원문정보
초록
영어
To prevent weakly flocculating characters of bottom brewing yeast during first fermentation, various technical investigations were carried out using strain of Saccharomyces cerevisiae. It appeared that the propagation at 10℃ promoted the molecular structure and biochemical composition of cell wall in favor of flocculation. The yeast grown at 20℃ by addition of zinc ion also had a stimulating effect on flocculation behavior during first fermentation cycle. The zinc ion did not influence directly on the changes of cell wall in favor of stronger flocculence. The increased fermentation activity of yeast due to addition zinc ion was rather responsible for the intensified flocculation capacity. It was concluded that the weakly flocculating characters of bottom brewing yeast during first fermentation can be solved by using yeast propagated at 10℃ or by means of yeast by addition of zinc ion during propagation.
목차
Introduction
Materials and Methods
Strain of yeast
Preculture
Propagation of yeast
Fermentation
Viability assay
Glycogen assay
Hydrophobic interaction chromatography for flocculation (HICF) assay
Results and Discussion
Influence of propagation step
Influence of yeast crop
Influence of incubation ratio
Influence of temperature
Influence of metal ions
References