Yeast Vitality—A Holistic Approach Toward an Integrated Solution to Predict Yeast Performance

Elizabeth J. Lodolo; Ian C. Cantrell

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Yeast Vitality—A Holistic Approach Toward an Integrated Solution to Predict Yeast Performance

机译：酵母活力-一种综合方法来预测酵母性能的综合解决方案

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The underlying philosophy behind yeast vitality tests has been reconsidered and a new holistic approach proposed to predict brewing yeast fermentation performance. In this holistic approach, special emphasis is placed on the impact of yeast physiology when combined with varying growth media. Two methods of applying this approach are described, and a "low-tech" (quartets) approach that can be applied readily in commercial breweries is recommended.

机译：已重新考虑了酵母活力测试背后的基本原理，并提出了一种新的整体方法来预测酿造酵母的发酵性能。在这种整体方法中，当与多种生长培养基结合使用时，将特别强调酵母生理的影响。描述了应用此方法的两种方法，并推荐了一种可在商业啤酒厂中容易应用的“低技术”（四方）方法。

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来源
《Journal of the American Society of Brewing Chemists》 |2007年第4期|202-207|共6页
作者
Elizabeth J. Lodolo; Ian C. Cantrell;
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作者单位

SABMiller Group Brewing Research, Sandton, South Africa;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
DNA; fermentation performance; flow cytometry; quartets; vitality; yeast;

机译：脱氧核糖核酸;发酵性能流式细胞仪四重奏活力;酵母;

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1. Optimisation of yeast vitality measurement to better predict fermentation performance [J] . Michel Maximilian, Meier-Doernberg Tim, Jacob Fritz, Journal of the Institute of Brewing . 2020,第2期

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2. An Approach to the Mode of Action of a Novel Yeast Factor Increasing Yeast Brewing Performance [J] . M. Dillemans, L. Van Nedervelde, A. Debourg Journal of the American Society of Brewing Chemists . 2001,第3期

机译：一种提高酵母发酵性能的新型酵母因子作用方式的探讨
3. Bioflavour: natural flavours and fragrances by yeasts and other microorganisms - the holistic approach of the BIOFLAVOUR Consortium [J] . de Billerbeck Gustavo M. Yeast . 2015,第1期

机译：生物香料：酵母和其他微生物的天然香料和香精-BIOFLAVOUR联盟的整体方法
4. Yeast Vitality: A Process Approach [C] . PETER BOUCKAERT International Brewers Symposium . 2012

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5. Development of a Yeast-Based Biosensor by Directed Evolution of a Yeast Membrane Receptor [D] . Adeniran, Adebola 2018

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6. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach [O] . Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, 2020

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7. Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey [O] . Guimarães Pedro M. R., Teixeira J. A., Domingues Lucília 2010

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Yeast Vitality—A Holistic Approach Toward an Integrated Solution to Predict Yeast Performance

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