Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine ClujNapoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation). The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract).
Application of molecular markers for improved production relies on the ability to genotype individuals for specific genetic loci and to find the significant association between DNA polymorphism and important economic traits. Milk yield, milk composition, fat %, protein %, total solids and solids-non-fat are the most important characteristics in diary industry. Effects of K-casein and DGAT1 genes have been shown to be involved in the genetic determinism of these characteristics in cattle. The present study seeks a non-conservative substitution K232A (lysine by alanine) in the DGAT1 gene and for a point mutation, in a 350 bp fragment of kCN gene (exon IV), which distinguishes between the A from B alleles, the latter being desirable for cheese manufacturing. The genetic variation on these two loci was estimated in two cattle populations with different origins, in view of future studies to determine the effect of single gene and interaction effect of genotypes on milk yield and milk composition.
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