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Microorganisms brewing yeasts

The data accumulated for a large variety of microorganisms are very disperse regarding the relationship between electrical properties and surface composition. Better correlations are obtained when the comparisons are restricted to limited sets, particularly to taxonomically related cells. The NjP concentration ratio was directly correlated with the isoelectric point (iep) for a collection of brewing yeasts and inversely correlated with the electrophoretic mobility measured at pH 4 for a collection of strains including different yeasts and bacteria. ... [Pg.258]

The brewing industry uses yeast microorganisms to convert glucose to ethanol for wine and beer. The baking industry uses the carbon dioxide produced to make bread rise ... [Pg.136]

Hutzler, M., Stretz, D., Schneiderbanger, H., MueUer-Auffermann, K., Riedl, R. (2014). Yeast strain information sheets. [OnUne] Research Center Weihenstephan for Brewing and Food Quality, TU Miinchen. Available from http //www.blq-weihenstephan.de/en/ yeast-center/microorganisms.html. [Pg.100]

In continuous processes, the microorganisms are continuously supplied with new medium and the suspension of old medium and microbes is removed simultaneously by overflow. The overflow can be processed continuously. These techniques are used especially for the production of biomass protein and baker s yeast. A continuous process for brewing beer has been developed, and sewage treatment is also continuous. These processes have in common that the desired product is either the cells themselves (biomass, proteins) or a metabolic product which is con-... [Pg.221]


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See also in sourсe #XX -- [ Pg.121 , Pg.122 ]




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