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IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
IAA 2009 Marzo_Mauleon
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IAA 2009 Marzo_Mauleon

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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

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

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