Kvasny Prum. 2007; 53(2): 30-34 | DOI: 10.18832/kp2007002

Yeast viability and vitality in brewery fermentation.Peer-reviewed article

Petr KOŠIN, Jan ŠAVEL, Irena KOLOUCHOVÁ, Adam BROŽ
1 Budějovický Budvar, n. p., Karoliny Světlé 4, 370 21 České Budějovice,
2 Ústav kvasné chemie a bioinženýrství, FPBT VŠCHT, Technická 5, 166 28 Praha 6 - Dejvice

Selected modern methods for viability assessment, although are due to higher accuracy suitable in yeast research or in solving some of the special tasks in fermentation technology, did not bring any significant advantages to brewery routine compared to the conventional staining with methylene blue. Acidification power test showed to be more accurate but also more time consuming compared to deflocculation test. None of these vitality tests was able to predict fermentation performance of yeast at full scale brewery fermentation, when yeast were stored and treated according to principles of good manufacturing practice. Rapid modification of acidification power based on reduction of washing steps of analyzed yeasts test is shown.Selected modern methods for viability assessment, although are due to higher accuracy suitable in yeast research or in solving some of the special tasks in fermentation technology, did not bring any significant advantages to brewery routine compared to the conventional staining with methylene blue. Acidification power test showed to be more accurate but also more time consuming compared to deflocculation test. None of these vitality tests was able to predict fermentation performance of yeast at full scale brewery fermentation, when yeast were stored and treated according to principles of good manufacturing practice. Rapid modification of acidification power based on reduction of washing steps of analyzed yeasts test is shown.

Keywords: yeast, vitality, viability

Published: February 1, 2007 

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