ビール酵母自体の凝集性を変化させる要因

概要

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Dispersion of brewers yeast during the early stage of fermentation is thought to be induced by the synergistic effect of decreased yeast agglutination and environmental conditions. The yeast was dispersed with reducing agents and deflocculated with sugars. The yeast dispersed more intensely after a lag time which decreased as temperature increased in the sugar solution. These changes suggest that the yeast dispersion was contingent upon rising cell carbohydrate (energy yielding) metabolism. Increased cell activity might act on the yeast cell surface to produce reduction in the same way as reducing agents. The release of invertase from yeast cells increased during reduction, which suggests a loosening of the cell wall. Aeration made the yeast more flocculent. Yeast flocculation in the latter half stage of fermentation might be induced by flocculation inducing conditions since a decrease in fermentable sugars should repress cell metabolism.
社団法人日本農芸化学会の論文