Studies on the fed-batch propagation of brewer's yeast in high gravity wort

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dc.contributor.advisorHarrison, STLen_ZA
dc.contributor.authorZizhou, Njodzien_ZA
dc.date.accessioned2014-11-20T19:43:49Z
dc.date.available2014-11-20T19:43:49Z
dc.date.issued2001en_ZA
dc.descriptionIncludes bibliographical references.en_ZA
dc.description.abstractThe traditional batch brewing process is characterised by serial yeast propagation to build sufficient yeast for pitching. This results in cyclic variations in yeast environment, leading to a slow brewing process. In high gravity brewing the carbohydrate utilisation is inefficient as a result of the Crabtree effect that occurs in the presence of high sugar concentration. When optimising the brewing process the characteristics of conventional batch brewing should be maintained. Fed-batch propagation of yeast is used to improve carbohydrate utilisation and the yeast biomass formation by controlling nutrient supply.en_ZA
dc.identifier.apacitationZizhou, N. (2001). <i>Studies on the fed-batch propagation of brewer's yeast in high gravity wort</i>. (Thesis). University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering. Retrieved from http://hdl.handle.net/11427/9751en_ZA
dc.identifier.chicagocitationZizhou, Njodzi. <i>"Studies on the fed-batch propagation of brewer's yeast in high gravity wort."</i> Thesis., University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2001. http://hdl.handle.net/11427/9751en_ZA
dc.identifier.citationZizhou, N. 2001. Studies on the fed-batch propagation of brewer's yeast in high gravity wort. University of Cape Town.en_ZA
dc.identifier.risTY - Thesis / Dissertation AU - Zizhou, Njodzi AB - The traditional batch brewing process is characterised by serial yeast propagation to build sufficient yeast for pitching. This results in cyclic variations in yeast environment, leading to a slow brewing process. In high gravity brewing the carbohydrate utilisation is inefficient as a result of the Crabtree effect that occurs in the presence of high sugar concentration. When optimising the brewing process the characteristics of conventional batch brewing should be maintained. Fed-batch propagation of yeast is used to improve carbohydrate utilisation and the yeast biomass formation by controlling nutrient supply. DA - 2001 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 2001 T1 - Studies on the fed-batch propagation of brewer's yeast in high gravity wort TI - Studies on the fed-batch propagation of brewer's yeast in high gravity wort UR - http://hdl.handle.net/11427/9751 ER -en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/9751
dc.identifier.vancouvercitationZizhou N. Studies on the fed-batch propagation of brewer's yeast in high gravity wort. [Thesis]. University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2001 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/9751en_ZA
dc.language.isoengen_ZA
dc.publisher.departmentCentre for Bioprocess Engineering Researchen_ZA
dc.publisher.facultyFaculty of Engineering and the Built Environment
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherBioprocess Engineeringen_ZA
dc.titleStudies on the fed-batch propagation of brewer's yeast in high gravity worten_ZA
dc.typeMaster Thesis
dc.type.qualificationlevelMasters
dc.type.qualificationnameMScen_ZA
uct.type.filetypeText
uct.type.filetypeImage
uct.type.publicationResearchen_ZA
uct.type.resourceThesisen_ZA
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