Počet záznamů: 1
The Impact of Xamthohumol on a Brewing Yeast’s Viability, Vitality and Metabolite Formation
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SYSNO ASEP 0367403 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název The Impact of Xamthohumol on a Brewing Yeast’s Viability, Vitality and Metabolite Formation Tvůrce(i) Magalhaes, P.H. (PT)
Carvalho, A.B. (PT)
Goncalves, L.M. (PT)
Pacheco, J.G. (PT)
Guido, L.F. (PT)
Brányik, T. (CZ)
Rodrigues, P.G. (PT)
Kuncová, Gabriela (UCHP-M) RID, SAI
Dostálek, P. (CZ)
Barros, A.A. (PT)Zdroj.dok. Journal of the Institute of Brewing. - : Wiley - ISSN 0046-9750
Roč. 117, č. 3 (2011), s. 368-376Poč.str. 9 s. Jazyk dok. eng - angličtina Země vyd. GB - Velká Británie Klíč. slova beer ; xanthohumol ; yeast Vědní obor RIV GM - Potravinářství CEZ AV0Z40720504 - UCHP-M (2005-2011) UT WOS 000298267200011 EID SCOPUS 80755180700 Anotace In order to understand how xanthohumol affects a brewing yeast’s metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors’ knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast’s physiological condition. Pracoviště Ústav chemických procesů Kontakt Eva Jirsová, jirsova@icpf.cas.cz, Tel.: 220 390 227 Rok sběru 2012
Počet záznamů: 1