ITEM METADATA RECORD
Title: Characteristics of high cell density fermentations with different lager yeast strains
Authors: Verbelen, Pieter ×
Van Mulders, Sebastiaan
Saison, Daan
Van Laere, Stijn
Delvaux, Filip
Delvaux, Freddy #
Issue Date: 2008
Publisher: Harrison & Sons
Series Title: Journal of the Institute of Brewing vol:114 issue:2 pages:127-133
Abstract: To improve the productivity of the beer fermentation process, several strategies can be adopted. One of these promising strategies could be the increase of suspended yeast cells in the reactor. Therefore, the fermentation characteristics of 11 lager yeast strains were studied in normal pitched worts (20 × 106 cells/ mL)(LD) and in worts with a four-fold higher pitching rate (HD). The fermentation rate was 2-4 times increased when high initial
cell levels were used. The net yeast growth was somewhat similar between the LD and the HD fermentations, although the FAN uptake level was about 35% higher in the HD fermentations compared with LD. High viabilities were observed throughout the fermentations with high cell loadings. HD fermentations resulted in higher concentrations of all the measured fusel alcohols and higher maxima and residual concentrations of total diacetyl were observed. In contrast, higher levels of most of the
esters were found at the normal pitching rate, although the results of isoamyl acetate were not significant. With the help of “Principal Component Analysis”, it became clear that the cell density had an important influence on the flavour profile, but that yeast specific preferences could not be overlooked as they determined the sensitivity of the yeast to the application of higher cell densities
ISSN: 0046-9750
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:
File Description Status SizeFormat
Verbelen (2008).pdfMain article Published 477KbAdobe PDFView/Open

 


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science