Počet záznamů: 1
The Impact of Xamthohumol on a Brewing Yeast’s Viability, Vitality and Metabolite Formation
0367403 - UCHP-M 2012 RIV GB eng J - Článek v odborném periodiku
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
Grant ostatní:FCT(PT) PJM:SFRH/BD/27834/2006; FCT(PT) LMG:SFRH/BD/36791/2007; FCT(PT) JGP:SFRH/BD/30279/2006
Výzkumný záměr: CEZ:AV0Z40720504
Klíčová slova: beer * xanthohumol * yeast
Kód oboru RIV: GM - Potravinářství
Impakt faktor: 0.660, rok: 2011
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.
Trvalý link: http://hdl.handle.net/11104/0202108