Yeast growth and regulation of fermentation

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dc.contributor.authorGinova-Stoyanova T.
dc.contributor.authorKoeva S.
dc.date.accessioned2024-07-10T14:27:03Z
dc.date.accessioned2024-07-10T14:48:30Z
dc.date.available2024-07-10T14:27:03Z
dc.date.available2024-07-10T14:48:30Z
dc.date.issued1992-01-01
dc.description.abstractThe interaction of the main manifestations of metabolic activity of three brewing yeast strains during fermentation have been investigated. A dependency between the introduction of oxygen, ergosterol synthesis and disimilation of glicogen from the yeasts during the first hours after pitching has been established. There are differences between strains with regard to the sterol content, disimilation of glicogen and fermentation rate. The significance of the sterol content for the physiological condition of the yeasts and the rate of fermentation is discussed. The results facilitate the improvement in the fermentation control in relation with the conditions and the properties of the yeast strain used. © 1992 Taylor & Francis Group, LLC.
dc.identifier.doi10.1080/13102818.1992.10819439
dc.identifier.issn1310-2818
dc.identifier.scopusSCOPUS_ID:84950647573en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/362
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950647573&origin=inward
dc.titleYeast growth and regulation of fermentation
dc.typeArticle
oaire.citation.issue1
oaire.citation.volume6
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