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Thermal Resistance of Saccharomyces cerevisiae in Pilsen Beer
Author(s) -
Reveron I.M.,
Barreiro J.A.,
Sandoval A.J.
Publication year - 2003
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.2050-0416.2003.tb00140.x
Subject(s) - food science , chemistry , carbonation , volume (thermodynamics) , population , organic chemistry , medicine , physics , environmental health , quantum mechanics
The thermal resistance of S. cerevisiae (CMOJ896) was determined in Pilsen beer (pH = 4.28 ± 0.05; extract of original wort (EOW %) = 11.30 ± 0.08; percentage of alcohol by volume (% at 20°C) = 4.97 ± 0.05; total nitrogen content (mg/L) = 590 ± 37; bitterness units (BU) = 20.5 ± 1.3; carbonation of the beer (Vol. CO 2 ) = 2.89 ± 0.09; color (SRCM) = 3.3 ± 0.4). The flask method was used for an initial population of 1 × 10 4 cells/mL. Decimal reduction times of D 47°C = 3.16 min, D 48°C = 2.65 min, D 49°C = 1.74 min and D 50°C = 0.68 min were obtained at the temperatures studied. Values of D 60°C = 0.01 min and z = 4.6° were obtained for this microorganism.