Nutr Res Pract.  2007 Dec;1(4):260-265.

Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity

• Cheong C
• Wackerbauer K
• Beckmann M
• Kang SA

Abstract

Preservation methods on the physiological and brewing technical characters in bottom and top brewing yeast strains were investigated. The preserved yeasts were reactivated after 24 months storage and grown up to stationary phase. The samples of filter paper storage indicated a higher cell growth and viability during propagation than those of nitrogen and lyophilization storage independent on propagation temperature. In addition, the filter paper storage demonstrated a faster absorption of free amino nitrogen and a highest level of higher aliphatic alcohols production during propagation than other preservation methods, which can be attributed to intensive cell growth during propagation. Moreover, the filter paper storage showed a faster accumulation for glycogen and trehalose during propagation, whereas, in particular, lyophilization storage noted a longer adaptation time regarding synthesis of glycogen and trehalose with delayed cell growth. In beer analysis, the filter paper storage formed an increased higher aliphatic alcohols than control. In conclusion, the preservation of filter paper affected positively on yeast growth, viability and beer quality independent on propagation temperature. In addition, in this study, it was obtained that the HICF and Helm-test can be involved as rapid methods for determination of flocculation capacity.

Keyword

Preservation method; flocculation rate; fermentation ability; brewing yeast; lyophilization

MeSH Terms

Absorption
Alcohols
Beer
Fermentation*
Flocculation*
Freeze Drying
Glycogen
Nitrogen
Trehalose
Yeasts*
Alcohols
Glycogen
Nitrogen
Trehalose

Figure

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  Fig. 1 Yeast cell growth during propagation using preserved yeasts grown at 15℃ (A) and 25℃ (B) respectively in a bottom brewing yeast Rh

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  Fig. 2 Change of free amino nitrogen content during propagation using preserved yeasts grown at 15℃ (A) and 25℃ (B) respectively in a bottom brewing yeast Rh

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  Fig. 3 Change of higher alcohols content during propagation using preserved yeasts grown at 15℃ (A) and 25℃ (B) respectively in a bottom brewing yeast Rh

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  Fig. 4 Change of glycogen (A) and trehalose (B) content during propagation using preserved yeasts in a bottom brewing yeast Rh

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  Fig. 5 Change of attenuation degree (A), higher alcohols (B), and differences of free amino nitrogen between wort and beer (C) over two cycles on average in a bottom brewing yeast Rh

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  Fig. 6 HICF-value of pitching yeast during propagation in a bottom flocculating brewing yeast Rh (A), bottom flocculating brewing yeast 43P (B), and top brewing yeast 160 and bottom powderly brewing yeast Frank (C)

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  Fig. 7 Helm-test during fermentation using preserved yeasts grown up to exponential phase at 25℃ in a bottom brewing yeast Rh

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