Studies on the fed-batch propagation of brewer's yeast in high gravity wort

The traditional batch brewing process is characterised by serial yeast propagation to build sufficient yeast for pitching. This results in cyclic variations in yeast environment, leading to a slow brewing process. In high gravity brewing the carbohydrate utilisation is inefficient as a result of the Crabtree effect that occurs in the presence of high sugar concentration. When optimising the brewing process the characteristics of conventional batch brewing should be maintained. Fed-batch propagation of yeast is used to improve carbohydrate utilisation and the yeast biomass formation by controlling nutrient supply.

Grantor dc:publisher.institution

Centre for Bioprocess Engineering Research

Year dc:date.issued

2001

Author dc:creator

• Zizhou, Njodzi

Advisor dc:contributor.advisor

• Harrison, STL

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/11427/9751

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/9751