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

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...

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Detalles Bibliográficos
Autores principales: Cheong, Chul, Wackerbauer, Karl, Beckmann, Martin, Kang, Soon Ah
Formato: Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2007
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2849032/
https://www.ncbi.nlm.nih.gov/pubmed/20368948
http://dx.doi.org/10.4162/nrp.2007.1.4.260

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