Link lub cytat. http://ena.lp.edu.ua:8080/handle/ntb/39930
Tytuł: Effect of heat treatment on brewer's yeast fermentation activity
Authors: Kharandiuk, Tetiana
Kosiv, Ruslana
Palianytsia, Liubov
Berezovska, Natalia
Akcesoria: Lviv Polytechnic National University
Cytat: Effect of heat treatment on brewer's yeast fermentation activity / Tetiana Kharandiuk, Ruslana Kosiv, Liubov Palianytsia, Natalia Berezovska // Litteris et Artibus : proceedings of the 5th International youth science forum, November 26–28, 2015, Lviv, Ukraine / Lviv Polytechnic National University. – Lviv : Lviv Polytechnic Publishing House, 2015. – P. 400–401. – Bibliography: 6 titles.
Konferencja/wydarzenie: Litteris et Artibus
Data wydania: 2015
Wydawca: Lviv Polytechnic Publishing House
Kraj (kod): UA
Place edycja: Lviv
Słowa kluczowe: high gravity brewing
brewing yeast
heat treatment
Strony: 400-401
Abstract: The influence of temperature treatment of brewer's yeast strain Saflager W-34/70 at temperatures of -17, 20, 25, 30, 35, 40 °C on their fermentative activity was studied. It was established that the freezing of yeast leads to a decrease of fermentation activity in directly proportional to the duration way. Fermentative activity of yeast samples can be increased by 20-24% by heat treatment at 35 °C during 15-30 minutes.
URI: http://ena.lp.edu.ua:8080/handle/ntb/39930
References: [1] Y. I. Shishkov et al. Povyshenie biotehnologicheskih svojstv pivnyh drozhzhej - Increase of biological properties of brewing yeast. Pivo i napitki - Beer and drinks, 2008. [2] I. V. Elperin et al. Suchasni sposoby aktyvatsii protsesiv rozmnozhennia ta fermentatsii pyvovarnykh drizhdzhiv - Modern methods of activation of breeding and fermentation brewing yeast. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv - Equipment and technology of food production, 2012, pp. 125-130. [3] V. Kryvorotko. Fizyko-khimichni vzaiemodii v kharchovykh seredovyshchakh - Physico-chemical interactions in food environments. Naukovi pratsi NUKhT - Proceedings NUFT, 2013, P. 105. [4] T. Meledyna et al. Fiziologicheskoe sosotjanie drozhzhej: uchebnoe posobie [The physiological state of the yeast: a tutorial]. M. SPb: NYU YTMO; YHyBT, 2013. [5] M. Osipov et al. Intensifikacija brozhenija piva posredstvom elektronno-ionnoj obrabotki (EIO) pivnyh drozhzhej [Intensification of beer fermentation by electron-ion treatment (EIT), brewer's yeast], 2006. [6] R. Kosiv et al. Vplyv ekstremalnykh temperatur na fermentatyvnu aktyvnist khlibopekarskykh drizhdzhiv - “Extreme temperatures on the enzymatic activity of baking” in Scientific Herald of Lviv National University of Veterinary Medicine and Biotechnology S. Z. Gzhytsky. Lviv, 2015, pp. 40-44.
Typ zawartości: Conference Abstract
Występuje w kolekcjach:Litteris et Artibus. – 2015 р.

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