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The Impact of Xamthohumol on a Brewing Yeast’s Viability, Vitality and Metabolite Formation
- 1.0367403 - ÚCHP 2012 RIV GB eng J - Journal Article
Magalhaes, P.H. - Carvalho, A.B. - Goncalves, L.M. - Pacheco, J.G. - Guido, L.F. - Brányik, T. - Rodrigues, P.G. - Kuncová, Gabriela - Dostálek, P. - Barros, A.A.
The Impact of Xamthohumol on a Brewing Yeast’s Viability, Vitality and Metabolite Formation.
Journal of the Institute of Brewing. Roč. 117, č. 3 (2011), s. 368-376. ISSN 0046-9750. E-ISSN 2050-0416
Grant - others:FCT(PT) PJM:SFRH/BD/27834/2006; FCT(PT) LMG:SFRH/BD/36791/2007; FCT(PT) JGP:SFRH/BD/30279/2006
Institutional research plan: CEZ:AV0Z40720504
Keywords : beer * xanthohumol * yeast
Subject RIV: GM - Food Processing
Impact factor: 0.660, year: 2011
http://www.scopus.com/record/display.url?eid=2-s2.0-80755180700&origin=resultslist&sort=plf-f&src=s&st1=kuncova%2cg&sid=nWEtd4PqxEYtj7bOsbEcl0M%3a60&sot=b&sdt=b&sl=22&s=AUTHOR-NAME%28kuncova%2cg%29&relpos=0&relpos=0&searchTerm=AUTHOR-NAME(kuncova,g)
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.
Permanent Link: http://hdl.handle.net/11104/0202108
Number of the records: 1