The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Paulo J Magalhaes (Autor) Outra; Aurora B Carvalho (Autor) Outra; Luis M Goncalves (Autor) Outra; Joao G Pacheco (Autor) Outra; Luis F Guido (Autor) FCUP; Tomas Branyik (Autor) Outra; Pedro G Rodrigues (Autor) Outra; Gabriela Kuncova (Autor) Outra; Pavel Dostalek (Autor) Outra; Aquiles L A Barros (Autor) FCUP

Revista

Título: Journal of the Institute of Brewing

Vol. 117

Páginas: 368-376

ISSN: 0046-9750

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 13 Citações

Scopus - 2 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-002-Z1M

Abstract (EN): J. Inst. Brew. 117(3), 368-376, 2011 In order to understand how xanthohumol affects a brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors' knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast's physiological condition.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9