Article ID Journal Published Year Pages File Type
17882 Enzyme and Microbial Technology 2008 5 Pages PDF
Abstract

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.

Related Topics
Physical Sciences and Engineering Chemical Engineering Bioengineering
Authors
, ,