Cerevisia最新文献_第6页

Cerevisia Pub Date : 2013-04-01 DOI: 10.1016/j.cervis.2013.04.001

Alain Durieux

引用次数: 2

Retrospective 回顾

Cerevisia Pub Date : 2013-04-01 DOI: 10.1016/S1373-7163(13)00060-7

引用次数: 0

Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets. Part 1: Preparation of single variety total hop essential oils and polar hop essences 用超临界流体提取啤酒花颗粒生产新型啤酒花香味。第1部分:单一品种总啤酒花精油和极性啤酒花精油的制备

Cerevisia Pub Date : 2013-01-01 DOI: 10.1016/j.cervis.2012.12.002

Filip Van Opstaele, Koen Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman

{"title":"Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets. Part 1: Preparation of single variety total hop essential oils and polar hop essences","authors":"Filip Van Opstaele, Koen Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman","doi":"10.1016/j.cervis.2012.12.002","DOIUrl":"10.1016/j.cervis.2012.12.002","url":null,"abstract":"<div>A new methodology for the selective isolation of varietal total hop essential oil from hop pellets and further chromatographic fractionation of total hop oil into terpeneless polar hop essence, is presented. The methodology is essentially based on supercritical fluid extraction (SFE) of total hop essential oil using carbon dioxide of appropriate density, followed by solid phase extraction (SPE) using octadecylsilica and ethanol/water mixtures for preparation of polar hop essence. Different SFE temperature–pressure combinations were tested for extraction of total hop essential oil from pellets. A carbon dioxide density of 0.50   <!-->atm), proved to be the best compromise in view of selective and quantitative extraction of total hop essential oils. Further fractionation of total hop essential oil by SPE in order to remove hydrocarbons, resulted in varietal polar hop essence, highly enriched in water-soluble, oxygenated hop oil constituents. All of the applied procedures of the proposed SFE/SPE methodology are in full accordance with the principles of clean-label technology. As a result, the novel hop aroma products are fully compatible with the beer matrix. When added to beer, the novel hop oil preparations impart a typical, varietal dependant pleasant hoppy character and increase beer bitterness and mouthfeel.</div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"37 4","pages":"Pages 97-108"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2012.12.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78504129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11

Volatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi” 传统高粱啤酒“ikigage”中挥发性化合物的研究

Cerevisia Pub Date : 2013-01-01 DOI: 10.1016/j.cervis.2012.12.001

François Lyumugabe , Emmanuel Bajyana Songa , Jean Paul Wathelet , Philippe Thonart

{"title":"Volatile compounds of the traditional sorghum beers “ikigage” brewed with Vernonia amygdalina “umubirizi”","authors":"François Lyumugabe , Emmanuel Bajyana Songa , Jean Paul Wathelet , Philippe Thonart","doi":"10.1016/j.cervis.2012.12.001","DOIUrl":"10.1016/j.cervis.2012.12.001","url":null,"abstract":"<div>Volatile compounds in traditional sorghum beer ikigage brewed with Vernonia amygdalina were investigated using Headspace-Solid Phase Micro Extraction (HS-SPME) and gas chromatography–mass spectrometry (GC/MS). A total of 75 volatile compounds were identified in the traditional ikigage made by Rwandese peasants (using V. amygdalina leaves during the preparation of traditional leaven) and pilot ikigage brewed with and without addition of V. amygdalina in the boiling kettle (instead of hops). Traditional sorghum beer brewed with V. amygdalina was characterized by the presence of higher levels of esters, alcohols and fatty acids. Ethyl acetate, ethyl caprylate, ethyl caproate and ethyl caprate are the main ester components with higher concentrations. Higher alcohols were mainly composed of propan-1-ol, 2-methyl propan-1-ol, 3-methylbutan-1-ol, 2-methylbutan-1-ol and 2-phenylethanol. Acetic, caproic and caprylic acids were the most important fatty acids. Volatile phenols such as 2-methoxy-4-vinylphenol, 4-vinylphenol and 2-methoxyphenol were also detected in the sorghum beer ikigage and may contribute to its phenolic note. V. amygdalina provides the terpenes compounds (δ-3-carene, β-farnesene, farnesol, β-citronellol and linalool), methyl salycilate and beta-damascenone in the sorghum beer. Like in hopped beers, these compounds might play a significant role in the overall flavor and aroma of the sorghum beer ikigage. V. amygdalina leaves emerge as an interesting hops substitute for tropical beers, but complementary data are still needed to understand which volatile compounds or precursors preexist in V. amygdalina.</div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"37 4","pages":"Pages 89-96"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2012.12.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78631810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Improvement of the cellulose hydrolysis yields and hydrolysate concentration by management of enzymes and substrate input 通过管理酶和底物输入提高纤维素水解率和水解产物浓度

Cerevisia Pub Date : 2012-10-01 DOI: 10.1016/j.cervis.2012.10.002

N. Jacquet , C. Vanderghem , C. Blecker , P. Malumba , F. Delvigne , M. Paquot

引用次数: 4

Doubly Modified Carlsberg Test combined with Dynamic Light Scattering allows prediction of the primary gushing potential of harvested barley and malt 双重修正嘉士伯测试结合动态光散射可以预测收获的大麦和麦芽的主要涌出潜力

Cerevisia Pub Date : 2012-10-01 DOI: 10.1016/j.cervis.2012.10.001

S.M. Deckers , L. Vissers , K. Gebruers , Z. Shokribousjein , M. Khalesi , D. Riveros-Galan , C. Schönberger , H. Verachtert , H. Neven , J. Delcour , C. Michiels , V. Ilberg , G. Derdelinckx , J. Titze , J. Martens

{"title":"Doubly Modified Carlsberg Test combined with Dynamic Light Scattering allows prediction of the primary gushing potential of harvested barley and malt","authors":"S.M. Deckers , L. Vissers , K. Gebruers , Z. Shokribousjein , M. Khalesi , D. Riveros-Galan , C. Schönberger , H. Verachtert , H. Neven , J. Delcour , C. Michiels , V. Ilberg , G. Derdelinckx , J. Titze , J. Martens","doi":"10.1016/j.cervis.2012.10.001","DOIUrl":"10.1016/j.cervis.2012.10.001","url":null,"abstract":"<div>Despite intensive research on the gushing of carbonated beverages during the last decades, there is no universal method to predict its occurrence and consequently how to avoid the economic losses it induces. Primary gushing can be visualized as the strong overfoaming and/or strong liquid expulsion of liquid when a bottle of carbonated beverage is opened. This process results from the interaction between gaseous CO2 and class II hydrophobins. Both chemicals are present in the pressurized liquid as CO2 nanobubbles coated by hydrophobins which explode when at bottle opening the pressure is released, which results in a vigorous expulsing of CO2. Hydrophobins are produced by filamentous fungi in the field or during storage and processing. To avoid gushing of beers, their early detection in the barley-to-beer chain is of capital importance. To ascertain with more certainty the presence of hydrophobins on barley and malt and their gushing inducing property, the gushing test mostly often used in practice, the doubly Modified Carlsberg Test, was used but it was followed by a new test based on the detection of CO2-hydrophobin nanoparticles by Dynamic Light Scattering (DLS). This allowed to certify that the potential of provoking gushing by samples of barley and malt is due to the potential of provoking a primary gushing and the presence of fungal products: hydrophobins. The results showed also that only 5% of gushing provoking grains in the grist is sufficient to induce gushing and the detection of the nanoparticles, typical for primary gushing.</div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"37 3","pages":"Pages 77-81"},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2012.10.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83702287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Impact of mixing imperfections on yeast bioreactor performances: Scale-down reactor concept and related experimental tools 混合缺陷对酵母生物反应器性能的影响:缩小反应器概念和相关实验工具

Cerevisia Pub Date : 2012-07-01 DOI: 10.1016/j.cervis.2012.08.002

Frank Delvigne, Yannick Blaise, Jacqueline Destain, Philippe Thonart

{"title":"Impact of mixing imperfections on yeast bioreactor performances: Scale-down reactor concept and related experimental tools","authors":"Frank Delvigne, Yannick Blaise, Jacqueline Destain, Philippe Thonart","doi":"10.1016/j.cervis.2012.08.002","DOIUrl":"10.1016/j.cervis.2012.08.002","url":null,"abstract":"<div>A method combining environmental data extracted from the dissolved oxygen profile of a fed-batch bioreactor and a dynamic discrete Markov chain model has been presented in order to give more insight about the glucose and dissolved oxygen fluctuations experienced by the microorganisms during cultivation in heterogeneous bioreactor. The fed-batch cultivation of Saccharomyces cerevisiae has been performed in a well-mixed and a partitioned scale-down reactor (SDR). The analysis of the environmental sequences has shown extended time lengths for the glucose availability and depletion sequences in the case of the SDR under a DO-controlled fed-batch culture. The Markov chain model developed in this work is able to capture the stochastic environmental events, i.e. in our case the environmental states experienced by the microorganisms crossing the tubular part of the SDR. The simulation results show clearly an extension of the starvation periods in the case of the culture performed in the SDR. The simulations have been performed at the single cells level allowing future improvements of our model and notably in the context of the population segregation phenomena occurring in fed-batch cultures. As a perspective, flow cytometry has been presented as a high-throughput analytical tool for the investigation of yeast physiology at the single cell level and in process-related conditions.</div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"37 2","pages":"Pages 68-75"},"PeriodicalIF":0.0,"publicationDate":"2012-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2012.08.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81111554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Selecting and generating superior yeasts for the brewing industry 为酿酒业选择和生产优质酵母

Cerevisia Pub Date : 2012-07-01 DOI: 10.1016/j.cervis.2012.08.001

Jan Steensels , Tim Snoek , Esther Meersman , Martina Picca Nicolino , Elham Aslankoohi , Joaquin F. Christiaens , Rita Gemayel , Wim Meert , Aaron M. New , Ksenia Pougach , Veerle Saels , Elisa van der Zande , Karin Voordeckers , Kevin J. Verstrepen

引用次数: 13

Cerevisia Pub Date : 2012-07-01 DOI: 10.1016/j.cervis.2012.09.001

Frank Delvigne

引用次数: 3

Identification of a new light-struck off-flavour in “light-stable” beers “光稳定”啤酒中一种新的淡味的鉴定

Cerevisia Pub Date : 2012-04-01 DOI: 10.1016/j.cervis.2012.04.003

Jacques Gros, Sonia Collin

{"title":"Identification of a new light-struck off-flavour in “light-stable” beers","authors":"Jacques Gros, Sonia Collin","doi":"10.1016/j.cervis.2012.04.003","DOIUrl":"10.1016/j.cervis.2012.04.003","url":null,"abstract":"<div>For decades, MBT (3-methyl-2-buten-1-thiol) is known as the compound responsible for the lightstruck off-flavour in beer. This leads many brewers to adapt the procedures by using reduced hop extracts. Unfortunately, other off-flavours including onion-defects often characterize these “light stable” beers. In the present work, a commercial lager beer which did not contain isohumulones (blend of dihydroisoalpha acids; bottled in clear glass) was submitted to various natural aging. Whereas no MBT-defect (skunky-like) was detected by sensorial analyses, a strong “onion-like” off-flavour was evidenced in the samples exposed to light. GC-PFPD and GC-O analyses of global (XAD) and thiol specific (pHMB) extracts allowed us to identify 2-sulphanyl-3-methylbutanol (2S3MBol) as the key-off-flavour (AEDA Flavour Dilution=32–1024 for 2S3MBol while only 8–64 for MBT). 2S3MBol revealed to be synthesized from 3-methyl-2-buten-1-ol (MBOH) found in hop extracts. The involved radicalar mechanism is strongly enhanced by light. Although reduced hop extracts improve light stability regarding MBT, aroma-extracts give rise to strong onion-like off-flavours in presence of light. The concentration of the hop allylic precursor should be monitored in commercial hop extracts.</div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"37 1","pages":"Pages 10-14"},"PeriodicalIF":0.0,"publicationDate":"2012-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2012.04.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73962285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14