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- F. Mochaba
- The South African Breweries Beer Division, Brewing Research and Development Department, P.O. Box 782178, Sandton, 2146, South Africa
| | - E. S. C. O'Connor-Cox
- The South African Breweries Beer Division, Brewing Research and Development Department, P.O. Box 782178, Sandton, 2146, South Africa
| | - B. C. Axcell
- The South African Breweries Beer Division, Brewing Research and Development Department, P.O. Box 782178, Sandton, 2146, South Africa
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2
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Walker GM. Magnesium as a Stress-Protectant for Industrial Strains ofSaccharomyces Cerevisiae. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0109] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Graeme M. Walker
- School of Molecular and Life Sciences, University of Abertay Dundee, Dundee DD1 1IHG, Scotland
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3
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Coordination of New and Alternate Methods of Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Li W, Guo Z, Zhang L, Ding Z, Wang Z, Shi G. A Novel and Rapid Method for Yeast Vitality Evaluation Based on the Methylene Blue Dye Reduction Test. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-1121-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenling Li
- Center for Bioresources & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhongpeng Guo
- Center for Bioresources & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Liang Zhang
- Center for Bioresources & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhongyang Ding
- Center for Bioresources & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhengxiang Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Guiyang Shi
- Center for Bioresources & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, China
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5
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Jenkins CL, Kennedy AI, Hodgson JA, Thurston P, Smart KA. Impact of Serial Repitching on Lager Brewing Yeast Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cheryl L. Jenkins
- School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford, OX3 0BP, U.K
| | - Alan I. Kennedy
- Scottish Courage Brewing Ltd., Technical Centre, Sugarhouse Close, Canongate, Edinburgh, EH8 8DD, Scotland, U.K
| | - Jeff A. Hodgson
- Scottish Courage Brewing Ltd., Technical Centre, Sugarhouse Close, Canongate, Edinburgh, EH8 8DD, Scotland, U.K
| | - Pat Thurston
- Scottish Courage Brewing Ltd., Berkshire Brewery, Imperial Way, Reading, Berkshire, RG2 0PN, U.K
| | - Katherine A. Smart
- School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford, OX3 0BP, U.K
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6
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Muro M, Izumi K, Imai T, Ogawa Y, Ohkochi M. Yeast Cell Cycle during Fermentation and Beer Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0151] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masahito Muro
- Research Laboratories for Brewing, Kirin Brewery Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, 230-8628 Japan
| | - Kenichiro Izumi
- Research Laboratories for Brewing, Kirin Brewery Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, 230-8628 Japan
| | - Takeo Imai
- Research Laboratories for Brewing, Kirin Brewery Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, 230-8628 Japan
| | - Yutaka Ogawa
- Research Laboratories for Brewing, Kirin Brewery Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, 230-8628 Japan
| | - Motoo Ohkochi
- Research Laboratories for Brewing, Kirin Brewery Co., Ltd., 1-17-1, Namamugi, Tsurumi-ku, Yokohama, 230-8628 Japan
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7
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Pilkington PH, Margaritis A, Mensour NA, Russell I. FUNDAMENTALS OF IMMOBILISED YEAST CELLS FOR CONTINUOUS BEER FERMENTATION: A REVIEW. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1998.tb00970.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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8
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Boulton C. 125thAnniversary Review: Advances in analytical methodology in brewing. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.47] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Kosín P, Savel J, Broz A, Sigler K. Control and prediction of the course of brewery fermentations by gravimetric analysis. Folia Microbiol (Praha) 2008; 53:451-6. [PMID: 19085082 DOI: 10.1007/s12223-008-0069-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2008] [Revised: 06/13/2008] [Indexed: 11/29/2022]
Abstract
A simple, fast and cheap test suitable for predicting the course of brewery fermentations based on mass analysis is described and its efficiency is evaluated. Compared to commonly used yeast vitality tests, this analysis takes into account wort composition and other factors that influence fermentation performance. It can be used to predict the shape of the fermentation curve in brewery fermentations and in research and development projects concerning yeast vitality, fermentation conditions and wort composition. It can also be a useful tool for homebrewers to control their fermentations.
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Affiliation(s)
- P Kosín
- Budweiser Budvar, National Corporation, 370 21, Ceské Budejovice, Czech Republic
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