Kvasny Prum. 2003; 49(9): 260-263 | DOI: 10.18832/kp2003017

Impact of Yeast Handling on Brewing Yeast Quality.Peer-reviewed article

Jan NOVÁK, Gabriela BASAŘOVÁ, Jaromír FIALA
Vysoká škola chemicko-technologická v Praze, FPBT,

In this study was monitored impact of collected yeast washing intenzity and storage condition on its quality.We worked with three lager brewing yeast strains No. 2, 7, 95 (RIBM 655 - Culture Collection of Brewing Yeasts) with different genetic properties. Yeast viability was determined partly by methylene blue staining, partly by propidium iodide staining with flow cytometric analysis. Both staning methods were compared. By five times yeast washing in tap water near 4 °C were observed increased values of vitality determined by acidification power test. Measure impurity of yeast was determined by flow cytometric analysis and formulate like ratio of yeast and impurity. Under storage condition were observed increased level of dead cells and its worsen physiological state. The highest drop of yeast viability and vitality was observed between fifth and sixth day of storage. By comparison examinant strains was detected that lowest changes in observed properties had strain No. 2 and highest strain No. 95.In this study was monitored impact of collected yeast washing intenzity and storage condition on its quality.We worked with three lager brewing yeast strains No. 2, 7, 95 (RIBM 655 - Culture Collection of Brewing Yeasts) with different genetic properties. Yeast viability was determined partly by methylene blue staining, partly by propidium iodide staining with flow cytometric analysis. Both staning methods were compared. By five times yeast washing in tap water near 4 °C were observed increased values of vitality determined by acidification power test. Measure impurity of yeast was determined by flow cytometric analysis and formulate like ratio of yeast and impurity. Under storage condition were observed increased level of dead cells and its worsen physiological state. The highest drop of yeast viability and vitality was observed between fifth and sixth day of storage. By comparison examinant strains was detected that lowest changes in observed properties had strain No. 2 and highest strain No. 95.

Keywords: fermentation, yeast, CKT, flow cytometry, washing, storage

Published: September 1, 2003 

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