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EFFECT OF SEEDING RATE AND SUGAR CONCENTRATION ON YEAST GROWTH AND FERMENTATION IN AERATED GLUCOSE WORTS
Author(s) -
White J.
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1955.tb06255.x
Subject(s) - seeding , yeast , sugar , aeration , fermentation , food science , growth rate , chemistry , biology , biochemistry , agronomy , mathematics , geometry , organic chemistry
The values of the fermentation coefficient (s), the growth coefficient (r) and the rate of total sugar usage (s + 0·476r) have been shown to vary with the yeast seeding rate, the sugar concentration and the conditions under which the seeding yeast is grown. The relationships between all these factors are discussed for yeast growth at 30° C. in glucose worts subjected to a standard degree of aeration.