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master's thesis
Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:693819
Petrić, Dijana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Petrić, D. (2013). Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:693819

Petrić, Dijana. "Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:693819

Petrić, Dijana. "Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:693819

Petrić, D. (2013). 'Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:693819

Petrić D. Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:693819

D. Petrić, "Usporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:693819

Metadata
TitleUsporedba fermentacijskih karakteristika dvaju sojeva pivskog kvasca na sladovini s različitim udjelima ekstrakta
Title (english)Comparison of fermentation characteristics of two brewer's yeast in wort with different gravity
AuthorDijana Petrić
MentorMirela Ivančić - Šantek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Postupak proizvodnje piva sa sladovinom s visokim udjelom ekstrakta postao je atraktivna alternativa tradicijskom postupku proizvodnje zbog ekonomske isplativosti i kvalitete proizvedenog piva. Međutim većina pivskih kvasaca u sladovini s visokim udjelom ekstrakta raste slabije, fermentacije su spore i zaostaju neprevreli fermentabilni ugljikohidrati. U ovom radu proučavane su fermentacijske karakteristike dva soja pivskog kvasca, 12-2 i WT tijekom fermentacije sladovine s različitim sadržajem ekstrakta. Soj 12-2 dobiven evolucijskim inženjerstvom iz roditeljskog soja WT koji se koristi u komercijalnoj proizvodnji lager piva. Tijekom fermentacije sladovine s 25 % ekstrakta soj 12-2 je brže fermentirao fermentabilne ugljikohidrate, postigao veći stupanj prevrenja sladovine i povećao prinos etanola. Soj 12-2 brže je fermentirao sladovinu s 18 % ekstrakta i proizveo 1,74 % (vol/vol) etanola više u odnosu na soj WT. Produženom aeracijom sladovine s vrlo visokim udjelom ekstrakta tijekom fermentacije sa sojem 12-2 postignut je veći stupanj prevrenja. Količina utrošenog slodobnog amino dušika se smanjivala s povećanjem sadržajem ekstrakta u sladovini.
Abstract (english)
High gravity brewing has become an attractive alternative to traditional brewing methods due to a number of economic and product quality advantages. However many brewer's strains exhibit decreased growth, slow and incomplete fermentations. Here we studied fermentation characteristics of two brewer’s yeast strains, 12-2 and WT during cultivation with different wort gravity. Strain 12-2 was designed using evolutionary engineering from the parent strain WT which is used in commercial production of lager beer. Strain 12-2 showed higher fermentation rate of fermentable sugars, increased attenuation and increased ethanol yield during fermentation of very high gravity wort in bioreactor. Furthermore, strain 12-2 fermented faster high-gravity wort and produced 1,74 % (vol/vol) more ethanol compare to WT strain. Better attenuation of very high gravity wort was achieved by prolonged aeration of media during fermentation with strain 12-2. The amount of assimilated free amino nitrogen decreased with increase of the wort gravity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:693819
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 12:42:31