Disinfection of Brewing Yeast With Acidified Ammonium Persulphate

Bruch, Carl W.; Hoffman, Adam D.; Gosine, R. M.; Brenner, M. W.

doi:10.1002/j.2050-0416.1964.tb01987.x

Cited by 10 publications

(2 citation statements)

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“…Some breweries have noted that the performance of the yeast was stimulated in the fermentation immediately after the acid wash (Brown, 1916;Jackson, 1988;Russell & Stewart, 1995), others suggest that it may be diminished (Bruch et al, 1964;Roessler, 1968). When the yeast biomass is exposed to low pH during acid washing, several physiological effects are apparent.…”

Section: Acid Washingmentioning

confidence: 99%

“…When the yeast biomass is exposed to low pH during acid washing, several physiological effects are apparent. Some breweries have noted that the performance of the yeast was stimulated in the fermentation immediately after the acid wash (Brown, 1916;Jackson, 1988;Russell & Stewart, 1995), others suggest that it may be diminished (Bruch et al, 1964;Roessler, 1968). However, more recent studies by Simpson & Hammond (1989) and Cunningham & Stewart (1998) suggest that there are no significant differences in the fermentation profiles between washed and unwashed cells when the guidelines on acid washing duration and conditions were followed (Simpson & Hammond, 1989;Cunningham & Stewart, 1998).…”

Section: Acid Washingmentioning

confidence: 99%

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Yeast responses to stresses associated with industrial brewery handling: Figure 1

et al. 2007

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During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.

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Section: Acid Washingmentioning

confidence: 99%