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EFFECT of DRYING TYPE and DRYING CONDITIONS OVER FERMENTATIVE ABILITY of BREWER'S YEAST

2003; Wiley; Volume: 26; Issue: 2 Linguagem: Inglês

10.1111/j.1745-4530.2003.tb00593.x

1745-4530

Guadalupe Luna‐Solano, M.A. Salgado-Cervantes, Mario Ramírez‐Lepe, M.A. Garcı́a-Alvarado, G.C. Rodrı́guez-Jimenes,

Fermentation and Sensory Analysis

ABSTRACT In this work the growth and glucose consumption as well as alcohol production kinetics of fresh and rehydrated brewer's yeast were evaluated. Dried yeast was obtained by fluidized bed and spray drying. Based on fermentation trials, there was no difference between the number of viable cells determined at the end of the stationary phase, however differences in growth velocity between the dehydrated yeast and the fresh yeast cream were found. Regarding alcohol production, no differences were found in most of the treatments (F2, F3, F4*, A1, A2. A3 and A4) with respect to the fresh yeast. the brewery dried yeast with an efficient viability and fermentative ability can be stored at least 4 months and used when required. Therefore the need of conventional propagation and fresh yeast transport may be eliminated.