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THE STORAGE OF YEAST
Author(s) -
Bishop L. R.,
Hickson W.,
Alexander A.,
Cory F. H. M.
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.tb06256.x
Subject(s) - yeast , brewing , safer , vitality , environmental science , chemistry , biology , fermentation , computer science , food science , biochemistry , computer security , genetics
In attempting to improve yeast storage, as in so many brewing problems, biological considerations are paramount. From a consideration of the ecology and physiology of yeast, Indications were obtained as to which factors would control vitality in store, and experiments were made to test the suggestions which resulted. The approach appears correct, for the tests led fairly simply and directly to at least two ways of ensuring a considerable increase in the storage life of pressed yeast, the more effective of these being storage in the cold in a 2% solution of potassium dihydrogen phosphate. This treatment allows yeast to be safely stored in quantity for a considerably longer period than was formerly possible. In consequence full brewing could be resumed immediately after a stoppage, whilst yeast for pitching or for by‐product recovery could be transported without deterioration. Suitably modified, the treatment should make the routine storage of yeast for short periods a safer process.