| DC Field | Value | Language |
|---|
| dc.contributor.author | Kharandiuk, Tetiana | - |
| dc.contributor.author | Kosiv, Ruslana | - |
| dc.contributor.author | Palianytsia, Liubov | - |
| dc.contributor.author | Berezovska, Natalia | - |
| dc.date.accessioned | 2018-03-23T14:52:09Z | - |
| dc.date.available | 2018-03-23T14:52:09Z | - |
| dc.date.issued | 2015 | - |
| dc.identifier.citation | Effect of heat treatment on brewer's yeast fermentation activity / Tetiana Kharandiuk, Ruslana Kosiv, Liubov Palianytsia, Natalia Berezovska // Litteris et Artibus : proceedings of the 5th International youth science forum, November 26–28, 2015, Lviv, Ukraine / Lviv Polytechnic National University. – Lviv : Lviv Polytechnic Publishing House, 2015. – P. 400–401. – Bibliography: 6 titles. | uk_UA |
| dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/39930 | - |
| dc.description.abstract | The influence of temperature treatment of brewer's yeast strain Saflager W-34/70 at temperatures of -17, 20, 25, 30, 35, 40 °C on their fermentative activity was studied.
It was established that the freezing of yeast leads to a decrease of fermentation activity in directly proportional to the duration way. Fermentative activity of yeast samples can be increased by 20-24% by heat treatment at 35 °C during 15-30 minutes. | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.publisher | Lviv Polytechnic Publishing House | uk_UA |
| dc.subject | high gravity brewing | uk_UA |
| dc.subject | brewing yeast | uk_UA |
| dc.subject | heat treatment | uk_UA |
| dc.title | Effect of heat treatment on brewer's yeast fermentation activity | uk_UA |
| dc.type | Conference Abstract | uk_UA |
| dc.contributor.affiliation | Lviv Polytechnic National University | uk_UA |
| dc.coverage.country | UA | uk_UA |
| dc.format.pages | 400-401 | - |
| dc.relation.referencesen | [1] Y. I. Shishkov et al. Povyshenie biotehnologicheskih svojstv pivnyh drozhzhej - Increase of biological properties of brewing yeast. Pivo i napitki - Beer and drinks, 2008. [2] I. V. Elperin et al. Suchasni sposoby aktyvatsii protsesiv rozmnozhennia ta fermentatsii pyvovarnykh drizhdzhiv - Modern methods of activation of breeding and fermentation brewing yeast. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv - Equipment and technology of food production, 2012, pp. 125-130. [3] V. Kryvorotko. Fizyko-khimichni vzaiemodii v kharchovykh seredovyshchakh - Physico-chemical interactions in food environments. Naukovi pratsi NUKhT - Proceedings NUFT, 2013, P. 105. [4] T. Meledyna et al. Fiziologicheskoe sosotjanie drozhzhej: uchebnoe posobie [The physiological state of the yeast: a tutorial]. M. SPb: NYU YTMO; YHyBT, 2013. [5] M. Osipov et al. Intensifikacija brozhenija piva posredstvom elektronno-ionnoj obrabotki (EIO) pivnyh drozhzhej [Intensification of beer fermentation by electron-ion treatment (EIT), brewer's yeast], 2006. [6] R. Kosiv et al. Vplyv ekstremalnykh temperatur na fermentatyvnu aktyvnist khlibopekarskykh drizhdzhiv - “Extreme temperatures on the enzymatic activity of baking” in Scientific Herald of Lviv National University of Veterinary Medicine and Biotechnology S. Z. Gzhytsky. Lviv, 2015, pp. 40-44. | uk_UA |
| dc.citation.conference | Litteris et Artibus | - |
| dc.coverage.placename | Lviv | uk_UA |
| Appears in Collections: | Litteris et Artibus. – 2015 р.
|
