Control and prediction of the course of brewery fermentations by gravimetric analysis

Košin, Petr; Šavel, J.; Brož, Adam; Sigler, Karel

doi:10.1007/s12223-008-0069-z

Cited by 5 publications

(7 citation statements)

References 18 publications

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“…K tomuto účelu také slouží tzv. vážková analýza kvašení, umožňující kontinuální stanovení požadovaných hodnot podle změny hmotnosti kvasné nádoby [1]. Tato metoda je použitelná pro velké i malé kvasné objemy, její nevýhodou je o něco nižší přesnost ve srovnání s klasickými metodami.…”

Section: Theoretical Backgroundunclassified

“…A useful method in this context is the gravimetric analysis of fermentation, which permits a continuous determination of fermentation parameters from changes in the weight of the fermentation vessel [1]. The method can be used with both large and small volumes; its disadvantage is a somewhat lower accuracy when compared to classical methods.…”

Section: Introductionmentioning

confidence: 99%

“…Z hodnot A a E R lze také spočítat hodnoty zdánlivého prokvašení podle postupu uvedeného v článku o vážkové analýze. Ze získaných hodnot alkoholu a skutečného extraktu podle (10) a (11) se s použitím polynomických vztahů vypočtou jejich příslušné relativní hustoty, z nich relativní hustota vzorku podle Tabarie a posléze zdánlivý extrakt a stupeň zdánlivého prokvašení [1].…”

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“…The values A and E R can also be used to calculate the values of apparent attenuation by using the procedure described in the paper about weight analysis [1]. Using polynomial relationships, the values for alcohol and real extract obtained according to (10) and (11) can be used to calculate the corresponding relative densities, from them the relative sample density according to Tabarie and then the apparent extract and degree of apparent attenuation [1].…”

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confidence: 99%

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Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

Šavel¹,

Košin²,

Brož³

et al. 2009

Kvasny Prum

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Průběh kvašení mladiny se nejčastěji sleduje měřením hustoty ponorným sacharometrem nebo digitálním hustoměrem, často se také analyzují vzorky klasickou analýzou, nebo automatickým analyzátorem. Jinou možností je měření refrakce v průběhu kvašení. Při znalosti původní refrakce nebo původního extraktu mladiny refrakce určuje jednoznačně zdánlivý extrakt nebo stupeň prokvašení. Podobně jako při měření sacharometrem, opatřeným stupnicí v hmotnostních procentech sacharosy, lze použít refraktometr se stupnicí ve stupních podle Brixe. V rozsahu 0-16 % hm. sacharosy a 0-8 % ethanolu je refrakce lineární funkcí jejich koncentrace, což umožňuje vypočítat koncentraci alkoholu, skutečného extraktu a posléze i zdánlivého extraktu v průběhu kvašení z hodnot aktuální a původní refrakce. Uvádějí se příklady měření i kalibrace přístroje. K měření lze použít jednoduché a levné refraktometry s výpočetní kompenzací vlivu teploty.

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Section: Theoretical Backgroundunclassified

Section: Introductionmentioning

confidence: 99%

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mentioning

confidence: 99%

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Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

Šavel¹,

Košin²,

Brož³

et al. 2009

Kvasny Prum

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“…The term vitality describes a group of characteristics and capabilities of microbial cells related to their metabolic activity and stress resistance (Sigler et al 2006). Several quantitative methods have been developed to evaluate the vitality of cells including measurements based on intracellular content of different components (Majara et al 1996;Hutter 2002) or manifestation of metabolic activity (Peddie et al 1991;Imai et al 1994) or gravimetric analysis of the course of fermentation (Košin et al 2008). In fact, none of these methods has found widespread application in industrial biotechnologies.…”

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confidence: 99%

Yeast vitality determination based on intracellular NAD(P)H fluorescence measurement during aerobic-anaerobic transition

2009

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This work presents a yeast-cell vitality-assessment method based on on-line intracellular fluorescence measurement. The intracellular NAD(P)H fluorescence of a cell suspension is recorded during transition from aerobic to anaerobic conditions and the output signal is evaluated as a measure of yeast vitality (quality). This fluorescence method showed a highly satisfactory correlation with even low dead cell numbers where the acidification power test could not be applied. Abbreviations NAD(P)nicotinamide adenine dinucleotide (phosphate) FI fluorescence intensity NAD(P)H reduced form of nicotinamide adenine dinucleotide (phosphate)FI rel relative increase of NAD(P)H fluorescence AP acidification power μ max maximum specific growth rateThe high quality of microbial catalyst, expressed as "vitality", strongly influences the course of several processes in food industry, such as beer and wine fermentation, dough leavening or cheese making. The term vitality describes a group of characteristics and capabilities of microbial cells related to their metabolic activity and stress resistance (Sigler et al. 2006). Several quantitative methods have been developed to evaluate the vitality of cells including measurements based on intracellular content of different components (Majara et al. 1996;Hutter 2002) or manifestation of metabolic activity (Peddie et al. 1991;Imai et al. 1994) or gravimetric analysis of the course of fermentation (Košin et al. 2008). In fact, none of these methods has found widespread application in industrial biotechnologies.One of the areas where an expeditious and reliable method of yeast vitality estimation would be appreciated is brewing industry. The brewing yeast vitality is an important factor determining the fermentation performance and the formation of sensorially active metabolic by-products (Guido et al. 2004;Brányik et al. 2005). Nevertheless, the methods of yeast vitality estimation developed so far have not met the requirements for routine applicability (Mochaba et al. 1998;Košin et al. 2007).Sensors using intracellular fluorophores (NAD(P)H) have been developed for different application in biotechnology and particularly for bioprocess monitoring (Marose et al. 1998;Podrazký and Kuncová 2005). However, the number of practical applications of fluorometry in biotechnologies has been very limited due to the many factors that affect culture fluorescence (Li et al. 1990).This paper presents a novel application of NAD(P)H-dependent fluorescence monitoring for determination of yeast vitality. The method is based on the monitoring of intensity of NAD(P)H fluorescence during a forced transition from aerobic to anaerobic conditions (AA transition). The relative fluorescence increase (FI rel ) change and its rate (dFI/dt) during AA transition was evaluated as a measure of yeast vitality and it was compared with acidification power (AP) test, specific growth rate (μ) measurement and dead cell count. MATERIALS AND METHODSYeast strain. The industrial bottom-fermenting brewing yeast strain Saccharomyces cer...

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Biodiversity of brewery yeast strains and their fermentative activities

Berłowska

Kręgiel

Rajkowska

2014

Yeast

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We investigated the genetic, biochemical, fermentative and physiological characteristics of brewery yeast strains and performed a hierarchical cluster analysis to evaluate their similarity. We used five different ale and lager yeast strains, originating from different European breweries and deposited at the National Collection of Yeast Cultures (UK). Ale and lager strains exhibited different genomic properties, but their assimilation profiles and pyruvate decarboxylase activities corresponded to their species classifications. The activity of another enzyme, succinate dehydrogenase, varied between different brewing strains. Our results confirmed that ATP and glycogen content, and the activity of the key metabolic enzymes succinate dehydrogenase and pyruvate decarboxylase, may be good general indicators of cell viability. However, the genetic properties, physiology and fermentation capacity of different brewery yeasts are unique to individual strains.

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Control and prediction of the course of brewery fermentations by gravimetric analysis

Cited by 5 publications

References 18 publications

Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

Yeast vitality determination based on intracellular NAD(P)H fluorescence measurement during aerobic-anaerobic transition

Biodiversity of brewery yeast strains and their fermentative activities

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