کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
17882 | 42703 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The implication of yeast in debittering of spent hops
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
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چکیده انگلیسی
The research on degradation of hop bitter acids by Candida parapsilosis culture under various conditions is described. The effects of temperature and age of precultures were investigated. Supernatant of the precultures, growing cells and resting cells of the cultures were used for the tests. The highest levels of degradation were obtained in experiments performed in the light, at 40 °C, using a 3-day-old preculture of the yeast. Efficiency of the degradation was determined by concentration of riboflavin in the C. parapsilosis culture. Commercial hop extract and spent hops were used in the experiments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Enzyme and Microbial Technology - Volume 42, Issue 5, 4 April 2008, Pages 421–425
Journal: Enzyme and Microbial Technology - Volume 42, Issue 5, 4 April 2008, Pages 421–425
نویسندگان
Ewa Huszcza, Agnieszka Bartmańska,