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Novel Uses of non-Saccharomyces Yeas...

House, Jennifer Frances.

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Novel Uses of non-Saccharomyces Yeasts in Brewing.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Novel Uses of non-Saccharomyces Yeasts in Brewing./
作者:	House, Jennifer Frances.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
面頁冊數:	106 p.
附註:	Source: Masters Abstracts International, Volume: 56-02.
Contained By:	Masters Abstracts International56-02(E).
標題:	Microbiology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10165797
ISBN:	9781369201734

Novel Uses of non-Saccharomyces Yeasts in Brewing.
House, Jennifer Frances.

Novel Uses of non-Saccharomyces Yeasts in Brewing. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 106 p.

Source: Masters Abstracts International, Volume: 56-02.

Thesis (M.S.)--University of California, Davis, 2016.

Although Saccharomyces is most commonly used for beer production, other yeasts may enhance or impart unique flavors to create truly distinctive beers. The first study focuses on the use of Brettanomyces for hop aroma enhancement; the second study explores the use of Lachancea thermotolerans for pure-culture wort fermentation.

ISBN: 9781369201734Subjects--Topical Terms:

536250
Microbiology.

Novel Uses of non-Saccharomyces Yeasts in Brewing.
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500 $a Source: Masters Abstracts International, Volume: 56-02.
500 $a Adviser: Charles W. Bamforth.
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520 $a Although Saccharomyces is most commonly used for beer production, other yeasts may enhance or impart unique flavors to create truly distinctive beers. The first study focuses on the use of Brettanomyces for hop aroma enhancement; the second study explores the use of Lachancea thermotolerans for pure-culture wort fermentation.
520 $a It has been suggested that yeasts could increase hop aroma through enzymatic cleavage of hop glycosides. Unlike Saccharomyces, Brettanomyces produces a true extracellular beta-1,4-glucosidase, making it an ideal candidate for this. Because some strains are prone to off-flavors that could mask hop aroma, 49 strains of Brettanomyces in neutral medium and in dry-hopped medium were evaluated by sniffing to select for those with positive aroma profiles. Ten of those were selected for analysis of beta-glucosidase activity based on pleasant aroma and a strong difference compared to the control. Beta glucosidase production was found to be fairly consistent over 10 days and substrate-independent, with none of the strains producing significantly more enzyme than the others. Lastly, three different strains were used to perform a short secondary fermentation of a base pale ale that was dry-hopped. These beers were then analyzed by SPME-GC-MS for terpene levels with and without Brettanomyces. Terpene levels were found to be strain-specific as previously observed in the literature.
520 $a Lachancea thermotolerans has recently been studied for its use in wine; however, there has been little research on this organism's use in beer. Unlike most yeasts, Lachancea produces lactic acid, which affects flavor and mouthfeel. Although lactic acid production varies among strains, high producers could be capable of souring beer without the use of bacteria. We evaluated carbohydrate utilization and lactic acid production of three strains using HPLC, and performed benchtop fermentations with ten strains. One strain was selected for in-depth analysis to evaluate its realistic potential in beer production. Initially, the ideal pitching rate for our strain was determined, which would serve as a standard for subsequent studies, including generational capacity. Strain characteristic studies analyzed flocculation, oxygen requirements, and bitter acid tolerance. Additionally, we evaluated foam stability and vicinal diketone production to assure beer quality would not be compromised. Our strain performed well in wort fermentations without any detriment to beer quality, suggesting its potential for use in commercial production.
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