ビール酵母の凝集・分散に関与する環境要因

概要

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Flocculation-dispersion changes in brewers yeast are influenced by environmental conditions. A decline in pH from 5.5 to 4.2 during fermentation promoted yeast flocculence. Many substances in wort or beer induced yeast flocculation. Some malt derived substances aggregated brewers yeast specifically. Fermentable and non-fermentable sugars were effective in dispersing the yeast. The minimum level of pyranoses required for dispersion was about 5% concentration. Furanoses or glycerol was not effective. Sugar consumption during fermentation was a factor inducing yeast flocculation. Aeration fortified flocculence and reducing agents dispersed yeast flocculence. Flocculating factors were antagonistic to dispersing factors, but both acted upon the yeast cell surface.
社団法人日本農芸化学会の論文