Conditions of acetic acid producing by Brettanomyces yeast
Brettanomyces yeast has found their application in brewing (Lambic and Guezze style). Acetic acid obtained during fermentation by Brettanomyces yeast participates in the synthesis of ethers responsible for the taste and aroma component of the beverage. In this study the ability of four yeast strains Brettanomyces (intermedius, bruxellensis, custersianus, and clausenii) to produce acetic acid on a medium containing glucose has been determined. The strain B. bruxellensis has been found to be the most effective for the biological acidification of the medium including brewing. The optimum mode of air output at full consumption of glucose and achievement of maximal values of volumetric equal to 0.06 g/(l×h) and specific yield of acetic acid equal to 0.43 g/(g×h) has been determined, it is equal to 300 l/h. Influence of temperature and mixing of the medium on the production of acetic acid by B. bruxellensis in an environment containing glucose at the temperature of 26, 30, 34 °C and the speed of the mixer 250, 350, 450 rpm has been investigated by statistical methods. The optimal conditions for the maximum volumetric output of acetic acid – 0.114 g/(l×h) are the temperature 28 °C and the mixer speed 250 rpm.
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Format: | Journal Contribution biblioteca |
Language: | Russian |
Published: |
2018
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Subjects: | Brettanomyces, Уксусная кислота, Пивоварение, Аэрация, Температура, Acetic acid, Brewing, Aeration, Temperature, Food technology, Biotechnology, Glucose, |
Online Access: | http://hdl.handle.net/1834/16166 |
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dig-aquadocs-1834-161662021-05-19T06:59:10Z Conditions of acetic acid producing by Brettanomyces yeast Условия продуцирования уксусной кислоты дрожжами Brettanomyces Novikova, I. V. Yuritsyn, I. A. Murav'ev, A. S. Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose Brettanomyces yeast has found their application in brewing (Lambic and Guezze style). Acetic acid obtained during fermentation by Brettanomyces yeast participates in the synthesis of ethers responsible for the taste and aroma component of the beverage. In this study the ability of four yeast strains Brettanomyces (intermedius, bruxellensis, custersianus, and clausenii) to produce acetic acid on a medium containing glucose has been determined. The strain B. bruxellensis has been found to be the most effective for the biological acidification of the medium including brewing. The optimum mode of air output at full consumption of glucose and achievement of maximal values of volumetric equal to 0.06 g/(l×h) and specific yield of acetic acid equal to 0.43 g/(g×h) has been determined, it is equal to 300 l/h. Influence of temperature and mixing of the medium on the production of acetic acid by B. bruxellensis in an environment containing glucose at the temperature of 26, 30, 34 °C and the speed of the mixer 250, 350, 450 rpm has been investigated by statistical methods. The optimal conditions for the maximum volumetric output of acetic acid – 0.114 g/(l×h) are the temperature 28 °C and the mixer speed 250 rpm. Дрожжи рода Brettanomyces нашли применение в пивоварении (стили Ламбик и Гёз). Уксусная кислота, полученная в ходе ферментации дрожжей Brettanomyces, участвует в синтезе эфиров, отвечающих за вкусо-ароматическую составляющую напитка. В ходе исследования определяли способность четырех штаммов дрожжей Brettanomyces (intermedius, bruxellensis, custersianus и clausenii) к выработке уксусной кислоты на среде, содержащей глюкозу. B. bruxellensis признан наиболее эффективным для биологического подкисления среды, в том числе в пивоварении. Определен оптимальный режим расхода воздуха при полном потреблении глюкозы и достижении максимальных значений объемного – 0,06 г/(дм3×ч) и удельного выхода уксусной кислоты – 0,43 г/(г×ч), равный 300 дм3/ч. Статистическими методами исследовано влияние температуры и перемешивания среды на выработку уксусной кислоты B. bruxellensis в среде, содержащей глюкозу, при температуре 26, 30, 34 °С и скорости вращения мешалки 250, 350, 450 об./мин. Оптимальными условиями для максимального объемного выхода уксусной кислоты – 0,114 г/(дм3×ч) – выбраны температура среды 28 °C и скорость вращения мешалки 250 об./мин. Published 2020-02-10T11:22:20Z 2020-02-10T11:22:20Z 2018 Journal Contribution Refereed 1560-9278 10.21443/1560-9278-2018-21-3-387-394 http://hdl.handle.net/1834/16166 ru http://vestnik.mstu.edu.ru/show-eng.shtml?art=1961 pp.387-394 |
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Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose |
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Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose Novikova, I. V. Yuritsyn, I. A. Murav'ev, A. S. Conditions of acetic acid producing by Brettanomyces yeast |
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Brettanomyces yeast has found their application in brewing (Lambic and Guezze style). Acetic acid obtained during fermentation by Brettanomyces yeast participates in the synthesis of ethers responsible for the taste and aroma component of the beverage. In this study the ability of four yeast strains Brettanomyces (intermedius, bruxellensis, custersianus, and clausenii) to produce acetic acid on a medium containing glucose has been determined. The strain B. bruxellensis has been found to be the most effective for the biological acidification of the medium including brewing. The optimum mode of air output at full consumption of glucose and achievement of maximal values of volumetric equal to 0.06 g/(l×h) and specific yield of acetic acid equal to 0.43 g/(g×h) has been determined, it is equal to 300 l/h. Influence of temperature and mixing of the medium on the production of acetic acid by B. bruxellensis in an environment containing glucose at the temperature of 26, 30, 34 °C and the speed of the mixer 250, 350, 450 rpm has been investigated by statistical methods. The optimal conditions for the maximum volumetric output of acetic acid – 0.114 g/(l×h) are the temperature 28 °C and the mixer speed 250 rpm. |
format |
Journal Contribution |
topic_facet |
Brettanomyces Уксусная кислота Пивоварение Аэрация Температура Acetic acid Brewing Aeration Temperature Food technology Biotechnology Glucose |
author |
Novikova, I. V. Yuritsyn, I. A. Murav'ev, A. S. |
author_facet |
Novikova, I. V. Yuritsyn, I. A. Murav'ev, A. S. |
author_sort |
Novikova, I. V. |
title |
Conditions of acetic acid producing by Brettanomyces yeast |
title_short |
Conditions of acetic acid producing by Brettanomyces yeast |
title_full |
Conditions of acetic acid producing by Brettanomyces yeast |
title_fullStr |
Conditions of acetic acid producing by Brettanomyces yeast |
title_full_unstemmed |
Conditions of acetic acid producing by Brettanomyces yeast |
title_sort |
conditions of acetic acid producing by brettanomyces yeast |
publishDate |
2018 |
url |
http://hdl.handle.net/1834/16166 |
work_keys_str_mv |
AT novikovaiv conditionsofaceticacidproducingbybrettanomycesyeast AT yuritsynia conditionsofaceticacidproducingbybrettanomycesyeast AT muravevas conditionsofaceticacidproducingbybrettanomycesyeast AT novikovaiv usloviâproducirovaniâuksusnojkislotydrožžamibrettanomyces AT yuritsynia usloviâproducirovaniâuksusnojkislotydrožžamibrettanomyces AT muravevas usloviâproducirovaniâuksusnojkislotydrožžamibrettanomyces |
_version_ |
1756076863900352512 |