Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity

  • Cheong, Chul (Department of Fermented Food Science, Seoul University of Venture and Information) ;
  • Wackerbauer, Karl (Department of Biotechnology, Technical University of Berlin, Germany) ;
  • Beckmann, Martin (Department of Biotechnology, Technical University of Berlin, Germany) ;
  • Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information)
  • Published : 2007.12.31
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Abstract

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

Keywords

References

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