For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southe...

BACKGROUND The effect of commonly ingested alcoholic beverages on gastric acid output and release of gastrin in humans is unknown. AIM AND METHODS In 16 healthy humans the effect of some commonly ingested alcoholic beverages produced by fermentation plus distillation (for example, whisky, cognac, calvados, armagnac, and rum) or by alcoholic fermentation (beer, wine, champagne, martini, and sh...

A saccharomyces sp. causing fermentation in Meduca asava was isolated from Maduca flowers (Maduca longifolia Macbride). The capability of the organism to cause fermentation in Drakshasava was carried out. The Saccharomyces sp. caused alcoholic fermentation and the alcoholic fermentation and the alcohol produced was almost equal in quantity to that prepared according to textual method. The chang...

The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines were carried out. The temperature determined how Saccharomyces strains develo...

this study aims to determine the effect of fermentation condition and saccharomyces strains on the ph, foam property and co2 concentration of non-alcoholic beer (ma-al-shaeer). for this, the beer samples were inoculated with four different species of saccharomyces (saccharomyces rouxii 70531, s. rouxii 70535, s. ludwigii 3447 and s. cerevisiae 70424) and fermented for 48h in both aerobic and pe...

−. This paper presents a system for monitoring several parameters during alcoholic fermentation in wine industry. Alcoholic fermentation of grape juice is a quite complex biological process that involves a large number of variables and boundary conditions. The number of cells and total production of carbon dioxide are two important parameters for monitoring this process and several decisions mu...

Oxygen, a key nutrient in alcoholic fermentation, is rapidly depleted during this process. Several pathways of oxygen utilization have been reported in the yeast Saccharomyces cerevisiae during alcoholic fermentation, namely synthesis of unsaturated fatty acid, sterols and heme, and the mitochondrial electron transport chain. However, the interaction between these pathways has not been investig...

Interactions between yeasts and lactic acid bacteria are strain specific, and their outcome is expected to change in simultaneous alcoholic--malolactic fermentations from the pattern observed in successive fermentations. One Oenococcus oeni strain Lalvin VP41™ was inoculated with two Saccharomyces cerevisiae strains either simultaneously, three days after the yeast inoculation, or when alcoholi...

NIKOLOVA , R., Tsv. TSVETKOV and T. DONEV, 2008. Obtaining yeast cultures for alcoholic fermentation from lyophilized strains Saccharomyces. Bulg. J. Agric. Sci., 14: 16-21 The objective of the present study is to obtain yeast cultures for alcoholic fermentation from lyophilized strains Saccharomyces with high number of viable cells. Two types of strains of brewer’s yeasts – the strain Saccahar...