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The implication of yeast in debittering of spent hops

Paper ID Volume ID Publish Year Pages File Format Full-Text
17882 42703 2008 5 PDF Available
Title
The implication of yeast in debittering of spent hops
Abstract

The research on degradation of hop bitter acids by Candida parapsilosis culture under various conditions is described. The effects of temperature and age of precultures were investigated. Supernatant of the precultures, growing cells and resting cells of the cultures were used for the tests. The highest levels of degradation were obtained in experiments performed in the light, at 40 °C, using a 3-day-old preculture of the yeast. Efficiency of the degradation was determined by concentration of riboflavin in the C. parapsilosis culture. Commercial hop extract and spent hops were used in the experiments.

Keywords
Hop bitter acids; Humulones; Lupulones; Candida parapsilosis; Spent hops; Photodegradation
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The implication of yeast in debittering of spent hops
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 42, Issue 5, 4 April 2008, Pages 421–425
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us