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Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation
type: Generically Dependent Continuant
type: Article
date time value: article date 4552
related by: authorship_26659
abstract: The fermentative potential of Candida zemplinina Y.01667 and Y.01670 was evaluated to explore the potential use of these yeasts for craft beer fermentations. Fermentation experiments were carried out at different temperatures and soluble solid concentrations, using synthetic media with glucose syrup as a sugar source and with a laboratory malt wort plus different adjuncts. Results showed that both strains fermented well at 14 °C and had improved fermentative activity at 20 °C. The fermentative kinetics of C. zemplinina Y.01667 and Y.01670 were not affected when experiments at higher concentrations of soluble solids were conducted. Furthermore, C. zemplinina strains had better growth, higher viable cells counts, less free amino nitrogen consumption, lower sedimentation rates and slighter changes in pH values, when compared with results of the lager beer yeast Saccharomyces cerevisiae S-23 in the synthetic medium tested. Fermentations in a malt wort with different adjuncts indicated that C. zemplinina Y.01670 could possibly be used as a yeast in craft beer production. Copyright © 2016 The Institute of Brewing & Distilling. Copyright © 2016 The Institute of Brewing & Distilling
doi: 10.1002/jib.354
related by: authorship_26660
crisid: 4552
type: Document
type: Thing
has publication venue: Journal of the Institute of Brewing
abstract: The fermentative potential of Candida zemplinina Y.01667 and Y.01670 was evaluated to explore the potential use of these yeasts for craft beer fermentations. Fermentation experiments were carried out at different temperatures and soluble solid concentrations, using synthetic media with glucose syrup as a sugar source and with a laboratory malt wort plus different adjuncts. Results showed that both strains fermented well at 14 °C and had improved fermentative activity at 20 °C. The fermentative kinetics of C. zemplinina Y.01667 and Y.01670 were not affected when experiments at higher concentrations of soluble solids were conducted. Furthermore, C. zemplinina strains had better growth, higher viable cells counts, less free amino nitrogen consumption, lower sedimentation rates and slighter changes in pH values, when compared with results of the lager beer yeast Saccharomyces cerevisiae S-23 in the synthetic medium tested. Fermentations in a malt wort with different adjuncts indicated that C. zemplinina Y.01670 could possibly be used as a yeast in craft beer production. Copyright © 2016 The Institute of Brewing %26 Distilling. Copyright © 2016 The Institute of Brewing %26 Distilling
origen: scopus
accesstype: All Open Access, Bronze
page end: 535
type: Continuant
page start: 530
volume: 122
issue: 3
estado: published
e iscopus: 2-s2.0-84980011673
related by: authorship_26657
freetext keyword: alcoholic fermentation; Candida zemplinina; craft beer; non-Saccharomyces yeast Beer; Brewing; Candida; Copyrights; Enzymes; Fermentation; Alcoholic fermentation; Beer fermentations; Beer production; Free amino nitrogens; Non-saccharomyces yeasts; Sedimentation rates; Synthetic media; Synthetic medium; Yeast
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related by: authorship_26658
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RDF description of Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation - http://orbis.uaslp.mx/vivo/individual/scopus4551
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date: 2026-08-26T20:53:30
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Article
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Journal of the Institute of Brewing
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publication venue for: Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation
type: Generically Dependent Continuant
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