Yeasts growth and fermentation

Jones RP, Greenfield PF. Effect of carbon dioxide on yeast growth and fermentation. Enz5mie Microb Tech 1982 4 210-223. 

Parameters influencing yeast growth and fermentation of barley malt... 

Table 5.8 Ycast and wort specifications for sufficient yeast growth and fermentation performance... 

Whitehead, M., Flannigan, B. (1989). The Fusarium mycotoxin deoxynivalenol and yeast growth and fermentation. Journal of the Institute of Brewing, 95, 411-413. 

Physicochemical factors affecting yeast growth and fermentation kinetics 99... 

In general, with an adequate inoculation (10 cells/ml), fermentation is easily initiated in grape must. It is complete, if the initial carbohydrate concentration is not excessive, but different factors can disrupt yeast growth and fermentation kinetics. Some factors have a chemical nature and correspond with either nutritional deficiencies or the presence of inhibitors formed during fermentation (ethanal, fatty acids, etc.). Others have a physicochemical nature—for example. 

Although complex mixtures of ammonium salts and amino acids are more effechve for promoting yeast growth and fermentation speed, ammonium salts are used almost exclusively to increase... 

The presence of ethanol at the time of inoculation prolongs the latent phase and reduces cellular multiplication. An elevated temperature increases this inhibitory action. This effect of ethanol on yeast growth and fermentation speed occurs even at low concentrations from the start of fermentation. The difficulty of restarting a stuck fermentation is, therefore, understandable. 

PHYSICOCHEMICAL FACTORS AFFECTING YEAST GROWTH AND FERMENTATION KINETICS... 

Jones RP, Greenfield P (1982) Effect of carbon dioxide on yeast growth and fermentation. Enz Microbiol Technol 4 210-223 Jossek R, Steinbiichel A (1998) In vitro synthesis of poly-(3-hydroxybutyric add) by using an enzymatic coenzyme A recycling system. FEMS Microbiol Lett... 

Jones, R.P. and Greenfield, P.F., A review of yeast ionic nutrition, part I. Growth and fermentation requirements. Process Biochem., 19 (1984) 48-62. 

However, in a successive study, Domizio et al. (2008) showed the positive influence of Vin Santo madre on yeasts growth and their persistence during fermentation, as well as on the fermentative activities of the... 

S. uvarum is characterized by several authors as a cryotolerant yeast, showing good growth and fermentation rate at low temperatures (7-13 °C e.g., Castellari et al., 1994 Kishimoto and Goto, 1995). 

Castor and Archer (13) investigated the amino acid requirements of flor yeast growth and suggested more work should be done since the experiments were not conclusive. This is still true. Submerged flor production is still an art. All of the necessary conditions for a successful flor fermentation are not known, or at least they have not been published. We still have failures for unknown reasons. 

Fleet, G.H., Heard, G.M. (1993) Yeast-growth during fermentation. In G.H. Fleet (Ed.), Wine Microbiology and Biotechnology (pp. 27-54). Reading Hrawood Academic. 

Houtman, A. C., Du Plessis, C. S. (1981) The effect of juice clarity and several conditions promoting yeast growth on fermentation rate, the production of aroma components and wine quality. South African Journal of Enology and Viticulture, 2, 71-81. 

Davenport, M. The effects of vitamins and growth factors on growth and fermentation rate of three active dry wine yeast strains. M.S. Thesis, 1985, University of California, Davis, CA. 

Fleet, G. H. and Heard, G. M. (1993). Yeasts-growth during fermentation. In Wine Microbiology and Biotechnology" (G. H. Fleet, ed.), pp. 27-55. Harwood Academic Publishers, Chur, Switzerland. 

Kinetics of Yeast Growth and Metabolism in Beer Fermentation... 

Yeast growth and flocculation. Distinction is made between the total yeast produced during the growth phase and the suspended yeast concentration in the fermentation medium. The increase in total yeast concentration in the fermentor is directly related to the total rate of fermentable sugar consumption. 

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