Changes in the yeast metabolism at very high-gravity wort fermentation

被引：15

作者：

Pátková, J ^{[1
]}

Smogrovicová, D ^{[1
]}

Bafrncová, P ^{[1
]}

Dömény, Z ^{[1
]}

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem Technol, Dept Biochem Technol, Bratislava 81237, Slovakia

来源：

FOLIA MICROBIOLOGICA | 2000年 / 45卷 / 04期

关键词：

D O I：

10.1007/BF02817557

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The rate of ethanol production increased with increasing wort gravity up to the initial wort concentration of 24%, reaching the maximum ethanol concentration of 6.2%, but its attenuation reached only 39%. The intracellular trehalose accumulation was proportional to the inital wort gravity, at 24 or 30% wort fermentation increased 3 or 4.5 times, respectively, compared to 12% wort fermentation. Trehalose accumulation began after exhaustion of glucose, ceased after uptake of approximately 65% reducing saccharides, despite of increasing ethanol or remaining saccharide concentration in the environment.

引用

页码：335 / 338

页数：4

共 10 条

[1]

BAFRNCOVA P, 1999, FOLIA MICROBIOL, V44, P100

[2] APPLICABILITY OF YEAST EXTRACELLULAR PROTEINASES IN BREWING - PHYSIOLOGICAL AND BIOCHEMICAL ASPECTS [J].