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FERMENTATIVE ABILITY OF YEASTS IN CONTINUOUS CULTURE
Author(s) -
Millin D. J.
Publication year - 1966
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.2050-0416.1966.tb02980.x
Subject(s) - yeast , fermentation , adaptation (eye) , food science , biology , chemistry , biochemistry , neuroscience
The ability of yeast to ferment individual wort sugars in isolation varies according to the degree of attenuation achieved in continuous open fermenters operating under steady state conditions. Successive seasons' malts produced worts supporting quantitatively different patterns of adaptation. Partly as a result of differential adaptation to the individual wort sugars, yeast from a two‐vessel system exhibits an improved fermentation rate per cell when compared with that from a single vessel.