• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
IAA 2009 Marzo_Mauleon
 

IAA 2009 Marzo_Mauleon

on

  • 708 views

OPTIMISED QUANTIFICATION OF THE ANTIYEAST ACTIVITY OF DIFFERENT BARLEY MALTS TOWARDS A LAGER BREWING YEAST STRAIN

OPTIMISED QUANTIFICATION OF THE ANTIYEAST ACTIVITY OF DIFFERENT BARLEY MALTS TOWARDS A LAGER BREWING YEAST STRAIN

Statistics

Views

Total Views
708
Views on SlideShare
708
Embed Views
0

Actions

Likes
0
Downloads
1
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    IAA 2009 Marzo_Mauleon IAA 2009 Marzo_Mauleon Presentation Transcript

    • OPTIMISED QUANTIFICATION OF THE ANTIYEAST ACTIVITY OF DIFFERENT BARLEY MALTS TOWARDS A LAGER BREWING YEAST STRAIN Ainara Mauleón Irene Marzo
    • INDICE
      • Introduction
      • The study
        • Objetives
        • Assays
        • Results
      • Conclusion
      • Personal opinion
    • 1. INTRODUCTION
      • Beer is the world's oldest and most widely consumed alcoholic beverage.
      • brewing and fermentation of starches, (cereal grains)  malted barley, wheat, maize (corn), rice.
      • flavoured with hops  bitterness and other flavourings (herbs or fruit).
      • The process of making beer is known as brewing
      • Yeast is the microorganism that is responsible for fermentation in beer.
      • to make beer
        • ale yeast ( Saccharomyces cerevisiae )
        • lager yeast ( Saccharomyces uvarum )
    • 2. THE STUDY OBJETIVE
      • To examine antimicrobian capacity of some substance to influence on brewing fermentation.
    • ASSAYS
      • Based on microbian growth.
      • Very important: malt quality  proved in 9 differents malts.
      • By CFU (colony-forming unit )
      • To quantify presence or absence of antibiotic
    • Assays
      • (FIGURA A)
    • RESULTS
      • Optimization of the brewing process is based on  malted barley and yeast.
      • Our adapted assay was able to detect different antiyeast activities in nine malt samples. (Figura 5)
    • Results
      • (Figura 5)
    • Results
      • Malts associated with PYF (premature yeast flocculation) during fermentation
      • & high activity in beer
      • Show high antiyeast activity
    • 3. CONCLUSIONS
      • Based on our results  assay is a:
        • useful measure of malt quality
        • it quantifies the antiyeast activity in malt
        • it may impact on brewery fermentation
      • Antiyeast assay  able to different barley
        • to prove their antimicrobial action for differents kinds of brewing production.
      • This value is used as a reference threshold for a determinated production.
    • 4. PERSONAL CONCLUSION
      • This analysis  identificate the presence of antimicrobial compounds  predict possible fermentation problems (very useful for brewing industry).
      • It´s important to make experiments or studies to improve quality and variety of beer to obtain more profits.