CerevisiaPub Date : 2011-07-01DOI: 10.1016/j.cervis.2011.04.002
Anne Pietercelie, David Allardin, Laurence Van Nedervelde
{"title":"Effect of fermentation conditions of brewing yeasts on folate production","authors":"Anne Pietercelie, David Allardin, Laurence Van Nedervelde","doi":"10.1016/j.cervis.2011.04.002","DOIUrl":"10.1016/j.cervis.2011.04.002","url":null,"abstract":"<div><p><span>B9 vitamin (folic acid) and its derivatives (folates) are essential vitamins for a healthy body and could be found in various food matrixes but also in drinks like beer. This work aims to determine the impact of fermentation conditions of brewing yeast on folate production. Influences of various parameters were considered: type of yeast (</span><span><em>Saccharomyces cerevisiae</em></span> and <span><em>Saccharomyces pastorianus</em></span>) in optimal laboratory conditions (stirred wort at 30<!--> <!-->°C), industrial working conditions (static wort at 12 or 18<!--> <!-->°C), addition of fermentation activators (yeast peptide complex and oleic acid) and ethanolic stress (4%, v/v). Total content, production and productivity of folates were noticeably increased with activators. On the contrary, ethanolic stress slowed down yeast metabolism so as folates production. Independently apart from the applied fermentation condition, folate synthesis were quite similar for the different strains tested, allowing us to the conclusion that yeast type seems to have negligible influence on vitamin profiles.</p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 2","pages":"Pages 41-45"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.04.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83410854","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}
CerevisiaPub Date : 2011-07-01DOI: 10.1016/j.cervis.2011.05.003
{"title":"Abstracts of Related Journals","authors":"","doi":"10.1016/j.cervis.2011.05.003","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.05.003","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 2","pages":"Pages 61-64"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.05.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92279941","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}
CerevisiaPub Date : 2011-04-01DOI: 10.1016/j.cervis.2011.02.002
Marcus Hertel, Michael Dillenburger
{"title":"Low temperature wort flavour evaporation: A new dimension in evaporation efficiencies","authors":"Marcus Hertel, Michael Dillenburger","doi":"10.1016/j.cervis.2011.02.002","DOIUrl":"10.1016/j.cervis.2011.02.002","url":null,"abstract":"<div><p><span>It is shown that the vapour liquid equilibrium of wort flavour components in wort and thus the efficiency of evaporation processes during the production of beer can be influenced by means of changing the evaporation temperature. Here, the enrichment of unwanted volatiles in the vapour is increasing with decreasing temperature. Thus, an evaporation in the cold parts of the brewery brings advantages concerning the needed over-all evaporation and thus the needed energy amount of the brewing process. In combination with a countercurrent guidance of wort and vapour during the evaporation process, a maximum evaporation efficiency can be reached. In order to prove the theory, test trials were performed in a 10</span> <!-->hl scale. In addition, a new procedure was researched, wherein wort is only heated up to moderate temperatures providing an onward evaporation in the cold part of a brewery. Here, additional savings can be reached. Using an evaporation of unwanted flavours in the cold parts of the brewery leads to enormous advantages for each brewery and thus for the whole brewing sector.</p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 1","pages":"Pages 11-16"},"PeriodicalIF":0.0,"publicationDate":"2011-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.02.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78966631","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}
CerevisiaPub Date : 2011-04-01DOI: 10.1016/j.cervis.2011.03.003
{"title":"Abstracts of Related Journals","authors":"","doi":"10.1016/j.cervis.2011.03.003","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.03.003","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 1","pages":"Pages 20-23"},"PeriodicalIF":0.0,"publicationDate":"2011-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.03.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92047967","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}
CerevisiaPub Date : 2011-04-01DOI: 10.1016/j.cervis.2011.02.001
Davy Van Paemel
{"title":"Steam system optimisation – Energy savings in a steam plant","authors":"Davy Van Paemel","doi":"10.1016/j.cervis.2011.02.001","DOIUrl":"https://doi.org/10.1016/j.cervis.2011.02.001","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 1","pages":"Pages 17-19"},"PeriodicalIF":0.0,"publicationDate":"2011-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.02.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92047968","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}
CerevisiaPub Date : 2011-01-01DOI: 10.1016/j.cervis.2010.12.004
{"title":"Abstracts of Related Journals","authors":"","doi":"10.1016/j.cervis.2010.12.004","DOIUrl":"https://doi.org/10.1016/j.cervis.2010.12.004","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"35 4","pages":"Page 103"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2010.12.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137287944","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}