Yeast: Difference between revisions
No edit summary |
No edit summary Tag: Reverted |
||
| Line 14: | Line 14: | ||
High concentrations of glucose inhibit maltose and maltotriose consumption in some yeast strains.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref><ref name=model>MacGregor AW, Bazin SL, Macri LJ, Babb JC. [https://www.sciencedirect.com/science/article/abs/pii/S0733521098902338 Modelling the contribution of ''alpha''-amylase, ''beta''-amylase and limit dextrinase to starch degradation during mashing.] ''J Cereal Sci.'' 1999;29(2):161–169.</ref> | High concentrations of glucose inhibit maltose and maltotriose consumption in some yeast strains.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref><ref name=model>MacGregor AW, Bazin SL, Macri LJ, Babb JC. [https://www.sciencedirect.com/science/article/abs/pii/S0733521098902338 Modelling the contribution of ''alpha''-amylase, ''beta''-amylase and limit dextrinase to starch degradation during mashing.] ''J Cereal Sci.'' 1999;29(2):161–169.</ref> | ||
A more fermentable wort (mashed at a normal temperature) improves yeast growth.<ref name=mulcarb>Muller R. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1991.tb01055.x The effects of mashing temperature and mash thickness on wort carbohydrate composition.] ''J Inst Brew.'' 1991;97(2):85–92.</ref> | |||
Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> | Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> | ||