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Journal of the American Society of Brewing Chemists
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publication venue for: Evaluation of the potential production of ethanol by Candida zemplinina yeast with regard to beer fermentation
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Evaluation of the potential production of ethanol by Candida zemplinina yeast with regard to beer fermentation
estado: published
issue: 2
related by: authorship_29652
page start: 130
type: Document
doi: 10.1094/ASBCJ-2017-2532-01
crisid: 4941
has publication venue: Journal of the American Society of Brewing Chemists
freetext keyword: Beer fermentation; Candida zemplinina; Non-saccharomyces yeast
type: Thing
origen: scopus
type: Entity
type: Article
related by: authorship_29649
page end: 135
type: Generically Dependent Continuant
type: Information Content Entity
most specific type: Article
type: Continuant
related by: authorship_29651
abstract: Candida zemplinina Y.01670 strain was evaluated to determine its potential for ethanol production and fermentative behavior with regard to potential use in beer fermentation. Experiments were carried out using malt wort with different adjuncts such as glucose syrup (dextrose equivalent 45), grape juice, and corn syrup with high fructose content. A 23 full factorial design was also used to evaluate the ethanol production when fermented in a medium containing a high sugar concentration, supplemented with soy lecithin, cholesterol, and Tween 80. The results showed that C. zemplinina Y.01670 strain allowed the production of variable ethanol content, which was dependent on the amount of fermentable sugars present in the medium. The use of corn syrup with a high content of fructose and grape juice as adjuncts yielded the highest ethanol production (up to 37.01 and 31.56 g/L, respectively). The results of the 23 full factorial design showed that the tested yeast strain is capable of producing up to 80.67 g/L of ethanol, with a yield of 0.46 ± 0.03 g of ethanol/g of sugar. Tween 80 effectively increased the production of ethanol when added at 0.5%25 vol/vol into the fermentation medium. These findings are considered promising for the potential use of Candida zemplinina Y.01670 in beer fermentation.
date time value: article date 4941
volume: 75
related by: authorship_29650
e iscopus: 2-s2.0-85020430487
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date: 2026-08-26T20:53:30
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