The yeast in the brewery: management - pure yeast cultures - propagation
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English German |
| Veröffentlicht: |
Berlin
VLB
2018
|
| Ausgabe: | 2nd revised English Edition 2018 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 464 Seiten Illustrationen, Diagramme |
| ISBN: | 9783921690857 3921690854 |
Internformat
MARC
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| 100 | 1 | |a Annemüller, Gerolf |e Verfasser |4 aut | |
| 240 | 1 | 0 | |a Die Hefe in der Brauerei |
| 245 | 1 | 0 | |a The yeast in the brewery |b management - pure yeast cultures - propagation |c Prof. Dr. sc. techn. Gerolf Annemüller, Dr. sc. techn. Hans-J. Manger, Dr. Peter Lietz |
| 250 | |a 2nd revised English Edition 2018 | ||
| 264 | 1 | |a Berlin |b VLB |c 2018 | |
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| 653 | |a Brauen | ||
| 653 | |a Fermentation | ||
| 653 | |a Hefe | ||
| 653 | |a Saccharomyces | ||
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Datensatz im Suchindex
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CONTENTS
LIST OF ABBREVIATIONS 7
1. INTRODUCTION AND BASIC CONCEPTS 13
2. SOME HISTORICAL FACTS ABOUT THE DEVELOPMENT OF THE PURE YEAST CULTURE
22
2.1 THE DISCOVERY OF THE YEAST AS A LIVING MICROORGANISM 22
2.2 THE DEVELOPMENT OF THE DIFFERENT YEAST STRAINS AND THEIR PURE
CULTURE 35
2.2.1 THE MICROFLORA OF BEER 36
SACCHAROMYCES CEREVISIAE MEYEN EX HANSEN (1883) 38
BOTTOM FERMENTING BEER YEAST 40
TOP FERMENTING BEER YEAST 43
BRETTANOMYCES BRUXELLENSIS 44
BEER SPOILAGE MICROORGANISMS 45
SACCH. PASTORIANUS HANSEN 46
SACCH. CEREVISIAE VAR. ELLIPSOIDEUS (HANSEN) STELLING-DECKER 48
SACCH. CEREVISIAE VAR. DIASTATICUS 48
SACCHAROMYCODES LUDWIGII 49
SCHIZOSACCH. POMBE 49
AEROBIC *WILD YEAST* AS ACCOMPANYING FLORA 49
CANDIDA MY CODERMA (REES) LODDER ET KREGER VAN RIJ 51
PICHIA FARINOSA (LINDNER) HANSEN 51
PICHIA MEMBRANAEFACIENS 51
HANSENULA ANOMALA (HANSEN) H. ET P. SYDOW 51
2.2.2 THE HISTORY OF YEAST PURE CULTURES 52
3. WHY IT IS NECESSARY TO REGENERATE THE PITCHING YEAST AND WHAT ARE THE
DEMANDS IN THE BREWERY? 65
3.1 SIGNS OF YEAST DEGENERATION 65
3.2 POSSIBLE CAUSES OF THE YEAST DEGENERATION 66
3.3 STRESS FACTORS 67
3.4 WHY IT IS NECESSARY TO CHANGE (RENEW) THE YEAST 69
3.5 ADVANTAGES OF USING A YEAST PRODUCED IN A PROPAGATION PLANT 71
3.6 REQUIREMENTS FOR A PITCHING YEAST 71
4. IMPORTANT MICROBIOLOGICAL AND BIOCHEMICAL FUNDAMENTALS OF THE YEAST
MULTIPLICATION AND THEIR SIGNIFICANCE FOR THE PURE YEAST CULTURE AND FOR
THE
YEAST PROPAGATION 74
4.1 THE CHEMICAL COMPOSITION OF THE YEAST 74
4.1.1 THE RELATIONSHIP BETWEEN MOISTURE AND DRY MATTER OF THE YEAST 74
4.1.2 THE CHEMICAL COMPOSITION OF THE YEAST DRY MATTER 76
4.2 SOME PHYSICAL REFERENCE FIGURES OF YEAST CELLS AND YEAST SUSPENSIONS
OF USE
IN DESIGNING YEAST TREATMENT EQUIPMENT AND FOR TECHNOLOGICAL
CALCULATIONS 92
4.2.1 SIZE OF A YEAST CELL, CELL NUMBER AND BIOMASS CONCENTRATION 92
4.2.2 SURFACE OF THE YEAST CELL 98
4.2.3 DENSITY OF THE YEAST CELL 99
4.2.4 DENSITY AND DRY MATTER VALUES OF YEAST SUSPENSIONS AND OF
YEAST PRODUCTS 100
4.2.5 RHEOLOGICAL PARAMETERS OF YEAST SLURRIES 103
4.2.6 CALCULATION OF THE PRESSURE DROP OF YEAST SUSPENSIONS DURING
PUMPING THROUGH PIPES 114
4.2.7 PHYSICAL HEAT DATA OF YEAST PRODUCTS 116
4.2.8 SURFACE CHARGE 116
4.2.9 OSMOTIC PRESSURE 117
4.2.10 SEDIMENTATION VELOCITY OF YEAST 118
4.2.11 EXAMPLE OF HOW TO CALCULATE THE INFLUENCE OF THE SOLID VOLUME
SHARE OF THE CROP YEAST ON THE ATTAINABLE YIELD OF BARM-BEER 133
4.3 THE STRUCTURE OF THE YEAST CELL AND THE FUNCTIONS OF ITS ORGANELLES
135
4.3.1 THE CYTOPLASM (CELL PLASMA) 136
4.3.2 CELL WALL AND PLASMATIC MEMBRANE 137
4.3.3 THE CELL NUCLEUS 143
4.3.4 MITOCHONDRIA 144
4.3.5 VACUOLES 144
4.3.6 ENDOPLASMIC MEMBRANES 145
4.3.7 RIBOSOMES 146
4.3.8 STORAGE COMPONENTS OF THE CELL 146
4.3.9 THE MECHANICS OF MATERIAL TRANSPORT ACROSS THE YEAST CELL WALL 146
4.4 FOUNDATIONS OF THE YEAST MULTIPLICATION AND ITS KINETICS 149
4.4.1 VEGETATIVE AND SEXUAL MULTIPLICATION 149
4.4.2 DEOXYRIBONUCLEIC ACIDS AND RIBONUCLEIC ACIDS-CARRIERS OF THE
GENETIC
CODE OF THE YEAST CELL 152
4.4.3 THE GROWTH CURVE OF YEAST POPULATIONS IN A BATCH CULTURE AND THE
CELL CYCLE IN THE VEGETATIVE REPRODUCTION OF A SINGLE CELL 160
4.4.4 MULTIPLICATION KINETICS OF YEAST 162
4.4.5 FACTORS INFLUENCING THE SPEED OF THE YEAST MULTIPLICATION AND
STANDARD
FIGURES OF THE GENERATION TIME DURING THE LOGARITHMIC GROWTH PHASE 165
4.4.6 DESIGNING A YEAST PROPAGATION PLANT WITH THE INDICATED FIGURES AND
EQUATIONS: CALCULATION EXAMPLES 179
4.5 METABOLIC PATHWAYS AND REGULATORY MECHANISMS OF YEAST 183
4.5.1 ENERGETIC AND ANABOLIC METABOLISM 183
4.5.2 METABOLIC PATHWAYS OF THE YEAST CELL 189
4.5.3 REGULATORY MECHANISMS OF THE YEAST METABOLISM 201
4.5.4 FERMENTATION BY-PRODUCTS IN YEAST METABOLISM 206
4.6 THE NUTRIENTS REQUIRED BY SACCHAROMYCES CEREVISIAE FOR ITS
MULTIPLICATION 212
4.6.1 REQUIRED CARBON AND ENERGY SOURCES 213
4.6.2 ORDERLY MANNER OF SUGAR UTILISATION 215
4.6.3 CRABTREE-EFFECT, AEROBIC FERMENTATION AND THEIR INFLUENCE ON
THE YIELD OF YEAST 215
4.6.4 REQUIRED ASSIMILABLE NITROGEN 216
4.6.5 THE FREE A-AMINO NITROGEN CONTENT (FAN) AND ITS CONTROL 217
4.6.6 ADVANTAGES OF USING MIXTURES OF AMINO ACIDS INSTEAD OF INORGANIC
AMMONIUM IONS AS SOURCES OF ASSIMILABLE N FOR THE YEAST 219
4.6.7 DOSAGE OF THE N SOURCE AND CRUDE PROTEIN CONTENT (CP) OF
THE CROP YEAST 219
4.6.8 THE DEMAND FOR MINERALS 220
4.6.9 THE DEMAND FOR GROWTH PROMOTING SUBSTANCES AND OF VITAMINS 224
4.6.10 CALCULATION OF THE YEAST REPRODUCTION ATTAINABLE WITH NORMAL 12
P
BEER WORTS, WITHOUT ADDITION OF NUTRIENTS 227
4.6.11 REQUIREMENTS ON THE WORT USED TO MULTIPLICATION OF YEAST 233
4.6.12 HOW YEAST MULTIPLICATION INFLUENCES EXTRACT LOSSES 241
4.6.13 IMPROVING THE NUTRIENT SUPPLY BY ADDITIONS 244
4.7 OXYGEN SUPPLY TO THE YEAST: TECHNOLOGICAL BASICS 246
4.7.1 PRELIMINARY REMARKS 246
4.7.2 CONCERNING SOME BIOCHEMICAL INTERRELATIONS FROM THE POINT OF VIEW
OF
THE OXYGEN REQUIREMENT 246
4.7.3 THE STATE OF OUR KNOWLEDGE OF THE 0 2 SUPPLY REQUIRED FOR BREWING
YEAST MULTIPLICATION 247
4.7.4 OXYGEN DEMAND AND OXYGEN UPTAKE RATE OF SACCHAROMYCES CEREVISIAE
AT HIGHER SUGAR CONCENTRATIONS 249
4.7.5 CALCULATION OF THE AMOUNTS OF OXYGEN AND AIR REQUIRED FOR YEAST
MULTIPLICATION (YEAST PROPAGATION, PURE CULTURE) IN BEER WORT 252
5. MACHINERY, EQUIPMENT AND PLANTS FOR YEAST PURE CULTURE AND
PROPAGATION 259
5.1 YEAST PURE CULTURE AND PROPAGATION AS A PROCESS 259
5.2 EQUIPMENT FOR THE PURE YEAST CULTURE IN THE LAB 262
5.3 EQUIPMENT FOR THE MULTIPLICATION OF THE YEAST AT PLANT SCALE 264
5.3.1 GENERAL CONSIDERATIONS 264
5.3.2 EXAMPLE OF A YEAST PROPAGATION PLANT 264
5.3.3 PROPAGATION TANKS 265
5.3.4 SENSORS FOR YEAST PROPAGATION PLANTS 268
5.3.5 DEVICES TO INJECT OXYGEN 269
5.3.6 WORT STERILISATION 270
5.3.7 ACCESSORIES 271
5.3.8 EXAMPLES OF REALISED PLANTS 272
5.4 PROCESS FUNDAMENTALS CONCERNING THE SUPPLY OF OXYGEN TO YEAST 275
5.4.1 LAWS GOVERNING THE SOLUBILITY OF GASES INTO LIQUIDS 275
5.4.2 FACTOR INFLUENCING THE GAS DISSOLUTION 278
5.4.3 TECHNICAL SOLUTIONS FOR THE AERATION 279
5.5 REQUIREMENTS TO BE MET BY THE EQUIPMENT 289
5.5.1 MATERIALS AND SURFACES 289
5.5.2 REQUIREMENTS FOR PIPES AND EQUIPMENT TO BE OPERATED ASEPTICALLY
294
5.5.3 SUGGESTIONS FOR PIPELINE CONNECTIONS, FOR THE INSTALLATION OF
FITTINGS
AND FOR THE DRAWING OF SAMPLES 297
5.5.4 FITTINGS FOR DRAWING SAMPLES 303
5.5.5 SUGGESTIONS FOR THE USE OF PUMPS 325
5.6 WORT STERILISATION 329
5.7 PLANT DESIGN 331
5.8 CLEANING, DISINFECTION, STERILISATION 331
5.8.1 CIP-PROCEDURE 331
5.8.2 STERILISATION BY STEAM 332
5.9 MEASURING AND CONTROL TECHNIQUE FOR YEAST PROPAGATION PLANTS 333
5.9.1 MEASURING TECHNIQUE 333
5.9.2 CONTROL TECHNIQUE 333
6. YEAST MANAGEMENT IN THE BREWERY 335
6.1 GENERAL REMARKS AND BASIC CONCEPTS 335
6.2 PURE CULTURE AND PROPAGATION OF BREWERY YEASTS 335
6.2.1 THE ISOLATION OF BREWING YEAST STRAINS 336
6.2.2 HOW TO SELECT A NEW YEAST STRAIN 337
6.2.3 PROPAGATION OF PURE CULTURE YEASTS IN THE BREWERY LABORATORY 339
6.2.4 THE HANDLING AND STORAGE OF YEAST STRAIN CULTURES IN THE LAB 341
6.2.5 THE PROPAGATION OF PURE CULTURE YEASTS IN THE BREWERY 344
6.3 CONTROL METHODS FOR DOSING THE PITCHING YEAST AND FOR DETERMINING
THE YEAST CONCENTRATION 364
6.3.1 DETERMINATION OF THE YEAST CELL CONCENTRATION WITH LABORATORY
METHODS 364
6.3.2 THE DOSAGE OF THE PITCHING YEAST AND ITS CONTROL METHODS 372
6.4 PITCHING 377
6.4.1 THE AMOUNT OF THE YEAST ADDITION 377
6.4.2 THE ADDITION OF YEAST: WHEN AND HOW 380
6.4.3 TECHNOLOGY OF YEAST ADDITION 380
6.4.4 THE PITCHING TEMPERATURE 381
6.4.5 THE DURATION OF PITCHING AND THE AERATION OF WORT 382
6.4.6 PITCHING WITH PURE CULTURE OR PROPAGATION YEAST 384
6.5 STEERING FERMENTATION 385
6.5.1 TEMPERATURE CONTROL 385
6.5.2 THE INFLUENCE OF PRESSURE 386
6.5.3 TECHNOLOGICAL MEASURES TO INFLUENCE THE RATIO BETWEEN RESIDUAL
FERMENTABLE EXTRACT AND CONCENTRATION OF YEAST IN SUSPENSION 387
6.5.4 INFLUENCE OF THE AGITATION OF THE FERMENTING SUBSTRATE 388
6.5.5 ACCELERATION OF THE YEAST CLARIFICATION 389
6.6 CROPPING THE YEAST 390
6.6.1 THE CLASSIC YEAST CROP 390
6.6.2 YEAST CROP FROM A CYLINDROCONICAL FERMENTATION TANK 390
6.6.3 THE YEAST CROP BY GREEN BEER CENTRIFUGATION 394
6.7 YEAST MANAGEMENT 396
6.7.1 COOLING THE YEAST 396
6.7.2 SIEVING THE YEAST 396
6.7.3 ROUSING THE YEAST 397
6.7.4 THE MODERN WAY OF ROUSING: *VITALISATION* 397
6.7.5 WASHING THE YEAST 397
6.8 STORING THE YEAST 398
6.9 PRESSED YEAST 399
6.10 DRY YEAST 401
7. RECOVERY OF BARM BEER AND ALTERNATIVES OF UTILIZATION OF BARM BEER
AND SURPLUS YEAST 406
7.1 THE RECOVERY OF BARM BEER 406
7.2 SEDIMENTATION 406
7.3 SEPARATION 407
7.3.1 BARM BEER RECOVERY WITH SELF-EMPTYING DISC SEPARATORS 407
7.3.2 BARM BEER RECOVERY WITH A DECANTER 408
7.3.3 CLARIFICATION SEPARATORS INSTALLED BEFORE THE FILTRATION 409
7.3.4 TRANSPORT OF THE YEAST AFTER ITS SEPARATION WITH A SEPARATOR
OR A DECANTER 410
7.3.5 THE USE OF GREEN BEER CENTRIFUGES 411
7.4 YEAST PRESS 412
7.5 MEMBRANE SEPARATION PROCESSES 412
7.5.1 CROSSFLOW MICROFILTRATION 412
7.5.2 BEER RECOVERY ACCORDING TO ALFA LAVAL 419
7.6 EVALUATION OF THE ALTERNATIVES 421
7.7 QUALITY OF BARM BEER AND ITS PROCESSING 422
7.8 UTILISATION OF SURPLUS YEAST 425
7.8.1 BREWING YEAST AS FODDER 426
7.8.2 ADDITION OF BREWING YEAST TO THE MASH 426
7.8.3 BREWING YEAST FRACTIONS AS PHARMACEUTICAL PRODUCTS AND
FOOD ADDITIVES 427
7.8.4 YEAST EXTRACTS 427
7.8.5 STORAGE OF SURPLUS YEAST 428
7.9 SURPLUS YEAST AND WASTE WATER LOAD 428
INDEX 431
BIBLIOGRAPHY AND SOURCES 447 |
| any_adam_object | 1 |
| author | Annemüller, Gerolf Manger, Hans-Jürgen Lietz, Peter |
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| classification_tum | BRA 410f |
| ctrlnum | (OCoLC)1088806201 (DE-599)DNB1174805226 |
| discipline | Chemie / Pharmazie Brauwesen Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2nd revised English Edition 2018 |
| format | Book |
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| id | DE-604.BV045451480 |
| illustrated | Illustrated |
| indexdate | 2024-10-14T14:12:50Z |
| institution | BVB |
| institution_GND | (DE-588)106809303X |
| isbn | 9783921690857 3921690854 |
| language | English German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030836854 |
| oclc_num | 1088806201 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | 464 Seiten Illustrationen, Diagramme |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | VLB |
| record_format | marc |
| spelling | Annemüller, Gerolf Verfasser aut Die Hefe in der Brauerei The yeast in the brewery management - pure yeast cultures - propagation Prof. Dr. sc. techn. Gerolf Annemüller, Dr. sc. techn. Hans-J. Manger, Dr. Peter Lietz 2nd revised English Edition 2018 Berlin VLB 2018 464 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Bierhefe (DE-588)4140270-4 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Bier Brauen Fermentation Hefe Saccharomyces Bierhefe (DE-588)4140270-4 s DE-604 Bierherstellung (DE-588)4122920-4 s Manger, Hans-Jürgen Verfasser aut Lietz, Peter Verfasser aut Versuchs- u. Lehranstalt für Brauerei Abt. Verlag (DE-588)106809303X pbl DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030836854&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Annemüller, Gerolf Manger, Hans-Jürgen Lietz, Peter The yeast in the brewery management - pure yeast cultures - propagation Bierhefe (DE-588)4140270-4 gnd Bierherstellung (DE-588)4122920-4 gnd |
| subject_GND | (DE-588)4140270-4 (DE-588)4122920-4 |
| title | The yeast in the brewery management - pure yeast cultures - propagation |
| title_alt | Die Hefe in der Brauerei |
| title_auth | The yeast in the brewery management - pure yeast cultures - propagation |
| title_exact_search | The yeast in the brewery management - pure yeast cultures - propagation |
| title_full | The yeast in the brewery management - pure yeast cultures - propagation Prof. Dr. sc. techn. Gerolf Annemüller, Dr. sc. techn. Hans-J. Manger, Dr. Peter Lietz |
| title_fullStr | The yeast in the brewery management - pure yeast cultures - propagation Prof. Dr. sc. techn. Gerolf Annemüller, Dr. sc. techn. Hans-J. Manger, Dr. Peter Lietz |
| title_full_unstemmed | The yeast in the brewery management - pure yeast cultures - propagation Prof. Dr. sc. techn. Gerolf Annemüller, Dr. sc. techn. Hans-J. Manger, Dr. Peter Lietz |
| title_short | The yeast in the brewery |
| title_sort | the yeast in the brewery management pure yeast cultures propagation |
| title_sub | management - pure yeast cultures - propagation |
| topic | Bierhefe (DE-588)4140270-4 gnd Bierherstellung (DE-588)4122920-4 gnd |
| topic_facet | Bierhefe Bierherstellung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030836854&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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