Genome sequence of the lager brewing yeast, an interspecies hybrid.

Science.gov (United States)

Nakao, Yoshihiro; Kanamori, Takeshi; Itoh, Takehiko; Kodama, Yukiko; Rainieri, Sandra; Nakamura, Norihisa; Shimonaga, Tomoko; Hattori, Masahira; Ashikari, Toshihiko

2009-04-01

This work presents the genome sequencing of the lager brewing yeast (Saccharomyces pastorianus) Weihenstephan 34/70, a strain widely used in lager beer brewing. The 25 Mb genome comprises two nuclear sub-genomes originating from Saccharomyces cerevisiae and Saccharomyces bayanus and one circular mitochondrial genome originating from S. bayanus. Thirty-six different types of chromosomes were found including eight chromosomes with translocations between the two sub-genomes, whose breakpoints are within the orthologous open reading frames. Several gene loci responsible for typical lager brewing yeast characteristics such as maltotriose uptake and sulfite production have been increased in number by chromosomal rearrangements. Despite an overall high degree of conservation of the synteny with S. cerevisiae and S. bayanus, the syntenies were not well conserved in the sub-telomeric regions that contain lager brewing yeast characteristic and specific genes. Deletion of larger chromosomal regions, a massive unilateral decrease of the ribosomal DNA cluster and bilateral truncations of over 60 genes reflect a post-hybridization evolution process. Truncations and deletions of less efficient maltose and maltotriose uptake genes may indicate the result of adaptation to brewing. The genome sequence of this interspecies hybrid yeast provides a new tool for better understanding of lager brewing yeast behavior in industrial beer production.

Progress Report Natsurv 1 K5_2285/3 The Malt Brewing Industry

CSIR Research Space (South Africa)

Ramukhwatho, Fhumulani R

2014-07-01

Full Text Available of brewing process cycle The generic brewing processes for beer production (Varman and Sutherland, 1994; Unicer, SA, 2005) 5 Breweries Classification Large = 10 Medium = ? Small = 77 Per Barrel produced: Large: > 6 000 000 Medium: ≥ 15 000 ≤ 6... in study 10 Loci of Malt Breweries in SA 11 Key Brewing Processes Brewing Fermentation Storage Bottling Barrelling 12 Preliminary Results from Questionnaire/ literature • Results based on 8 responses (breweries) • Data to date was synthesized...

Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins

NARCIS (Netherlands)

Bekedam, E.K.; Loots, M.J.; Schols, H.A.; Boekel, van M.A.J.S.; Smit, G.

2008-01-01

The effect of the roasting degree on coffee brew melanoidin properties and formation mechanisms was studied. Coffee brew fractions differing in molecular weight (Mw) were isolated from green and light-, medium-, and dark-roasted coffee beans. Isolated fractions were characterized for their

Genome Sequence of the Lager-Brewing Yeast Saccharomyces sp. Strain M14, Used in the High-Gravity Brewing Industry in China.

Science.gov (United States)

Liu, Chunfeng; Li, Qi; Niu, Chengtuo; Zheng, Feiyun; Li, Yongxian; Zhao, Yun; Yin, Xiangsheng

2017-10-26

Lager-brewing yeasts are mainly used for the production of lager beers. Illumina and PacBio-based sequence analyses revealed an approximate genome size of 22.8 Mb, with a GC content of 38.98%, for the Chinese lager-brewing yeast Saccharomyces sp. strain M14. Based on ab initio prediction, 9,970 coding genes were annotated. Copyright © 2017 Liu et al.

Brewing with fractionated barley

NARCIS (Netherlands)

Donkelaar, van L.H.G.

2016-01-01

Brewing with fractionated barley

Beer is a globally consumed beverage, which is produced from malted barley, water, hops and yeast. In recent years, the use of unmalted barley and exogenous enzymes have become more popular because they enable simpler processing and reduced environmental

Brewing for Students: An Inquiry-Based Microbiology Lab.

OpenAIRE

Sato, BK; Alam, U; Dacanay, SJ; Lee, AK; Shaffer, JF

2015-01-01

In an effort to improve and assess student learning, there has been a push to increase the incorporation of discovery-driven modules and those that contain real-world relevance into laboratory curricula. To further this effort, we have developed, implemented, and assessed an undergraduate microbiology laboratory experiment that requires students to use the scientific method while brewing beer. The experiment allows students to brew their own beer and characterize it based on taste, alcohol co...

Design and development of mobile Email system based on brew and IMAP4

International Nuclear Information System (INIS)

Chen Liangchen; Liu Shuzhen; Yan Xiaofei; Sun Gongxing

2007-01-01

In order to achieve IMAP4 support agreement in the mobile e-mail client application on the smart phone, using the Qualcomm introduced wireless devices designed for the BREW platform. Research on the BREW platform mobile and IMAP4 protocol, design and implement the 3G technology standard smart phone e-mail client based on the BREW platform. (authors)

The influence of brewing water characteristic on sensory perception of pour-over local coffee

Science.gov (United States)

Fibrianto, K.; Ardianti, A. D.; Pradipta, K.; Sunarharum, W. B.

2018-01-01

The coffee quality can be characterized by its multisensory perceptions. The content and mineral composition and other substances of brewing water can affect the result of brewed-coffee. The water may influence in extraction capabilities and flavor clarity. The ground Dampit coffee and two commercial instant coffee with pour-over method were used in this study. Various types of commercial drinking water were used to brew the coffee. The result suggests that the different brewing water affects the intensity of sweet and chocolate aroma, as well as oily mouth-feel. Surprisingly, taste and flavour attributes were not affected by the pH of brewing water within the range of 5.5 to 9.1.

Fate of Fusarium Toxins during Brewing.

Science.gov (United States)

Habler, Katharina; Geissinger, Cajetan; Hofer, Katharina; Schüler, Jan; Moghari, Sarah; Hess, Michael; Gastl, Martina; Rychlik, Michael

2017-01-11

Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as type B trichothecenes, type A trichothecenes, and enniatins. By the use of multi-mycotoxin LC-MS/MS stable isotope dilution methods we were able to follow the fate of Fusarium toxins during the entire brewing process. In particular, the type B trichothecenes deoxynivalenol, 3-acetyldeoxynivalenol, and 15-acetyldeoxynivalenol showed similar behaviors. Between 35 and 52% of those toxins remained in the beer after filtration. The contents of the potentially hazardous deoxynivalenol-3-glucoside and the type A trichothecenes increased during mashing, but a rapid decrease of deoxynivalenol-3-glucoside content was found during the following steps of lautering and wort boiling. The concentration of enniatins greatly decreased with the discarding of spent grains or finally with the hot break. The results of our study show the retention of diverse Fusarium toxins during the brewing process and allow for assessing the food safety of beer regarding the monitored Fusarium mycotoxins.

Chromosomal Aneuploidy Improves the Brewing Characteristics of Sake Yeast.

Science.gov (United States)

Kadowaki, Masafumi; Fujimaru, Yuki; Taguchi, Seiga; Ferdouse, Jannatul; Sawada, Kazutaka; Kimura, Yuta; Terasawa, Yohei; Agrimi, Gennaro; Anai, Toyoaki; Noguchi, Hideki; Toyoda, Atsushi; Fujiyama, Asao; Akao, Takeshi; Kitagaki, Hiroshi

2017-12-15

The effect of chromosomal aneuploidy on the brewing characteristics of brewery yeasts has not been studied. Here we report that chromosomal aneuploidy in sake brewery yeast ( Saccharomyces cerevisiae ) leads to the development of favorable brewing characteristics. We found that pyruvate-underproducing sake yeast, which produces less off-flavor diacetyl, is aneuploid and trisomic for chromosomes XI and XIV. To confirm that this phenotype is due to aneuploidy, we obtained 45 haploids with various chromosomal additions and investigated their brewing profiles. A greater number of chromosomes correlated with a decrease in pyruvate production. Especially, sake yeast haploids with extra chromosomes in addition to chromosome XI produced less pyruvate than euploids. Mitochondrion-related metabolites and intracellular oxygen species in chromosome XI aneuploids were higher than those in euploids, and this effect was canceled in their "petite" strains, suggesting that an increase in chromosomes upregulated mitochondrial activity and decreased pyruvate levels. These findings suggested that an increase in chromosome number, including chromosome XI, in sake yeast haploids leads to pyruvate underproduction through the augmentation of mitochondrial activity. This is the first report proposing that aneuploidy in brewery yeasts improves their brewing profile. IMPORTANCE Chromosomal aneuploidy has not been evaluated in development of sake brewing yeast strains. This study shows the relationship between chromosomal aneuploidy and brewing characteristics of brewery yeast strains. High concentrations of pyruvate during sake storage give rise to α-acetolactate and, in turn, to high concentrations of diacetyl, which is considered an off-flavor. It was demonstrated that pyruvate-underproducing sake yeast is trisomic for chromosome XI and XIV. Furthermore, sake yeast haploids with extra chromosomes produced reduced levels of pyruvate and showed metabolic processes characteristic of

Fate of mycotoxins during beer brewing and fermentation.

Science.gov (United States)

Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

2013-01-01

Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.

Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7.

Science.gov (United States)

Katou, Taku; Kitagaki, Hiroshi; Akao, Takeshi; Shimoi, Hitoshi

2008-11-01

Sake yeast exhibit various characteristics that make them more suitable for sake brewing compared to other yeast strains. Since sake yeast strains are Saccharomyces cerevisiae heterothallic diploid strains, it is likely that they have heterozygous alleles on homologous chromosomes (heterozygosity) due to spontaneous mutations. If this is the case, segregation of phenotypic traits in haploid strains after sporulation and concomitant meiosis of sake yeast strains would be expected to occur. To examine this hypothesis, we isolated 100 haploid strains from Kyokai No. 7 (K7), a typical sake yeast strain in Japan, and compared their brewing characteristics in small-scale sake-brewing tests. Analyses of the resultant sake samples showed a smooth and continuous distribution of analytical values for brewing characteristics, suggesting that K7 has multiple heterozygosities that affect brewing characteristics and that these heterozygous alleles do segregate after sporulation. Correlation and principal component analyses suggested that the analytical parameters could be classified into two groups, indicating fermentation ability and sake flavour. (c) 2008 John Wiley & Sons, Ltd.

Performance factors of Czech brewing industry companies

Directory of Open Access Journals (Sweden)

Gabriela Chmelíková

2013-01-01

Full Text Available The aim of this paper is to identify and subsequently quantify the intensity of relation between selected value drivers of Czech brewing industry companies and thus answer the question of what the significance level of partial indicators influencing the economic value added in the Czech brewing industry is. The aim was achieved by construction and application of multifactorial model for value generators explanation, which represents a synthesis of the INFA model and performance system Balanced Scorecard. The features typical for the first part of the model are algorithmized relations and financial character of the elements, while in the second with non-financial elements the ability of algorithmization is lost and the connection are defined solely on the basis of causality. This inconsistency also implied the difference in the character of analysis results. The proposed model made it possible to identify the most significant generators of value in the Czech brewing industry and it thus became an important guideline for brewery management. The results of the analysis offer a comprehensive overview of the most important value generators and thus enable the company managers to attain the goals of the owners more effectively.

Brewing for Students: An Inquiry-Based Microbiology Lab

Directory of Open Access Journals (Sweden)

Brian K. Sato

2015-08-01

Full Text Available In an effort to improve and assess student learning, there has been a push to increase the incorporation of discovery-driven modules and those that contain real-world relevance into laboratory curricula. To further this effort, we have developed, implemented, and assessed an undergraduate microbiology laboratory experiment that requires students to use the scientific method while brewing beer. The experiment allows students to brew their own beer and characterize it based on taste, alcohol content, calorie content, pH, and standard reference method. In addition, we assessed whether students were capable of achieving the module learning objectives through a pre-/posttest, student self-evaluation, exam-embedded questions, and an associated worksheet. These objectives included describing the role of the brewing ingredients and predicting how altering the ingredients would affect the characteristics of the beer, amongst others. By completing this experimental module, students accomplished the module objectives, had greater interest in brewing, and were more likely to view beer in scientific terms. Editor's Note:The ASM advocates that students must successfully demonstrate the ability to explain and practice safe laboratory techniques. For more information, read the laboratory safety section of the ASM Curriculum Recommendations: Introductory Course in Microbiology and the Guidelines for Biosafety in Teaching Laboratories, available at www.asm.org. The Editors of JMBE recommend that adopters of the protocols included in this article follow a minimum of Biosafety Level 1 practices.

Oxalate content of different drinkable dilutions of tea infusions after different brewing times.

Science.gov (United States)

Lotfi Yagin, Neda; Mahdavi, Reza; Nikniaz, Zeinab

2012-01-01

The aims of this study were to determine the effect of different brewing times and diluting on oxalate content of loose-packed black teas consumed in Tabriz, Iran. The oxalate content of black teas after brewing for 5, 10, 15, 30, 60 minutes was measured in triplicate by enzymatic assay. In order to attain the most acceptable dilution of tea infusions, tea samples which were brewed for 15, 30 and 60 minutes were diluted two (120 ml), three (80 ml) and four (60 ml) times respectively. There was a stepwise increase in oxalate concentrations associated with increased brewing times (Pbrewing times, respectively. There were significant differences between the mean oxalate content of different dilutions after brewing for 15, 30 and 60 minutes (Pbrewing times and different dilution was below the recommended levels. Therefore, it seems that consumption of black tea several times per day would not pose significant health risk in kidney stone patients and susceptible individuals.

Phenotypic and genetic diversity of Saccharomyces contaminants isolated from lager breweries and their phylogenetic relationship with brewing yeasts

DEFF Research Database (Denmark)

Jespersen, Lene; Kühle, Alis Van der Aa; Petersen, Kamilla M.

2000-01-01

-amplified intergenic transcribed spacer (ITS) regions. Chromosome length polymorphism (CLP) was evident among the Saccharomyces brewing contaminants with chromosome profiles typical of Saccharomyces sensu stricto. Based upon cluster analysis of their chromosome profiles the majority of the brewing contaminants could...... be grouped as either S. cerevisiae or S. pastorianus/S. bayanus. Further, the technique was able to differentiate between almost all brewing contaminants and to separate them from any specific lager brewing yeast. The diversity of the Saccharomyces brewing contaminants clearly demonstrated by their CLP...... in the SaccharomYces brewing contaminants indicate their adaptation to a maltose-enriched environment....

Determination of pesticide residue transfer rates (percent) from dried tea leaves to brewed tea.

Science.gov (United States)

Wang, Jian; Cheung, Wendy; Leung, Daniel

2014-01-29

This paper presents a study on pesticide residue transfer rates (%) from dried tea leaves to brewed tea. In the study, a brewing procedure simulated the preparation of a hot tea drink as in routine. After brewing, pesticide residues were extracted from brewed tea using a method known as QuEChERS (quick, easy, cheap, effective, rugged, and safe). An UHPLC/ESI-MS/MS method was developed and validated to identify and quantify up to 172 pesticides in both tea leaves and brewed tea samples. Quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards, and the calibration curves consisted of six points (0.4, 2.0, 8.0, 16.0, 24.0, and 40.0 μg/L equivalent in sample). The method was validated at four concentration levels (4.0, 12, 20.0, and 32.0 μg/L equivalent in sample) using five different brewed tea matrices on two separate days per matrix. Method performance parameters included overall recovery, intermediate precision, and measurement uncertainty, which were evaluated according to a nested experimental design. Approximately, 95% of the pesticides studied had recoveries between 81 and 110%, intermediate precision ≤20%, and measurement uncertainty ≤40%. From a pilot study of 44 incurred tea samples, pesticide residues were examined for their ability to transfer from dried tea leaves to brewed tea. Each sample, both tea leaves and brewed tea, was analyzed in duplicate. Pesticides were found to have different transfer rates (%). For example, imidacloprid, methomyl, and carbendazim had transfer rates of 84.9, 83.4, and 92.4%, respectively.

Novel brewing yeast hybrids: creation and application.

Science.gov (United States)

Krogerus, Kristoffer; Magalhães, Frederico; Vidgren, Virve; Gibson, Brian

2017-01-01

The natural interspecies Saccharomyces cerevisiae × Saccharomyces eubayanus hybrid yeast is responsible for global lager beer production and is one of the most important industrial microorganisms. Its success in the lager brewing environment is due to a combination of traits not commonly found in pure yeast species, principally low-temperature tolerance, and maltotriose utilization. Parental transgression is typical of hybrid organisms and has been exploited previously for, e.g., the production of wine yeast with beneficial properties. The parental strain S. eubayanus has only been discovered recently and newly created lager yeast strains have not yet been applied industrially. A number of reports attest to the feasibility of this approach and artificially created hybrids are likely to have a significant impact on the future of lager brewing. De novo S. cerevisiae × S. eubayanus hybrids outperform their parent strains in a number of respects, including, but not restricted to, fermentation rate, sugar utilization, stress tolerance, and aroma formation. Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expected to aid in unraveling the complex evolutionary history of industrial lager yeast.

The use of enzymes for beer brewing: Thermodynamic comparison on resource use

International Nuclear Information System (INIS)

Donkelaar, Laura H.G. van; Mostert, Joost; Zisopoulos, Filippos K.; Boom, Remko M.; Goot, Atze-Jan van der

2016-01-01

The exergetic performance of beer produced by the conventional malting and brewing process is compared with that of beer produced using an enzyme-assisted process. The aim is to estimate if the use of an exogenous enzyme formulation reduces the environmental impact of the overall brewing process. The exergy efficiency of malting was 77%. The main exergy losses stem from the use of natural gas for kilning and from starch loss during germination. The exergy efficiency of the enzyme production process ranges between 20% and 42% depending on if the by-product was considered useful. The main exergy loss was due to high power requirement for fermentation. The total exergy input in the enzyme production process was 30 times the standard chemical exergy of the enzyme, which makes it exergetically expensive. Nevertheless, the total exergy input for the production of 100 kg beer was larger for the conventional process (441 MJ) than for the enzyme-assisted process (354 MJ). Moreover, beer produced using enzymes reduced the use of water, raw materials and natural gas by 7%, 14% and 78% respectively. Consequently, the exergy loss in the enzyme production process is compensated by the prevention of exergy loss in the total beer brewing process. - Highlights: • The exergetic production costs of enzymes are ±30 times their standard chemical exergy. • These costs of enzymes should be taken into account in exergy analysis. • Enzyme-assisted brewing is more exergy efficient than brewing with malted barley. • Enzyme-assisted brewing saves raw material, water and energy.

Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions.

Science.gov (United States)

Saklar, Sena; Ertas, Erdal; Ozdemir, Ibrahim S; Karadeniz, Bulent

2015-10-01

The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95 °C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85 °C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85 °C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95 °C due to the bitter taste and dark colour.

Characterization of volatile aroma compounds in different brewing barley cultivars.

Science.gov (United States)

Dong, Liang; Hou, Yingmin; Li, Feng; Piao, Yongzhe; Zhang, Xiao; Zhang, Xiaoyu; Li, Cheng; Zhao, Changxin

2015-03-30

Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley. The objectives of this research were to study volatile profiles and to characterize odor-active compounds of brewing barley in order to determine the variability of the aroma composition among different brewing barley cultivars. Forty-one volatiles comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds and furans were identified using solid phase microextraction combined with gas chromatography/mass spectrometry, among which aldehydes, alcohols and ketones were quantitatively in greatest abundance. Quantitative measurements performed by means of solvent extraction and calculation of odor activity values revealed that acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, hexanal, heptanal, octanal, nonanal, 3-methyl-1-butanol, cyclopentanol, 2,3-butanedione, 2,3-pentanedione, 2-heptanone, acetic acid, ethyl acetate, 2-pentylfuran and benzeneacetaldehyde, whose concentrations exceeded their odor thresholds, could be considered as odor-active compounds of brewing barley. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the concentrations of aroma compounds enabled good differentiation of most barley cultivars. © 2014 Society of Chemical Industry.

Effects of the M&A Wave in the Global Brewing Industry 2000-2010

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Pedersen, Kurt; Lund-Thomsen, Lars

2012-01-01

The international beer brewing industry has experienced massive changes over the last decade. Industry concentration has increased dramatically, and the leading brewing groups have globalised their operations across virtually all continents. Industry consolidation has taken the shape of merger an...

Brewing with 100 % unmalted grains: barley, wheat, oat and rye

DEFF Research Database (Denmark)

Zhuang, Shiwen; Shetty, Radhakrishna; Hansen, Mikkel

2017-01-01

of fermentable wort carbohydrates were observed in the worts (all at ca. 12°P), and in particular oat wort had lower concentration of maltose compared to the others, resulting in the lowest concentration of alcohol in final beer. Moreover, wort made from unmalted grains also showed lower free amino nitrogen......Whilst beers have been produced using various levels of unmalted grains as adjuncts along with malt, brewing with 100 % unmalted grains in combination with added mashing enzymes remains mostly unknown. The aim of this study was to investigate the brewing potential of 100 % unmalted barley, wheat......, oat and rye in comparison with 100 % malt. To address this, identical brewing methods were adopted at 10-L scale for each grain type by applying a commercial mashing enzyme blend (Ondea® Pro), and selected quality attributes were assessed for respective worts and beers. Different compositions...

Efficient Implementation of the Pairing on Mobilephones Using BREW

Science.gov (United States)

Yoshitomi, Motoi; Takagi, Tsuyoshi; Kiyomoto, Shinsaku; Tanaka, Toshiaki

Pairing based cryptosystems can accomplish novel security applications such as ID-based cryptosystems, which have not been constructed efficiently without the pairing. The processing speed of the pairing based cryptosystems is relatively slow compared with the other conventional public key cryptosystems. However, several efficient algorithms for computing the pairing have been proposed, namely Duursma-Lee algorithm and its variant ηT pairing. In this paper, we present an efficient implementation of the pairing over some mobilephones. Moreover, we compare the processing speed of the pairing with that of the other standard public key cryptosystems, i. e. RSA cryptosystem and elliptic curve cryptosystem. Indeed the processing speed of our implementation in ARM9 processors on BREW achieves under 100 milliseconds using the supersingular curve over F397. In addition, the pairing is more efficient than the other public key cryptosystems, and the pairing can be achieved enough also on BREW mobilephones. It has become efficient enough to implement security applications, such as short signature, ID-based cryptosystems or broadcast encryption, using the pairing on BREW mobilephones.

Tracking polysaccharides through the brewing process

NARCIS (Netherlands)

Fangel, Jonatan U.; Eiken, Jens; Sierksma, Aafje; Schols, Henk A.; Willats, William G.T.; Harholt, Jesper

2018-01-01

Brewing is a highly complex stepwise process that starts with a mashing step during which starch is gelatinized and converted into oligo- and/or monosaccharides by enzymes and heat. The starch is mostly degraded and utilised during the fermentation process, but grains and hops both contain

The Benefits and Risks of Consuming Brewed Tea: Beware of Toxic Element Contamination

Directory of Open Access Journals (Sweden)

Gerry Schwalfenberg

2013-01-01

Full Text Available Background. Increasing concern is evident about contamination of foodstuffs and natural health products. Methods. Common off-the-shelf varieties of black, green, white, and oolong teas sold in tea bags were used for analysis in this study. Toxic element testing was performed on 30 different teas by analyzing (i tea leaves, (ii tea steeped for 3-4 minutes, and (iii tea steeped for 15–17 minutes. Results were compared to existing preferred endpoints. Results. All brewed teas contained lead with 73% of teas brewed for 3 minutes and 83% brewed for 15 minutes having lead levels considered unsafe for consumption during pregnancy and lactation. Aluminum levels were above recommended guidelines in 20% of brewed teas. No mercury was found at detectable levels in any brewed tea samples. Teas contained several beneficial elements such as magnesium, calcium, potassium, and phosphorus. Of trace minerals, only manganese levels were found to be excessive in some black teas. Conclusions. Toxic contamination by heavy metals was found in most of the teas sampled. Some tea samples are considered unsafe. There are no existing guidelines for routine testing or reporting of toxicant levels in “naturally” occurring products. Public health warnings or industry regulation might be indicated to protect consumer safety.

40 CFR 63.2164 - If I monitor brew ethanol, what are my monitoring installation, operation, and maintenance...

Science.gov (United States)

2010-07-01

... 40 Protection of Environment 12 2010-07-01 2010-07-01 true If I monitor brew ethanol, what are my... monitor brew ethanol, what are my monitoring installation, operation, and maintenance requirements? (a... considered by us to be generally optimum. Use the brew-to-exhaust correlation equation established under § 63...

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts.

Science.gov (United States)

Daenen, L; Saison, D; Sterckx, F; Delvaux, F R; Verachtert, H; Derdelinckx, G

2008-02-01

The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4-beta-glucosidase activity, but a strain dependent beta-glucanase activity was observed. Some Brettanomyces species did show 1,4-beta-glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. Pronounced exo-beta-glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo-beta-glucanase activity. Higher activities can be found in Brettanomyces species with beta-glucosidase activity.

Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar.

Science.gov (United States)

Okada, Satoshi; Suehiro, Miki; Ebana, Kaworu; Hori, Kiyosumi; Onogi, Akio; Iwata, Hiroyoshi; Yamasaki, Masanori

2017-12-01

The grain traits of Yamadanishiki, an excellent sake-brewing rice cultivar in Japan, are governed by multiple QTLs, namely, a total of 42 QTLs including six major QTLs. Japanese rice wine (sake) is produced using brewing rice (Oryza sativa L.) that carries traits desirable for sake-brewing, such as a larger grain size and higher white-core expression rate (WCE) compared to cooking rice cultivars. However, the genetic basis for these traits in brewing rice cultivars is still unclear. We performed analyses of quantitative trait locus (QTL) of grain and days to heading over 3 years on populations derived from crosses between Koshihikari, a cooking rice, and Yamadanishiki, an excellent sake-brewing rice. A total of 42 QTLs were detected for the grain traits, and the Yamadanishiki alleles at 16 QTLs contributed to larger grain size. Two major QTLs essential for regulating both 100-grain weight (GWt) and grain width (GWh) were harbored in the same regions on chromosomes 5 and 10. An interaction was noted between the environment and the QTL associated with WCE on chromosome 6, which was detected in two of 3 years. In addition, two QTLs for WCE on chromosomes 3 and 10 overlapped with the QTLs for GWt and GWh, suggesting that QTLs associated with grain size also play an important role in the formation of white-core. Despite differences in the rate of grain growth in both Koshihikari and Yamadanishiki across 2 years, the WCE in Yamadanishiki remained consistent, thus demonstrating that the formation of white-core does not depend on grain filling speed. These data can be informative for programs involved in breeding better cooking and brewing rice cultivars.

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.

Science.gov (United States)

Caprioli, Giovanni; Cortese, Manuela; Sagratini, Gianni; Vittori, Sauro

2015-01-01

Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso). Analytical studies on the substances responsible for the pleasant aroma of roasted coffee have been carried out for more than 100 years. Brew coffee and espresso coffee (EC) have a different and peculiar aroma profile, demonstrating the importance of the brewing process on the final product sensorial quality. Concerning bioactive compounds, the extraction mechanism plays a crucial role. The differences in the composition of coffee brew in chlorogenic acids and caffeine content is the result of the different procedures of coffee preparation. The aim of the present review is to detail how the brewing process affects coffee aroma and composition.

Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties.

Science.gov (United States)

Sharpe, Erica; Hua, Fang; Schuckers, Stephanie; Andreescu, Silvana; Bradley, Ryan

2016-02-01

A novel paper-based Nanoceria Reducing Antioxidant Capacity (NanoCerac) assay for antioxidant detection (Sharpe, Frasco, Andreescu, & Andreescu, 2012), has been adapted for the first time as a high-throughput method, in order to measure the effect of brewing conditions and re-infusion on the antioxidant capacity of twenty-four commercial green teas. The oxygen radical absorbance capacity (ORAC) assay, frequently applied to complex foods and beverages, was used as a comparator measure of antioxidant capacity. A novel measure of sustained antioxidant capacity, the total inherent antioxidant capacity (TI-NanoCerac and TI-ORAC) was measured by infusing each tea six times. Effects of brewing conditions (temperature, brew time, etc.) were assessed using one popular tea as a standard. Both NanoCerac and ORAC assays correlated moderately (R(2) 0.80 ± 0.19). The average first-brew NanoCerac, TI-NanoCerac, first-brew ORAC and TI-ORAC were: 0.73 ± 0.1 GAE/g tea; 2.4 ± 0.70 mmolGAE/g tea; 1.0 ± 0.3 mmolTE/g tea and 2.1 ± 0.71 mmolTE/g tea respectively. Brewing conditions including water temperature and infusion time significantly affected antioxidant capacity. The high-throughput adaptation of the original NanoCerac assay tested here offered advantages over ORAC, including portability and rapid analysis. Copyright © 2015 Elsevier Ltd. All rights reserved.

Dynamical analysis of yeast protein interaction network during the sake brewing process.

Science.gov (United States)

Mirzarezaee, Mitra; Sadeghi, Mehdi; Araabi, Babak N

2011-12-01

Proteins interact with each other for performing essential functions of an organism. They change partners to get involved in various processes at different times or locations. Studying variations of protein interactions within a specific process would help better understand the dynamic features of the protein interactions and their functions. We studied the protein interaction network of Saccharomyces cerevisiae (yeast) during the brewing of Japanese sake. In this process, yeast cells are exposed to several stresses. Analysis of protein interaction networks of yeast during this process helps to understand how protein interactions of yeast change during the sake brewing process. We used gene expression profiles of yeast cells for this purpose. Results of our experiments revealed some characteristics and behaviors of yeast hubs and non-hubs and their dynamical changes during the brewing process. We found that just a small portion of the proteins (12.8 to 21.6%) is responsible for the functional changes of the proteins in the sake brewing process. The changes in the number of edges and hubs of the yeast protein interaction networks increase in the first stages of the process and it then decreases at the final stages.

Physical characteristics of the paper filter and low cafestol content filter coffee brews.

Science.gov (United States)

Rendón, Mery Yovana; Dos Santos Scholz, Maria Brígida; Bragagnolo, Neura

2018-06-01

The results found in the literature concerning the effect of consuming filter coffee brews on increasing the blood cholesterol levels due to the presence of diterpenes, are divergent. Thus the present research evaluated the diterpene (cafestol and kahweol) concentrations in filter coffee brews prepared with paper filters of different sizes, colors and origins (Brazil, Japan, The United States of America, Germany, France and the Netherlands), with and without micro perforations. This is the first study that reports the physical characteristics of paper filter and its importance to obtain filter coffee brew with low cafestol content. Thus, a sample of Catuai cultivar coffee with high cafestol content was roasted to a medium-light degree and used to prepare the brews in a 1:10 ratio (coffee powder to water). The diterpenes were extracted by direct saponification and quantified and identified by HPLC-DAD-MS/MS. The paper filters were physically characterized by measuring their grammage, and the fat permeation rate calculated in order to better understand the differences between the filters which allow one to obtain higher or lower diterpene contents. The cafestol and kahweol concentrations in the brews varied from 1.62 to 2.98 mg/L and from 0.73 to 1.96 mg/L, respectively. The highest cafestol and kahweol concentrations were obtained using paper filters with micro perforations, considering similar sized paper filters. The paper filters showed high fat permeability and grammages between 50.46 and 67.48 g/m 2 . The diterpene retention capacities of the filters produced in the different countries were similar. The results showed that the porosity of the paper filter and the particle size of the ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents. Copyright © 2018 Elsevier Ltd. All rights reserved.

Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.

Science.gov (United States)

Ikushima, Shigehito; Tateishi, Yoshiyuki; Kanai, Keiko; Shimada, Emiko; Tanaka, Misa; Ishiguro, Tatsuji; Mizutani, Satoru; Kobayashi, Osamu

2012-04-01

Yeast plays a capital role in brewing fermentation and has a direct impact on flavor and aroma. For the evaluation of competent brewing strains during quality control or development of novel strains it is standard practice to perform fermentation tests, which are costly and time-consuming. Here, we have categorized DNA markers which enable to distinguish and to screen brewing strains more efficiently than ever before. Sequence analysis at 289 loci in the genomes of six bottom fermenting Saccharomyces pastorianus strains revealed that 30 loci contained single nucleotide polymorphisms (SNPs). By determining the nucleotide sequences at the SNP-loci in 26 other S. pastorianus strains and 20 strains of the top fermenting yeast Saccharomyces cerevisiae, almost all these strains could be discriminated solely on the basis of the SNPs. By comparing the fermentative phenotypes of these strains we found that some DNA markers showed a strong association with brewing characteristics, such as the production of ethyl acetate and hydrogen sulphide (H2S). Therefore, the DNA markers we identified will facilitate quality control and the efficient development of brewing yeast strains. Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Variability of some diterpene esters in coffee beverages as influenced by brewing procedures.

Science.gov (United States)

Moeenfard, Marzieh; Erny, Guillaume L; Alves, Arminda

2016-11-01

Several coffee brews, including classical and commercial beverages, were analyzed for their diterpene esters content (cafestol and kahweol linoleate, oleate, palmitate and stearate) by high performance liquid chromatography with diode array detector (HPLC-DAD) combined with spectral deconvolution. Due to the coelution of cafestol and kahweol esters at 225 nm, HPLC-DAD did not give accurate quantification of cafestol esters. Accordingly, spectral deconvolution was used to deconvolve the co-migrating profiles. Total cafestol and kahweol esters content of classical coffee brews ranged from 5-232 to 2-1016 mg/L, respectively. Commercial blends contained 1-54 mg/L of total cafestol esters and 2-403 mg/L of total kahweol esters. Boiled coffee had the highest diterpene esters content, while filtered and instant brews showed the lowest concentrations. However, individual diterpene esters content was not affected by brewing procedure as in terms of kahweol esters, kahweol palmitate was the main compound in all samples, followed by kahweol linoleate, oleate and stearate. Higher amounts of cafestol palmitate and stearate were also observed compared to cafestol linoleate and cafestol oleate. The ratio of diterpene esters esterified with unsaturated fatty acids to total diterpene esters was considered as measure of their unsaturation in analyzed samples which varied from 47 to 52%. Providing new information regarding the diterpene esters content and their distribution in coffee brews will allow a better use of coffee as a functional beverage.

40 CFR 63.2166 - How do I demonstrate initial compliance with the emission limitations if I monitor brew ethanol?

Science.gov (United States)

2010-07-01

... with the emission limitations if I monitor brew ethanol? 63.2166 Section 63.2166 Protection of... demonstrate initial compliance with the emission limitations if I monitor brew ethanol? (a) You must... subpart. (b) You must establish the brew-to-exhaust correlation for each fermentation stage according to...

Immobilization: A Revolution in Traditional Brewing

Science.gov (United States)

Virkajärvi, Ilkka; Linko, Matti

In nature many micro-organisms tend to bind to solid surfaces. This tendency has long been utilized in a number of processes, for example in producing vinegar and acetic acid in bioreactors filled with wood shavings. Acetobacteria are attached to the surface of these shavings. In modern technical language: they are immobilized. Also yeast cells can be immobilized. In the brewing industry this has been the basis for maintaining efficient, continuous fermentation in bioreactors with very high yeast concentrations. The most dramatic change in brewing over recent years has been the replacement of traditional lagering of several weeks by a continuous process in which the residence time is only about 2h. Continuous primary fermentation is used on a commercial scale in New Zealand. In this process, instead of a carrier, yeast is retained in reactors by returning it partly after separation. In many pilot scale experiments the primary fermentation is shortened from about 1week to 1-2days using immobilized yeast reactors. When using certain genetically modified yeast strains no secondary fermentation is needed, and the total fermentation time in immobilized yeast reactors can therefore be shortened to only 2days.

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Science.gov (United States)

Izawa, Shingo; Ikeda, Kayo; Miki, Takeo; Wakai, Yoshinori; Inoue, Yoshiharu

2010-09-01

Although ethanol and osmotic stress affect the vacuolar morphology of Saccharomyces cerevisiae, little information is available about changes in vacuolar morphology during the processes of wine making and Japanese sake (rice wine) brewing. Here, we elucidated changes in the morphology of yeast vacuoles using Zrc1p-GFP, a vacuolar membrane protein, so as to better understand yeast physiology during the brewing process. Wine yeast cells (OC-2 and EC1118) contained highly fragmented vacuoles in the sake mash (moromi) as well as in the grape must. Although sake yeast cells (Kyokai no. 9 and no. 10) also contained highly fragmented vacuoles during the wine-making process, they showed quite a distinct vacuolar morphology during sake brewing. Since the environment surrounding sake yeast cells in the sake mash did not differ much from that surrounding wine yeast cells, the difference in vacuolar morphology during sake brewing between wine yeast and sake yeast was likely caused by innate characters.

Influence of integral and decaffeinated coffee brews on metabolic parameters of rats fed with hiperlipidemic diets

Directory of Open Access Journals (Sweden)

Júlia Ariana de Souza Gomes

2013-10-01

Full Text Available The objective of this study was to evaluate the influence of integral and decaffeinated coffee brews (Coffea arabica L and C. canephora Pierre on the metabolic parameters of rats fed with hyperlipidemic diet. Thirty male Wistar rats (initial weight of 270 g ± 20 g were used in the study, which were divided into six groups five each. The treatments were normal diet, hyperlipidemic diet, hyperlipidemic diet associated with integral coffee arabica or canephora brews (7.2 mL/kg/day and hyperlipidemic diet associated to decaffeinated arabica, or canephora brews, using the same dosage. After 41 days, performance analyses were conducted.The rats were then euthanized and the carcasses were used for the analysis of dried ether extract and crude protein. Fractions of adipose tissue were processed for histological analysis. There was a reduction in weight gain and accumulation of lipids in the carcasses, lower diameter of adipocytes and a lower relative weight of the liver and kidneys of rats fed with hyperlipidemic diet associated with integral coffee brew. Integral coffee brew reduced the obesity in the rats receiving hyperlipidemic diet, but the same effect did not occur with the decaffeinated types.

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.

Science.gov (United States)

Niseteo, Tena; Komes, Draženka; Belščak-Cvitanović, Ana; Horžić, Dunja; Budeč, Maja

2012-10-15

Coffee is one of the most popular beverages in the world, prepared and consumed in many different ways. Taste, aroma and composition of the coffee brew vary depending on the preparation method. Therefore, this study investigates the effect of different brewing methods on the polyphenol and methylxanthine composition and antioxidant capacity of thirteen different coffee brews. The content of total phenols and flavonoids was determined spectrophotometrically and the content of chlorogenic acid derivates (3-CQA, 4-CQA and 5-CQA) and caffeine using the high performance liquid chromatography (HPLC-PDA). Antioxidant capacity of coffee brews was evaluated by using the ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and FRAP (ferric-reducing antioxidant power) assays. Instant coffee brews showed the highest values in content of total phenols, chlorogenic acid derivates, caffeine and antioxidant capacity, which significantly decreased by milk addition. The antioxidant capacity of coffee brews was in compliance with the total phenol content and content of chlorogenic acid derivates. Copyright © 2012 Elsevier Ltd. All rights reserved.

Restoration of Traditional Korean Nuruk and Analysis of the Brewing Characteristics.

Science.gov (United States)

Lee, Jang-Eun; Lee, Ae Ran; Kim, HyeRyun; Lee, Eunjung; Kim, Tae Wan; Shin, Woo Chang; Kim, Jae Ho

2017-05-28

In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, α-amylase, β-amylase, protease, and β-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, α-amylase, β-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, β-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.

Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.

Science.gov (United States)

Anzawa, Yoshihiko; Satoh, Kenji; Satoh, Yuko; Ohno, Satomi; Watanabe, Tsutomu; Katsumata, Kazuaki; Kume, Kazunori; Watanabe, Ken-Ichi; Mizunuma, Masaki; Hirata, Dai

2014-01-01

Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing.

Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time.

Science.gov (United States)

Koch, Wojciech; Kukula-Koch, Wirginia; Głowniak, Kazimierz

2017-11-01

Black tea infusions are one of the most popular beverages across the world. Their extract composition depends on several factors, brewing time being one of the most important determinants. The aim of the present study was to determine the catechin composition of different black tea infusions using a validated LC electrospray ionization time-of-flight MS method. Additionally, total phenolic content (TPC) and antioxidant activity of infusions were evaluated using Folin-Ciocalteu reagent and stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). An optimized LC-MS method enabled the precise identification of the studied catechins [epicatechin (EC), EC gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG)] and gallic acid (GA). The major catechin in all investigated teas was EGC (25.6 mg/100 cm3 after 4 min of brewing). EC was present at the lowest concentration in all extracts. TPC and antiradical scavenging activity were in a good agreement with catechins and GA content. In general, the longer the brewing time, the higher the concentration of catechin, TPC, and antioxidant activity values. However, it should be noted that after 2 min brewing, most phenolics had already been extracted, and extract composition did not significantly change at a prolonged extraction time.

Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.

Science.gov (United States)

Mahdavi, Reza; Lotfi Yagin, Neda; Liebman, Michael; Nikniaz, Zeinab

2013-02-01

Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60 min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5 min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2 mg/240 ml for loose-packed black teas and from 2.7 to 4.8 mg/240 ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.

Effects of the M&A Wave in the Global Brewing Industry 2000-2010

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Pedersen, Kurt; Lund-Thomsen, Lars

2012-01-01

The international beer brewing industry has experienced massive changes over the last decade. Industry concentration has increased dramatically, and the leading brewing groups have globalised their operations across virtually all continents. Industry consolidation has taken the shape of merger...... and acquisition activity more than organic growth or international joint ventures. Based on a major data base the paper traces some causes and assesses the effects of M&A strategies in the global beer industry....

Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

International Nuclear Information System (INIS)

Lyman, D.J.; Benck, R.M.; Merle, S.F.

2011-01-01

Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm-1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee

Directory of Open Access Journals (Sweden)

Donald J. Lyman

2011-01-01

Full Text Available Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

The Genome Sequence of Saccharomyces eubayanus and the Domestication of Lager-Brewing Yeasts

Science.gov (United States)

Baker, EmilyClare; Wang, Bing; Bellora, Nicolas; Peris, David; Hulfachor, Amanda Beth; Koshalek, Justin A.; Adams, Marie; Libkind, Diego; Hittinger, Chris Todd

2015-01-01

The dramatic phenotypic changes that occur in organisms during domestication leave indelible imprints on their genomes. Although many domesticated plants and animals have been systematically compared with their wild genetic stocks, the molecular and genomic processes underlying fungal domestication have received less attention. Here, we present a nearly complete genome assembly for the recently described yeast species Saccharomyces eubayanus and compare it to the genomes of multiple domesticated alloploid hybrids of S. eubayanus × S. cerevisiae (S. pastorianus syn. S. carlsbergensis), which are used to brew lager-style beers. We find that the S. eubayanus subgenomes of lager-brewing yeasts have experienced increased rates of evolution since hybridization, and that certain genes involved in metabolism may have been particularly affected. Interestingly, the S. eubayanus subgenome underwent an especially strong shift in selection regimes, consistent with more extensive domestication of the S. cerevisiae parent prior to hybridization. In contrast to recent proposals that lager-brewing yeasts were domesticated following a single hybridization event, the radically different neutral site divergences between the subgenomes of the two major lager yeast lineages strongly favor at least two independent origins for the S. cerevisiae × S. eubayanus hybrids that brew lager beers. Our findings demonstrate how this industrially important hybrid has been domesticated along similar evolutionary trajectories on multiple occasions. PMID:26269586

Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting.

Science.gov (United States)

Altaki, M S; Santos, F J; Galceran, M T

2011-06-15

In this work, we evaluated the occurrence of furan in brews obtained from regular, decaffeinated, and instant coffee and commercial packed capsules. For this purpose, a previously developed automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Initially, the influence of HS-SPME conditions on furan formation was evaluated. In addition, the effect of roasting conditions (temperature and time) used for coffee beans on furan formation was also studied. We found that low temperature and long roasting time (140°C and 20min) decreases the final furan content. Furan concentrations in regular ground coffee brews from an espresso coffee machine were higher (43-146ng/ml) than those obtained from a home drip coffee maker (20 and 78ng/ml), while decaffeinated coffee brews from a home drip coffee maker (14-65ng/ml) showed a furan concentration similar to that obtained from regular coffee. Relatively low concentrations of this compound (12-35ng/ml) were found in instant coffee brews, while commercial packed coffee capsules showed the highest concentrations (117-244ng/ml). Finally, the daily intake of furan through coffee consumption in Barcelona (Spain) (0.03-0.38μg/kg of body weight) was estimated. Copyright © 2010 Elsevier Ltd. All rights reserved.

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails.

Science.gov (United States)

Yalçın, S; Erol, H; Ozsoy, B; Onbaşılar, I; Yalçın, S

2008-12-01

This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters. A total of 240 Japanese quails (Coturnix coturnix japonica) aged 10 weeks were randomly allocated into one control group and three treatment groups. Each group was divided into five replicates as subgroups, comprising 12 quails each. Dried brewing yeast (Saccharomyces cerevisiae) was used at the levels of 1.5%, 3.0% and 4.5% in the diets of the first, second and third treatment groups, respectively. Soyabean meal was replaced with dried brewing yeast. The diets were formulated to be isocaloric and isonitrogenous. The experimental period lasted 18 weeks. Dietary treatments did not significantly affect body weight, daily feed intake, daily protein intake, egg production, egg weight, feed efficiency, mortality, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, the percentages of egg shell, albumen and yolk, excreta moisture and small intestinal pH. Inclusion of 3% and 4.5% dried brewing yeast in diets reduced egg yolk cholesterol concentration as mg per yolk and mg per g yolk (P brewing yeast was significantly lower (P brewing yeast resulted in significant increases (P brewing yeast. It is concluded that dried brewing yeast can be used up to 4.5% in the diets of laying quails without adverse effects on the measured parameters.

Analysis of aging in lager brewing yeast during serial repitching.

Science.gov (United States)

Bühligen, Franziska; Lindner, Patrick; Fetzer, Ingo; Stahl, Frank; Scheper, Thomas; Harms, Hauke; Müller, Susann

2014-10-10

Serial repitching of brewing yeast inoculates is an important economic factor in the brewing industry, as their propagation is time and resource intensive. Here, we investigated whether replicative aging and/or the population distribution status changed during serial repitching in three different breweries with the same brewing yeast strain but different abiotic backgrounds and repitching regimes with varying numbers of reuses. Next to bud scar numbers the DNA content of the Saccharomyces pastorianus HEBRU cells was analyzed. Gene expression patterns were investigated using low-density microarrays with genes for aging, stress, storage compound metabolism and cell cycle. Two breweries showed a stable rejuvenation rate during serial repitching. In a third brewery the fraction of virgin cells varied, which could be explained with differing wort aeration rates. Furthermore, the number of bud scars per cell and cell size correlated in all 3 breweries throughout all runs. Transcriptome analyses revealed that from the 6th run on, mainly for the cells positive gene expression could be seen, for example up-regulation of trehalose and glycogen metabolism genes. Additionally, the cells' settling in the cone was dependent on cell size, with the lowest and the uppermost cone layers showing the highest amount of dead cells. In general, cells do not progressively age during extended serial repitching. Copyright © 2014 Elsevier B.V. All rights reserved.

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles.

Science.gov (United States)

Lauterbach, Alexander; Usbeck, Julia C; Behr, Jürgen; Vogel, Rudi F

2017-01-01

Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable "brewing yeast" spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking.

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

Science.gov (United States)

Lauterbach, Alexander; Usbeck, Julia C.; Behr, Jürgen

2017-01-01

Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own “in-house strains”. During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable “brewing yeast” spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking. PMID

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles.

Directory of Open Access Journals (Sweden)

Alexander Lauterbach

Full Text Available Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable "brewing yeast" spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking.

A new method for Espresso Coffee brewing: Caffè Firenze

Directory of Open Access Journals (Sweden)

Alessandro Parenti

2013-09-01

Full Text Available Espresso coffee is the most popular choice for Italian coffee consumers. It has been estimated that every day, in the world, over of 50 million of Espresso cups are taken. As a consequence of this success, a large number of devices to make Espresso have been developed. In this scenario, a new device has been recently developed and patented (Eu. Patent 06 023 798.9; US 2010/0034942 A1. This brew method, named “Caffè Firenze”, uses a sealed extraction chamber, where water and gas provides pressure higher than the other extraction methods. Three main parts compose the apparatus: the gas source, the extraction chamber and the heat exchanger. The gas source provides the pressured gas required to raise the pressure of the system. The extraction chamber is made with chrome-brass and accessorized with two heating glow plugs. Many are the factors affecting Espresso quality: it is known that, coffee type, roasting conditions and degree, grinding and storage strongly affect the obtained brew. Also, several studies have been carried out on the effect of the setting parameters on quality, for example water pressure, water temperature, and brew time. Among the characteristics that determine Espresso quality, the main attribute for the visual analysis is, without doubts, the foam, also called “crema”. Indeed, height, aspect, and persistency of foam are features much appreciates by consumers. Two distinguish Espresso foam parameters are the persistency and foam index. Equipping a commercial bar machine with the new designed extraction chamber makes feasible the comparison between the traditional way to brew Espresso and the new device. The comparison was made holding the previous mentioned conditions, and differences were evaluated in terms of physical parameters and aromatic profiles. Caffè Firenze shows pronounced differences compared with traditional Espresso in term of foam-related parameters. Also, the new extraction device produces coffees with

Influence of temperature and brewing time of nettle (Urtica dioica L.) infusions on vitamin C content

Science.gov (United States)

Wolska, Jolanta; Czop, Michał; Jakubczyk, Karolina; Janda, Katarzyna

Stinging nettle (Urtica dioica L.) can be found in temperate climate zones of Europe, Africa and America Nettle may be a source of nutritional ingredients, mineral salts, vitamins and antioxidants. The aim of the study was to determine the effect of temperature and brewing time Urtica dioica L. infusions from different parts of this plant on vitamin C (ascorbic acid) content. Infusions of nettle leaf, stem and root were prepared at room temperature, 50°C, 60°C, 70°C and 80°C for 10 minutes. Leaf infusions were also brewed for 5, 10, 15 and 20 minutes at initial water temperature of 60°C. The amount of vitamin C was determined by the spectrophotometric method. The best temperature of brewing nettle infusions, in terms of vitamin C concentration, is between 50 °C and 60 °C as it is sufficient to extract the substance, yet not high enough to destroy it. The optimal time of brewing appeared to be 10 minutes as the prolonged exposure to high temperature appeared to be detrimental for ascorbic acid as well.

Microbiological and biochemical survey on the transition of fermentative processes in Fukuyama pot vinegar brewing.

Science.gov (United States)

Okazaki, Sachiko; Furukawa, Soichi; Ogihara, Hirokazu; Kawarai, Taketo; Kitada, Chika; Komenou, Akiko; Yamasaki, Makari

2010-06-01

Traditional brewing of Fukuyama pot vinegar is a process that has been continued in Fukuyama, Kagoshima, Japan, for almost 200 years. The entire process proceeds from raw materials, including steamed rice, rice koji (steamed rice grown with a fungus, Aspergillus oryzae) and water, to produce vinegar in roughly capped large pots laid in the open air. No special fermentative manipulation is required, except for scattering dried rice koji (called furi-koji) on the surface of the mash to form a cap-like mat on the surface at the start of brewing. As the biochemical mechanism of the natural transition of the fermentative processes during brewing has not been fully explained, we conducted a microbiological and biochemical study on the transition. First, a distinct biochemical change was observed in the brewing of spring preparation; that is, a sharp decline in pH from 6.5 to 3.5 within the first 5 days of brewing was observed due to lactic acid fermentation. Alcoholic fermentation also proceeded with a sharp increase to 4.5% ethanol within the first 5 days under the acidic conditions, suggesting that saccharification and both fermentations proceed in parallel. Acidic conditions and ethanol accumulation restricted the growth of most microorganisms in the mash, and in turn provided a favorable growth condition for acetic acid bacteria which are acid resistant and "ethanol-philic." Acetic acid was detected from day 16 and gradually increased in concentration, reaching a maximum of 7% at day 70 that was maintained thereafter. Empirically furi-koji naturally sinks into the mash after around day 40 by an unknown mechanism, allowing acetic acid bacteria to easily form pellicles on the mash surface and promoting efficient acetic acid fermentation. Dominant microbial species involved in the three fermentations were identified by denaturing gradient gel electrophoresis analysis using PCR-amplified defined-regions of small rDNA from microorganisms in the brewing mash or colony

Furan in roasted, ground and brewed coffee

Science.gov (United States)

Gruczyńska, Eliza; Kowalska, Dorota; Kozłowska, Mariola; Majewska, Ewa; Tarnowska, Katarzyna

2018-01-01

Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robusta (Coffea canephora) have gained commercial importance. During roasting of green coffee beans not only desirable compounds are formed, that exert positive influence on the taste and flavour of coffee, but also small quantities of undesirable ones. Furan (C4H4O) is one of the latter. Furan is a volatile compound (boiling temp. of 31.4 oC) formed during thermal processing of food. The toxicity of furan has been well documented and it is classified as “possible human carcinogen” (Group 2B) by the International Agency for Research on Cancer. Various pathways have been reported for furan formation during food processing. It can be formed from carbohydrates, amino acids by their thermal degradation or thermal re-arrangement and by oxidation of ascorbic acid and polyunsaturated acids and carotenoids. High concentrations of furan have been reported in coffee, baked and roasted food and in food subjected to preserving in cans and jars. Furan levels in brewed coffee are typically near or below 120 μg/L, but it can approach thousands μg/kg in roasted whole beans or ground coffee. The highest concentration of furan in roasted coffee reaches the level of 7000 μg/kg. Taking into account that coffee is the most popular hot drink, it becomes the main contributor to furan exposure from dietary sources for adults. In this article the published scientific papers concerned with the presence of furan in roasted non-brewed and brewed coffee have been reviewed. The formation mechanisms and occurrence of furan in coffee and the harmful influence of furan on the consumer health have been discussed.

The Genome Sequence of Saccharomyces eubayanus and the Domestication of Lager-Brewing Yeasts.

Science.gov (United States)

Baker, EmilyClare; Wang, Bing; Bellora, Nicolas; Peris, David; Hulfachor, Amanda Beth; Koshalek, Justin A; Adams, Marie; Libkind, Diego; Hittinger, Chris Todd

2015-11-01

The dramatic phenotypic changes that occur in organisms during domestication leave indelible imprints on their genomes. Although many domesticated plants and animals have been systematically compared with their wild genetic stocks, the molecular and genomic processes underlying fungal domestication have received less attention. Here, we present a nearly complete genome assembly for the recently described yeast species Saccharomyces eubayanus and compare it to the genomes of multiple domesticated alloploid hybrids of S. eubayanus × S. cerevisiae (S. pastorianus syn. S. carlsbergensis), which are used to brew lager-style beers. We find that the S. eubayanus subgenomes of lager-brewing yeasts have experienced increased rates of evolution since hybridization, and that certain genes involved in metabolism may have been particularly affected. Interestingly, the S. eubayanus subgenome underwent an especially strong shift in selection regimes, consistent with more extensive domestication of the S. cerevisiae parent prior to hybridization. In contrast to recent proposals that lager-brewing yeasts were domesticated following a single hybridization event, the radically different neutral site divergences between the subgenomes of the two major lager yeast lineages strongly favor at least two independent origins for the S. cerevisiae × S. eubayanus hybrids that brew lager beers. Our findings demonstrate how this industrially important hybrid has been domesticated along similar evolutionary trajectories on multiple occasions. © The Author 2015. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

LABOUR PROTECTION AND SAFETY IN THE BREWING INDUSTRY

Directory of Open Access Journals (Sweden)

Irina Melnik

2016-10-01

Full Text Available The article describes the quantification of the level of safety in the brewing industry, which allows determining the contribution of each employee to ensure healthy and safe working conditions. Factors have also been shown to affect the safety of each of the employees. Knowledge of the characteristics and limits of each of the factors makes it possible to secure workflow and solve potential problems early. Previously considered a comprehensive approach that allows full control of the security protecting the entire brewing industry. Efficient and safe work is possible only if the working environment at the workplace to meet all the requirements of international standards in the field of occupational safety and health. Therefore, each category from a number of activities, which can significantly reduce the level of injury, and ending with the characteristics of each of the factors for drawing up a plan to ensure the maximum protection of the company's employees, was discussed. Chemical, physical, biological and psychophysical factors may exist alone or in combination with each other. It is therefore important to identify in advance all of them and to take all measures relating to ensure safe working conditions in each of the processes. Separately considered optimal and allowable values of temperature, relative humidity and air velocity in the working area of industrial premises. The parameters were established for the purpose of continuous monitoring in order to ensure comfortable and safe work environment for each employee. In some cases it is necessary to consult with technicians to get the full picture of the possible threats posed by each type of equipment. Especially dangerous in terms of occupational safety and health in the brewing industry is a cooking workshop, where the air temperature in the working area is significantly increased, as well as the bottling plant (noisy.

FINANCIAL MARKET REACTIONS TO INTERNATIONAL MERGERS & ACQUISITIONS IN THE BREWING INDUSTRY: AN EVENT STUDY ANALYSIS

OpenAIRE

Heyder, Matthias; Ebneth, Oliver; Theuvsen, Ludwig

2008-01-01

Cross-border acquisitions have been the growing trend in recent years in the world brewing industry, giving brewers the opportunity to enhance their degree of internationalization and market share remarkably. This study employs event study analysis to examine 31 mergers and acquisitions among leading European brewing groups. Differences regarding financial market reactions can be determined within the European peer group. Managerial implications as well as future research propositions conclud...

Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.

Science.gov (United States)

Wang, Jinjing; Shen, Nan; Yin, Hua; Liu, Chunfeng; Li, Yongxian; Li, Qi

2013-02-01

Higher acetaldehyde concentration in beer is one of the main concerns of current beer industry in China. Acetaldehyde is always synthesized during beer brewing by the metabolism of yeast. Here, using ethanol as the sole carbon source and 4-methylpyrazole as the selection marker, we constructed a new mutant strain with lower acetaldehyde production and improved ethanol tolerance via traditional mutagenesis strategy. European Brewery Convention tube fermentation tests comparing the fermentation broths of mutant strain and industrial brewing strain showed that the acetaldehyde concentration of mutant strain was 81.67 % lower, whereas its resistant staling value was 1.0-fold higher. Owing to the mutation, the alcohol dehydrogenase activity of the mutant strain decreased to about 30 % of the wild-type strain. In the meantime, the fermentation performance of the newly screened strain has little difference compared with the wild-type strain, and there are no safety problems regarding the industrial usage of the mutant strain. Therefore, we suggest that the newly screened strain could be directly applied to brewing industry.

Brewing as a Comprehensive Learning Platform in Chemical Engineering

Science.gov (United States)

Nielsen, Rudi P.; Sørensen, Jens L.; Simonsen, Morten E.; Madsen, Henrik T.; Muff, Jens; Strandgaard, Morten; Søgaard, Erik G.

2016-01-01

Chemical engineering is mostly taught using traditional classroom teaching and laboratory experiments when possible. Being a wide discipline encompassing topics such as analytical chemistry, process design, and microbiology, it may be argued that brewing of beer has many relations to chemical engineering topic-wise. This work illustrates how…

Effect of Brewing Time and Temperature on the release of ...

African Journals Online (AJOL)

Michael Horsfall

Moringa oleifera blended leaves sample at brewing temperature and time of 29oC and 2mins respectively. ... most countries they are taken as tea to treat diabetics, obesity, fever ... human and highly toxic to insects, making it an ideal.

Comparison of DNA-based techniques for differentiation of production strains of ale and lager brewing yeast.

Science.gov (United States)

Kopecká, J; Němec, M; Matoulková, D

2016-06-01

Brewing yeasts are classified into two species-Saccharomyces pastorianus and Saccharomyces cerevisiae. Most of the brewing yeast strains are natural interspecies hybrids typically polyploids and their identification is thus often difficult giving heterogenous results according to the method used. We performed genetic characterization of a set of the brewing yeast strains coming from several yeast culture collections by combination of various DNA-based techniques. The aim of this study was to select a method for species-specific identification of yeast and discrimination of yeast strains according to their technological classification. A group of 40 yeast strains were characterized using PCR-RFLP analysis of ITS-5·8S, NTS, HIS4 and COX2 genes, multiplex PCR, RAPD-PCR of genomic DNA, mtDNA-RFLP and electrophoretic karyotyping. Reliable differentiation of yeast to the species level was achieved by PCR-RFLP of HIS4 gene. Numerical analysis of the obtained RAPD-fingerprints and karyotype revealed species-specific clustering corresponding with the technological classification of the strains. Taxonomic position and partial hybrid nature of strains were verified by multiplex PCR. Differentiation among species using the PCR-RFLP of ITS-5·8S and NTS region was shown to be unreliable. Karyotyping and RFLP of mitochondrial DNA evinced small inaccuracies in strain categorization. PCR-RFLP of HIS4 gene and RAPD-PCR of genomic DNA are reliable and suitable methods for fast identification of yeast strains. RAPD-PCR with primer 21 is a fast and reliable method applicable for differentiation of brewing yeasts with only 35% similarity of fingerprint profile between the two main technological groups (ale and lager) of brewing strains. It was proved that PCR-RFLP method of HIS4 gene enables precise discrimination among three technologically important Saccharomyces species. Differentiation of brewing yeast to the strain level can be achieved using the RAPD-PCR technique. © 2016 The

Relationship between competitiveness and operational and financial performance of firms: An exploratory study on the European brewing industry

Directory of Open Access Journals (Sweden)

Claudio Zanotti

2018-02-01

Originality/value: Significant relationships between competitive variables and financial performance in the brewing industry remains evasive in research thus far. Additionally, sustained in the potential the brewing industry represents within Europe, it is significant to identify these relationships for readers on both an academic and industrial background.

Relationship between ethanol and oxidative stress in laboratory and brewing yeast strains.

Science.gov (United States)

Bleoanca, Iulia; Silva, Ana Rita Courelas; Pimentel, Catarina; Rodrigues-Pousada, Claudina; Menezes, Regina de Andrade

2013-12-01

Ethanol is a chemical stress factor that inhibits cellular growth and determines metabolic changes leading to reduction of cell viability during fermentation and yeast storage. To determine the effect of time, temperature and ethanol during storage of brewing yeasts we have monitored viability of cells stored for 72 h, at 6 °C or 12 °C, in the presence of various ethanol concentrations. Under the conditions tested, 6 °C is the most favourable temperature to store brewing yeast creams emphasizing the importance of a tight temperature control in the storage vessels. Because W210 is less resistant to storage in the presence of ethanol than W34/70, the optimal storage parameters obtained under our laboratory conditions vary significantly. The ale strain is sensitive to storage under ethanol concentrations higher than 5% (v/v) for more than 48 h at 6 °C whereas at the same temperature the lager strain tolerates ethanol up to 7.5% (v/v) for 72 h. Also, the viability assays indicate that the antioxidant protein Yap1 is an important factor to storage resistance of BY4741 laboratory strain. To investigate the molecular mechanisms underlying tolerance of brewing yeast strains to ethanol, we have performed phenotypic analysis, localization studies and have monitored the activation of antioxidant and protection genes as well as the intracellular contents of glycogen and trehalose. Overall, our data suggest that the ale strain W210 has a defective antioxidant defence system and that ethanol may induce the antioxidant defences as well as glycogen and trehalose protection mechanisms in laboratory and brewing yeast strains. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Directory of Open Access Journals (Sweden)

Pavel Kryl

2012-01-01

Full Text Available This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU, where beer is produced in a simpler and less energy – demanding infusion method. At all the beer samples the basic analytical parameters of real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, and analytical characteristics of both the brewing procedures. Emphasis is placed on statistical data processing and comparison of different types of beer and particular brews between each other, both in terms of production technology as well as beer sampling throughout the year.

1H NMR-based metabolic profiling for evaluating poppy seed rancidity and brewing.

Science.gov (United States)

Jawień, Ewa; Ząbek, Adam; Deja, Stanisław; Łukaszewicz, Marcin; Młynarz, Piotr

2015-12-01

Poppy seeds are widely used in household and commercial confectionery. The aim of this study was to demonstrate the application of metabolic profiling for industrial monitoring of the molecular changes which occur during minced poppy seed rancidity and brewing processes performed on raw seeds. Both forms of poppy seeds were obtained from a confectionery company. Proton nuclear magnetic resonance (1H NMR) was applied as the analytical method of choice together with multivariate statistical data analysis. Metabolic fingerprinting was applied as a bioprocess control tool to monitor rancidity with the trajectory of change and brewing progressions. Low molecular weight compounds were found to be statistically significant biomarkers of these bioprocesses. Changes in concentrations of chemical compounds were explained relative to the biochemical processes and external conditions. The obtained results provide valuable and comprehensive information to gain a better understanding of the biology of rancidity and brewing processes, while demonstrating the potential for applying NMR spectroscopy combined with multivariate data analysis tools for quality control in food industries involved in the processing of oilseeds. This precious and versatile information gives a better understanding of the biology of these processes.

Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process.

Science.gov (United States)

Wei, Xiao Lu; Liu, Shuang Ping; Yu, Jian Shen; Yu, Yong Jian; Zhu, Sheng Hu; Zhou, Zhi Lei; Hu, Jian; Mao, Jian

2017-04-01

As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid. Compared to the traditional brewing technology, the new technology saved water resources and reduced environmental pollution. The concentration of biogenic amine was also decreased by 27.16%, which improving the security of the CRW. The esters increased led to more soft-tasted CRW and less aging time; the quality of CRW would be improved with less alcohol. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

The Biology and Chemistry of Brewing: An Interdisciplinary Course

Science.gov (United States)

Hooker, Paul D.; Deutschman, William A.; Avery, Brian J.

2014-01-01

For the past nine years, we have been offering an interdisciplinary course for science majors: The Biology and Chemistry of Brewing. This course is primarily laboratory- and inquiry-based; from a total of 24 h of student/instructor contact time, approximately 6 h are devoted to lecture, and the other 18 h are divided between laboratory exercises,…

Valorization of beer brewing wastes by composting

OpenAIRE

Silva, Maria Elisabete; Brás, Isabel

2017-01-01

The aim of this work was to study the viability of recycling the residual yeast and diatomaceous earth (RYDE) slurry generated by the beer brewing industry by composting with animal manures, as well as to evaluate the quality of the composts obtained. Two pilot composting trials were carried out with different mixes: cow manure/RYDE slurry (Pile CM) and sheep manure/RYDE slurry (Pile SM). For all piles, wood chips were applied as bulking agent. The process was monitored b...

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

Directory of Open Access Journals (Sweden)

Angelika-Ioanna Gialleli

2017-01-01

Full Text Available Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C. The positive eff ect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose signifi cantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the eff ect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confi rmed by the analysis of the fi nal products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profi le and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water.

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

Science.gov (United States)

Gialleli, Angelika-Ioanna; Ganatsios, Vassilios; Terpou, Antonia; Kanellaki, Maria; Bekatorou, Argyro; Koutinas, Athanasios A; Dimitrellou, Dimitra

2017-09-01

Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the effect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confirmed by the analysis of the final products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profile and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water.

Brewing Beer in the Laboratory: Grain Amylases and Yeast's Sweet Tooth

Science.gov (United States)

Gillespie, Blake; Deutschman, William A.

2010-01-01

Brewing beer provides a straightforward and robust laboratory counterpart to classroom discussions of fermentation, a staple of the biochemistry curriculum. An exercise is described that provides several connections between lecture and laboratory content. Students first extract fermentable carbohydrates from whole grains, then ferment these with…

Globalization of Brewing and Economies of Scale

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Wu, Yanqing

The globalization of the brewing industry after the turn of the century through a large wave of mergers and acquisitions has changed the structure of the world beer markets. The paper tracks the development in industry concentrations from 2002 to 2012 and points to high transportation costs...... for beers and economies of scale in advertising and sales efforts as the main factors behind the wave of cross-country mergers and acquisitions. Using firm-level data from the largest breweries, the estimations verify significant economies of scale in marketing and distribution costs. Based on information...

Enhancing the performance of brewing yeasts.

Science.gov (United States)

Karabín, Marcel; Jelínek, Lukáš; Kotrba, Pavel; Cejnar, Rudolf; Dostálek, Pavel

2017-12-22

Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers. Copyright © 2018 Elsevier Inc. All rights reserved.

Learning by Brewing: Beer Production Experiments in the Chemical Engineering Laboratory

Science.gov (United States)

Cerretani, Colin; Kelkile, Esayas; Landry, Alexandra

2017-01-01

We discuss the successful creation and implementation of a biotechnology track within the chemical engineering unit operations course. The track focuses on engineering principles relevant to brewing. Following laboratory modules investigating heat transfer processes and yeast fermentation kinetics, student groups design and implement a project to…

Sustainable operations management and benchmarking in brewing: A factor weighting approach

Directory of Open Access Journals (Sweden)

Daniel P. Bumblauskas

2017-06-01

Full Text Available The brewing industry has been moving towards more efficient use of energy, water reuse and stewardship, and the tracking of greenhouse gas (GHG emissions to better manage environmental and social responsibility. Commercial breweries use a great deal of water and energy to convert one gallon (liter of water into one gallon (liter of beer. An analysis was conducted on sustainable operations and supply chain management at various United States and international breweries, specifically Europe, to benchmark brewery performance and establish common metrics for sustainability in the beer supply chain. The primary research questions explored in this article are whether water reclamation and GHG emissions can be properly monitored and measured and if processes can be created to help control waste (lean and emissions. Additional questions include how we can use operations management strategies and techniques such as the Factor-Weighted Method (FWM in industries such as brewing to develop sustainability scorecards.

Research progress on the brewing techniques of new-type rice wine.

Science.gov (United States)

Jiao, Aiquan; Xu, Xueming; Jin, Zhengyu

2017-01-15

As a traditional alcoholic beverage, Chinese rice wine (CRW) with high nutritional value and unique flavor has been popular in China for thousands of years. Although traditional production methods had been used without change for centuries, numerous technological innovations in the last decades have greatly impacted on the CRW industry. However, reviews related to the technology research progress in this field are relatively few. This article aimed at providing a brief summary of the recent developments in the new brewing technologies for making CRW. Based on the comparison between the conventional methods and the innovative technologies of CRW brewing, three principal aspects were summarized and sorted, including the innovation of raw material pretreatment, the optimization of fermentation and the reform of sterilization technology. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed related to the prospect of the CRW industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

Selenium in commercial beer and losses in the brewing process from wheat to beer.

Science.gov (United States)

Rodrigo, S; Young, S D; Cook, D; Wilkinson, S; Clegg, S; Bailey, E H; Mathers, A W; Broadley, M R

2015-09-01

There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims of this study were (1) to determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transfer of Se, from biofortified grain to final beer product, is brewing trials with isotopically-enriched (77)Se wheat, sampled from UK field-sites, showed that most (77)Se losses in the brewing process occurred during mashing (54%), with fermented beer containing ∼ 10% of the (77)Se initially present in the wheat grain. Total N values in wort and malt were positively correlated with the (77)Se content of the wheat grain. Copyright © 2015 Elsevier Ltd. All rights reserved.

Energy-Saving in Brew-Rectification

Directory of Open Access Journals (Sweden)

N. I. Ulyanau

2008-01-01

Full Text Available The paper investigates dynamics of rectification process on one plate of a column. The basic channels controlling brew-rectification process are described in the paper.The paper also considers problems pertaining to synthesis of an adaptive system that controls non-stationary objects with delay. Synthesis of adaptive systems that automatically control product quality and saving on power resources and productivity with the help of the second method of Lyapunov has been carried out in the paper.Industrial introduction of the given automatic control system of technological process shall permit to increase productivity of a rectification (10–15 %, to decrease specific power consumption by (5–10 % while preserving the specified quality of rectified ethyl alcohol and decrease alcohol losses with luting water and malt-residue.

The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

Science.gov (United States)

Zhao, Xue; Yu, Zhimin; Wang, Ting; Guo, Xuan; Luan, Jing; Sun, Yumei; Li, Xianzhen

2016-04-01

To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor. The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process. The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.

Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

Directory of Open Access Journals (Sweden)

Tataridis Panagiotis

2013-01-01

Full Text Available Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic, where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and “terroir” character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process.

Science.gov (United States)

Bastos, Rita; Coelho, Elisabete; Coimbra, Manuel A

2015-06-25

The cell wall polysaccharides of brewers spent yeast Saccharomyces pastorianus (BSY) and the inoculum yeast (IY) were studied in order to understand the changes induced by the brewing process. The hot water and alkali extractions performed solubilized mainly mannoproteins, more branched for BSY than those of IY. Also, (31)P solid state NMR showed that the BSY mannoproteins were 3 times more phosphorylated. By electron microscopy it was observed that the final residues of alkali sequential extraction until 4M KOH preserved the yeast three-dimensional structure. The final residues, composed mainly by glucans (92%), showed that the BSY, when compared with IY, contained higher amount of (1→4)-linked Glc (43% for BSY and 16% for IY) and lower (1→3)-linked Glc (17% for BSY and 42% for IY). The enzymatic treatment of final residue showed that both BSY and IY had (α1→4)-linked Glc and (β1→4)-linked Glc, in a 2:1 ratio, showing that S. pastorianus increases their cellulose-like linkages with the brewing process. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties.

Science.gov (United States)

Pérez-Burillo, S; Giménez, R; Rufián-Henares, J A; Pastoriza, S

2018-05-15

White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don't include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of storage on the brewing properties of tropical hop substitutes ...

African Journals Online (AJOL)

Tropical hop substitute from utazi (UTZ) Gongronema latifolium, bitter cola (BTC), Garcinia kola, bitter leaf (BTL), Vernonia amygdalina and a blend (1:1.41:2.89) of the three (HSB) respectively, were produced. Stability studies were carried out to predict their suitability for brewing after one to six months storage at 5 ± 1oC ...

Overview of craft brewing specificities and potentially associated microbiota.

Science.gov (United States)

Rodhouse, Lindsey; Carbonero, Franck

2017-09-14

The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process. Spoilage is a prominent issue in brewing, and can cause quality degradation resulting in consumer rejection and product waste. For example, lactic acid bacteria are predominately associated with producing a ropy texture and haze, along with producing diacetyl which gives the beer butter flavor notes. Other microorganisms may not affect flavor or aroma, but can retard fermentation by consuming nutrients needed by fermentation yeast. Quality control in craft breweries today relies on culturing methods to detect specific spoilage organisms. Using media can be beneficial for detecting the most common beer spoilers, such as Lactobacillus and Pediococci. However, these methods are time consuming with long incubation periods. Molecular methods such as community profiling or high throughput sequencing are better used for identifying entire populations of beer. These methods allow for detection, differentiation, and identification of taxa.

Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast.

Science.gov (United States)

Lentz, Michael; Harris, Chad

2015-10-15

Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces ' metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus . These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p -coumaric acid, a trait not shared among the spoilage strains.

Isolation and Characterization of a Gene Specific to Lager Brewing Yeast That Encodes a Branched-Chain Amino Acid Permease

Science.gov (United States)

Kodama, Yukiko; Omura, Fumihiko; Ashikari, Toshihiko

2001-01-01

We found two types of branched-chain amino acid permease gene (BAP2) in the lager brewing yeast Saccharomyces pastorianus BH-225 and cloned one type of BAP2 gene (Lg-BAP2), which is identical to that of Saccharomyces bayanus (by-BAP2-1). The other BAP2 gene of the lager brewing yeast (cer-BAP2) is very similar to the Saccharomyces cerevisiae BAP2 gene. This result substantiates the notion that lager brewing yeast is a hybrid of S. cerevisiae and S. bayanus. The amino acid sequence homology between S. cerevisiae Bap2p and Lg-Bap2p was 88%. The transcription of Lg-BAP2 was not induced by the addition of leucine to the growth medium, while that of cer-BAP2 was induced. The transcription of Lg-BAP2 was repressed by the presence of ethanol and weak organic acid, while that of cer-BAP2 was not affected by these compounds. Furthermore, Northern analysis during beer fermentation revealed that the transcription of Lg-BAP2 was repressed at the beginning of the fermentation, while cer-BAP2 was highly expressed throughout the fermentation. These results suggest that the transcription of Lg-BAP2 is regulated differently from that of cer-BAP2 in lager brewing yeasts. PMID:11472919

Analysis of elements present in beers and brewing waters by neutron activation analysis

International Nuclear Information System (INIS)

Krausova, Ivana; Kucera, Jan; Dostalek, Pavel; Potesil, Vaclav

2011-01-01

Neutron activation analysis (NAA) was used for determination of Si, Na, K, Ca, Sc, V, Cr, Mn, Fe, Co, Zn, Rb, Cs, and La in Czech beers and brewing waters. The Si concentration in beer determined by the reaction 29 Si(n,p) 29 Al with fast neutrons confirmed that beer is an important Si source in human diet. Determination of other trace elements by NAA with the whole spectrum of reactor neutrons aimed at the feasibility of identification of Gambrinus beers brewed in various breweries. The elements Ca and V appeared to be the best candidates for this purpose. The concentrations of elements determined by NAA were also compared with the recommended daily element intake for humans. The accuracy of the method was proved by analysis of reference materials, specifically NIST SRM 2704 Buffalo River Sediment, NIST SRM 1633b Coal Fly Ash, and NIST SRM 1515 Apple Leaves. (author)

Effect of storage on the brewing properties of tropical hop substitutes

African Journals Online (AJOL)

SERVER

2007-06-18

Jun 18, 2007 ... Conclusively, tropical hop substitutes stored at 5 ± 1oC to 27 ± 1oC can still be used for brewing even after three to six months storage. .... which is associated with the oxidative depreciation of the soft resins to hard resins ... Changes in the soft resin levels of hop substitutes with storage. Soft resin levels (%).

Estimating alcohol content of traditional brew in Western Kenya using culturally relevant methods: the case for cost over volume.

Science.gov (United States)

Papas, Rebecca K; Sidle, John E; Wamalwa, Emmanuel S; Okumu, Thomas O; Bryant, Kendall L; Goulet, Joseph L; Maisto, Stephen A; Braithwaite, R Scott; Justice, Amy C

2010-08-01

Traditional homemade brew is believed to represent the highest proportion of alcohol use in sub-Saharan Africa. In Eldoret, Kenya, two types of brew are common: chang'aa, spirits, and busaa, maize beer. Local residents refer to the amount of brew consumed by the amount of money spent, suggesting a culturally relevant estimation method. The purposes of this study were to analyze ethanol content of chang'aa and busaa; and to compare two methods of alcohol estimation: use by cost, and use by volume, the latter the current international standard. Laboratory results showed mean ethanol content was 34% (SD = 14%) for chang'aa and 4% (SD = 1%) for busaa. Standard drink unit equivalents for chang'aa and busaa, respectively, were 2 and 1.3 (US) and 3.5 and 2.3 (Great Britain). Using a computational approach, both methods demonstrated comparable results. We conclude that cost estimation of alcohol content is more culturally relevant and does not differ in accuracy from the international standard.

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas.

Science.gov (United States)

Xu, Yong-Quan; Zou, Chun; Gao, Ying; Chen, Jian-Xin; Wang, Fang; Chen, Gen-Sheng; Yin, Jun-Feng

2017-12-01

The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TW were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high-conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas. Copyright © 2016 Elsevier Ltd. All rights reserved.

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

Science.gov (United States)

Libkind, Diego; Hittinger, Chris Todd; Valério, Elisabete; Gonçalves, Carla; Dover, Jim; Johnston, Mark; Gonçalves, Paula; Sampaio, José Paulo

2011-01-01

Domestication of plants and animals promoted humanity's transition from nomadic to sedentary lifestyles, demographic expansion, and the emergence of civilizations. In contrast to the well-documented successes of crop and livestock breeding, processes of microbe domestication remain obscure, despite the importance of microbes to the production of food, beverages, and biofuels. Lager-beer, first brewed in the 15th century, employs an allotetraploid hybrid yeast, Saccharomyces pastorianus (syn. Saccharomyces carlsbergensis), a domesticated species created by the fusion of a Saccharomyces cerevisiae ale-yeast with an unknown cryotolerant Saccharomyces species. We report the isolation of that species and designate it Saccharomyces eubayanus sp. nov. because of its resemblance to Saccharomyces bayanus (a complex hybrid of S. eubayanus, Saccharomyces uvarum, and S. cerevisiae found only in the brewing environment). Individuals from populations of S. eubayanus and its sister species, S. uvarum, exist in apparent sympatry in Nothofagus (Southern beech) forests in Patagonia, but are isolated genetically through intrinsic postzygotic barriers, and ecologically through host-preference. The draft genome sequence of S. eubayanus is 99.5% identical to the non-S. cerevisiae portion of the S. pastorianus genome sequence and suggests specific changes in sugar and sulfite metabolism that were crucial for domestication in the lager-brewing environment. This study shows that combining microbial ecology with comparative genomics facilitates the discovery and preservation of wild genetic stocks of domesticated microbes to trace their history, identify genetic changes, and suggest paths to further industrial improvement. PMID:21873232

The Brewing Process: Optimizing the Fermentation

Directory of Open Access Journals (Sweden)

Teodora Coldea

2014-11-01

Full Text Available Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation. The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract.

Kombucha brewing under the Food and Drug Administration model Food Code: risk analysis and processing guidance.

Science.gov (United States)

Nummer, Brian A

2013-11-01

Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S. Consequently, many retailers and food service operators are seeking to brew this beverage on site. As a fermented beverage, kombucha would be categorized in the Food and Drug Administration model Food Code as a specialized process and would require a variance with submission of a food safety plan. This special report was created to assist both operators and regulators in preparing or reviewing a kombucha food safety plan.

Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

Directory of Open Access Journals (Sweden)

Michael Lentz

2015-10-01

Full Text Available Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains.

Complex Ancestries of Lager-Brewing Hybrids Were Shaped by Standing Variation in the Wild Yeast Saccharomyces eubayanus.

Science.gov (United States)

Peris, David; Langdon, Quinn K; Moriarty, Ryan V; Sylvester, Kayla; Bontrager, Martin; Charron, Guillaume; Leducq, Jean-Baptiste; Landry, Christian R; Libkind, Diego; Hittinger, Chris Todd

2016-07-01

Lager-style beers constitute the vast majority of the beer market, and yet, the genetic origin of the yeast strains that brew them has been shrouded in mystery and controversy. Unlike ale-style beers, which are generally brewed with Saccharomyces cerevisiae, lagers are brewed at colder temperatures with allopolyploid hybrids of Saccharomyces eubayanus x S. cerevisiae. Since the discovery of S. eubayanus in 2011, additional strains have been isolated from South America, North America, Australasia, and Asia, but only interspecies hybrids have been isolated in Europe. Here, using genome sequence data, we examine the relationships of these wild S. eubayanus strains to each other and to domesticated lager strains. Our results support the existence of a relatively low-diversity (π = 0.00197) lineage of S. eubayanus whose distribution stretches across the Holarctic ecozone and includes wild isolates from Tibet, new wild isolates from North America, and the S. eubayanus parents of lager yeasts. This Holarctic lineage is closely related to a population with higher diversity (π = 0.00275) that has been found primarily in South America but includes some widely distributed isolates. A second diverse South American population (π = 0.00354) and two early-diverging Asian subspecies are more distantly related. We further show that no single wild strain from the Holarctic lineage is the sole closest relative of lager yeasts. Instead, different parts of the genome portray different phylogenetic signals and ancestry, likely due to outcrossing and incomplete lineage sorting. Indeed, standing genetic variation within this wild Holarctic lineage of S. eubayanus is responsible for genetic variation still segregating among modern lager-brewing hybrids. We conclude that the relationships among wild strains of S. eubayanus and their domesticated hybrids reflect complex biogeographical and genetic processes.

Degradation Dynamics and Dietary Risk Assessments of Two Neonicotinoid Insecticides during Lonicera japonica Planting, Drying, and Tea Brewing Processes.

Science.gov (United States)

Fang, Qingkui; Shi, Yanhong; Cao, Haiqun; Tong, Zhou; Xiao, Jinjing; Liao, Min; Wu, Xiangwei; Hua, Rimao

2017-03-01

The degradation dynamics and dietary risk assessments of thiamethoxam and thiacloprid during Lonicera japonica planting, drying, and tea brewing processes were systematically investigated using high-performance liquid chromatography. The half-lives of thiamethoxam and thiacloprid were 1.0-4.1 d in the honeysuckle flowers and leaves, with degradation rate constants k ranging from -0.169 to -0.696. The safety interval time was 7 d. The sun- and oven-drying (70 °C) percent digestions were 59.4-81.0% for the residues, which were higher than the shade- and oven-drying percentages at lower temperatures (30, 40, 50, and 60 °C, which ranged from 37.7% to 57.0%). The percent transfers of thiamethoxam and thiacloprid were 0-48.4% and 0-25.2%, respectively, for the different tea brewing conditions. On the basis of the results of this study, abiding by the safety interval time is important, and using reasonable drying methods and tea brewing conditions can reduce the transfer of thiamethoxam and thiacloprid to humans.

Marketing and Globalization of the Brewing Industry

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Wu, Yanqing

2016-01-01

The globalization of the brewing industry after the turn of the century through a large wave of mergers and acquisitions has changed the structure of the world beer markets. The chapter tracks the development in industry concentrations from 2002 to 2012 and points to high transportation costs...... for beers and economies of scale at the firm level in advertising and sales efforts as the main factors behind the wave of cross-country mergers and acquisitions. Using firm-level data from the largest breweries, the estimations verify significant economies of scale at the firm level in marketing...... significant economies of scale benefits at the firm level to be shared between the merging partners as marketing and distribution costs are very high in this industry....

Determination of Pyrethroids in Tea Brew by GC-MS Combined with SPME with Multiwalled Carbon Nanotube Coated Fiber.

Science.gov (United States)

Ren, Dongxia; Sun, Chengjun; Ma, Guanqun; Yang, Danni; Zhou, Chen; Xie, Jiayu; Li, Yongxin

2018-01-01

A new method has been developed to simultaneously determine 7 pyrethroid residues in tea brew using gas chromatography-mass spectrometry (GC-MS) combined with solid phase microextraction (SPME) with multiwalled carbon nanotubes (MWCNTs) coated fiber. The MWCNTs coated fiber of SPME was homemade by using stainless steel wire as coating carrier and polyacrylonitrile (PAN) solution as adhesive glue. Under the optimized conditions, a good linearity was shown for bifenthrin, fenpropathrin, permethrin, and cyfluthrin in 1-50 ng mL -1 and for cypermethrin, fenvalerate, and deltamethrin in 5-50 ng mL -1 . The correlation coefficients were in the range of 0.9948-0.9999. The average recoveries of 7 pyrethroids were 94.2%-107.3% and the relative standard deviations (RSDs) were less than 15%. The detection limit of the method ranged from 0.12 to 1.65 ng mL -1 . The tea brew samples made from some commercial tea samples were analyzed. Among them, bifenthrin, fenpropathrin, and permethrin were found. The results show that the method is rapid and sensitive and requires low organic reagent consumption, which can be well used for the detection of the pyrethroids in tea brew.

Dissipation of Flonicamid in Honeysuckle and Its Transfer during Brewing Process.

Science.gov (United States)

Wang, Yujie; Xue, Jian; Jin, Hongyu; Ma, Shuangcheng

2017-05-01

The dissipation of flonicamid in Honeysuckle and transfer pattern from Honeysuckle to its tea infusion were investigated. Flonicamid was applied on Honeysuckle crop at two dosages, 60 g of active gradient per hectare (g a.i. hm -2 ) and 180 g a.i. hm -2 (recommended and triple the recommended) in Fenqiu, Henan Province in 2015 and 2016. Gas Chromatography-Electron Capture Detector (GC-ECD) detection methods were developed for the analysis of flonicamid residues in honeysuckles and its infusion. The recoveries in both honeysuckles and its infusion ranged from 81.5 to 101.7% with relative standard deviations (RSDs) of 3.2-9.1%. The dissipations of flonicamid in Honeysuckle were found to follow the first order kinetics with half-life ranging between 2.8 and 3.2 d. After recommended dose pesticide application, contents of flonicamid residues were lower than theoretical maximum residue limit (tMRL). Flonicamid residues can easily transfer from Honeysuckle to its tea infusion and transfer rates of flonicamid decrease with the brewing temperature reduction or the brewing times increase. These results are helpful to establish maximum residue limit and develop guidance on the appropriate and secure use of flonicamid in Honeysuckle.

Brewing Science in the Chemistry Laboratory: A "Mashing" Investigation of Starch and Carbohydrates

Science.gov (United States)

Pelter, Michael W.; McQuade, Jennifer

2005-01-01

The experiments that mimic the actual brewing process to explain the science to the nonscience majors is performed using malted barley as the source for both the starch and the amylase enzyme. The experiment introduces the concept of monitoring the progress of chemical reaction and was able to show the chemical breakdown of the starch to simple…

Impact of the brewing process on the concentration of silicon in lager beer

Czech Academy of Sciences Publication Activity Database

Krausová, Ivana; Cejnar, R.; Kučera, Jan; Dostálek, P.

2014-01-01

Roč. 120, č. 4 (2014), s. 433-437 ISSN 0046-9750 R&D Projects: GA MŠk 1M0570; GA MŠk(XE) LM2011019; GA ČR(CZ) GBP108/12/G108 Institutional support: RVO:61389005 Keywords : beer * brewing * hops * INAA * malt * silicon Subject RIV: GM - Food Processing Impact factor: 1.240, year: 2014

Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.

Science.gov (United States)

Sunano, Yui

2016-07-01

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 southern Ethiopia drink three types of alcoholic beverages that are prepared from cereals. From these alcoholic beverages, parshot is prepared by the addition of plant leaves for lactic fermentation and nech chaka by adding cereal powder for lactic fermentation before alcohol fermentation. People living in the Dirashe area partake of parshot as part of their staple diet. The brewing process used for parshot and a food culture with alcoholic beverages as parts of the staple diet are rare worldwide. This article discusses the significance of using lactic fermentation before alcoholic fermentation and focuses on lactic fermentation in the brewing methods used for the three kinds of alcoholic beverages consumed in the Dirashe area. We initially observed the brewing process and obtained information about the process from the people in that area. Next, we determined the pH and analyzed the lactic acid (g/100 g) and ethanol (g/100 g) content during lactic fermentation of parshot and nech chaka; the ethyl acetate (mg/100 g) and volatile base nitrogen (mg/100 g) content during this period was also analyzed. In addition, we compared the ethanol (g/100 g) content of all three kinds of alcoholic beverages after completion of brewing. The results showed that it was possible to consume large quantities of these alcoholic beverages because of the use of lactic fermentation before alcoholic fermentation, which improved the safety and preservation characteristics of the beverages by preventing the propagation of various microorganisms, improving flavor, and controlling the alcohol level.

Determination of Pyrethroids in Tea Brew by GC-MS Combined with SPME with Multiwalled Carbon Nanotube Coated Fiber

Directory of Open Access Journals (Sweden)

Dongxia Ren

2018-01-01

Full Text Available A new method has been developed to simultaneously determine 7 pyrethroid residues in tea brew using gas chromatography-mass spectrometry (GC-MS combined with solid phase microextraction (SPME with multiwalled carbon nanotubes (MWCNTs coated fiber. The MWCNTs coated fiber of SPME was homemade by using stainless steel wire as coating carrier and polyacrylonitrile (PAN solution as adhesive glue. Under the optimized conditions, a good linearity was shown for bifenthrin, fenpropathrin, permethrin, and cyfluthrin in 1–50 ng mL−1 and for cypermethrin, fenvalerate, and deltamethrin in 5–50 ng mL−1. The correlation coefficients were in the range of 0.9948–0.9999. The average recoveries of 7 pyrethroids were 94.2%–107.3% and the relative standard deviations (RSDs were less than 15%. The detection limit of the method ranged from 0.12 to 1.65 ng mL−1. The tea brew samples made from some commercial tea samples were analyzed. Among them, bifenthrin, fenpropathrin, and permethrin were found. The results show that the method is rapid and sensitive and requires low organic reagent consumption, which can be well used for the detection of the pyrethroids in tea brew.

M&A as a driver of global competition in the brewing industry

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Pedersen, Kurt; Lund-Thomsen, Lars

The international beer brewing industry has experienced massive changes over the last decade. Industry concentration has increased dramatically, and the leading brewer groups have globalised their operations across virtually all continents. The paper describes the development and puts it into an ...... it into an industrial economics framework. Based on a major data base the paper further assesses the effects of M&A strategies in the global beer industry....

Evolutionary engineering in chemostat cultures for improved maltotriose fermentation kinetics in saccharomyces pastorianus lager brewing yeast

NARCIS (Netherlands)

Brickwedde, A.; van den Broek, M.A.; Geertman, Jan Maarten A.; Magalhães, Frederico; Kuijpers, Niels G.A.; Gibson, Brian; Pronk, J.T.; Daran, J.G.

2017-01-01

The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S.

Lead poisoning from drinking Kombucha tea brewed in a ceramic pot.

Science.gov (United States)

Phan, T G; Estell, J; Duggin, G; Beer, I; Smith, D; Ferson, M J

Kombucha tea is an alternative therapy that is gaining popularity as a remedy for a diverse range of ailments. We report two cases of symptomatic lead poisoning requiring chelation therapy in a married couple who had been drinking Kombucha tea for six months, brewing the tea in a ceramic pot. We postulate that acids in the tea eluted lead from the glaze pigment used in the ceramic pot, in a manner analogous to elution of lead from crystal decanters by wine and spirits.

Survival of Salmonella on chamomile, peppermint, and green tea during storage and subsequent survival or growth following tea brewing.

Science.gov (United States)

Keller, Susanne E; Stam, Christina N; Gradl, Dana R; Chen, Zhengzai; Larkin, Emily L; Pickens, Shannon R; Chirtel, Stuart J

2015-04-01

The survival of Salmonella on dried chamomile flowers, peppermint leaves, and green tea leaves stored under different conditions was examined. Survival and growth of Salmonella was also assessed after subsequent brewing using dried inoculated teas. A Salmonella enterica serovar cocktail was inoculated onto different dried tea leaves or flowers to give starting populations of approximately 10 log CFU/g. The inoculum was allowed to dry (at ambient temperature for 24 h) onto the dried leaves or flowers prior to storage under 25 and 35 °C at low (90% RH) humidity levels. Under the four storage conditions tested, survival followed the order 25 °C with low RH > 35 °C with low RH > 25 °C with high RH > 35 °C with high RH. Salmonella losses at 25 °C with low RH occurred primarily during drying, after which populations showed little decline over 6 months. In contrast, Salmonella decreased below detection after 45 days at 35 °C and high RH in all teas tested. The thermal resistance of Salmonella was assessed at 55 °C immediately after inoculation of tea leaves or flowers, after drying (24 h) onto tea leaves or flowers, and after 28 days of storage at 25 °C with low RH. All conditions resulted in similar D-values (2.78 ± 0.12, 3.04 ± 0.07, and 2.78 ± 0.56, at 0 h, 24 h, and 28 days, respectively), indicating thermal resistance of Salmonella in brewed tea did not change after desiccation and 28 days of storage. In addition, all brewed teas tested supported the growth of Salmonella. If Salmonella survives after storage, it may also survive and grow after a home brewing process.

Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology.

Science.gov (United States)

İlyasoğlu, Huri; Arpa, Tuba Eda

2017-10-01

The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL -1 of ascorbic acid, 61.44 mg 100 mL -1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6-8 min at temperatures of 84-86 °C.

Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: a review.

Science.gov (United States)

Steenackers, Bart; De Cooman, Luc; De Vos, Dirk

2015-04-01

The annual production of hops (Humulus lupulus L.) exceeds 100,000 mt and is almost exclusively consumed by the brewing industry. The value of hops is attributed to their characteristic secondary metabolites; these metabolites are precursors which are transformed during the brewing process into important bittering, aromatising and preservative components with rather low efficiency. By selectively transforming these components off-line, both their utilisation efficiency and functionality can be significantly improved. Therefore, the chemical transformations of these secondary metabolites will be considered with special attention to recent advances in the field. The considered components are the hop alpha-acids, hop beta-acids and xanthohumol, which are components unique to hops, and alpha-humulene and beta-caryophyllene, sesquiterpenes which are highly characteristic of hops. Copyright © 2014 Elsevier Ltd. All rights reserved.

Efficient screening of environmental isolates for Saccharomyces cerevisiae strains that are suitable for brewing.

Science.gov (United States)

Fujihara, Hidehiko; Hino, Mika; Takashita, Hideharu; Kajiwara, Yasuhiro; Okamoto, Keiko; Furukawa, Kensuke

2014-01-01

We developed an efficient screening method for Saccharomyces cerevisiae strains from environmental isolates. MultiPlex PCR was performed targeting four brewing S. cerevisiae genes (SSU1, AWA1, BIO6, and FLO1). At least three genes among the four were amplified from all S. cerevisiae strains. The use of this method allowed us to successfully obtain S. cerevisiae strains.

Fast Moment Magnitude Determination from P-wave Trains for Bucharest Rapid Early Warning System (BREWS)

Science.gov (United States)

Lizurek, Grzegorz; Marmureanu, Alexandru; Wiszniowski, Jan

2017-03-01

Bucharest, with a population of approximately 2 million people, has suffered damage from earthquakes in the Vrancea seismic zone, which is located about 170 km from Bucharest, at a depth of 80-200 km. Consequently, an earthquake early warning system (Bucharest Rapid earthquake Early Warning System or BREWS) was constructed to provide some warning about impending shaking from large earthquakes in the Vrancea zone. In order to provide quick estimates of magnitude, seismic moment was first determined from P-waves and then a moment magnitude was determined from the moment. However, this magnitude may not be consistent with previous estimates of magnitude from the Romanian Seismic Network. This paper introduces the algorithm using P-wave spectral levels and compares them with catalog estimates. The testing procedure used waveforms from about 90 events with catalog magnitudes from 3.5 to 5.4. Corrections to the P-wave determined magnitudes according to dominant intermediate depth events mechanism were tested for November 22, 2014, M5.6 and October 17, M6 events. The corrections worked well, but unveiled overestimation of the average magnitude result of about 0.2 magnitude unit in the case of shallow depth event ( H < 60 km). The P-wave spectral approach allows for the relatively fast estimates of magnitude for use in BREWS. The average correction taking into account the most common focal mechanism for radiation pattern coefficient may lead to overestimation of the magnitude for shallow events of about 0.2 magnitude unit. However, in case of events of intermediate depth of M6 the resulting M w is underestimated at about 0.1-0.2. We conclude that our P-wave spectral approach is sufficiently robust for the needs of BREWS for both shallow and intermediate depth events.

Immobilized cell technology in beer brewing: Current experience and results

Directory of Open Access Journals (Sweden)

Leskošek-Čukalov Ida J.

2005-01-01

Full Text Available Immobilized cell technology (ICT has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.

Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method.

Science.gov (United States)

Takahashi, M; Kita, Y; Kusaka, K; Mizuno, A; Goto-Yamamoto, N

2015-02-01

In the brewing industry, microbial management is very important for stabilizing the quality of the product. We investigated the detailed microbial community of beer during fermentation and maturation, to manage beer microbiology in more detail. We brewed a beer (all-malt) and two beerlike beverages (half- and low-malt) in pilot-scale fermentation and investigated the microbial community of them using a next-generation sequencer (454 GS FLX titanium), quantitative PCR, flow cytometry and a culture-dependent method. From 28 to 88 genera of bacteria and from 9 to 38 genera of eukaryotic micro-organisms were detected in each sample. Almost all micro-organisms died out during the boiling process. However, bacteria belonging to the genera Acidovorax, Bacillus, Brevundimonas, Caulobacter, Chryseobacterium, Methylobacterium, Paenibacillus, Polaromonas, Pseudomonas, Ralstonia, Sphingomonas, Stenotrophomonas, Tepidimonas and Tissierella were detected at the early and middle stage of fermentation, even though their cell densities were low (below approx. 10(3) cells ml(-1) ) and they were not almost detected at the end of fermentation. We revealed that the microbial community of beer during fermentation and maturation is very diverse and several bacteria possibly survive during fermentation. In this study, we revealed the detailed microbial communities of beer using next-generation sequencing. Some of the micro-organisms detected in this study were found in beer brewing process for the first time. Additionally, the possibility of growth of several bacteria at the early and middle stage of fermentation was suggested. © 2014 The Society for Applied Microbiology.

Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods.

Science.gov (United States)

Wolska, J; Janda, Katarzyna; Jakubczyk, K; Szymkowiak, M; Chlubek, D; Gutowska, I

2017-10-01

Coffee is a rich source of dietary antioxidants, and this property links with the fact that coffee is one of the world's most popular beverages. Moreover, it is a source of macro- and microelements, including fluoride. The aim of this work was to determine antioxidant activity of coffee beverages and fluoride content depending on different coffee species and conditions of brewing. Three species of coffee, arabica, robusta and green coffee beans obtained from retail stores in Szczecin (Poland) were analyzed. Five different techniques of preparing drink were used: simple infusion, french press, espresso maker, overflow espresso and Turkish coffee. Antioxidant potential of coffee beverages was investigated spectrophotometrically by DPPH method. Fluoride concentrations were measured by potentiometric method with a fluoride ion-selective electrode. Statistical analysis was performed using Stat Soft Statistica 12.5. Antioxidant activity of infusions was high (71.97-83.21% inhibition of DPPH) depending on coffee species and beverage preparing method. It has been shown that the method of brewing arabica coffee and green coffee significantly affects the antioxidant potential of infusions. The fluoride concentration in the coffee infusions changed depending, both, on the species and conditions of brewing, too (0.013-0.502 mg/L). Methods of brewing didn't make a difference to the antioxidant potential of robusta coffee, which had also the lowest level of fluoride among studied species. Except overflow espresso, the fluoride content was the highest in beverages from green coffee. The highest fluoride content was found in Turkish coffee from green coffee beans.

High levels of melatonin generated during the brewing process.

Science.gov (United States)

Garcia-Moreno, H; Calvo, J R; Maldonado, M D

2013-08-01

Beer is a beverage consumed worldwide. It is produced from cereals (barley or wheat) and contains a wide array of bioactive phytochemicals and nutraceutical compounds. Specifically, high melatonin concentrations have been found in beer. Beers with high alcohol content are those that present the greatest concentrations of melatonin and vice versa. In this study, gel filtration chromatography and ELISA were combined for melatonin determination. We brewed beer to determine, for the first time, the beer production steps in which melatonin appears. We conclude that the barley, which is malted and ground in the early process, and the yeast, during the second fermentation, are the largest contributors to the enrichment of the beer with melatonin. © 2012 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensis L.).

Science.gov (United States)

Nikniaz, Zeinab; Mahdavi, Reza; Ghaemmaghami, Seyed Jamal; Lotfi Yagin, Neda; Nikniaz, Leila

2016-01-01

Determination and comparison of the effect of infusion time on the antioxidant activity and total polyphenol contents of bagged and loosely packed black teas. For twenty loosely packed and eleven bagged tea samples, the antioxidant activity and total polyphenol content were analyzed using FRAP and Folin-Ciocalteau methods, respectively. The ANOVA with Tukey post-hoc test and independent t-test were used for statistical analysis. The antioxidant activity and polyphenol content of various brands of tea samples were significantly different. There were significant differences in the antioxidant activity of loosely packed teas between 5, 15(p=0.03), 30(p=0.02) and 60(p=0.007) minutes of brewing times. Besides, there was a significant difference in antioxidant activity of bagged samples infused for 1 minute with four other infusion time points (pbrewing times (p=0.15). However, in bagged samples, the polyphenol contents of samples that were brewed for 1 minute were significantly lower than samples brewed for 3, 4, and 5 minutes (pbrewing time (p<0.001). The infusion time and the form of tea (loosely packed or bagged) were shown to be important determinants of the antioxidant activity and polyphenol content of black tea infusions in addition to the variety, growing environment and manufacturing conditions.

Stereoselective Behavior of the Chiral Herbicides Diclofop-Methyl and Diclofop During the Soy Sauce Brewing Process.

Science.gov (United States)

Lu, Yuele; Zhang, Dong; Liao, Yahui; Diao, Jinling; Chen, Xiaolong

2016-01-01

Chiral pesticides are now receiving more and more attention in the food-making process. This experiment studied the enantioselective behavior of diclofop-methyl (DM) and its main metabolite, diclofop (DC), during the soy sauce brewing process. Two kinds of commonly used strains, Aspergillus oryzae and Saccharomyces rouxii, were investigated. However, they showed a different degradation ability to the enantiomers of DM and DC. It was observed that (-)-(S)-DM was degraded much faster than (+)-(R)-DM by Saccharomyces rouxii, while no stereoselective degradation was found by Aspergillus oryzae. DC represented a relatively long residue period in this fermentation process and both strains showed a weak degradation ability to DC, especially Saccharomyces rouxii. There was little DC detected in the final product, while most of the DC residues persisted in the lees, which were usually used as animal feeds or discarded into the environment directly as waste. Therefore, more attention should be paid to the soy sauce brewing process concerning pesticide residues both in the final product and byproducts. © 2015 Wiley Periodicals, Inc.

Porn video shows, local brew, and transactional sex: HIV risk among youth in Kisumu, Kenya.

Science.gov (United States)

Njue, Carolyne; Voeten, Helene A C M; Remes, Pieter

2011-08-08

Kisumu has shown a rising HIV prevalence over the past sentinel surveillance surveys, and most new infections are occurring among youth. We conducted a qualitative study to explore risk situations that can explain the high HIV prevalence among youth in Kisumu town, Kenya We conducted in-depth interviews with 150 adolescents aged 15 to 20, held 4 focus group discussions, and made 48 observations at places where youth spend their free time. Porn video shows and local brew dens were identified as popular events where unprotected multipartner, concurrent, coerced and transactional sex occurs between adolescents. Video halls - rooms with a TV and VCR - often show pornography at night for a very small fee, and minors are allowed. Forced sex, gang rape and multiple concurrent relationships characterised the sexual encounters of youth, frequently facilitated by the abuse of alcohol, which is available for minors at low cost in local brew dens. For many sexually active girls, their vulnerability to STI/HIV infection is enhanced due to financial inequality, gender-related power difference and cultural norms. The desire for love and sexual pleasure also contributed to their multiple concurrent partnerships. A substantial number of girls and young women engaged in transactional sex, often with much older working partners. These partners had a stronger socio-economic position than young women, enabling them to use money/gifts as leverage for sex. Condom use was irregular during all types of sexual encounters. In Kisumu, local brew dens and porn video halls facilitate risky sexual encounters between youth. These places should be regulated and monitored by the government. Our study strongly points to female vulnerabilities and the role of men in perpetuating the local epidemic. Young men should be targeted in prevention activities, to change their attitudes related to power and control in relationships. Girls should be empowered how to negotiate safe sex, and their poverty should

Porn video shows, local brew, and transactional sex: HIV risk among youth in Kisumu, Kenya

Directory of Open Access Journals (Sweden)

Voeten Helene ACM

2011-08-01

Full Text Available Abstract Background Kisumu has shown a rising HIV prevalence over the past sentinel surveillance surveys, and most new infections are occurring among youth. We conducted a qualitative study to explore risk situations that can explain the high HIV prevalence among youth in Kisumu town, Kenya Methods We conducted in-depth interviews with 150 adolescents aged 15 to 20, held 4 focus group discussions, and made 48 observations at places where youth spend their free time. Results Porn video shows and local brew dens were identified as popular events where unprotected multipartner, concurrent, coerced and transactional sex occurs between adolescents. Video halls - rooms with a TV and VCR - often show pornography at night for a very small fee, and minors are allowed. Forced sex, gang rape and multiple concurrent relationships characterised the sexual encounters of youth, frequently facilitated by the abuse of alcohol, which is available for minors at low cost in local brew dens. For many sexually active girls, their vulnerability to STI/HIV infection is enhanced due to financial inequality, gender-related power difference and cultural norms. The desire for love and sexual pleasure also contributed to their multiple concurrent partnerships. A substantial number of girls and young women engaged in transactional sex, often with much older working partners. These partners had a stronger socio-economic position than young women, enabling them to use money/gifts as leverage for sex. Condom use was irregular during all types of sexual encounters. Conclusions In Kisumu, local brew dens and porn video halls facilitate risky sexual encounters between youth. These places should be regulated and monitored by the government. Our study strongly points to female vulnerabilities and the role of men in perpetuating the local epidemic. Young men should be targeted in prevention activities, to change their attitudes related to power and control in relationships. Girls

Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

Science.gov (United States)

Krogerus, Kristoffer; Seppänen-Laakso, Tuulikki; Castillo, Sandra; Gibson, Brian

2017-04-21

Interspecific hybridization has proven to be a potentially valuable technique for generating de novo lager yeast strains that possess diverse and improved traits compared to their parent strains. To further enhance the value of hybridization for strain development, it would be desirable to combine phenotypic traits from more than two parent strains, as well as remove unwanted traits from hybrids. One such trait, that has limited the industrial use of de novo lager yeast hybrids, is their inherent tendency to produce phenolic off-flavours; an undesirable trait inherited from the Saccharomyces eubayanus parent. Trait removal and the addition of traits from a third strain could be achieved through sporulation and meiotic recombination or further mating. However, interspecies hybrids tend to be sterile, which impedes this opportunity. Here we generated a set of five hybrids from three different parent strains, two of which contained DNA from all three parent strains. These hybrids were constructed with fertile allotetraploid intermediates, which were capable of efficient sporulation. We used these eight brewing strains to examine two brewing-relevant phenotypes: stress tolerance and phenolic off-flavour formation. Lipidomics and multivariate analysis revealed links between several lipid species and the ability to ferment in low temperatures and high ethanol concentrations. Unsaturated fatty acids, such as oleic acid, and ergosterol were shown to positively influence growth at high ethanol concentrations. The ability to produce phenolic off-flavours was also successfully removed from one of the hybrids, Hybrid T2, through meiotic segregation. The potential application of these strains in industrial fermentations was demonstrated in wort fermentations, which revealed that the meiotic segregant Hybrid T2 not only didn't produce any phenolic off-flavours, but also reached the highest ethanol concentration and consumed the most maltotriose. Our study demonstrates the

Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

Science.gov (United States)

Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

2016-04-15

Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

High coffee consumption and different brewing methods in relation to postmenopausal endometrial cancer risk in the Norwegian women and cancer study: a population-based prospective study.

Science.gov (United States)

Gavrilyuk, Oxana; Braaten, Tonje; Skeie, Guri; Weiderpass, Elisabete; Dumeaux, Vanessa; Lund, Eiliv

2014-03-25

Coffee and its compounds have been proposed to inhibit endometrial carcinogenesis. Studies in the Norwegian population can be especially interesting due to the high coffee consumption and increasing incidence of endometrial cancer in the country. A total of 97 926 postmenopausal Norwegian women from the population-based prospective Norwegian Women and Cancer (NOWAC) Study, were included in the present analysis. We evaluated the general association between total coffee consumption and endometrial cancer risk as well as the possible impact of brewing method. Multivariate Cox regression analysis was used to estimate risks, and heterogeneity tests were performed to compare brewing methods. During an average of 10.9 years of follow-up, 462 incident endometrial cancer cases were identified. After multivariate adjustment, significant risk reduction was found among participants who drank ≥8 cups/day of coffee with a hazard ratio of 0.52 (95% confidence interval, CI 0.34-0.79). However, we did not observe a significant dose-response relationship. No significant heterogeneity in risk was found when comparing filtered and boiled coffee brewing methods. A reduction in endometrial cancer risk was observed in subgroup analyses among participants who drank ≥8 cups/day and had a body mass index ≥25 kg/m2, and in current smokers. These data suggest that in this population with high coffee consumption, endometrial cancer risk decreases in women consuming ≥8 cups/day, independent of brewing method.

Antibacterial effect of grapefruit seed extract (GSE) on Makgeolli-brewing microorganisms and its application in the preservation of fresh Makgeolli.

Science.gov (United States)

Choi, Jae-Suk; Lee, Yu-Ri; Ha, Yu-Mi; Seo, Hyo Ju; Kim, Young Hun; Park, Sun-Mee; Sohn, Jae Hak

2014-06-01

To develop a new preservation method, the antimicrobial activity of grapefruit seed extract (GSE) against Makgeolli-brewing microorganisms and food-borne pathogens was assessed, and a general analysis and sensory evaluation of fresh Makgeolli with added GSE was made. The minimum inhibitory concentration (MIC) values of GSE against 10 strains of Makgeolli-brewing microorganism were 0.0122 to 1.5625 μL/mL. The MIC values against 6 strains of food-borne pathogens were 0.0061 to 0.7813 μL/mL. On addition of 0.1% (v/v) and 0.2% GSE in bottled fresh Makgeolli, no significant difference in the pH, or the contents of total acids, ethanol, or methanol in the Makgeolli, were observed compared with control Makgeolli (with no GSE), during the preservation period (8 weeks) at 10 °C. In the Makgeolli with 0.1% and 0.2% GSE, the total bacterial counts decreased significantly by 4.9% (P grapefruit seed extract (GSE) was developed. As fresh Makgeolli contains live microorganisms, the preservation period is 1 wk, which is relatively short. GSE controls the growth of Makgeolli-brewing and Makgeolli-spoiling microorganisms. 0.1% to 0.2% GSE is optimum for prolonging the shelf life (2 wk) of bottled fresh Makgeolli, and has no adverse effect on overall acceptability. We demonstrated that GSE is an effective natural additive that prolongs the shelf life of fresh Makgeolli with no significant loss in quality. © 2014 Institute of Food Technologists®

Difference of microbial community stressed in artificial pit muds for Luzhou-flavour liquor brewing revealed by multiphase culture-independent technology.

Science.gov (United States)

Zhang, L; Zhou, R; Niu, M; Zheng, J; Wu, C

2015-11-01

Artificial pit muds (APMs) is produced by peats, aged pit muds, yellow and black clays etc. and is one of essential factors for Luzhou-flavour liquor production. The microbial community of APMs significantly influence the quality of Luzhou-flavour liquor. The aim of this study was to investigate the differences in bacterial, archaeal and fungal community of APMs, starters and materials. Multiphase culture-independent technology were employed in this study, including nested PCR-denaturing gradient gel electrophoresis (nested PCR-DGGE), phospholipid fatty acid (PLFA), phospholipid ether lipids (PLEL) and fluorescence in situ hybridization (FISH) analysis. Results suggested that the microbial diversity significantly changed under environmental stress and different culture patterns during APMs cultivation. The dominant bacteria in APMs mainly fell into Clostridiales, Lactobacillales, Bacteroidales and Rhizobiales, Archaea affiliated with Methanomicrobiales and Methanosarcinales, and fungi belonged to Saccharomycetales and Eurotiales. Furthermore, the microbial community structures of APMs cultured by ground pile pattern were more similar with that of aged pit muds, meanwhile, the relative bands intensities of microbes, which are the main contributors for liquor brewing, increased with the culture times. Not only the niche selection and biogeochemical properties of APMs, but also the mutual collaboration and constraint between different microbes may result in enriching different liquor-brewing microbes into APMs. APM cultivation technology was necessary to promote enriching functional liquor-brewing microbes into APMs. These results may facilitate understanding the microbial succession during APMs manufacture. © 2015 The Society for Applied Microbiology.

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process.

Science.gov (United States)

Xie, Xiaolin; Zheng, Yu; Liu, Xian; Cheng, Cheng; Zhang, Xianglong; Xia, Ting; Yu, Songfeng; Wang, Min

2017-10-01

One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid-state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV. In this study, we investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process. For SAV, TAC, TP, and TF increased with the increase of aging time. The correlation coefficients between TAC and TP were 0.869 and 0.934, respectively, when analyzed with the method of ABTS and FRAP. They were 0.828 (ABTS) and 0.877 (FRAP) between the TAC and TF. In smoking pei stage that is a special technique for SAV different from other Chinese cereal vinegars, TAC increased by 120% (ABTS) and 111% (FRAP) mainly due to the increase of TP (89%) and TF (75%), which was more obvious than that during alcohol fermentation and acetic acid fermentation stages. Moreover, variation during brewing process of 8 main polyphenol compounds that were proved responsible for the TAC of SAV was analyzed. In addition to catechins and chlorogenic acid, gallic acid serves as one of the principal antioxidant ingredients in SAV. Total antioxidant activity (TAC) of Shanxi aged vinegar (SAV), which is highly correlated with total polyphenol and total flavonoid, increased with aging time, however, there is a little loss of total antioxidant after more than 8 y. During the brewing process smoking pei technique is important for enhancing the TAC of SAV suggesting critical controlled and thoroughly study of smoking pei stage are needed to improve the quality of SAV. © 2017 Institute of Food Technologists®.

Drinking pattern and its relation to hemoglobin concentration in local brew consumers from the Kathmandu Region

Institute of Scientific and Technical Information of China (English)

Arun Kumar

2009-01-01

The study was conducted to determine the hemoglobin concentration in alcohol consumers (home made brew-Chang) and compare it with non- alcohohcs healthy subjects. Hemoglobin (Hb) concentration was determined in 2053 alcoholic consumers (males: 1056; females: 997) and was compared with 1 027 (males: 623; females: 404) healthy non-alcoholic con-trol subjects. The Hb concentration in alcoholic male and female were 13.42 ± 2.14 g/dL and 12.19 ± 1.55 g/dL compared with control showing 14.43 ± 1.07 g/dL and 12.73 ± 1.41 g/dL in males and females respectively. The differences in Hb concentration between alcoholic and non- alcoholic consumers were highly significant in both genders with a P value of 0. 000 674 in males and 0.004 732 in females. Alcohol Use Disorders Identification test (AUDIT) scores was advocated to alcoholic consum-ers to test the severity of drunkenness and disorders related to it. A total of 887 males and 663 females crossed the cut-off limits of ≥8 AUDIT scores showing the addiction towards drinking habits of local brew.

Low-Frequency Electrochemical Impedance Spectroscopy as a Monitoring Tool for Yeast Growth in Industrial Brewing Processes

Directory of Open Access Journals (Sweden)

Christoph Slouka

2017-08-01

Full Text Available Today’s yeast total biomass and viability measurements during the brewing process are dependent on offline methods such as methylene blue or florescence dye-based staining, and/or the usage of flow cytometric measurements. Additionally, microscopic cell counting methods decelerate an easy and quick prediction of yeast viability. These processes are time consuming and result in a time-delayed response signal, which not only reduces the knowledge of the performance of the yeast itself, but also impacts the quality of the final product. Novel approaches in process monitoring during the aerobic and anaerobic fermentation of Saccharomyces cerevisiae are not only limited to classical pH, dO2 and off-gas analysis, but they also use different in situ and online sensors based on different physical principles to determine the biomass, product quality and cell death. Within this contribution, electrochemical impedance spectroscopy (EIS was used to monitor the biomass produced in aerobic and anaerobic batch cultivation approaches, simulating the propagation and fermentation unit operation of industrial brewing processes. Increases in the double-layer capacitance (CDL, determined at frequencies below 1 kHz, were proportional to the increase of biomass in the batch, which was monitored in the online and inline mode. A good correlation of CDL with the cell density was found. In order to prove the robustness and flexibility of this novel method, different state-of-the-art biomass measurements (dry cell weight—DCW and optical density—OD were performed for comparison. Because measurements in this frequency range are largely determined by the double-layer region between the electrode and media, rather minor interferences with process parameters (aeration and stirring were to be expected. It is shown that impedance spectroscopy at low frequencies is not only a powerful tool for the monitoring of viable yeast cell concentrations during operation, but it is

Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing.

Science.gov (United States)

Ito, Toshihiko; Konno, Mahito; Shimura, Yoichiro; Watanabe, Seiei; Takahashi, Hitoshi; Hashizume, Katsumi

2016-06-08

The formation of guaiacol, a potent phenolic off-odor compound in the Japanese sake brewing process, was investigated. Eight rice koji samples were analyzed, and one contained guaiacol and 4-vinylguaiacol (4-VG) at extraordinarily high levels: 374 and 2433 μg/kg dry mass koji, respectively. All samples contained ferulic and vanillic acids at concentrations of mg/kg dry mass koji. Guaiacol forming microorganisms were isolated from four rice koji samples. They were identified as Bacillus subtilis, B. amyloliquefaciens/subtilis, and Staphylococcus gallinarum using 16S rRNA gene sequence. These spoilage bacteria convert vanillic acid to guaiacol and ferulic acid to 4-VG. However, they convert very little ferulic acid or 4-VG to guaiacol. Nine strains of koji fungi tested produced vanillic acid at the mg/kg dry mass koji level after cultivation. These results indicated that spoilage bacteria form guaiacol from vanillic acid, which is a product of koji cultivation in the sake brewing process.

Stochastic Modelling of Linear Programming Application to Brewing Operational Systems

Directory of Open Access Journals (Sweden)

Akanbi O.P.

2014-07-01

Full Text Available System where a large number of interrelated operations exist, technically-based operational mechanism is always required to achieve potential. An intuitive solution, which is common practice in most of the breweries, perhaps may not uncover the optimal solution, as there is hardly any guarantee to satisfy the best policy application. There is always high foreign exchange involved in procurement of imported raw materials and thus increases the cost of production, abandonment and poor utilization of available locally-sourced raw materials. This study focuses on the approaches which highlight the steps and mechanisms involved in optimizing the wort extract by the use of different types of adjuncts and formulating wort production models which are useful in proffering expected solutions. Optimization techniques, the generalized models and an overview of typical brewing processes were considered.

Flocculation in ale brewing strains of Saccharomyces cerevisiae: re-evaluation of the role of cell surface charge and hydrophobicity.

Science.gov (United States)

Holle, Ann Van; Machado, Manuela D; Soares, Eduardo V

2012-02-01

Flocculation is an eco-friendly process of cell separation, which has been traditionally exploited by the brewing industry. Cell surface charge (CSC), cell surface hydrophobicity (CSH) and the presence of active flocculins, during the growth of two (NCYC 1195 and NCYC 1214) ale brewing flocculent strains, belonging to the NewFlo phenotype, were examined. Ale strains, in exponential phase of growth, were not flocculent and did not present active flocculent lectins on the cell surface; in contrast, the same strains, in stationary phase of growth, were highly flocculent (>98%) and presented a hydrophobicity of approximately three to seven times higher than in exponential phase. No relationship between growth phase, flocculation and CSC was observed. For comparative purposes, a constitutively flocculent strain (S646-1B) and its isogenic non-flocculent strain (S646-8D) were also used. The treatment of ale brewing and S646-1B strains with pronase E originated a loss of flocculation and a strong reduction of CSH; S646-1B pronase E-treated cells displayed a similar CSH as the non-treated S646-8D cells. The treatment of the S646-8D strain with protease did not reduce CSH. In conclusion, the increase of CSH observed at the onset of flocculation of ale strains is a consequence of the presence of flocculins on the yeast cell surface and not the cause of yeast flocculation. CSH and CSC play a minor role in the auto-aggregation of the ale strains since the degree of flocculation is defined, primarily, by the presence of active flocculins on the yeast cell wall.

Population structure and reticulate evolution of Saccharomyces eubayanus and its lager-brewing hybrids.

Science.gov (United States)

Peris, David; Sylvester, Kayla; Libkind, Diego; Gonçalves, Paula; Sampaio, José Paulo; Alexander, William G; Hittinger, Chris Todd

2014-04-01

Reticulate evolution can be a major driver of diversification into new niches, especially in disturbed habitats and at the edges of ranges. Industrial fermentation strains of yeast provide a window into these processes, but progress has been hampered by a limited understanding of the natural diversity and distribution of Saccharomyces species and populations. For example, lager beer is brewed with Saccharomyces pastorianus, an alloploid hybrid of S. cerevisiae and S. eubayanus, a species only recently discovered in Patagonia, Argentina. Here, we report that genetically diverse strains of S. eubayanus are readily isolated from Patagonia, demonstrating that the species is well established there. Analyses of multilocus sequence data strongly suggest that there are two diverse and highly differentiated Patagonian populations. The low nucleotide diversity found in the S. eubayanus moiety of hybrid European brewing strains suggests that their alleles were drawn from a small subpopulation that is closely related to one of the Patagonian populations. For the first time, we also report the rare isolation of S. eubayanus outside Patagonia, in Wisconsin, USA. In contrast to the clear population differentiation in Patagonia, the North American strains represent a recent and possibly transient admixture of the two Patagonian populations. These complex and varied reticulation events are not adequately captured by conventional phylogenetic methods and required analyses of Bayesian concordance factors and phylogenetic networks to accurately summarize and interpret. These findings show how genetically diverse eukaryotic microbes can produce rare but economically important hybrids with low genetic diversity when they migrate from their natural ecological context. © 2014 John Wiley & Sons Ltd.

Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast

Directory of Open Access Journals (Sweden)

Anja Brickwedde

2017-09-01

Full Text Available The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion (“attenuation” of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.

Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast.

Science.gov (United States)

Brickwedde, Anja; van den Broek, Marcel; Geertman, Jan-Maarten A; Magalhães, Frederico; Kuijpers, Niels G A; Gibson, Brian; Pronk, Jack T; Daran, Jean-Marc G

2017-01-01

The lager brewing yeast Saccharomyces pastorianus , an interspecies hybrid of S. eubayanus and S. cerevisiae , ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14 C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.

Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast.

Science.gov (United States)

Pires, Eduardo J; Teixeira, José A; Brányik, Tomás; Vicente, António A

2014-03-01

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.

Supporting Creativity in Craft Brewing: A Case Study of iPhone Use in the Transition from Novice towards Mastery

Science.gov (United States)

Wright, Steve; Short, Ben; Parchoma, Gale

2013-01-01

This paper presents a case-study of an individual engaged in the practice of craft brewing and the ways in which his use of a mobile device has supported the informal learning underpinning his transition from novice towards mastery. Through participant observation, online ethnographic methods and interview data the authors present a description of…

Determination of chlorogenic acids and caffeine in homemade brewed coffee prepared under various conditions.

Science.gov (United States)

Jeon, Jong-Sup; Kim, Han-Taek; Jeong, Il-Hyung; Hong, Se-Ra; Oh, Moon-Seog; Park, Kwang-Hee; Shim, Jae-Han; Abd El-Aty, A M

2017-10-01

Coffee, a complex mixture of more than 800 volatile compounds, is one of the most valuable commodity in the world, whereas caffeine and chlorogenic acids (CGAs) are the most common compounds. CGAs are mainly composed of caffeoylquinic acids (CQAs), dicaffeoylquinic acids (diCQAs), and feruloylquinic acids (FQAs). The major CGAs in coffee are neochlorogenic acid (3-CQA), cryptochlorogenic acid (4-CQA), and chlorogenic acid (5-CQA). Many studies have shown that it is possible to separate the isomers of FQAs by high-performance liquid chromatography (HPLC). However, some authors have shown that it is not possible to separate 4-feruloylquinic acid (4-FQA) and 5-feruloylquinic acid (5-FQA) by HPLC. Therefore, the present study was designated to investigate the chromatographic problems in the determination of CGAs (seven isomers) and caffeine using HPLC-DAD. The values of determination coefficient (R 2 ) calculated from external-standard calibration curves were >0.998. The recovery rates conducted at 3 spiking levels ranged from 99.4% to 106.5% for the CGAs and from 98.8% to 107.1% for the caffeine. The precision values (expressed as relative standard deviations (RSDs)) were coffee bean, coffee-ground size, and numbers of boiling-water pours, on the concentration of CGAs and caffeine in homemade brewed coffee, using nine green coffee bean samples of different origins. It was reported that medium-roasted, fine-ground coffees brewed using three pours of boiling water were the healthiest coffee with fluent CGAs. Copyright © 2017 Elsevier B.V. All rights reserved.

Investigating the chemical changes of chlorogenic acids during coffee brewing: conjugate addition of water to the olefinic moiety of chlorogenic acids and their quinides.

Science.gov (United States)

Matei, Marius Febi; Jaiswal, Rakesh; Kuhnert, Nikolai

2012-12-12

Coffee is one of the most popular and consumed beverages in the world and is associated with a series of benefits for human health. In this study we focus on the reactivity of chlorogenic acids, the most abundant secondary metabolites in coffee, during the coffee brewing process. We report on the hydroxylation of the chlorogenic acid cinnamoyl substituent by conjugate addition of water to form 3-hydroxydihydrocaffeic acid derivatives using a series of model compounds including monocaffeoyl and dicaffeoylquinic acids and quinic acid lactones. The regiochemistry of conjugate addition was established based on targeted tandem MS experiments. Following conjugate addition of water a reversible water elimination yielding cis-cinnamoyl derivatives accompanied by acyl migration products was observed in model systems. We also report the formation of all of these derivatives during the coffee brewing process.

Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio.

Science.gov (United States)

Takahashi, Toshinari; Ohara, Yusuke; Sueno, Kazuo

2017-06-01

Sake yeast produces a fruity flavor known as ginjo-ko-which is mainly attributable to ethyl caproate and isoamyl acetate-during fermentation in sake brewing. The production of these flavor components is inhibited by unsaturated fatty acids derived from the outer layer of rice as raw material. We isolated three mutants (hec2, hec3, and hec6) with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio from a cerulenin-resistant mutant derived from the hia1 strain, which shows enhanced isoamyl acetate productivity. The hec2 mutant had the homozygous FAS2 mutation Gly1250Ser, which is known to confer high ethyl caproate productivity. When the homozygous FAS2 mutation Gly1250Ser was introduced into strain hia1, ethyl caproate productivity was increased but neither this nor intracellular caproic acid content approached the levels observed in the hec2 mutant, indicating that a novel mutation was responsible for the high ethyl caproate productivity. We also found that the expression of EEB1 encoding acyl-coenzyme A:ethanol O-acyltransferase (AEATase) and enzymatic activity were increased in the hec2 mutant. These results suggest that the upregulation of EEB1 expression and AEATase activity may also have contributed to the enhancement of ethyl caproate synthesis from ethanol and caproyl-CoA. Our findings are useful for the brewing of sake with improved flavor due to high levels of isoamyl acetate and ethyl caproate. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

NARCIS (Netherlands)

Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.

2007-01-01

Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin

Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential

CSIR Research Space (South Africa)

Pelembe, LAM

2004-01-01

Full Text Available .H., Effect of calcium ions in sor- ghum beer mashing. Journal of the Institute of Brewing, 1988, 94, 68?70. VOL. 110, NO. 4, 2004 325 29. Hardie, D.G., Manners, D.J. and Yellowlees, D., The limit dex- trinase from malted sorghum (Sorghum vulgare...

14C concentration of liberated CO2 in the free fermentation process of Japanese SAKE brewing

International Nuclear Information System (INIS)

Yamada, Y.; Kaji, A.; Kiriyama, N.; Itoh, M.; Komura, K.; Ueno, K.

1989-01-01

The daily variation of 14 C concentrations of liberated CO 2 in the free fermentation process of Japanese SAKE brewing was studied. Each of the concentrations measured in the initial and final stages of the fermentation process correlated with levels of koji rice and steamed rice, obtained from different areas and used for SAKE production. This shows that analysis of fermenting CO 2 of SAKE could be used to estimate the 14 C level in a local environment. (author) 4 refs.; 1 tab

Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū.

Science.gov (United States)

Mori, Kazuki; Kadooka, Chihiro; Masuda, Chika; Muto, Ai; Okutsu, Kayu; Yoshizaki, Yumiko; Takamine, Kazunori; Futagami, Taiki; Tamaki, Hisanori

2017-10-12

Here, we report a draft genome sequence of Saccharomyces cerevisiae strain Kagoshima no. 2, which is used for brewing shōchū, a traditional distilled spirit in Japan. The genome data will facilitate an understanding of the evolutional traits and genetic background related to the characteristic features of strain Kagoshima no. 2. Copyright © 2017 Mori et al.

Reduction of methanol in brewed wine by the use of atmospheric and room-temperature plasma method and the combination optimization of malt with different adjuncts.

Science.gov (United States)

Liang, Ming-Hua; Liang, Ying-Jie; Chai, Jiang-Yan; Zhou, Shi-Shui; Jiang, Jian-Guo

2014-11-01

Methanol, often generated in brewed wine, is highly toxic for human health. To decrease the methanol content of the brewed wine, atmospheric and room-temperature plasma (ARTP) was used as a new mutagenesis tool to generate a mutant of Saccharomyces cerevisiae with lower methanol content. Headspace gas chromatography was used to determine the identity and concentration of methanol with butyl acetate as internal standard in brewed wine. With 47.4% higher and 26.3% positive mutation rates were obtained, the ARTP jet exhibited a strong effect on mutation breeding of S. cerevisiae. The mutant S. cerevisiae S12 exhibited the lowest methanol content, which was decreased by 72.54% compared with that of the wild-type strain. Subsequently, the mutant S. cerevisiae S12 was used to ferment different combinations of malt and adjuncts for lower methanol content and higher alcoholic content. It was shown that the culture 6#, which was 60% malt, 20% wheat, and 20% corn, was the best combinations of malt and adjuncts, with the lowest methanol content (104.8 mg/L), and a relatively higher alcoholic content (15.3%, v/v). The optimal malt-adjunct culture 6#, treated with the glucoamylase dose of 0.04 U/mg of grain released the highest reducing sugars (201.6 mg/mL). It was indicated that the variation in reducing sugars among the combinations of malt and different adjuncts could be due to the dose of exogenous enzymes. © 2014 Institute of Food Technologists®

Reduction of Methane Emission during Slurry Storage by the Addition of Effective Microorganisms and Excessive Carbon Source from Brewing Sugar.

Science.gov (United States)

Bastami, Mohd Saufi B; Jones, Davey L; Chadwick, David R

2016-11-01

Storing livestock manure is the primary stage of manure management where microbial processes and chemical reactions result in the release of methane (CH), nitrous oxide (NO), ammonia (NH), and carbon dioxide (CO). This study examined the reduction of CH emissions from slurry storage under two temperatures (cool [10°C] and warm [30°C]) when a glucose-rich substrate (brewing sugar) and activated effective microorganisms were applied at 10% (w/w) and 5% (v/w), respectively. Brewing sugar addition influenced microbial anaerobic respiration, resulting in a reduction of slurry pH to <5.0, through "self-acidification" caused by lactic acid production. Subsequently, CH emissions were significantly reduced by 87 and 99% in the cool and warm environments, respectively. The effective microorganism treatment did not change the chemical characteristics of the slurry but reduced CH emissions by 17 and 27% ( < 0.05) in the cool and warm environments, respectively. These results suggest that self-acidification after addition of a carbon source may be a promising alternative to slurry acidification using concentrated acids. Copyright © by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Inc.

The yeast Saccharomyces cerevisiae- the main character in beer brewing.

Science.gov (United States)

Lodolo, Elizabeth J; Kock, Johan L F; Axcell, Barry C; Brooks, Martin

2008-11-01

Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

[Synthesis and regulation of flavor compounds derived from brewing yeast: Esters].

Science.gov (United States)

Loviso, Claudia L; Libkind, Diego

2018-04-04

During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product. Copyright © 2018 The Authors. Publicado por Elsevier España, S.L.U. All rights reserved.

Efeito da bebida de café descascado sobre a atividade antioxidante, os parâmetros hematológicos e bioquímicos em ratos Peeled coffee brew effect in the antioxidant activity hematological and biochemical parameters in rats

Directory of Open Access Journals (Sweden)

Stella Maris da Silveira Duarte

2009-12-01

Full Text Available O objetivo deste estudo foi verificar o efeito da bebida filtrada, preparada com café-arábica descascado, sobre a peroxidação de lipídios, os parâmetros hematológicos e bioquímicos in vivo. Para isso foram utilizados ratos que ingeriram 280 mg/kg/dia da bebida de café por 7 dias (tratamento agudo e 30 dias (tratamento crônico. A fim de determinar se a bebida de café é capaz de reduzir o estresse oxidativo, foi analisada a peroxidação de lipídios isolados de cérebro de rato analisando-se as substâncias reativas do ácido tiobarbitúrico. A ingestão da bebida por 7 e 30 dias inibiu significativamente a peroxidação lipídica (p The aim of this study was to verify the effect of filtered coffee brew prepared with peeled Coffea arabica on the lipid peroxidation and on hematological and biochemical parameters in vivo. Rats were ingested 280 mg/kg/day of coffee brew for 7 days (acute treatment and 30 days (chronic treatment. In order to determine whether coffee can reduce the oxidative stress, the rats brain isolated lipid peroxidation was accessed evaluating the thiobarbituric acid-reactive substances (TBARs.The ingestion of coffee brew for 7 and 30 days inhibited, significantly, the malondialdehyde concentration (p 0.05 between the percentage of peroxidation inhibition when the acute (48.6% and chronic (53.4% treatments were compared. The chronic ingestion of moderate doses of filtered coffee brew did not modify the plasma level of the hematological and biochemical parameters analyzed. The results indicate the beneficial health effect of moderated filtered coffee brew ingestion since it inhibited lipid peroxidation, but did not change the rats cholesterol and triacylglycerol plasma levels.

Effects of Wastes from the Brewing Industry in Lightweight Aggregates Manufactured with Clay for Green Roofs

Directory of Open Access Journals (Sweden)

Romina D. Farías

2017-05-01

Full Text Available This study investigates the effects of sieved wastes generated from the brewing industry on lightweight aggregates manufactured with clay. Sludge from a wastewater treatment plant, bagasse and diatomaceous earth were used to obtain the samples. These wastes are usually dumped in landfills, but the current increase in restrictions on dumping and interest in improving the environment make our proposal for gaining value from these wastes a significant contribution. Laboratory tests show that the new aggregate has low bulk density and increased water absorption and porosity. The thermographic camera results provide evidence that new aggregates have significant insulating properties and are suitable for use on green roofs.

Effects of Wastes from the Brewing Industry in Lightweight Aggregates Manufactured with Clay for Green Roofs

Science.gov (United States)

Farías, Romina D.; Martínez García, Carmen; Cotes Palomino, Teresa; Martínez Arellano, Myriam

2017-01-01

This study investigates the effects of sieved wastes generated from the brewing industry on lightweight aggregates manufactured with clay. Sludge from a wastewater treatment plant, bagasse and diatomaceous earth were used to obtain the samples. These wastes are usually dumped in landfills, but the current increase in restrictions on dumping and interest in improving the environment make our proposal for gaining value from these wastes a significant contribution. Laboratory tests show that the new aggregate has low bulk density and increased water absorption and porosity. The thermographic camera results provide evidence that new aggregates have significant insulating properties and are suitable for use on green roofs. PMID:28772892

Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures.

Science.gov (United States)

Chaichi, Maryam; Ghasemzadeh-Mohammadi, Vahid; Hashemi, Maryam; Mohammadi, Abdorreza

2015-01-01

In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 µg kg⁻¹) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 µg kg⁻¹). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.

A thermostable Gloeophyllum trabeum xylanase with potential for the brewing industry.

Science.gov (United States)

Wang, Xiaoyu; Luo, Huiying; Yu, Wangning; Ma, Rui; You, Shuai; Liu, Weina; Hou, Lingyu; Zheng, Fei; Xie, Xiangming; Yao, Bin

2016-05-15

A xylanase gene of glycoside hydrolase family 10, GtXyn10, was cloned from Gloeophyllum trabeum CBS 900.73 and expressed in Pichia pastoris GS115. Purified recombinant GtXyn10 exhibited significant activities to xylan (100.0%), lichenan (11.2%), glucan (15.2%) and p-nitrophenol-β-cellobiose (18.6%), demonstrated the maximum xylanase and glucanase activities at pH 4.5-5.0 and 75°C, retained stability over the pH range of 2.0-7.5 and at 70°C, and was resistant to pepsin and trypsin, most metal ions and SDS. Multiple sequence alignment and modeled-structure analysis identified a unique Gly48 in GtXyn10, and site-directed mutagenesis of Gly48 to Lys improved the temperature optimum up to 80°C. Under simulated mashing conditions, GtXyn10 (80U) reduced the mash viscosity by 12.8% and improved the filtration rate by 31.3%. All these properties above make GtXyn10 attractive for potential applications in the feed and brewing industries. Copyright © 2015 Elsevier Ltd. All rights reserved.

Monitoring of Glucose in Beer Brewing by a Carbon Nanotubes Based Nylon Nanofibrous Biosensor

Directory of Open Access Journals (Sweden)

Marco Mason

2016-01-01

Full Text Available This work presents the design, preparation, and characterization of a novel glucose electrochemical biosensor based on the immobilization of glucose oxidase (GOX into a nylon nanofibrous membrane (NFM prepared by electrospinning and functionalized with multiwalled carbon nanotubes (CNT. A disc of such GOX/CNT/NFM membrane (40 μm in thickness was used for coating the surface of a glassy carbon electrode. The resulting biosensor was characterized by cyclic voltammetry and chronoamperometry, with ferrocene methanol as mediator. The binding of GOX around the CNT/NFM greatly enhances the electron transfer, which results in a biosensor with a current five times higher than without CNT. The potential usefulness of the proposed biosensor was demonstrated with the analysis of glucose in commercial beverages and along the monitoring of the brewing process for making beer, from the mashing to the fermentation steps.

Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing.

Science.gov (United States)

Langos, Daniel; Granvogl, Michael

2016-03-23

During the brewing process of wheat beer, the desired aroma-active vinyl aromatics 2-methoxy-4-vinylphenol and 4-vinylphenol as well as the undesired and toxicologically relevant styrene are formed from their respective precursors, free ferulic acid, p-coumaric acid, and cinnamic acid, deriving from the malts. Analysis of eight commercial wheat beers revealed high concentrations of 2-methoxy-4-vinylphenol and 4-vinylphenol always in parallel with high concentrations of styrene or low concentrations of the odorants in parallel with low styrene concentrations, suggesting a similar pathway. To better understand the formation of these vinyl aromatics, each process step of wheat beer brewing and the use of different strains of Saccharomyces cerevisiae were evaluated. During wort boiling, only a moderate decarboxylation of free phenolic acids and formation of desired and undesired vinyl aromatics were monitored due to the thermal treatment. In contrast, this reaction mainly occurred enzymatically catalyzed during fermentation with S. cerevisiae strain W68 with normal Pof(+) activity (phenolic off-flavor) resulting in a wheat beer eliciting the typical aroma requested by consumers due to high concentrations of 2-methoxy-4-vinylphenol (1790 μg/L) and 4-vinylphenol (937 μg/L). Unfortunately, also a high concentration of undesired styrene (28.3 μg/L) was observed. Using a special S. cerevisiae strain without Pof(+) activity resulted in a significant styrene reduction (beer aroma.

ASSESSMENT OF THE ANTIOXIDANT PROPERTIES OF THE MOST COMMON COFFEE BREWS AVAILABLE IN THE LOCAL MARKETS OF THE WESTERN REGION OF SAUDI ARABIA

OpenAIRE

Huda A. Al Doghaither; Ashjan M. Almowalad; Ayat M. Shorbaji; Ayat B. Al-Ghafari; Ulfat M. Omar

2017-01-01

The purpose of the current study is to determine the antioxidant activity of the most commonly used coffee brews in the Western region of Saudi Arabia. Further, total phenolic and flavonoid contents were measured and antioxidants properties including ferric reducing antioxidant power and ferrous ion chelating activity, DPPH radical scavenging activity, and scavenging of hydrogen peroxide assays were also determined. Results of study revealed that phenolic contents were 741, 835 an...

Effect of processing and roasting on the antioxidant activity of coffee brews Efeito do processamento e da torração sobre a atividade antioxidante da bebida de café

Directory of Open Access Journals (Sweden)

Stella Maris da Silveira Duarte

2005-06-01

Full Text Available The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.O objetivo deste trabalho foi avaliar o efeito do processamento e grau de torração sobre a atividade antioxidante da bebida de café. Foram analisadas bebidas preparadas com café nos graus de torração claro, médio e escuro. Foram determinados o pH, o conteúdo de sólidos totais, o conteúdo de polifenóis, o conteúdo de substâncias redutoras e o conteúdo de ácidos clorogênicos. Além disto, foram analisadas a atividade antioxidante dos extratos aquosos, a descoloração do guaiacol e a capacidade de inibição da formação de peróxidos lipídicos. A atividade antioxidante mostrou ser dependente da concentração da bebida de café. Foi observada redução progressiva da atividade antioxidante e de compostos fenólicos com o grau de torração. O café submetido à torra clara apresentou atividade antioxidante máxima e o café com maior grau de torra apresentou a menor atividade antioxidante. Os resultados indicam que a ingestão de bebidas preparadas com cafés de torras clara e média pode proteger a célula contra os efeitos do estresse

Occurrence of deoxynivalenol and zearalenone in brewing barley grains from Brazil.

Science.gov (United States)

Piacentini, Karim C; Rocha, L O; Savi, G D; Carnielli-Queiroz, L; Almeida, F G; Minella, E; Corrêa, B

2018-03-09

Barley (Hordeum vulgare L.) is an important cereal crop for food and represents one of the main ingredients in beer production. Considering the importance of barley and its derived products, the knowledge about the mycotoxin contamination in the barley production is essential in order to assess its safety. In this study, the levels of deoxynivalenol (DON) and zearalenone (ZEN) in brewing barley were determined using a LC-MS/MS method. A survey was conducted in 2015 to estimate the mycotoxin levels in these products (n = 76) from four crop regions in Brazil. The results showed high levels of DON and ZEN in the analyzed samples, with contamination levels of 94 and 73.6%, respectively. The mean levels of DON and ZEN ranged from 1700 to 7500 μg/kg and from 300 to 630 μg/kg, respectively. Barley samples from regions 1 and 2 presented higher levels of ZEN and DON, respectively, and those from region 4 presented lower levels of both. Co-occurrence of DON and ZEN was seen in the majority of the barley grain samples, and the mycotoxin content was above the maximum levels established by the Brazilian and European regulations.

Chromosomal Copy Number Variation in Saccharomyces pastorianus Is Evidence for Extensive Genome Dynamics in Industrial Lager Brewing Strains.

Science.gov (United States)

van den Broek, M; Bolat, I; Nijkamp, J F; Ramos, E; Luttik, M A H; Koopman, F; Geertman, J M; de Ridder, D; Pronk, J T; Daran, J-M

2015-09-01

Lager brewing strains of Saccharomyces pastorianus are natural interspecific hybrids originating from the spontaneous hybridization of Saccharomyces cerevisiae and Saccharomyces eubayanus. Over the past 500 years, S. pastorianus has been domesticated to become one of the most important industrial microorganisms. Production of lager-type beers requires a set of essential phenotypes, including the ability to ferment maltose and maltotriose at low temperature, the production of flavors and aromas, and the ability to flocculate. Understanding of the molecular basis of complex brewing-related phenotypic traits is a prerequisite for rational strain improvement. While genome sequences have been reported, the variability and dynamics of S. pastorianus genomes have not been investigated in detail. Here, using deep sequencing and chromosome copy number analysis, we showed that S. pastorianus strain CBS1483 exhibited extensive aneuploidy. This was confirmed by quantitative PCR and by flow cytometry. As a direct consequence of this aneuploidy, a massive number of sequence variants was identified, leading to at least 1,800 additional protein variants in S. pastorianus CBS1483. Analysis of eight additional S. pastorianus strains revealed that the previously defined group I strains showed comparable karyotypes, while group II strains showed large interstrain karyotypic variability. Comparison of three strains with nearly identical genome sequences revealed substantial chromosome copy number variation, which may contribute to strain-specific phenotypic traits. The observed variability of lager yeast genomes demonstrates that systematic linking of genotype to phenotype requires a three-dimensional genome analysis encompassing physical chromosomal structures, the copy number of individual chromosomes or chromosomal regions, and the allelic variation of copies of individual genes. Copyright © 2015, van den Broek et al.

An investigation of how the Australian brewing industry influence consumers on Twitter

Directory of Open Access Journals (Sweden)

Torgeir Aleti

2016-08-01

Full Text Available In this paper we develop and test hypotheses around organisations’ behaviour on social media and its effect on consumers’ responses. We draw on the notion of the market maven to underpin the research and suggest that organisations on social media need to focus on acting in a maven-like manner in order to influence audiences in Twitter. We collected data from the Twitter accounts of the entire brewing industry in Australia, analysing organisational postings and their impact on influence (follower numbers, retweets of their respective Twitter accounts. In particular, we look at message formulation and language, native platform behaviour, reciprocity and persistency variables. Findings suggest that establishing a larger follower base requires an interactive, one-to-one and reciprocal approach. In order to influence audiences to retweet organisations need to speak the ‘native platform language’ and employ a soft-sell strategy. Maven-like behaviour tends to reside in the small independent craft breweries. We offer the conclusion that these craft breweries have realised that, on social media, a different approach to marketing is required: the organisations must act in a maven-like manner.

Developments of new technology and new products in brewing biotechnology by radiation

International Nuclear Information System (INIS)

Iwano, Kimio; Mikami, Shigeaki; Isogai, Atsuko

1997-01-01

The authors have been struggling to develop a new control technique for the production of shochu, a white distilled liquor made from sweet potato. Aiming to control the production of shochu specific flavor by regulating the expression of β-glucosidase, breeding of several strains of Aspergillus which express β-glucosidase at different levels was made by screening with radiation. Aspergillus M3 and U1, a high-production and a low-production strain of β-glucosidase, respectively were selected. The characteristics of the enzymes produced by these two and their parent strain were compared. There were no significant differences among the three enzymes in respects of optimum pH, pH stability etc. The practical availability of these strains was evaluated by a pilot-scale brewing test. U1 strain was found to have significantly less shochu-specific flavor and to be similar to the parent strain in respect of its production cost, whereas M3 strain was found to produce β-glucosidase at a high level and generate sufficiently strong flavor in the shochu, but there remains some problem in the cost because of the difficulty in adhesion of its conidia. (M.N.)

LC-MSn study of the chemical transformations of hydroxycinnamates during yerba maté (Ilex paraguariensis) tea brewing.

Science.gov (United States)

Matei, Marius Febi; Jaiswal, Rakesh; Patras, Maria A; Kuhnert, Nikolai

2016-12-01

Yerba maté is one of the most popular beverages in South American countries and its consumption is associated with a wide array of health effects. In this study, we used advanced HPLC-ESI-MS n and HPLC-ESI-HRMS methods for the identification and characterization of hydroxycinnamates and their derivatives formed during the brewing process of yerba maté. We report on the hydroxylation of the hydroxycinnamates cinnamoyl substituent by conjugate addition of water to form 3-hydroxy-dihydrocinnamic acid derivatives using a series of model compounds, including caffeoylglucoses, dicaffeoylquinic acids, methyl caffeoylquinate and mono caffeoylquinic acids. The regiochemistry of conjugate addition was determined by targeted tandem MS experiments performed on authentic standards. It was interesting to note that hydroxylation of hydroxycinnamates produced cis and acyl-migration isomers, which is in line with previously reported data. Copyright © 2016. Published by Elsevier Ltd.

Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization.

Science.gov (United States)

Meier-Dörnberg, Tim; Kory, Oliver Ingo; Jacob, Fritz; Michel, Maximilian; Hutzler, Mathias

2018-06-01

Saccharomyces cerevisiae variety diastaticus is generally considered to be an obligatory spoilage microorganism and spoilage yeast in beer and beer-mixed beverages. Their super-attenuating ability causes increased carbon dioxide concentrations, beer gushing and potential bottle explosion along with changes in flavor, sedimentation and increased turbidity. This research shows clear differences in the super-attenuating properties of S. cerevisiae var. diastaticus yeast strains and their potential for industrial brewing applications. Nineteen unknown spoilage yeast cultures were obtained as isolates and characterized using a broad spectrum of genetic and phenotypic methods. Results indicated that all isolates represent genetically different S. cerevisiae var. diastaticus strains except for strain TUM PI BA 124. Yeast strains were screened for their super-attenuating ability and sporulation. Even if the STA1 gene responsible for super-attenuation by encoding for the enzyme glucoamylase could be verified by real-time polymerase chain reaction, no correlation to the spoilage potential could be demonstrated. Seven strains were further characterized focusing on brewing and sensory properties according to the yeast characterization platform developed by Meier-Dörnberg. Yeast strain TUM 3-H-2 cannot metabolize dextrin and soluble starch and showed no spoilage potential or super-attenuating ability even when the strain belongs to the species S. cerevisiae var. diastaticus. Overall, the beer produced with S. cerevisiae var. diastaticus has a dry and winey body with noticeable phenolic off-flavors desirable in German wheat beers.

Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.

Science.gov (United States)

Nishimura, Ikuko; Shinohara, Yasutomo; Oguma, Tetsuya; Koyama, Yasuji

2018-04-08

In soy sauce brewing, the results of the fermentation of lactic acid greatly affect the quality of soy sauce. The soy sauce moromi produced with Aspergillus oryzae RIB40 allows the growth of Tetragenococcus halophilus NBRC 12172 but not T. halophilus D10. We isolated and identified heptelidic acid (HA), an inhibitor of glyceraldehyde-3-phosphate dehydrogenase (GAPDH), produced by A. oryzae RIB40 as the growth inhibitor of the salt-tolerant lactic acid bacteria. The growth inhibition of T. halophilus D10 by HA was suggested to be associated with the direct inhibition of GAPDH activity under high salt environment. The difference in the susceptibility to HA among various strains of T. halophilus was caused by the mutations in the gene encoding GAPDH.

Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.

Science.gov (United States)

Michel, Maximilian; Kopecká, Jana; Meier-Dörnberg, Tim; Zarnkow, Martin; Jacob, Fritz; Hutzler, Mathias

2016-04-01

This study describes a screening system for future brewing yeasts focusing on non-Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into a respectable beer. Ten Torulaspora delbrueckii strains were put through the screening system, which included sugar utilization tests, hop resistance tests, ethanol resistance tests, polymerase chain reaction fingerprinting, propagation tests, amino acid catabolism and anabolism, phenolic off-flavour tests and trial fermentations. Trial fermentations were analysed for extract reduction, pH drop, yeast concentration in bulk fluid and fermentation by-products. All investigated strains were able to partly ferment wort sugars and showed high tolerance to hop compounds and ethanol. One of the investigated yeast strains fermented all the wort sugars and produced a respectable fruity flavour and a beer of average ethanol content with a high volatile flavour compound concentration. Two other strains could possibly be used for pre-fermentation as a bio-flavouring agent for beers that have been post-fermented by Saccharomyces strains as a consequence of their low sugar utilization but good flavour-forming properties. Copyright © 2015 John Wiley & Sons, Ltd.

COBRA: A Computational Brewing Application for Predicting the Molecular Composition of Organic Aerosols

Energy Technology Data Exchange (ETDEWEB)

Fooshee, David R.; Nguyen, Tran B.; Nizkorodov, Sergey A.; Laskin, Julia; Laskin, Alexander; Baldi, Pierre

2012-05-08

Atmospheric organic aerosols (OA) represent a significant fraction of airborne particulate matter and can impact climate, visibility, and human health. These mixtures are difficult to characterize experimentally due to the enormous complexity and dynamic nature of their chemical composition. We introduce a novel Computational Brewing Application (COBRA) and apply it to modeling oligomerization chemistry stemming from condensation and addition reactions of monomers pertinent to secondary organic aerosol (SOA) formed by photooxidation of isoprene. COBRA uses two lists as input: a list of chemical structures comprising the molecular starting pool, and a list of rules defining potential reactions between molecules. Reactions are performed iteratively, with products of all previous iterations serving as reactants for the next one. The simulation generated thousands of molecular structures in the mass range of 120-500 Da, and correctly predicted ~70% of the individual SOA constituents observed by high-resolution mass spectrometry (HR-MS). Selected predicted structures were confirmed with tandem mass spectrometry. Esterification and hemiacetal formation reactions were shown to play the most significant role in oligomer formation, whereas aldol condensation was shown to be insignificant. COBRA is not limited to atmospheric aerosol chemistry, but is broadly applicable to the prediction of reaction products in other complex mixtures for which reasonable reaction mechanisms and seed molecules can be supplied by experimental or theoretical methods.

Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.

Science.gov (United States)

N'Guessan, Florent K; Coulibaly, Hermann W; Alloue-Boraud, Mireille W A; Cot, Marlène; Djè, Koffi Marcellin

2016-01-01

Freeze-drying is a well-known dehydration method widely used to preserve microorganisms. In order to produce freeze-dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12-7 and Candida tropicalis C 0-7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze-drying, the residual water contents were between 0.78 -2.27%, 0.55 -4.09%, and 0.40-2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4-10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze-dried yeast powders were stored at 4°C and room temperature (25-28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material.

Production of a thermostable 1,3-1,4-β-glucanase mutant in Bacillus subtilis WB600 at a high fermentation capacity and its potential application in the brewing industry.

Science.gov (United States)

Niu, Chengtuo; Liu, Chunfeng; Li, Yongxian; Zheng, Feiyun; Wang, Jinjing; Li, Qi

2018-02-01

1,3-1,4-β-glucanase was an important biotechnological aid in the brewing industry. In a previous research, a Bacillus BglTO mutant (BglTO) with high tolerance towards high temperature and low-pH conditions was constructed and expressed in Escherichia coli. However, E. coli was not a suitable host for enzyme production in food industry. Therefore, the present work aimed to achieve the high-level expression of BglTO in Bacillus subtilis WB600 and to test its effect in Congress mashing. The β-glucanase mutant was successfully expressed in B. subtilis WB600 and favorable plasmid segregation and structural stability were observed. The maximal extracellular activity of β-glucanase in recombinant B. subtilis WB600 reached 4840.4UmL -1 after cultivation condition optimization, which was 1.94-fold higher than that before optimization. The fermentation capacity of recombinant B. subtilis reached 242.02UmL -1 h -1 , which was the highest among all reported β-glucanases. The addition of BglTO in Congress mashing significantly reduced the filtration time and viscosity of mash by 29.7% and 12.3%, respectively, which was superior to two commercial enzymes. These favorable properties indicated that B. subtilis WB600 was a suitable host for production of BglTO, which was promising for application in the brewing industry. Copyright © 2017 Elsevier B.V. All rights reserved.

Matrix-compatible sorbent coatings based on structurally-tuned polymeric ionic liquids for the determination of acrylamide in brewed coffee and coffee powder using solid-phase microextraction.

Science.gov (United States)

Cagliero, Cecilia; Nan, He; Bicchi, Carlo; Anderson, Jared L

2016-08-12

Nine crosslinked polymeric ionic liquid (PIL)-based SPME sorbent coatings were designed and screened in this study for the trace level determination of acrylamide in brewed coffee and coffee powder using gas chromatography-mass spectrometry (GC-MS). The structure of the ionic liquid (IL) monomer was tailored by introducing different functional groups to the cation and the nature of the IL crosslinker was designed by altering both the structure of the cation as well as counteranions. The extraction efficiency of the new PIL coatings towards acrylamide was investigated and compared to a previously reported PIL sorbent coating. All PIL fibers exhibited excellent analytical precision and linearity. The PIL fiber coating consisting of 50% 1,12-di(3-vinylbenzylbenzimidazolium)dodecane dibis[(trifluoromethyl)sulfonyl]imide as IL crosslinker in 1-vinyl-3-(10-hydroxydecyl)imidazolium bis[(trifluoromethyl)sulfonyl]imide IL monomer resulted in a limit of quantitation of 0.5μgL(-1) with in-solution SPME sampling. The hydroxyl moiety appended to the IL cation was observed to significantly increase the sensitivity of the PIL coating toward acrylamide. The quantitation of acrylamide in brewed coffee and coffee powder was performed using the different PIL-based fibers by the method of standard addition after a quenching reaction using ninhydrin to inhibit the formation of interfering acrylamide in the GC inlet, mainly by asparagine thermal degradation. Excellent repeatability with relative standard deviations below 10% were obtained on the real coffee samples and the structure of the coatings appeared intact by scanning electron microscopy after coffee sampling proving the matrix-compatibility of the PIL sorbent coatings. Copyright © 2016 Elsevier B.V. All rights reserved.

Liquid chromatographic determination of polyphenenols in czech beers during brewing proces

Directory of Open Access Journals (Sweden)

Chunsriimyatav Ganbaatar

2015-05-01

Full Text Available High performance liquid chromatographic (HPLC/UV method was adapted for simultaneous determination of seven polyphenols, including derivatives of benzoic (gallic and vanillic acids and cinnamic acids (p-coumaric, ferulic and sinapic acids, flavan-3-ols (catechin and flavonols (rutin in worts and beers at the various stages of the brewing process. Based on the semi-quantitative HPLC analysis, total polyphenols chromatographic index (TPCI was in the ranges of 5.18 - 19.4 mg/L and 7.37 - 20.7 mg/L for all worts and beers, respectively. The HPLC analyses showed that relatively high levels of (+-catechin and gallic acid were in all the worts and the beers, while the values were much lower for ferulic acid, rutin, vanillic acid, sinapic acid and p-coumaric acid. Polyphenols with relatively high concentrations, that were detected in all tested worts and beers, were gallic acid (1.29 - 4.75 mg/L resp. 2.59 - 4.97 mg/L, (+-catechin (1.66 - 7.95 mg/L resp. 4.70 - 10.0 mg/L and ferulic acid (0.41 - 4.53 mg/L resp. 1.05 - 2.87 mg/L. On the other side, the sinapic acid (0.72 - 1.59 mg/L resp. 0.72 - 2.5 mg/L, rutin (1.17 - 2.03 mg/L resp. 1.16 - 2.85 mg/L, p-coumaric acid (ND - 4.73 mg/L resp. ND - 1.44 mg/L and vanillic acid (ND - 1.52 mg/L resp. 0.75 - 1.81 mg/L were detected in lowest concentrations. In both, worts and beers investigated in this study, the changes in the contents of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after boiling the worts with hops or after the main fermentation until maturation and filtration, but with some polyphenols, the concentrations were constant until the end of the process or even increased.

Ayahuasca, psychedelic studies and health sciences: the politics of knowledge and inquiry into an Amazonian plant brew.

Science.gov (United States)

Tupper, Kenneth W; Labate, Beatriz C

2014-01-01

This article offers critical sociological and philosophical reflections on ayahuasca and other psychedelics as objects of research in medicine, health and human sciences. It situates 21st century scientific inquiry on ayahuasca in the broader context of how early modern European social trends and intellectual pursuits translated into new forms of empiricism and experimental philosophy, but later evolved into a form of dogmatism that convenienced the political suppression of academic inquiry into psychedelics. Applying ideas from the field of science and technology studies, we consider how ayahuasca's myriad ontological representations in the 21st century--for example, plant teacher, traditional medicine, religious sacrament, material commodity, cognitive tool, illicit drug--influence our understanding of it as an object of inquiry. We then explore epistemological issues related to ayahuasca studies, including how the indigenous and mestizo concept of "plant teacher" or the more instrumental notion of psychedelics as "cognitive tools" may impact understanding of knowledge. This leads to questions about whether scientists engaged in ayahuasca research should be expected to have personal experiences with the brew, and how these may be perceived to help or hinder the objectivity of their pursuits. We conclude with some brief reflections on the politics of psychedelic research and impediments to academic knowledge production in the field of psychedelic studies.

Extraction of radioactive cesium from tea leaves

International Nuclear Information System (INIS)

Yano, Yukiko; Kubo, M. Kenya; Higaki, Shogo; Hirota, Masahiro; Nomura, Kiyoshi

2011-01-01

Radioactive contamination of foodstuffs attributed to the Fukushima Daiichi nuclear disaster has become a social problem. This study investigated the extraction of radioactive cesium from the contaminated leaves to the tea. The green tea was brewed twice reusing the same leaves to study the difference in extraction of cesium between the first and second brew. Moreover, the extraction of cesium was studied in correlation to brewing time. The concentration of radioactive cesium was determined with gamma spectrometry, and the concentration of caffeine was determined with absorption spectrometry. About 40% of cesium was extracted from leaves in the first brew, and about 80% was extracted in the second brew. The extraction of cesium increased over time, and it reached about 80% after 10 minutes brew. The ratio of radioactive cesium to caffeine decreased linearly over time. This study revealed that the extraction of cesium was higher for the second brew, and a rapid increase in extraction was seen as the tea was brewed for 6 minutes and more. Therefore, the first brew of green tea, which was brewed within 5 minutes, contained the least extraction of radioactive cesium from the contaminated leaves. (author)

A multi-model fusion strategy for multivariate calibration using near and mid-infrared spectra of samples from brewing industry

Science.gov (United States)

Tan, Chao; Chen, Hui; Wang, Chao; Zhu, Wanping; Wu, Tong; Diao, Yuanbo

2013-03-01

Near and mid-infrared (NIR/MIR) spectroscopy techniques have gained great acceptance in the industry due to their multiple applications and versatility. However, a success of application often depends heavily on the construction of accurate and stable calibration models. For this purpose, a simple multi-model fusion strategy is proposed. It is actually the combination of Kohonen self-organizing map (KSOM), mutual information (MI) and partial least squares (PLSs) and therefore named as KMICPLS. It works as follows: First, the original training set is fed into a KSOM for unsupervised clustering of samples, on which a series of training subsets are constructed. Thereafter, on each of the training subsets, a MI spectrum is calculated and only the variables with higher MI values than the mean value are retained, based on which a candidate PLS model is constructed. Finally, a fixed number of PLS models are selected to produce a consensus model. Two NIR/MIR spectral datasets from brewing industry are used for experiments. The results confirms its superior performance to two reference algorithms, i.e., the conventional PLS and genetic algorithm-PLS (GAPLS). It can build more accurate and stable calibration models without increasing the complexity, and can be generalized to other NIR/MIR applications.

Multi-volatile method for aroma analysis using sequential dynamic headspace sampling with an application to brewed coffee.

Science.gov (United States)

Ochiai, Nobuo; Tsunokawa, Jun; Sasamoto, Kikuo; Hoffmann, Andreas

2014-12-05

A novel multi-volatile method (MVM) using sequential dynamic headspace (DHS) sampling for analysis of aroma compounds in aqueous sample was developed. The MVM consists of three different DHS method parameters sets including choice of the replaceable adsorbent trap. The first DHS sampling at 25 °C using a carbon-based adsorbent trap targets very volatile solutes with high vapor pressure (>20 kPa). The second DHS sampling at 25 °C using the same type of carbon-based adsorbent trap targets volatile solutes with moderate vapor pressure (1-20 kPa). The third DHS sampling using a Tenax TA trap at 80 °C targets solutes with low vapor pressure (0.9910) and high sensitivity (limit of detection: 1.0-7.5 ng mL(-1)) even with MS scan mode. The feasibility and benefit of the method was demonstrated with analysis of a wide variety of aroma compounds in brewed coffee. Ten potent aroma compounds from top-note to base-note (acetaldehyde, 2,3-butanedione, 4-ethyl guaiacol, furaneol, guaiacol, 3-methyl butanal, 2,3-pentanedione, 2,3,5-trimethyl pyrazine, vanillin, and 4-vinyl guaiacol) could be identified together with an additional 72 aroma compounds. Thirty compounds including 9 potent aroma compounds were quantified in the range of 74-4300 ng mL(-1) (RSD<10%, n=5). Copyright © 2014 The Authors. Published by Elsevier B.V. All rights reserved.

How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup.

Science.gov (United States)

Derossi, Antonio; Ricci, Ilde; Caporizzi, Rossella; Fiore, Anna; Severini, Carla

2018-06-01

Depending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods - filtration (American), boiling (Turkish) and extraction under pressure (Espresso) - affect healthy compounds and physicochemical attributes in coffee served to consumers. Grinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes. When the content per cup was compared, the American coffee presented higher values of antioxidant activity and total phenol content than espresso and Turkish coffees. Caffeine content was 316, 112 and 64 mg for the American, Turkish and espresso coffee cup, respectively. One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Brouwen, branden en bedienen. Werkende vrouwen in de Nederlandse dranknijverheid, 1500-1800

NARCIS (Netherlands)

van Dekken, M.

2009-01-01

Brewing was always one of the household activities women performed. Some of them brewed more than needed for their own family and sold the surplus to others. During the Middle Ages commercial brewing in Dutch towns evolved and in a short period brewing industry became to be dominated by men.

Copy number variations of genes involved in stress responses reflect the redox state and DNA damage in brewing yeasts.

Science.gov (United States)

Adamczyk, Jagoda; Deregowska, Anna; Skoneczny, Marek; Skoneczna, Adrianna; Natkanska, Urszula; Kwiatkowska, Aleksandra; Rawska, Ewa; Potocki, Leszek; Kuna, Ewelina; Panek, Anita; Lewinska, Anna; Wnuk, Maciej

2016-09-01

The yeast strains of the Saccharomyces sensu stricto complex involved in beer production are a heterogeneous group whose genetic and genomic features are not adequately determined. Thus, the aim of the present study was to provide a genetic characterization of selected group of commercially available brewing yeasts both ale top-fermenting and lager bottom-fermenting strains. Molecular karyotyping revealed that the diversity of chromosome patterns and four strains with the most accented genetic variabilities were selected and subjected to genome-wide array-based comparative genomic hybridization (array-CGH) analysis. The differences in the gene copy number were found in five functional gene categories: (1) maltose metabolism and transport, (2) response to toxin, (3) siderophore transport, (4) cellular aldehyde metabolic process, and (5) L-iditol 2-dehydrogenase activity (p < 0.05). In the Saflager W-34/70 strain (Fermentis) with the most affected array-CGH profile, loss of aryl-alcohol dehydrogenase (AAD) gene dosage correlated with an imbalanced redox state, oxidative DNA damage and breaks, lower levels of nucleolar proteins Nop1 and Fob1, and diminished tolerance to fermentation-associated stress stimuli compared to other strains. We suggest that compromised stress response may not only promote oxidant-based changes in the nucleolus state that may affect fermentation performance but also provide novel directions for future strain improvement.

Global Gene Expression Analysis of Yeast Cells during Sake Brewing▿ †

Science.gov (United States)

Wu, Hong; Zheng, Xiaohong; Araki, Yoshio; Sahara, Hiroshi; Takagi, Hiroshi; Shimoi, Hitoshi

2006-01-01

During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular level understanding of the sake brewing process. PMID:16997994

A xylanase with broad pH and temperature adaptability from Streptomyces megasporus DSM 41476, and its potential application in brewing industry.

Science.gov (United States)

Qiu, Zhenhua; Shi, Pengjun; Luo, Huiying; Bai, Yingguo; Yuan, Tiezheng; Yang, Peilong; Liu, Suchun; Yao, Bin

2010-05-05

A xylanase gene, xynAM6, was isolated from the genomic DNA library of Streptomyces megasporus DSM 41476 using colony PCR screening method. The 1440-bp full-length gene encodes a 479-amino acid peptide consisting of a putative signal peptide of 36 residues, a family 10 glycoside hydrolase domain and a family 2 carbohydrate-binding module. The mature peptide of xynAM6 was successfully expressed in Pichia pastoris GS115. The optimal pH and temperature were pH 5.5 and 70°C, respectively. The enzyme showed broad temperature adaptability (>60% of the maximum activity at 50-80°C), had good thermostability at 60°C and 70°C, remained stable at pH 4.0-11.0, and was resistant to most proteases. The Km and Vmax values for oat spelt xylan were 1.68mgml(-1) and 436.76μmolmin(-1)mg(-1), respectively, and 2.33mgml(-1) and 406.93μmolmin(-1)mg(-1) for birchwood xylan, respectively. The hydrolysis products of XYNAM6 were mainly xylose and xylobiose. Addition of XYNAM6 (80U) to the brewery mash significantly reduced the filtration rate and viscosity by 36.33% and 35.51%, respectively. These favorable properties probably make XYNAM6 a good candidate for application in brewing industry. Copyright © 2010 Elsevier Inc. All rights reserved.

Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance.

Science.gov (United States)

Ekberg, Jukka; Rautio, Jari; Mattinen, Laura; Vidgren, Virve; Londesborough, John; Gibson, Brian R

2013-05-01

An adaptive evolution method to obtain stable Saccharomyces pastorianus brewing yeast variants with improved fermentation capacity is described. The procedure involved selection for rapid growth resumption at high osmotic strength. It was applied to a lager strain and to a previously isolated ethanol-tolerant strain. Fermentation performance of strains was compared at 15 °P wort strength. A selected osmotolerant variant of the ethanol-tolerant strain showed significantly shorter fermentation time than the parent strain, producing 6.45% alcohol by volume beer in 4-5 days with mostly similar organoleptic properties to the original strain. Diacetyl and pentanedione contents were 50-75% and 3-methylbutyl acetate and 2-phenylethyl acetate 50% higher than with the original strain, leading to a small flavour change. The variant contained significantly less intracellular trehalose and glycogen than the parent. Transcriptional analysis of selected genes at 24 h revealed reduced transcription of hexose transport genes and increased transcription of the MALx1 and MALx2 genes, responsible for α-glucoside uptake and metabolism. It is suggested that an attenuated stress response contributes to the improved fermentation performance. Results show that sequential selection for both ethanol tolerance and rapid growth at high osmotic strength can provide strains with enhanced fermentation speed with acceptable product quality. © 2013 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review.

Science.gov (United States)

Gebremariam, Mekonnen Melaku; Zarnkow, Martin; Becker, Thomas

2014-11-01

The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

Science.gov (United States)

Lv, Xu-Cong; Huang, Zhi-Qing; Zhang, Wen; Rao, Ping-Fan; Ni, Li

2012-01-01

Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, α-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of α-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology.

Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry.

Science.gov (United States)

Niu, Chengtuo; Zhu, Linjiang; Hill, Annie; Alex Speers, R; Li, Qi

2017-01-01

To improve the thermostability and catalytic property of a mesophilic 1,3-1,4-β-glucanase by combinational mutagenesis and to test its effect in congress mashing. A mutant β-glucanase (rE-BglTO) constructed by combinational mutagenesis showed a 25 °C increase in optimal temperature (to 70 °C) a 19.5 °C rise in T 50 value and a 15.6 °C increase in melting temperature compared to wild-type enzyme. Its half-life values at 60 and 70 °C were 152 and 99 min, which were 370 and 800 % higher than those of wild-type enzyme. Besides, its specific activity and k cat value were 42,734 U mg -1 and 189 s -1 while its stability under acidic conditions was also improved. In flask fermentation, the catalytic activity of rE-BglTO reached 2381 U ml -1 , which was 63 % higher than that of wild-type enzyme. The addition of rE-BglTO in congress mashing decreased the filtration time and viscosity by 21.3 and 9.6 %, respectively. The mutant β-glucanase showed high catalytic activity and thermostability which indicated that rE-BglTO is a good candidate for application in the brewing industry.

Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

Science.gov (United States)

Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

2014-06-01

The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

Vers une intégration du sorgho comme matière première pour la brasserie moderne (synthèse bibliographique

Directory of Open Access Journals (Sweden)

Bwanganga Tawaba, JC.

2013-01-01

Full Text Available Towards the integration of sorghum as an adjunct in the modern brewery industry. A review. Despite the relatively recent use of sorghum in brewing, the accumulated information from studies on the use of this cereal in malting and brewing is far from basic; the biochemistry of sorghum malting consolidates this knowledge. Despite the interest accorded to demonstrating the use of sorghum in brewing, the possibilities and limitations of using this cereal in the modern malting and brewing industries have not yet been fully elucidated. Furthermore, all the transformations involved in these processes are far from being completely understood. This review provides a wealth of knowledge on the properties of sorghum, which is of interest to both the maltster and the brewer, such as: grain composition, malted grain biochemistry and physiology, brewing and fermentation of sorghum, etc. The progress and difficulties encountered during sorghum malting are presented in a way that will be helpful to the brewer.

Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms

OpenAIRE

Cid, C. (Concepción); Peña, M.P. (María Paz) de; Arbillaga, L. (Leire); Vitas, A.I. (Ana Isabel); Bravo, J. (Jimena); Monente, C. (Carmen)

2015-01-01

Coffee consumption decreases the risk of oxidative stress-related diseases. The by-product obtained after brewing process (spent coffee) also has antioxidant capacity. Spent coffee and coffee brews (filter and espresso) extracts were obtained from Arabica and Robusta coffees, respectively. Spent coffee showed slightly high amounts in chlorogenic acids, but caffeine content was similar to their respective coffee brew. All samples exhibited strong protection activity against indirect acting mut...

PENGARUH LAMA PENYEDUHAN TERHADAP KADAR TANIN PADA TEH CELUP

Directory of Open Access Journals (Sweden)

Mala Hayati

2016-02-01

Abstract Tea is the most widely consumed beverages by all levels of society because in addition to economical, tea is also thought to provide health benefits. Teabag tea is one favored by today's society because of easy and practical. One of the compounds in tea play a role in the health of the body is as an antioxidant tannins. The size of the tannin content received by the body depends on the way of processing tea before drinking. The longer the brewing time for tea bags will make the content of tannins in higher beverage. So that the problem statements in research is whether there is a long brewing tea influence on levels of tannins? The purpose of this study was to investigate the influence of long brewing on levels of tannins in tea bags. This type of research is experimental. The sample in this study is a tea bag that is often consumed by people who sold in Superindo Mulyosari area. The samples used in this study were 30 tea bags the size of 2 grams divided into 6 treatments each - each consisting of 4 repetitions. Variable in this study is the independent variable while the dependent variable brewing long that tannin levels From the results of tannin levels based brewing long known that the average - average levels of tannins with brewing time 2 minutes, 4 minutes, 6 minutes, 8 minutes, 10 minutes and 12 minutes respectively were 0.0184%, 0.0398%, 0.0546%, 0.0936%, 0.1568% and 0.1578%. ANOVA test results showed the influence of the old brewing on levels of tannin in tea bags with a significant value of less than 0.05 or 5%.   Keyword : tea, tanin level, long brewing

Construction of brewing-wine Aspergillus oryzae pyrG- mutant by pyrG gene deletion and its application in homology transformation.

Science.gov (United States)

Du, Yu; Xie, Guizhen; Yang, Chunfa; Fang, Baishan; Chen, Hongwen

2014-06-01

pyrG(-) host cells are indispensable for pyrG(-) based transformation system. Isolations of pyrG(-) host cells by random mutations are limited by time-consuming, unclear genetic background and potential interferences of homogenous recombination. The purpose of this study was to construct brewing-wine Aspergillus oryzae pyrG(-) mutant by site-directed mutation of pyrG gene deletion which would be used as a host for further transformation. pMD-pyrGAB, a vector carrying pyrG deletion cassette, was used to construct pyrG(-) mutant of A. oryzae. Three stable pyrG deletion mutants of A. oryzae were isolated by resistant to 5-fluoroorotic acid and confirmed by polymerase chain reaction analysis, indicating that pyrG was completely excised. The ΔpyrG mutants were applied as pyrG(-) host cells to disrupt xdh gene encoding xylitol dehydrogenase, which involves in xylitol production of A. oryzae. The xdh disruption mutants were efficiently constructed by transforming a pMD-pyrG-xdh disruption plasmid carrying pyrG, and the produced xylitol concentration of the Δxdh mutant was three times as much as that of the ΔpyrG recipient. Site-directed pyrG gene deletion is thus an effective way for the isolation of pyrG(-) host cells, and the established host-vector system could be applied in further functional genomics analysis and molecular breeding of A. oryzae. © The Author 2014. Published by ABBS Editorial Office in association with Oxford University Press on behalf of the Institute of Biochemistry and Cell Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences.

Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats

Directory of Open Access Journals (Sweden)

Adriene R. Lima

2013-05-01

Full Text Available Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of Arabica coffee brews (whole and decaffeinated, both green and roasted by gavage for fifteen days. The activity of liver marker enzymes aspartate aminotransferase, alanine aminotransferase and serum albumin were measured as well as the quantification of the thiobarbituric acid reactive species and the content of liver total lipids. Aspartate aminotransferase and alanine aminotransferase are good indicators of liver damage: the results showed that all studied coffee brews decreased the activity of aspartate aminotransferase and alanine aminotransferase, and liver levels of thiobarbituric acid reactive species and total lipids. The compounds presents in coffee brews are able to decrease the hepatic lipid peroxidation induced by carbon tetrachloride, making a significant hepatoprotective effect, in accordance with the liver function tests. The coffee brews are hepatoprotective regardless of the decaffeination process and our results suggest a better protection against liver damage for the roasted coffee brews compared with green coffee brews.

アグリビジネスにおける環境価値と戦略的アライアンス : VRIOのフレームワークによる分析を中心に

OpenAIRE

松原, 茂仁

2016-01-01

This paper aims to examine the activities of long-established brewing firm which is working on a strategic alliance with rural community and to clarify that environmental value is always considered as an important factor to sustain this strategic alliance. In this examination, the alliance of long-established brewing firm with rural community is focused and the relationship between environmental value and management strategy of the longestablished brewing firm is analysed using the VRIO frame...

The lack of influence of food and local alcoholic brew on the blood level of Mectizan(®) (ivermectin).

Science.gov (United States)

Homeida, Mamoun M; Malcolm, Stephen B; ElTayeb, A Z; Eversole, Rob R; Elassad, Asma S; Geary, Timothy G; Ali, Magdi M; Mackenzie, Charles D

2013-08-01

There is concern that extraneous factors, such as food and drink, may alter the pharmacodynamics of Mectizan(®) (ivermectin) in patients receiving this important anti-parasitic drug, and thus might put such individuals in danger of serious adverse events. The effects of a common local alcohol-containing beverage and a local food on plasma levels of ivermectin were studied in Sudanese volunteers after administration of the standard dose used in mass drug administration programs for onchocerciasis and filariasis. Plasma levels of ivermectin at various time points (0-48h) after administration of ivermectin were ascertained by HPLC assay in ten volunteers given 150μgkg(-1) ivermectin together with either a local sorghum-based food ('assida'), or a locally brewed alcoholic beverage ('arangi' made from sorghum grain) or in those who were fasting. Maximum mean (±SD) plasma levels of ivermectin (67±49ngml(-1)) were reached within 2h in fasting patients, and had dropped to 26±20ngml(-1) after 30h. The coadministration of local food or alcoholic beverage did not cause an increase in ivermectin plasma levels above those observed in people who were fasting. However, at 2h after ivermectin administration, patients given alcohol had significantly lower plasma ivermectin levels than fed patients or fasting patients. There were no significant differences among treatments for AUC0-30, Cmax, or tmax, and so the coadministration of local food or alcoholic beverage did not cause any change in pharmacokinetic parameters of ivermectin in the plasma in comparison with fasting. None of the measured levels of plasma ivermectin were greater than those reported in previous studies with this compound. These findings do not support the hypothesis that acute intake of alcohol is an important factor in the development of the serious adverse reactions that can occur during the treatment of loaisis patients with ivermectin (Mectizan(®)). Copyright © 2013 Elsevier B.V. All rights reserved.

A Novel GH7 Endo-β-1,4-Glucanase from Neosartorya fischeri P1 with Good Thermostability, Broad Substrate Specificity and Potential Application in the Brewing Industry.

Directory of Open Access Journals (Sweden)

Yun Liu

Full Text Available An endo-β-1,4-glucanase gene, cel7A, was cloned from the thermophilic cellulase-producing fungus Neosartorya fischeri P1 and expressed in Pichia pastoris. The 1,410-bp full-length gene encodes a polypeptide of 469 amino acids consisting of a putative signal peptide at residues 1-20, a catalytic domain of glycoside hydrolase family 7 (GH7, a short Thr/Ser-rich linker and a family 1 carbohydrate-binding module (CBM 1. The purified recombinant Cel7A had pH and temperature optima of pH 5.0 and 60°C, respectively, and showed broad pH adaptability (pH 3.0-6.0 and excellent stability at pH3.0-8.0 and 60°C. Belonging to the group of nonspecific endoglucanases, Cel7A exhibited the highest activity on barley β-glucan (2020 ± 9 U mg-1, moderate on lichenan and CMC-Na, and weak on laminarin, locust bean galactomannan, Avicel, and filter paper. Under simulated mashing conditions, addition of Cel7A (99 μg reduced the mash viscosity by 9.1% and filtration time by 24.6%. These favorable enzymatic properties make Cel7A as a good candidate for applications in the brewing industry.

Using Microsatellites to Identify Yeast Strains in Beer

OpenAIRE

Bruke, Alexandria; Van Brocklin, Jennifer; Rivest, Jason; Prenni, Jessica E.; Ibrahim, Hend

2012-01-01

Yeast is an integral part of the brewing process and is responsible for much of the taste and characteristics of beer. During the brewing process, yeast is subject to ageing and stress factors that can result in growth inhibition, decreased genetic stability, and changes in cell membrane stability. Characterization of yeast species used in industrial fermentation (e.g. S. cerevisiae) is of great importance to the brewing industry. The objective of this study was to develop an assay to identif...

The role of lager beer yeast in oxidative stability of model beer

DEFF Research Database (Denmark)

Berner, Torben Sune; Arneborg, Nils

2012-01-01

that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced......AIMS: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. METHODS AND RESULTS: Screening of 21 lager brewing yeast strains against diamide and paraquat showed...... in the model beers. CONCLUSIONS: A more oxidative stable beer is not obtained by a more-oxidative-stress-tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less-oxidative-stress-tolerant strain, exhibiting a higher iron uptake. SIGNIFICANCE AND IMPACT...

Fiscal 2000 regional consortium research and development project - regional new technology creation research and development. Development of bio-recycling technology for bio-wastes; 2000 nendo chiiki consortium kenkyu kaihatsu jigyo - chiiki shingijutsu soshutsu kenkyu kaihatsu seika hokokusho. Seibutsukei haikibutsu no bio recycle gijutsu no kaihatsu

Energy Technology Data Exchange (ETDEWEB)

NONE

2001-03-01

Efforts are exerted to develop a closed brewing system for 'shochu (a Japanese distilled liquor)' and vinegar and a non-combustion type thermal recycling system based on the methane fermentation of farm animal's excretion and sludge. Activities are conducted in the three fields of (1) the development of a zero emission shochu and vinegar brewing process, (2) development of a non-combustion type thermal recycling method, and (3) a commercialization plan. Studied in field (1) are the brewing of 'shochu' by a new process (kaeshi-shikomi), preparation of vinegar out of the lees of 'shochu' brewing, evaluation of the physiological activity of vinegar and 'shochu' lees, cost efficiency evaluation of zero emission 'shochu' and vinegar brewing processes, and the like. In field (2), the methane fermentation conditions for garbage, sludge, and farm animals' excretion are studied, and a non-combustion type thermal recycling process and the like are evaluated for cost efficiency. In field (3), marketability is studied for vinegar made by fermentation, actualities of the recycling of bio-wastes and energy recovery therefrom are examined, and marketability is studied for regional distributed power generation. (NEDO)

Fiscal 2000 regional consortium research and development project - regional new technology creation research and development. Development of bio-recycling technology for bio-wastes; 2000 nendo chiiki consortium kenkyu kaihatsu jigyo - chiiki shingijutsu soshutsu kenkyu kaihatsu seika hokokusho. Seibutsukei haikibutsu no bio recycle gijutsu no kaihatsu

Energy Technology Data Exchange (ETDEWEB)

NONE

2001-03-01

Efforts are exerted to develop a closed brewing system for 'shochu (a Japanese distilled liquor)' and vinegar and a non-combustion type thermal recycling system based on the methane fermentation of farm animal's excretion and sludge. Activities are conducted in the three fields of (1) the development of a zero emission shochu and vinegar brewing process, (2) development of a non-combustion type thermal recycling method, and (3) a commercialization plan. Studied in field (1) are the brewing of 'shochu' by a new process (kaeshi-shikomi), preparation of vinegar out of the lees of 'shochu' brewing, evaluation of the physiological activity of vinegar and 'shochu' lees, cost efficiency evaluation of zero emission 'shochu' and vinegar brewing processes, and the like. In field (2), the methane fermentation conditions for garbage, sludge, and farm animals' excretion are studied, and a non-combustion type thermal recycling process and the like are evaluated for cost efficiency. In field (3), marketability is studied for vinegar made by fermentation, actualities of the recycling of bio-wastes and energy recovery therefrom are examined, and marketability is studied for regional distributed power generation. (NEDO)

Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

DEFF Research Database (Denmark)

Piddocke, Maya Petrova; kreisz, Stefan; Heldt-Hansen, Hans Peter

2009-01-01

High-gravity brewing, which can decrease production costs by increasing brewery yields, has become an attractive alternative to traditional brewing methods. However, as higher sugar concentration is required, the yeast is exposed to various stresses during fermentation. We evaluated the influence...... of high-gravity brewing on the fermentation performance of the brewer’s yeast under model brewing conditions. The lager brewer’s strain Weihenstephan 34/70 strain was characterized at three different gravities by adding either glucose or maltose syrups to the basic wort. We observed that increased gravity...... resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer’s yeast metabolism and the influence of the type...

Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model.

Science.gov (United States)

Vieira, Elsa F; Van Camp, John; Ferreira, Isabel M P L V O; Grootaert, Charlotte

2017-07-17

The anti-inflammatory activity of sardine protein hydrolysates (SPH) obtained by hydrolysis with proteases from brewing yeast surplus was ascertained. For this purpose, a digested and desalted SPH fraction with molecular weight lower than 10 kDa was investigated using an endothelial cell line (EA.hy926) as such and in a co-culture model with an intestinal cell line (Caco-2). Effects of SPH <10 kDa on nitric oxide (NO) production, reactive oxygen species (ROS) inhibition and secretion of monocyte chemoattractant protein 1 (MCP-1), vascular endothelial growth factor (VEGF), chemokine IL-8 (IL-8) and intercellular adhesion molecule-1 (ICAM-1) were evaluated in TNF-α-treated and untreated cells. Upon TNF-α treatment, levels of NO, MCP-1, VEGF, IL-8, ICAM-1 and endothelial ROS were significantly increased in both mono- and co-culture models. Treatment with SPH <10 kDa (2.0 mg peptides/mL) significantly decreased all the inflammation markers when compared to TNF-α-treated control. This protective effect was more pronounced in the co-culture model, suggesting that SPH <10 kDa Caco-2 cells metabolites produced in the course of intestinal absorption may provide a more relevant protective effect against endothelial dysfunction. Additionally, indirect cross-talk between two cell types was established, suggesting that SPH <10 kDa may also bind to receptors on the Caco-2 cells, thereby triggering a pathway to secrete the pro-inflammatory compounds. Overall, these in vitro screening results, in which intestinal digestion, absorption and endothelial bioactivity are simulated, show the potential of SPH to be used as a functional food with anti-inflammatory properties.

Once Baby Arrives

Science.gov (United States)

... food. Don't give infants "teas" brewed from star anise. Brewed "teas" containing star anise have been associated with illnesses affecting infants. ... Follow FDA on Facebook View FDA videos on YouTube View FDA photos on Flickr FDA Archive Combination ...

High-level production of β-1,3-1,4-glucanase by Rhizomucor miehei under solid-state fermentation and its potential application in the brewing industry.

Science.gov (United States)

Yang, S Q; Xiong, H; Yang, H Y; Yan, Q J; Jiang, Z Q

2015-01-01

To improve the β-1,3-1,4-glucanase production by Rhizomucor miehei under solid-state fermentation (SSF) for industrial application. The fermentation conditions for β-1,3-1,4-glucanase production by R. miehei CAU432 under SSF were optimized using a 'one-factor-at-a-time' method. Under the optimized fermentation conditions, viz. oatmeal (0·45-0·9 mm) as sole carbon source, 5% (w/w) peptone as sole nitrogen source, initial moisture of 80% (w/w), initial culture pH of 5·0, incubation temperature of 50°C and incubation time of 6 days, the highest β-1,3-1,4-glucanase activity of 20,025 U g(-1) dry substrate was achieved, which represents the highest yield for β-1,3-1,4-glucanase production ever reported. The crude enzyme was extracted and purified to homogeneity with a purification fold of 4·6 and a recovery yield of 9·0%. The addition of the purified β-1,3-1,4-glucanase in mash obviously reduced its filtration time (24·6%) and viscosity (2·61%). The optimal fermentation conditions for maximal β-1,3-1,4-glucanase production under SSF was obtained, and the enzyme was suitable for application in the malting process. The high production yield and excellent capability of the enzyme may enable it great potential in industries, especially in brewing industry. © 2014 The Society for Applied Microbiology.

Strange Brew

DEFF Research Database (Denmark)

Højgaard Christiansen, Lærke; Lounsbury, Michael

2013-01-01

How do organizations manage multiple logics in response to institutional complexity? In this paper, we explore how intraorganizational problems related to multiple logics may be addressed via the mechanism of institutional bricolage – where actors inside an organization act as “bricoleurs......” to creatively combine elements from different logics into newly designed artifacts. An illustrative case study of a global brewery group’s development of such an artifact – a Responsible Drinking Guide Book – is outlined. We argue that intraorganizational institutional bricolage first requires...

Effects of Added Enzymes on Sorted, Unsorted and Sorted-Out Barley: A Model Study on Realtime Viscosity and Process Potentials Using Rapid Visco Analyser

DEFF Research Database (Denmark)

Shetty, Radhakrishna; Zhuang, Shiwen; Olsen, Rasmus Lyngsø

2017-01-01

Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To...

76 FR 64384 - Petitions for Modification of Application of Existing Mandatory Safety Standards

Science.gov (United States)

2011-10-18

..., commonly called ``beer'', to be used at the Lompoc Plant for use in chemical testing that is part of... agent utilized during the brewing process for beer. The finished diatomaceous earth products are... the brewing process, following fermentation, which results in the creation of the alcohol- containing...

100 Years Jubilee for the discovery of the enzymes in yeast

DEFF Research Database (Denmark)

Berg, Rolf W.

1997-01-01

The work by Prof. E. Buchner 100 years ago which led to the discovery of the enzymes in yeast for brewing beer is reviewed.......The work by Prof. E. Buchner 100 years ago which led to the discovery of the enzymes in yeast for brewing beer is reviewed....

Effects of malting conditions on the amino acid compositions of final ...

African Journals Online (AJOL)

Barley has been widely used for the production of malt in the brewing industry. Malt was the main raw material indispensable for beer brewing. The fermentability of malt wort is dependent on an adequate supply of the essential nutrients required by yeast. The amino acid content is an important malt parameter to the yeast ...

Selection of protease for increased solubilization of protein-derived thiols during mashing with limited release of free amino acids in beer

DEFF Research Database (Denmark)

Murmann, Anne Nordmark; Lunde, Christina; Lund, Marianne Nissen

2016-01-01

Extraction of protein-derived thiols by protease treatment during mashing for improvement of flavor stability in beer has previously been shown to cause concomitant increase in free amino acid concentrations and thereby increased levels of unwanted Maillard reaction products during aging. The pre......Extraction of protein-derived thiols by protease treatment during mashing for improvement of flavor stability in beer has previously been shown to cause concomitant increase in free amino acid concentrations and thereby increased levels of unwanted Maillard reaction products during aging...... of a protease with a higher temperature optimum dosed at only 3 mg of enzyme/kg of malt, it is possible to increase thiol concentrations in wort by 30% and with only a maximum 10% increase in amino acid concentration compared with a control. Pilot brewing showed that beer brewed with addition of protease...... stability during storage could not be evaluated. Overall, similar brewing and sensory characteristics were obtained compared with a control beer brewed without addition of protease. Foam stability was decreased by protease treatment, and formation of haze was reduced by protease treatment....

Comment: 235 [Taxonomy Icon

Lifescience Database Archive (English)

Full Text Available u University (currently National Research Institute of Brewing)) licensed under CC Attribution2.1 Japan 撮影: ...水谷治（東北大学（現 酒類総研)) Photo: Osamu Mizutani (Tohoku University (currently National Research Institute of Brewing)) bando 2010/08/04 09:28:07 2010/08/04 11:18:35 ...

Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.

Science.gov (United States)

Chiba, Y; Bryce, J H; Goodfellow, V; MacKinlay, J; Agu, R C; Brosnan, J M; Bringhurst, T A; Harrison, B

2012-04-11

Our study showed that sorghum and millet followed a similar pattern of changes when they were malted under similar conditions. When the malt from these cereals was mashed, both cereal types produced wide spectra of substrates (sugars and amino acids) that are required for yeast fermentation when malted at either lower or higher temperatures. At the germination temperatures of 20, 25, and 30 °C used in malting both cereal types, production of reducing sugars and that of free amino nitrogen (FAN) were similar. This is an important quality attribute for both cereals because it implies that variation in temperature during the malting of sorghum and millet, especially when malting temperature is difficult to control, and also reflecting temperature variations, experienced in different countries, will not have an adverse effect on the production and release of amino acids and sugars required by yeast during fermentation. Such consistency in the availability of yeast food (substrates) for metabolism during fermentation when sorghum and millet are malted at various temperatures is likely to reduce processing issues when their malts are used for brewing. Although sorghum has gained wide application in the brewing industry, and has been used extensively in brewing gluten-free beer on industrial scale, this is not the case with millet. The work described here provides novel information regarding the potential of millet for brewing. When both cereals were malted, the results obtained for millet in this study followed patterns similar to those of sorghum. This suggests that millet, in terms of sugars and amino acids, can play a role similar to that of sorghum in the brewing industry. This further suggests that millet, like sorghum, would be a good raw material for brewing gluten-free beer. Inclusion of millet as a brewing raw material will increase the availability of suitable materials (raw material sustainability) for use in the production of gluten-free beer, beverages, and

Microbial diversity and metabolite composition of Belgian red-brown acidic ales.

Science.gov (United States)

Snauwaert, Isabel; Roels, Sanne P; Van Nieuwerburg, Filip; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2016-03-16

Belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and blending. The brews are aged in oak barrels for about two years, after which mature beer is blended with young, non-aged beer to obtain the end-products. The present study evaluated the microbial community diversity of Belgian red-brown acidic ales at the end of the maturation phase of three subsequent brews of three different breweries. The microbial diversity was compared with the metabolite composition of the brews at the end of the maturation phase. Therefore, mature brew samples were subjected to 454 pyrosequencing of the 16S rRNA gene (bacteria) and the internal transcribed spacer region (yeasts) and a broad range of metabolites was quantified. The most important microbial species present in the Belgian red-brown acidic ales investigated were Pediococcus damnosus, Dekkera bruxellensis, and Acetobacter pasteurianus. In addition, this culture-independent analysis revealed operational taxonomic units that were assigned to an unclassified fungal community member, Candida, and Lactobacillus. The main metabolites present in the brew samples were L-lactic acid, D-lactic acid, and ethanol, whereas acetic acid was produced in lower quantities. The most prevailing aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate, which might be of impact on the aroma of the end-products. Copyright © 2016 Elsevier B.V. All rights reserved.

Molecular breeding of the Mureka-non-forming sake koji mold from Aspergillus oryzae by the disruption of the mreA gene.

Science.gov (United States)

Kubodera, Takafumi; Yamashita, Nobuo; Nishimura, Akira

2003-01-01

Mureka-non-forming sake koji molds were constructed from an Aspergillus oryzae industrial strain by the disruption of the mreA gene using a host-vector system with the ptrA gene as a dominant selectable marker. All of the mreA gene disruptants obtained retained the advantages of the host strain in terms of the brewing characteristics, while their isoamyl alcohol oxidase (IAAOD) activities were significantly lower than that of the host strain. Sake brewing was successfully carried out using the koji prepared with the disruptants, followed by storage of the resultant non-pasteurized sake (nama-shu). The isovaleraldehyde (i-Val) concentration in the sake brewed the host strain increased rapidly and reached the threshold values for mureka, 1.8 ppm and 2.6 ppm after storage at 20 degrees C for 42 d and 63 d, respectively, while those of the disruptants were less than 0.5 ppm even after storage at 20 degrees C or 30 degrees C for 63 d. In the sensory evaluation of the sake stored at 20 degrees C or 30 degrees C for 63 d, all members of the panel recognized the strong mureka flavor of the sake brewed with the host strain, while they did not detect this flavor in the sake brewed with the disruptants. Thus, we concluded that the mreA gene disruptants can be used for the production of sake in which mureka is not formed.

[Overexpression of FKS1 to improve yeast autolysis-stress].

Science.gov (United States)

Li, Jia; Wang, Jinjing; Li, Qi

2015-09-01

With the development of high gravity brewing, yeast cells are exposed to multiple brewing-associated stresses, such as increased osmotic pressure, enhanced alcohol concentration and nutritional imbalance. These will speed up yeast autolysis, which seriously influence beer flavor and quality. To increase yeast anti-autolytic ability, FKS1 overexpression strain was constructed by 18S rDNA. The concentration of β-1,3-glucan of overexpression strain was 62% higher than that of wild type strain. Meantime, FKS1 overexpression strain increased anti-stress ability at 8% ethanol, 0.4 mol/L NaCl and starvation stress. Under simulated autolysis, FKS1 showed good anti-autolytic ability by slower autolysis. These results confirms the potential of FKS1 overexpression to tackle yeast autolysis in high-gravity brewing.

Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.

Science.gov (United States)

Gramza-Michałowska, Anna; Kulczyński, Bartosz; Xindi, Yuan; Gumienna, Małgorzata

2016-01-01

Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

The brewing storm

Directory of Open Access Journals (Sweden)

Bruce Kaplan, DVM

2009-03-01

Full Text Available An eclectic collection of papers by physicians, veterinarians and other allied health medical scientists on the ‘One Medicine - One Health’ concept has been assembled in this monograph. The contributions include thirteen individual ‘One Health’ papers by fifty-three participants from twelve countries. The authors joined to confront various global health threats. In addition to the participating countries, individuals from twenty-six other nations have united as supporters of the ‘One Health initiative’. Biomedical research, scientific knowledge, environmental health, public health, individual health and clinical health care will all be enhanced by implementing the ‘One Medicine - One Health’ concept which promotes co-equal, cross-disciplinary communication and collaboration. The scientific coalition that evolves through this collaborative effort will significantly enhance human and animal health for future generations.

The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew.

Science.gov (United States)

Stelmach, Ewelina; Pohl, Pawel; Szymczycha-Madeja, Anna

2013-12-01

A fast and straightforward method of the analysis of coffee infusions was developed for measurements of total concentrations of Ca, Cu, Fe, Mg, Mn and Zn by flame atomic absorption spectrometry. Its validity was proved by the analysis of spiked samples; recoveries of added metals were found to be within 98-104% while the precision was better than 4%. The method devised was used for the analysis of re-distilled water infusions of six popular ground coffees available in the Polish market. Using the mud coffee preparation it was established that percentages of metals leached in these conditions varied a lot among analysed coffees, especially for Ca (14-42%), Mg (6-25%) and Zn (1-24%). For remaining metals, the highest extractabilities were assessed for Mn (30-52%) while the lowest for Fe (4-16%) and Cu (2-12%). In addition, it was found that the water type and the coffee brewing preparation method influence the concentration of studied metals in coffee infusions the most. Copyright © 2013 Elsevier Ltd. All rights reserved.

ANTIOXIDANT AND ANTIBACTERIAL CAPACITY OF LOLOH SEMBUNG (Blumea balsamifera BASED ON EXTRACTION METHOD

Directory of Open Access Journals (Sweden)

IGA. Wita Kusumawati

2016-12-01

Full Text Available Loloh sembung (Blumea balsamifera is a traditional herbal drink which of the extraction methods can be done by boiling and brewing. Loloh sembung was prepared from fresh and dried leaves. Loloh sembung extracted by different methods producing phenolic content, tannin content, antioxidant capacity, are different. Dried leaves were extracted by brewing have high content of total phenolic was at 13.15±0.11 mg GAE/g sample, while dried leaves were extracted by boiling have high content of tannin and antioxidant capacity were at 1.65±0.01 mg TAE/g sample and 5.55±0.01 mg GAE/g sample respectiveliy. Both of fresh and dried leaves were extracted by boiling and brewing were not show inhibition against Escherichia coli and Staphylococcus aureus bacteria.

DETERMINATION OF CAFFEINE CONTENTS OF COFFEE BRANDS IN THE VIETNAMESE MARKET

Directory of Open Access Journals (Sweden)

Stanislav Kráčmar

2012-02-01

Full Text Available In this study, the caffeine contents in five certain Vietnamese coffee (Dak Tin, Di Linh, Nam Nguyen, Origin and Vinacafe found in the Vietnamese market were determined using UV/vis spectrophotometry. The quantification of caffeine sample was calculated by standard addition method. Our results showed that the caffeine contents in coffee brewing were influenced by temperature of water used to brew, time of brewing, and independent on the volume of water, respectively. In general, higher concentrations of caffeine were found in all samples prepared at temperature 100°C for 5 minutes. The order of caffeine contents in coffee samples was Dak Tin, Di Linh, Nam Nguyen, Origin and Vinacafe, respectively. This study can contribute to a better knowledge of caffeine contents in Vietnamese coffee of Vietnamese consumers.

Evaluation of free radical scavenging activity of tea infusion of commercial tea products available in uae

International Nuclear Information System (INIS)

Nessa, F.; Khan, S.A.

2014-01-01

In the present study, twenty four commercial tea samples were assayed to determine their free radical scavenging activity and polyphenolic contents based on the brewing/infusing period. Tea samples were infused/brewed in 200 mL boiled water at 120 degree C for 1, 2 and 5 min, respectively. The radical scavenging activities of tea infusion/brewing were measured using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay method. The results were ranged from 67.81-90.51% for black tea bags, 90.37-94.51% for green tea bags, 24.66-92.25% for black tea powder, 16.08-93.06% for green tea powder and 32.90- 45.54% for Camomile herbal infusion. The results showed that 1 or 2 min black tea bags infusion exhibited highest radical scavenging activity than 5 min infusion. Antioxidant activities of tea powders were variable with the amount of tea powder. It was observed that antioxidant activity increased with increasing boiling time for smaller amount of sample. In contrary, shorter boiling time was better for larger amount of sample. The polyphenol contents of tea infusion were determined and the results were expressed as milligram quercetin equivalent/200 mL of tea infusion. The polyphenol content was increased with increased brewing period. In contrary, brewing for longer time rendered extract less antiradical activity. This study suggests that infusing tea bag for 1 or 2 min is sufficient for getting infusion with maximum radical scavenging activity and in case of tea powder, shorter boiling time is better for larger amount of powder or small amount of powder should be boiled for minimum 5 min for rendering extract with maximum radical scavenging activity. (author)

Effect of malt milling for wort extract content

Directory of Open Access Journals (Sweden)

Gábor Géczi

2014-02-01

Full Text Available Beer manufacturing is one of the most ancient procedures of food manufacturing. The four (in many cases much more ingredients, the great numbers of technological steps and variations of technological parameters (temperature, time, pressure etc. have a major influence on both type and quality of the final product. As a result of this, studying beer brewing may offer a great deal of possibilities for numerous researches, scientific examinations, and can provide useful informations for the manufacturing companies as well. At the „Slovak University of Agriculture in Nitra" we examined an entire beer brewing process in October 2013, utilising the Ahlborn sensors, which were integrated in the instruments. Simultaneously, in Gödöllő at the Szent István University, we analysed the effect of malt milling on extract yield and the filterability of wort. We used the brewing parameters (temperature, time, volume ratios, which were experienced in the microbrewery and published in professional literature. Our results verify the conclusions drawn in the professional literature, however they point out the importance of grinding. Results performed on the yields with different grain-constitution might directly be utilised for the specialists of recently in Slovakia and Hungary spreading small-scale, handicraft, and homemade beer brewing.

Energy and exergy analyses of malt drink production in Nigeria

Energy Technology Data Exchange (ETDEWEB)

Fadare, D.A.; Nkpubre, D.O.; Oni, A.O.; Falana, A.; Bamiro, O.A. [Mechanical Engineering Department, University of Ibadan, P. M.B. 1, Ibadan, Oyo State (Nigeria); Waheed, M.A. [Mechanical Engineering Department, University of Agriculture, P. M.B. 2240, Abeokuta, Ogun State (Nigeria)

2010-12-15

Energy requirements and exergy inefficiencies for processing of malt drink were estimated for a Nigerian brewery. The process was divided into twenty-one basic unit operations and grouped into four main group operations: silo house, brew house, filter room and packaging house. The energy intensity for processing a batch of 9.8 tonnes brew grains to 562 hl of malt drink was estimated as 261.63 MJ/hl consisting of electrical (41.01%), thermal (58.81%) and manual (0.19%) of the total energy. The most energy intensive group operation was the Packaging House operation, followed by the Brew House operation with energy intensities of 223.19 and 35.94 MJ/hl, respectively. The exergy analysis revealed that the packaging house operation was responsible for most of the inefficiency (92.16%) followed by brew house operation (7.17%) and the silo house and filter room operations with less than 1% of the total exergy lost. The most exergy loss took place in the pasteurizer, which accounted for 59.75% of the overall system inefficiency. Modification in the pasteurizer and use of spent grains as alternate source of energy in the steam boiler were recommended to improve the energy efficiency of the system. (author)

Energy and exergy analyses of malt drink production in Nigeria

International Nuclear Information System (INIS)

Fadare, D.A.; Nkpubre, D.O.; Oni, A.O.; Falana, A.; Waheed, M.A.; Bamiro, O.A.

2010-01-01

Energy requirements and exergy inefficiencies for processing of malt drink were estimated for a Nigerian brewery. The process was divided into twenty-one basic unit operations and grouped into four main group operations: silo house, brew house, filter room and packaging house. The energy intensity for processing a batch of 9.8 tonnes brew grains to 562 hl of malt drink was estimated as 261.63 MJ/hl consisting of electrical (41.01%), thermal (58.81%) and manual (0.19%) of the total energy. The most energy intensive group operation was the Packaging House operation, followed by the Brew House operation with energy intensities of 223.19 and 35.94 MJ/hl, respectively. The exergy analysis revealed that the packaging house operation was responsible for most of the inefficiency (92.16%) followed by brew house operation (7.17%) and the silo house and filter room operations with less than 1% of the total exergy lost. The most exergy loss took place in the pasteurizer, which accounted for 59.75% of the overall system inefficiency. Modification in the pasteurizer and use of spent grains as alternate source of energy in the steam boiler were recommended to improve the energy efficiency of the system.

Continuous primary fermentation of beer with yeast immobilized on spent grains : the effect of operational conditions

OpenAIRE

Brányik, Tomáš; Vicente, A. A.; Cruz, José Machado; Teixeira, J. A.

2004-01-01

A one-stage continuous primary beer fermentation with immobilized brewing yeast was studied. The objective of the work was to optimize the operational conditions (aeration and temperature) in terms of volumetric productivity and organoleptic quality of green beer. The system consisted of an internal-loop airlift reactor and a carrier material prepared from spent grains (a brewing by-product). An industrial wort and yeast strain were used. The immobilized biomass (in amounts from two to sevenf...

Monitoring of metabolites and by-products in a down-scaled industrial lager beer fermentation

OpenAIRE

Sjöström, Fredrik

2013-01-01

The sugar composition of the wort and how these sugars are utilised by the yeast affects the organoleptic properties of the beer. To monitor the saccharides in the wort before inoculation and during fermentation is important in modern brewing industry. Reducing the duration of the brewing process is valuable and can be achieved by reducing the fermentation time by an increase in temperature. However, this must be done without changing the quality and characteristics of the end product, anothe...

Оптимізація проекту мережевої моделі броварного виробництва

OpenAIRE

Добротвор, Ігор Григорович; Струбицький, Павло Романович; Струбицька, Ірина Павлівна

2016-01-01

After analyzing of the brewing production of the specific enterprise the model of its diversification was proposed. This model allows tracking the effectiveness of investment in operational marketing of the company. The method of network planning and management was used to manage the development and implementation of the project of brewing production. The composition of works of the project, the logical sequence of works and events, duration of works were defined. This was based on the analys...

Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages.

Science.gov (United States)

Piccone, P; Lonzarich, V; Navarini, L; Fusella, G; Pittia, P

2012-09-01

The effect of sugars (sucrose, lactose, glucose, fructose, 10%w/v) on the liquid-vapour partition of selected volatile compounds of coffee beverages has been investigated in espresso coffee and ready-to-drink (RTD) canned coffee prepared and obtained by using the same Arabica roasted coffee beans blend. Aroma composition of coffee beverages has been preliminary investigated by headspace-gas chromatography (HS-GC) and solid phase microextraction-HS-GC-mass spectrometry to characterize the volatile pattern of the systems and to evaluate the effects of sugars on the aroma release/retention. Then, the liquid-vapour partition coefficient (k) of 4 selected key aroma compounds (diacetyl, 2,3-pentanedione, ethylpyrazine, hexanal) was determined in water, sugars solutions as well as RTD coffee brews added with the same sugars (10%w/v). Sugars added in coffee beverages affected the release of the volatiles and thus its aroma profile with differences due to the type of added sugar and coffee brew type. The k values of the selected volatile compounds resulted different depending on the model system composition (water, coffee brew) and sugar type added. In particular, melanoidins as well as other non-volatile components (lipids, acids, carbohydrates) in the RTD coffee brews could be implied in the change of k of the volatile compounds in respect to that observed in water. The effects of the sugar type on the release/retention of the four key coffee aroma compounds were partly explained in terms of 'salting out' especially for the more polar volatile compounds and in the sucrose-added model systems. The change of chemical and physico-chemical properties of the water and brews induced by the sugars as well as the occurrence of interactions between volatile compounds and non-volatile components may be implied in the reduction of the vapour partition of the aroma compounds. Copyright © 2012 John Wiley & Sons, Ltd.

Effect of Household Coffee Processing on Pesticide Residues as a Means of Ensuring Consumers' Safety.

Science.gov (United States)

Mekonen, Seblework; Ambelu, Argaw; Spanoghe, Pieter

2015-09-30

Coffee is a highly consumed and popular beverage all over the world; however, coffee beans used for daily consumption may contain pesticide residues that may cause adverse health effects to consumers. In this monitoring study, the effect of household coffee processing on pesticide residues in coffee beans was investigated. Twelve pesticides, including metabolites and isomers (endosulfan α, endosulfan β, cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, heptachlor epoxide, hexachlorobenzene, p'p-DDE, p'p-DDD, o'p-DDT, and p'p-DDT) were spiked in coffee beans collected from a local market in southwestern Ethiopia. The subsequent household coffee processing conditions (washing, roasting, and brewing) were established as closely as possible to the traditional household coffee processing in Ethiopia. Washing of coffee beans showed 14.63-57.69 percent reduction, while the roasting process reduced up to 99.8 percent. Chlorpyrifos ethyl, permethrin, cypermethrin, endosulfan α and β in roasting and all of the 12 pesticides in the coffee brewing processes were not detected. Kruskal-Wallis analysis indicated that the reduction of pesticide residues by washing is significantly different from roasting and brewing (P coffee roasting and brewing (P > 0.05). The processing factor (PF) was less than one (PF coffee beans. The cumulative effect of the three processing methods has a paramount importance in evaluating the risks associated with ingestion of pesticide residues, particularly in coffee beans.

酒類業におけるファミリービジネス ―アンケートに基づく考察―

OpenAIRE

原田 喜美枝; 久保田 敬一; 宮崎 伸一; 蛯原 健介

2018-01-01

　This research aims to examine how family business in the Liquor industry is operated in Japan, with a central focus on wineries. This paper is the first to analyse the country’s unlisted liquor companies. Specifically, we sent a questionnary to family wineries and examined how small family wineries operate. We also sent another similar questionnary to Awamori brewing companies.　For wineries and Awamori brewing compaies, similarities belonging to the liquor industry are that their volume of p...

General Recommendations on Fatigue Risk Management for the Canadian Forces

Science.gov (United States)

2010-04-01

package. Tea 8 - 90 mg/cup Caffeine depends on how strong is the brew. Cola drinks 35 mg/250 ml Often contains much sugar. Cocoa and chocolates 10...70 mg/cup Caffeine content depends on how strong the brew is, and other chemical content in the product. Chocolate bars 20 - 60 mg/200g Contains...hygiene practices of good and poor sleepers in the United State: an internet based study. Behavior Therapy . 40(1):1-9. Hayashi M., Watanabe M

Energy Efficiency Improvement and Cost Saving Opportunities for Breweries: An ENERGY STAR(R) Guide for Energy and Plant Managers

Energy Technology Data Exchange (ETDEWEB)

Galitsky, Christina; Martin, Nathan; Worrell, Ernst; Lehman, Bryan

2003-09-01

Annually, breweries in the United States spend over $200 million on energy. Energy consumption is equal to 38 percent of the production costs of beer, making energy efficiency improvement an important way to reduce costs, especially in times of high energy price volatility. After a summary of the beer making process and energy use, we examine energy efficiency opportunities available for breweries. We provide specific primary energy savings for each energy efficiency measure based on case studies that have implemented the measures, as well as references to technical literature. If available, we have also listed typical payback periods. Our findings suggest that given available technology, there are still opportunities to reduce energy consumption cost-effectively in the brewing industry. Brewers value highly the quality, taste and drinkability of their beer. Brewing companies have and are expected to continue to spend capital on cost-effective energy conservation measures that meet these quality, taste and drinkability requirements. For individual plants, further research on the economics of the measures, as well as their applicability to different brewing practices, is needed to assess implementation of selected technologies.

Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability.

Science.gov (United States)

Heuberger, Adam L; Broeckling, Corey D; Sedin, Dana; Holbrook, Christian; Barr, Lindsay; Kirkpatrick, Kaylyn; Prenni, Jessica E

2016-06-01

Flavour stability is vital to the brewing industry as beer is often stored for an extended time under variable conditions. Developing an accelerated model to evaluate brewing techniques that affect flavour stability is an important area of research. Here, we performed metabolomics on non-volatile compounds in beer stored at 37 °C between 1 and 14 days for two beer types: an amber ale and an India pale ale. The experiment determined high temperature to influence non-volatile metabolites, including the purine 5-methylthioadenosine (5-MTA). In a second experiment, three brewing techniques were evaluated for improved flavour stability: use of antioxidant crowns, chelation of pro-oxidants, and varying plant content in hops. Sensory analysis determined the hop method was associated with improved flavour stability, and this was consistent with reduced 5-MTA at both regular and high temperature storage. Future studies are warranted to understand the influence of 5-MTA on flavour and aging within different beer types. Copyright © 2016 Elsevier Ltd. All rights reserved.

Dissipation, transfer and safety evaluation of emamectin benzoate in tea.

Science.gov (United States)

Zhou, Li; Luo, Fengjian; Zhang, Xinzhong; Jiang, Yaping; Lou, Zhengyun; Chen, Zongmao

2016-07-01

The dissipation and residue of emamectin benzoate in tea leaves and the residue transfer from tea leaves to tea brew were investigated by modified QuEChERS (quick, easy, cheap, effective, rugged and safe) combined with ultra performance liquid chromatography tandem mass (UPLC-MS/MS). The average recoveries ranged 85.3-101.3% with relative standard deviation (RSD) less than 15%. The limits of quantification (LOQ) were 0.005mgkg(-1) in tea leaves and 0.0004mgL(-1) in brew. Emamectin benzoate dissipated rapidly in tea with half-life (t1/2) of 1.0-1.3days. The terminal residues of emamectin benzoate were less than 0.062mgkg(-1). The leaching rate of emamectin benzoate from freshly-made tea to brew was emamectin benzoate at the recommended dosage was negligible to humans depending on risk quotient (RQ) value, that was lower than 1 significantly. This study could provide guidance for the safe use of emamectin benzoate and serve as a reference for the establishment of maximum residue limits (MRLs) in China. Copyright © 2016. Published by Elsevier Ltd.

Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

Science.gov (United States)

Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

2016-03-01

Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

Economic Viability of Brewery Spent Grain as a Biofuel

Energy Technology Data Exchange (ETDEWEB)

Morrow, Charles [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

2016-01-01

This report summarizes an investigation into the technical feasibility and economic viability of use grain wastes from the beer brewing process as fuel to generate the heat needed in subsequent brewing process. The study finds that while use of spent grain as a biofuel is technically feasible, the economics are not attractive. Economic viability is limited by the underuse of capital equipment. The investment in heating equipment requires a higher utilization that the client brewer currently anticipates. It may be possible in the future that changing factors may swing the decision to a more positive one.

Simplified Mashing Efficiency. Novel Method for Optimization of Food Industry Wort Production with the Use of Adjuncts

Directory of Open Access Journals (Sweden)

Szwed Łukasz P.

2014-09-01

Full Text Available Malt extracts and malt concentrates have a broad range of application in food industry. Those products are obtained by methods similar to brewing worts. The possible reduction of cost can be achieved by application of malt substitutes likewise in brewing industry. As the malt concentrates for food industry do not have to fulfill strict norms for beer production it is possible to produce much cheaper products. It was proved that by means of mathematic optimization it is possible to determine the optimal share of unmalted material for cheap yet effective production of wort.

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

Directory of Open Access Journals (Sweden)

Shuyu Shen

2018-05-01

Full Text Available Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC and total proanthocyanidins contents (TPAC showed strong correlation with antioxidant activities (r > 0.95, p < 0.01. Hongyingzi (S-1, one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8 had the lowest. Except for black grain sorghum (S-7, that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01 and taxifolin (r = 0.826 of FRAP assay, p < 0.01 may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.

Transfer rates of 19 typical pesticides and the relationship with their physicochemical property.

Science.gov (United States)

Chen, Hongping; Pan, Meiling; Pan, Rong; Zhang, Minglu; Liu, Xin; Lu, Chengyin

2015-01-21

Determining the transfer rate of pesticides during tea brewing is important to identify the potential exposure risks from pesticide residues in tea. In this study, the transfer rates of 19 typical pesticides from tea to brewing were investigated using gas chromatography tandem mass and ultraperformance liquid chromatography tandem mass. The leaching rates of five pesticides (isocarbophos, triazophos, fenvalerate, buprofezin, and pyridaben) during tea brewing were first reported. The pesticides exhibited different transfer rates; however, this result was not related to residual concentrations and tea types. Pesticides with low octanol-water partition coefficients (Logkow) and high water solubility demonstrated high transfer rates. The transfer rates of pesticides with water solubility > 29 mg L(-1) (or 25% (or 2.48) were >65% (or <35%). This result indicates that water solubility at approximately 20 mg L(-1) and LogKow at approximately 2.0 could be the demarcation lines of transfer rate. The results of this study can be used as a guide in the application of pesticides to tea trees and establishment of maximum residue limits of pesticides in tea to reduce pesticide exposure in humans.

Thermodynamic analysis of a solar coffee maker

International Nuclear Information System (INIS)

Sosa-Montemayor, F.; Jaramillo, O.A.; Rio, J.A. del

2009-01-01

In this paper we present a novel solar concentrating application, a coffee brewing system using a satellite TV mini-Dish concentrator coupled to a stovetop espresso coffee maker. We present a theoretical model for the thermal behavior of the water in the lower chamber of the coffee maker. We validate the model obtaining good agreement with the experimental results. Our findings indicate that the coffee brewing system works, it takes 30-50 min to complete its task. The model and our practical experience encourage us to improve the concentration device in order to obtain a useful solar coffee maker, using the theoretical model as a safe guide to achieve this.

Thermodynamic analysis of a solar coffee maker

Energy Technology Data Exchange (ETDEWEB)

Sosa-Montemayor, F.; Jaramillo, O.A. [Centro de Investigacion en Energia, Universidad Nacional Autonoma de Mexico, Privada Xochicalco S/N, Temixco, Morelos CP 62580 (Mexico); del Rio, J.A. [Centro Morelense de Innovacion y Tranferencia Tecnologica, CCyTEM, Camino Temixco a Emiliano Zapata, Km 0.3, Colonia Emiliano Zapata, Morelos CP 62760 (Mexico)

2009-09-15

In this paper we present a novel solar concentrating application, a coffee brewing system using a satellite TV mini-Dish concentrator coupled to a stovetop espresso coffee maker. We present a theoretical model for the thermal behavior of the water in the lower chamber of the coffee maker. We validate the model obtaining good agreement with the experimental results. Our findings indicate that the coffee brewing system works, it takes 30-50 min to complete its task. The model and our practical experience encourage us to improve the concentration device in order to obtain a useful solar coffee maker, using the theoretical model as a safe guide to achieve this. (author)

Fundamentals of beer and hop chemistry

Directory of Open Access Journals (Sweden)

Denis De Keukeleire

2000-02-01

Full Text Available Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

Chip architecture - A revolution brewing

Science.gov (United States)

Guterl, F.

1983-07-01

Techniques being explored by microchip designers and manufacturers to both speed up memory access and instruction execution while protecting memory are discussed. Attention is given to hardwiring control logic, pipelining for parallel processing, devising orthogonal instruction sets for interchangeable instruction fields, and the development of hardware for implementation of virtual memory and multiuser systems to provide memory management and protection. The inclusion of microcode in mainframes eliminated logic circuits that control timing and gating of the CPU. However, improvements in memory architecture have reduced access time to below that needed for instruction execution. Hardwiring the functions as a virtual memory enhances memory protection. Parallelism involves a redundant architecture, which allows identical operations to be performed simultaneously, and can be directed with microcode to avoid abortion of intermediate instructions once on set of instructions has been completed.

Beer is the cattle of women: sorghum beer commercialization and dietary intake of agropastoral families in Karamoja, Uganda.

Science.gov (United States)

Dancause, Kelsey Needham; Akol, Helen A; Gray, Sandra J

2010-04-01

Karimojong agropastoralists of Uganda have employed a dual subsistence strategy of cattle herding and sorghum cultivation to survive in an unpredictable environment, one afflicted by a severe humanitarian crisis. Armed raiding since the 1970s has led to devastating cattle losses, high male mortality, and increased sedentarization of women and children in densely populated homesteads, where infectious diseases and malnutrition rates are prevalent. Fieldwork in 1998-1999 confirmed the detrimental effects of armed raiding on child growth and development. During this period, however, women maintained largely traditional subsistence patterns. Follow-up fieldwork in 2004 revealed surprising subsistence changes: sorghum beer, an important food and ritual item, was being brewed for sale, which had not been noted in previous literature on the Karimojong. We outline the role of beer in the diet by analyzing the nutritional profile of Karimojong women and children, nutrients supplied by beer, and those supplied by foodstuffs purchased with sales profits. Commercial beer supplied from 3 to 6% of energy intake, and grains leftover from brewing (dregs) supplied from 3 to 12%. Selling beer was women's preferred form of casual labor, with differing patterns of participation in brewing between rural and peri-urban areas. Women who were paid in currency relied on profits to purchase nutrient-rich supplemental foodstuffs important in an otherwise marginal diet, as well as beer. The households of women who worked for other brewers or purchased beer wholesale and sold it retail relied heavily on dregs for daily subsistence. Nutrient intake was highest among women with cattle and sorghum who brewed and sold beer from their homesteads, and lowest among women who lacked sorghum and worked for commercial brewers in urban centers. Because nutritional status remains marginal in Karamoja, beer commercialization as a consequence of subsistence changes could have dramatic health consequences

Towards an Integrative Framework of Conflict-handling Behaviour

DEFF Research Database (Denmark)

Li, Xin; Worm, Verner; Xie, Peihong

2018-01-01

Following in the footsteps of Frances Brew and the late Kwok Leung (1958–2015), we attempt to further integrate the Western dual-concern model of conflict and the Chinese dual-motive model of harmony. Our integrative framework of conflict-handling behaviour is designed to be more comprehensive in...... to take a further step in the process of universalization of an indigenous Chinese theory.......Following in the footsteps of Frances Brew and the late Kwok Leung (1958–2015), we attempt to further integrate the Western dual-concern model of conflict and the Chinese dual-motive model of harmony. Our integrative framework of conflict-handling behaviour is designed to be more comprehensive...

Article

African Journals Online (AJOL)

2012-12-02

Dec 2, 2012 ... Chemical Safety (IPCS) produces risk assessment documents entitled ... transparency in decision-making and appropriate management of .... world's second largest brewing company with substantial resources for lobbying.

an Unrecorded Alcohol Beverage

African Journals Online (AJOL)

NICO

Chemical analysis of volatile compounds fromkhadi, an unrecorded alcoholic beverage from Botswana, was ... quality, some of them may be contaminated and toxic, thereby ... home-brewed alcoholic beverages exist in Botswana and are.

Effects of Manufacturing Firm’s Capacity Planning on Performance of the Firm

Directory of Open Access Journals (Sweden)

Kifordu Anthony

2017-12-01

Full Text Available This study investigated capacity planning and performance in the manufacturing sector in the Southeastern States of Nigeria based on selected Brewing industries. The population of the study was 740 staff of the brewing industry in South-Eastearn Nigeria. The sample size of 509 was obtained using a Taro Yamani’s statistical formula. The study used questionnaire and oral interview guide for data gathering. A test- retest stood completed using Spearman’s rank correlation, giving a coefficient of 0.9. Findings revealed that capacity planning significantly enriched economic performance of the industry studied. There existed a strong affirmative relationship among capacity necessities planning and resources requirements planning. The paper suggested use of capacity planning as a technique to improve all performance factors. Similarly, performance advantage subsist from the correlation of volume requirements plans and resources requirements planning. The paper summarily held the position that volume preparation improved the economic performance in the industry under review. This inferred that goals achievement is possible. Likewise, the finding of substantial constructive association between volume supplies planning and resources supplies planning inferred an affirmative communication between the variables. This meant that resources supplies planning which was a method of organizing the detailed production plans could lead to an improvement of capacity supplies planning. That is to say, they are taking future decisions on the substances required for production capability of the brewing facility.

Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer.

Science.gov (United States)

Muggah, Elizabeth M; McSweeney, Matthew B

2017-08-01

The variety of beers available for consumption has increased due to the recent emergence of many craft brewing operations and it has been suggested that this is affecting how consumers evaluate beer. Currently, beer consumers are mostly male and only 20% of women are primarily beer drinkers. The main objective of this project is to compare and contrast descriptions of beer products created by males and females. The preferred attribute elicitation (PAE) method was used to create a description of 4 beers common to residents of Nova Scotia, Canada. Four PAE sessions were held: 2 sessions consisted of females (n = 16 and 15) and 2 sessions of males (n = 11 and 17). Four beer samples were chosen from locally available commercial beers, 2 of these samples were considered to be craft-brewed beer and the other samples were nationally available brands (macrobrewed). Both the males and females generated descriptions that included 5 identical terms; however, they differed in the importance they assigned to each attribute. Notably, bitterness was perceived to be of more importance to female panelists. Throughout all PAE sessions, the craft-brewed beers were associated with considerably more sensory attributes than the macrobrewed beers. It can be concluded that both the female and male groups found discernible differences between the craft and macrobrewed beers; however, they place importance on different sensory attributes. © 2017 Institute of Food Technologists®.

THE INFLUENCE OF FIRST WORT PART AND AFTERWORTS ON SACCHARIFICATION OF WORT

Directory of Open Access Journals (Sweden)

Miriam Líšková

2011-02-01

Full Text Available Normal 0 21 false false false SK X-NONE X-NONE MicrosoftInternetExplorer4 Wort is a basic product of mashing, which forms the first intermediate in beer production and constitute the base of its final value. For qualitative value wort has the greatest impact grist per brew, which is a description of materials, they bring to brew extract and determine its the volume and concentration. The main component grist per brew for light and dark beers is stored pale malt and possibly a smaller proportion of adjuncts. The aim of our work was to assess the qualitative parameters of malt in terms of content extract and its impact on the amount of produced the first wort part and afterwort and their qualitative values expressed in % saccharification and volumes. We measured 3 types of malts with the content of the extract 75.2%, 76.1%, 77.2% in the original sample, which determined mainly reached saccharification of first part wort and other afterwort parts one and two. In terms attained of saccharification it was necessary to use on sparge of spent grains at afterwort number two only the amount of water, which would be not affect the total saccharification of wort and its qualitative parameters.doi:10.5219/114 

Coffee Consumption and the Incidence of Colorectal Cancer in Women

International Nuclear Information System (INIS)

Groessl, E. J.; Allison, M. A.; Ho, S. B.; Groessl, E. J.; Allison, M. A.; Ho, S. B.; Larson, J. C.; Snetslaar, L. G.; Lane, D. S.; Tharp, K. M.; Stefanick, M. L.

2016-01-01

Higher coffee consumption has been associated with decreased incidence of colorectal cancer. Our objective was to examine the relationship of coffee intake to colorectal cancer incidence in a large observational cohort of postmenopausal US women. Methods. Data were collected for the Women’s Health Initiative Observational Study providing a follow-up period of 12.9 years. The mean age of our sample ( N = 83,778 women) was 63.5 years. Daily coffee intake was grouped into 3 categories: None, moderate (>0-<4 cups), and high (4+ cups). Proportional hazards modeling was used to evaluate the relationship between coffee intake and colorectal cancer. Results. There were 1,282 (1.53%) new cases of colorectal cancer during follow-up. Compared to nondrinkers, moderate and high coffee drinkers had an increased incidence of colorectal cancer in multivariate analysis (HR 1.15, 1.02-1.29; HR 1.14, 0.93-1.38). Moderate drip brew coffee intake (HR 1.20, 1.05-1.36) and high non drip brew coffee intake (HR 1.43, 1.01-2.02) were associated with increased odds. Conclusion. Our results suggesting increased incidence of colorectal cancer associated with higher coffee consumption contradict recent meta-analyses but agree with a number of other studies showing that coffee increases risk or has no effect. Brew method results are novel and warrant further research.

Effects of chlorhexidine, essential oils and herbal medicines (Salvia, Chamomile, Calendula) on human fibroblast in vitro.

Science.gov (United States)

Wyganowska-Swiatkowska, Marzena; Urbaniak, Paulina; Szkaradkiewicz, Anna; Jankun, Jerzy; Kotwicka, Malgorzata

2016-01-01

Antiseptic rinses have been successfully used in inflammatory states of the gums and oral cavity mucosa. Antibacterial effects of chlorhexidine, essential oils and some herbs are well documented. Reaction of host tissue to these substances has much poorer documentation. The aim of the study was to analyse the influence of chlorhexidine (CHX), essential oil (EO: thymol, 0.064%; eucalyptol, 0.092%; methyl salicylate, 0.060%; menthol, 0.042%) mouth rinses and salvia, chamomile and calendula brews on fibroblast biology in vitro. The human fibroblast CCD16 line cells were cultured in incubation media which contained the examined substances. After 24 and 48 hours, the cell morphology, relative growth and apoptosis were evaluated. Exposure of fibroblasts to CHX, EO or salvia caused various changes in cell morphology. Cells cultured for 48 hours with CHX revealed a noticeably elongated shape of while cells cultured in high EO concentration or with salvia were considerably smaller and contracted with fewer projections. Chlorhexidine, EO and salvia reduced the fibroblast proliferation rate and stimulated cell death. Both reactions to EO were dose dependent. Cells exposure to chamomile or calendula brews did not change morphology or proliferation of fibroblasts. The results of this in vitro study showed that in contrast to chamomile and calendula, the brews of EO, CHX or salvia had a negative influence on fibroblast biology.

Comparison of the Level of Boron Concentrations in Black Teas with Fruit Teas Available on the Polish Market

Directory of Open Access Journals (Sweden)

Anetta Zioła-Frankowska

2014-01-01

Full Text Available The determination of boron by inductively coupled plasma-atomic emission spectrometry has been carried in water-soluble and acid soluble (total content fractions of 36 samples of traditional black tea and fruit brew. The estimation of the impact of the type of tea on the concentration of boron in water-soluble and acid extracts and potential human health risk from the daily intake of boron was carried out in this study. The levels of boron differed significantly in black and fruit tea types. The mean total content of boron ranged from 8.31 to 18.40 mg/kg in black teas, from 12.85 to 15.13 mg/kg in black tea with fruit flavor, and from 12.09 to 22.77 mg/kg in fruit brews. The degree of extraction of boron in black tea ranged from 8% to 27% and for fruit tea from 17% to 69%. In addition, the values below 25% were of black teas with fruit flavors. The daily intake of B from tea infusions (three cups/day is still within the average daily intake except for some of the fruit brews which exceed acceptable regulations of the daily intake of total boron by humans. Hence, it may not produce any health risks for human consumption, if other sources of metal contaminated food are not taken at the same time.

Access to Confidential Alcohol Industry Documents: From ‘Big Tobacco’ to ‘Big Booze’

Directory of Open Access Journals (Sweden)

Ms Laura Bond

2009-03-01

Full Text Available BACKGROUND:Internal tobacco industry document searches have led to the discovery of hitherto unpublisheddocuments that provide insights into the drinks industry. The documents uncover key concerns andstrategies for the drinks industry with focus on the Miller Brewing Company and the Beer Institute.METHODS:The identification of the Philip Morris 1996 CEO Issues Book from the tobacco document archives led to asystematic search for alcohol-related documents. The search was conducted by entering alcohol-relatedterms into search fields of tobacco document archive sites available on the World Wide WebRESULTS:Key areas of concern for the Miller Brewing Company, the Beer Institute, and more broadly, the alcoholindustry include developments of legislative and regulatory controls such as tax increases, advertisingrestrictions and blood alcohol content lowering and public perceptions of harms relating to drunk driving,binge drinking and underage alcohol consumption. Strategies proposed by the Miller Brewing Companyand the Beer Institute to combat these concerns include ally development and maintenance and thepromotion of personal responsibility.CONCLUSIONS:These once confidential internal documents provide new evidence on the drinks industry’s concernsabout possible alcohol control measures and the strategies used to help overcome these concerns. The document findings justify the public health community’s cynicism about the alcohol industry whileproviding a new source of information to assist development in the regulation and control of the drinksindustry.

Een speld in tien miljoen hooibergen

CERN Multimedia

Minkema, Martin

2008-01-01

Deeply under the ground in Geneva, thousands of scientists work with a giant particle accelerator. A discovery machine which will brew particles as from this summer and perhaps even create mini black holes.

Development of a PCR assay based on the 16S-23S rDNA internal transcribed spacer for identification of strictly anaerobic bacterium Zymophilus

Czech Academy of Sciences Publication Activity Database

Felsberg, Jürgen; Jelínková, Markéta; Kubizniaková, P.; Matoulková, D.

2015-01-01

Roč. 33, June (2015), s. 85-89 ISSN 1075-9964 Institutional support: RVO:61388971 Keywords : Brewing microbiology * Strictly anaerobic bacteria * Yeast contamination Subject RIV: GM - Food Processing Impact factor: 2.424, year: 2015

Brewer's spent grain: A review of its potentials and applications ...

African Journals Online (AJOL)

African Journal of Biotechnology ... BSG as the main by-product of brewing industry, representing approximately 85% of total by-products ... also to stimulate researchers to explore further, especially in developing new value-added products.

analysis and correlation of stability parameters in malting barley

African Journals Online (AJOL)

Administrator

food, feed, medicinal purposes and malt of alcoholic beverages. Stability parameters are ... and animal food, health benefits and malting and brewing in many ..... targeted for environmental conditions which are ... Market Update. Available at ...

Sequence Classification: 891376 [

Lifescience Database Archive (English)

Full Text Available l acetyltransferase, may play a role in steroid detoxification; forms volatile esters during fermentation, w...hich is important in brewing; Atf2p || http://www.ncbi.nlm.nih.gov/protein/6321616 ...

Mitigating health risks associated with alcoholic beverages through metabolic engineering.

Science.gov (United States)

Jayakody, Lahiru N; Lane, Stephan; Kim, Heejin; Jin, Yong-Su

2016-02-01

Epidemiological studies have established a positive relationship between the occurrence of cancer and consumption of alcoholic beverages. Metabolic engineering of brewing yeast to reduce potential carcinogenic compounds in alcoholic beverage is technically feasible as well as economically promising. This review presents the mechanisms of formation of potentially carcinogenic components in alcoholic beverages, such as formaldehyde, acetaldehyde, ethyl carbamate, acrylamide, and heavy metals, and introduces effective genetic perturbations to minimize the concentrations of these harmful components. As precise and effective genome editing tools for polyploid yeast are now available, we envision that yeast metabolic engineering might open up new research directions for improving brewing yeast in order to ensure product safety as well as to increase overall quality of alcoholic beverages. Copyright © 2015 Elsevier Ltd. All rights reserved.

MODERN PROCESSES AND EQUIPMENT FOR BEER PRODUCTION

Directory of Open Access Journals (Sweden)

Yu. I. Sidorov

2013-04-01

Full Text Available Modern progress trends of processes of brewing and fermenters for their realization are considered. It is rotined that the today most widespread method of production are speed-up processes on the method of Nathan in one technological stage in one vehicle –cylinder-conical tank — CCT. The next stage of development must be passing to the continuous methods, however these, known enough methods, so far did not find realization. The second directions of development of brewing is distribution of minibrewerys, including restaurant complexes. The basic stimulus of development of this direction is possibility of receipt of the so-called «living» beer — the high-quality unfiltered product, however today large competition make mass productions which mastered the technique of production of «living» beer at industrial level.

An interesting case of opium tea toxicity.

Science.gov (United States)

Seyani, Chitsa; Green, Peregrine; Daniel, Lisa; Pegden, Amanda

2017-04-28

We present an unusual cause of respiratory arrest resulting from sole ingestion of home-brewed opium tea. A 64-year-old woman was found unresponsive and in respiratory arrest by a first responder. There were no obvious signs of regular recreational drug use. On presentation to the local district general hospital, the patient was in extremis, with severe physiological and biochemical derangements. A naloxone infusion was commenced and she later made a good recovery. It was subsequently discovered that she had brewed opium tea from opium buds she had picked from a nearby commercial poppy farm, a practice she had learnt while in Afghanistan. © BMJ Publishing Group Ltd (unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

High-gravity brewing utilizing factorial design

Directory of Open Access Journals (Sweden)

R. B. Almeida

2000-06-01

Full Text Available A number of factors can influence the behavior of yeast during fermentation. Some of these factors (initial wort concentration, initial pH and percentage of corn syrup in the composition of the wort were studied in order to determine their influence on the productivity of fermentation. Fermentations were carried out at 25ºC utilizing a 2³ factorial design of these factors. The results showed that the percentage of corn syrup had no influence on process productivity, whereas initial pH and especially initial wort concentration did. It can be concluded that using pH and initial wort concentration values higher than those utilized in this work (5.5 and 20ºP, respectively will result in a higher productivity.

"Scientific Creationism"--A New Inquisition Brewing?

Science.gov (United States)

Cloud, Preston

1977-01-01

In light of the recent revival of the creationism versus evolution issue, the author briefly summarizes both positions, defends evolution on the basis of fossils and rock ages, and refutes six creationist arguments against evolution. For journal availability, see SO 505 260. (AV)

Battle Brewing Over Arkansas Creationism Law.

Science.gov (United States)

Baum, Rudy

1981-01-01

Reports recent proceedings regarding a new law enacted in early 1981 in Arkansas which requires schools that teach evolution to teach what the law calls "creation-science." Opposition to the law by the American Civil Liberties Union is discussed. (CS)

Aproveitamento da água de umidificação de malte da moagem úmida como matéria prima na fabricação de cerveja Utilization of the wet milling malt steep water as raw material on brewing

Directory of Open Access Journals (Sweden)

Waldemar G. VENTURINI FILHO

1999-05-01

Full Text Available A água de umidificação de malte, resultante da moagem úmida, pode ser usada como matéria prima na fabricação de cerveja. Há, entretanto, cervejarias que descartam esse subproduto, e conseqüentemente, o extrato nele contido. Em função disso, o presente trabalho teve por objetivo avaliar a possibilidade de ganho de rendimento na mosturação e alterações nas características químicas e sensoriais da bebida, em virtude do uso dessa água. Cervejas do tipo Pilsen foram produzidas de duas formas: com e sem água de umidificação de malte. Utilizou-se como matéria prima malte, lúpulo, xarope de maltose, água destilada e água de umidificação de malte. O mosto foi produzido pelo processo de infusão, separado do bagaço de malte por filtração convencional e fervido durante 60 minutos. Após seu resfriamento e clarificação o mosto foi inoculado com levedura de baixa fermentação (1,3g/l, ps e colocado para fermentar a 10°C. A fermentação foi encerrada com 90% da atenuação limite. Em seguida, a cerveja foi engarrafada e maturada a 0°C por 14 dias. Os resultados mostraram que o aumento do rendimento de mosturação, em função do uso da água de umidificação de malte, foi estatisticamente não significativo. A utilização dessa água praticamente não alterou as características químicas e sensoriais da cerveja, havendo apenas um leve aumento na intensidade de cor da bebida (7,1 x 8,0 EBC. Considerando, no entanto, que a água de umidificação de malte obtida em nível industrial apresenta maior concentração de extrato em relação àquela produzida em laboratório, espera-se que o uso da primeira traga ganho de rendimento industrial sem alterações significativas nas características da cerveja.The wet milling malt steep water can be used as raw material on brewing. However, some breweries discard this water containing a certain amount of extract. Based on this fact, the aim of this work was to evaluate possible

Microbiology and quality assessment of ' burukutu ' a Nigerian ...

African Journals Online (AJOL)

Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue ... selected brew houses in Army barracks and Angwan kaje, Minna, Niger state, Nigeria. ... because of reported abilities of some fungi isolated to produce mycotoxins.

Level of understanding of co-trimoxazole use among HIV infected ...

African Journals Online (AJOL)

and toxoplasmosis in the sub-Saharan Africa since 2000 .... Table 1: Clinical and socio-demographic characteristics of study participants by gender, Mulago. Hospital, Kampala ..... Carr A, Tindall B, Brew BJ, Marriott DJ, Harkness. JL, Penny R ...

Qualitative and quantitative analysis of catechin and quercetin in ...

African Journals Online (AJOL)

2.88 % and catechin content of 2.97 % with RSD of 1.49 %. Conclusion: The proposed ..... Flavonoids are polyphenol compounds with 2- phenylchromone as ... antioxidative effects, protection of the immune system .... China Brewing. 2014; 33: ...

75 FR 24655 - Order Finding That the ICE Waha Financial Basis Contract Traded on the IntercontinentalExchange...

Science.gov (United States)

2010-05-05

..., fertilizer, insulation, steel, glass, industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF... from the Industrial Energy Consumers of America (``IECA''), Working Group of Commercial Energy Firms... industrial, commercial and residential consumers'' and whose membership consists of ``energy producers...

Commonly Abused Drugs Charts

Science.gov (United States)

... loss of appetite, insomnia, fine tremors, loss of short-term memory. Long-term Gastrointestinal disorders such as constipation, ulcers, and ... or brewed as tea) I ** Possible Health Effects ... Long-term Mental health problems, chronic cough, frequent respiratory ...

Antimicrobial and phytochemical analysis of leaves and bark ...

African Journals Online (AJOL)

USER

2010-02-15

Feb 15, 2010 ... The persistent increase in antibiotic resistant strains of organisms have ... nal medicine because it is astringent and styptic. Cardiac glycosides are ..... brewing industries in clarrifying beer and wine because of the presence of ...

Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.

Science.gov (United States)

Shiroma, Shodai; Jayakody, Lahiru Niroshan; Horie, Kenta; Okamoto, Koji; Kitagaki, Hiroshi

2014-02-01

Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2 production and final ethanol concentration generated by the atg32Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.

Analysis of the constitution of the beer yeast genome by PCR, sequencing and subtelomeric sequence hybridization

Czech Academy of Sciences Publication Activity Database

Casaregola, S.; Nguyen, H. V.; Lapathitis, G.; Kotyk, Arnošt; Gaillardin, C.

2001-01-01

Roč. 51, Pt. 4 (2001), s. 1607-1618 ISSN 1466-5026 Institutional research plan: CEZ:AV0Z5011922 Keywords : brewing yeast * Saccharomyces pastorianus * Saccharomyces bayanus Subject RIV: EE - Microbiology, Virology Impact factor: 2.004, year: 2001

Biochemical changes in low-salt solid-state fermented soy sauce

African Journals Online (AJOL)

hope&shola

2010-11-29

Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

Beer spoilage bacteria and hop resistance

NARCIS (Netherlands)

Sakamoto, K; Konings, WN

2003-01-01

For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and

75 FR 24586 - Order Finding That the San Juan Financial Basis Contract Traded on the IntercontinentalExchange...

Science.gov (United States)

2010-05-05

..., industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF describes itself as ``a diverse group of... from Industrial Energy Consumers of America (``IECA''), Working Group of Commercial Energy Firms (``WGCEF''), Platts, ICE, Economists Incorporated (``EI''), Natural Gas Supply Association (``NGSA...

75 FR 23690 - Order Finding That the NGPL TxOk Financial Basis Contract Traded on the IntercontinentalExchange...

Science.gov (United States)

2010-05-04

..., industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF describes itself as ``a diverse group of... from Industrial Energy Consumers of America (``IECA''), Working Group of Commercial Energy Firms (``WGCEF''), Platts, ICE, Economists Incorporated (``EI''), Natural Gas Supply Association (``NGSA...

75 FR 24619 - Order Finding That the Permian Financial Basis Contract Traded on the IntercontinentalExchange...

Science.gov (United States)

2010-05-05

..., industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF describes itself as ``a diverse group of... from Industrial Energy Consumers of America (``IECA''), Working Group of Commercial Energy Firms (``WGCEF''), Platts, ICE, Economists Incorporated (``EI''), Natural Gas Supply Association (``NGSA...

Antihypertensive Activity of Residue From “Gebto Arekei”. Locally ...

African Journals Online (AJOL)

Antihypertensive Activity of Residue From “Gebto Arekei”. Locally Distilled Medicinal Spirit From a Brew Containing Lupinus albus Seeds in Renovascular Hypertensive Guines-Pigs. Cherinet Ambaye, Tesfaye Tolessa, Abebe Abera, Hassen Taha Sherief, Dawit Abebe, Kelbessa Urga ...

Camellia sinensis

African Journals Online (AJOL)

STORAGESEVER

2008-05-16

May 16, 2008 ... 1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, P. M. B 5025, Awka, Nigeria. ... It is isolated from silo, vegetable, dairy foods, red meat ... organism is recognized as a food-borne pathogen. The.

cysteine resistant mutants of Bacillus megaterium for improved

African Journals Online (AJOL)

user

2006-11-16

Nov 16, 2006 ... 1Department of Applied Microbiology & Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. ... it is needed for bone formation (Shah et al., 2002). ... After 8 min exposure, 0.1 ml of the irradiated cells was.

Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

Science.gov (United States)

Sigalingging, R.; Herak, D.; Kabutey, A.; Sigalingging, C.

2018-02-01

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 °C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min-1 with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

Vliv pivovarského procesu na profil proteinů ječmene

Czech Academy of Sciences Publication Activity Database

Benkovská, Dagmar; Flodrová, Dana; Psota, V.; Bobálová, Janette

2011-01-01

Roč. 57, 7-8 (2011), 260-265 ISSN 0023-5830 R&D Projects: GA MŠk 1M0570 Institutional research plan: CEZ:AV0Z40310501 Keywords : barley * proteins * brewing process Subject RIV: CB - Analytical Chemistry, Separation

JUN SWEE

African Journals Online (AJOL)

Peloewetse

Sucrose was the predominant sugar in the mature stems of sweet sorghum as was the case with sugarcane. ... high water demands of these crops and their food use preclude their ..... beet sugar syrup to produce bioethanol. J. Inst. Brew.

Jabulani c. Makhubele Department of Social Work University of ...

African Journals Online (AJOL)

alcohol is still a major determinant of pre- mature death. ... South Africa has experienced escalating levels of alcohol and ... of home brewing practices, tourism, and smug- gling (WHO, 2004). .... To increase the collection and sharing of data on ...

Alcohol Intolerance

Science.gov (United States)

... ingredients commonly found in alcoholic beverages, especially in beer or wine, can cause intolerance reactions. These include: Sulfites or other preservatives Chemicals, grains or other ingredients Histamine, a byproduct of fermentation or brewing In some cases, reactions can be ...

75 FR 24599 - Order Finding That the ICE Dominion-South Financial Basis Contract Traded on the...

Science.gov (United States)

2010-05-05

..., industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF describes itself as ``a diverse group of... parties.\\7\\ Comments were received from the Industrial Energy Consumers of America (``IECA''), Working... Energy Regulatory Commission (``FERC''), Natural Gas Suppliers Association (``NGSA'') and Financial...

Omafuvbe (18).cdr

African Journals Online (AJOL)

Timothy Ademakinwa

of utilizing BSG (a low cost readily available by-product of brewing) to ensure a sustainable reuse of its bio- resources. ... combustion or anaerobic digestion to biogas, adsorbent .... such as Zinc, Ferrous, Magnesium and Hydrogen ions in the ...

Foreign Banks Set Sights on Housing Loans

Institute of Scientific and Technical Information of China (English)

2007-01-01

Having cleared all the hurdles to enter the market, locally incorporated foreign banks declare their intentions to dive into the personal housing loan business in China A battle is brewing between domestic and locally incorporated foreign banks over the

Natural and modified promoters for tailored metabolic engineering of the yeast Saccharomyces cerevisiae

NARCIS (Netherlands)

Hubmann, Georg; Thevelein, Johan M; Nevoigt, Elke

2014-01-01

The ease of highly sophisticated genetic manipulations in the yeast Saccharomyces cerevisiae has initiated numerous initiatives towards development of metabolically engineered strains for novel applications beyond its traditional use in brewing, baking, and wine making. In fact, baker's yeast has

Pivovarské kvasinky a reakce na stres

Czech Academy of Sciences Publication Activity Database

Sigler, Karel; Matoulková, D.

2011-01-01

Roč. 57, 7-8 (2011), s. 277-284 ISSN 0023-5830 R&D Projects: GA MŠk 1M0570 Institutional research plan: CEZ:AV0Z50200510 Keywords : laboratory yeast * brewing yeast * stresses Subject RIV: EE - Microbiology, Virology

Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes

DEFF Research Database (Denmark)

Albergaria, Helena; Arneborg, Nils

2016-01-01

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae the primary microorganism. Although a wide variety of microbial species may participate in alcoholic fermentation and...

Uncovering patterns of consumers' interest for beer: A case study with craft beers.

Science.gov (United States)

Donadini, Gianluca; Porretta, Sebastiano

2017-01-01

To uncover patterns of consumer interest in craft beers, the authors explored the quality perception of craft beers in a panel of industrial mass-marketed beer drinkers (n=150) and examined the differences in interest for this beer segment between men and women. The authors adopted a conjoint rating experiment in which the respondents were given forty-nine beer profiles to evaluate and were asked to score the degree of interest in each profile on a 9-point scale. Each profile was described on eight attributes (type of brewery, brewing technology, characterizing raw materials, brewhouse equipment, location of the brewery, type of container, retail price, where to buy) varied at different levels. Results showed that Italian consumers placed greatest importance on type of container (30.49%) and on brewing technology (17.64%). Characterizing raw materials (13.44%) and type of brewery (12.64) rank 3 and 4 and were placed in the same band some way below brewing technology. Retail price (9.87%) and where to buy (8.73%) were of far less importance. The least importance of all was attached to brewhouse equipment (4.44%) and to location of the brewery (2.75%). As far as utility values are concerned, the factor level glass bottle+crown cap and the factor level microfiltration are the utilities that most increased the interest of consumers. They were followed by the factor level local grains, stainless steel keg and monastery. In contrast, the factor level PET Keg, aluminum can and large scale corporate brewery showed the greatest negative impact on interest. Men and women shared similar patterns of interest. However, men placed more importance than women on retail price, location of the brewery and where to buy. Women attached more importance than men on type of container, brewing technology and type of brewer. These findings are relevant to understanding consumers'behavior in the beer market and to translating consumer needs, wants and expectations into manufacturing

The cholesterol-raising factor from coffee beans, cafestol, as an agonist ligand for the farnesoid and pregnane X receptors

NARCIS (Netherlands)

Ricketts, Marie-Louise; Boekschoten, Mark V.; Kreeft, Arja J.; Hooiveld, Guido J. E. J.; Moen, Corina J. A.; Mueller, Michael; Frants, Rune R.; Kasanmoentalib, Soemini; Post, Sabine M.; Princen, Hans M. G.; Porter, J. Gordon; Katan, Martijn B.; Hofker, Marten H.; Moore, David D.

Cafestol, a diterpene present in unfiltered coffee brews such as Scandinavian boiled, Turkish, and cafetiere coffee, is the most potent cholesterol-elevating compound-knownin the human diet. Several genes involved in cholesterol homeostasis have previously been shown to be targets of cafestol,

2018-03-25T18:09:40Z https://www.ajol.info/index.php/all/oai oai:ojs ...

African Journals Online (AJOL)

Alcohol production; fermentation; induced mutants; Saccharomyces cerevisiae; viability Brewing yeast, Saccharomyces. Cerevisiae cultured on malt extract agar was UV-irradiated. Eighteen mutant yeasts (SCM 01 – SCM 18) selected (after visual examination) were tested for fermentation, alcohol production and viability by ...

Determination of improved steeping conditions for sorghum malting

CSIR Research Space (South Africa)

Dewar, J

1997-07-01

Full Text Available The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a highly...

Ethiopian Journal of Health Sciences - Vol 12, No 1 (2002)

African Journals Online (AJOL)

Locally Distilled Medicinal Spirit From a Brew Containing Lupinus albus Seeds in Renovascular Hypertensive Guines-Pigs · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. Cherinet Ambaye, Tesfaye Tolessa, Abebe Abera, Hassen Taha Sherief, Dawit Abebe, ...

Bio-Research: Submissions

African Journals Online (AJOL)

In: Proceedings of the 20th Convention of The Institute of Brewing (Australia and New ... The publishers reserve the right to reduce or enlarge line drawings. ... are requested to pay $ 50 (US dollars) to the Editor-in-Chief in certified bank draft.

Hibiscus sabdariffa

African Journals Online (AJOL)

physicochemical properties and the FTIR spectra over the storage period revealed different rates and fashions of deterioration. ... and it's majorly used in brewing (Adejumo,. 2003). .... phenolic compounds (Kumburawa et al.,. 2007). ... The microbial content was analyzed .... well-known for antioxidant, antimicrobial and.

33_198 - 203 -Nas et al.,_PHYTOCHEMICAL SCREENING

African Journals Online (AJOL)

user pc

2017-12-02

Dec 2, 2017 ... alkaloids, tannins, saponins, phenolic compoun. (Cowan, 1999). ... actericidal Concentration (MBC) of the extracts ranges from 12.5 cts. ... l activity, Garcinia kola, Methicillin Resistant Staphylococcus aure lants lie in ..... antioxidant, antiviral, antidiabetic and anti-hepatotoxic activities ... beer brewing. World.

Fermentation Process Modeling with Levenberg-Marquardt Algorithm and Runge-Kutta Method on Ethanol Production by Saccharomyces cerevisiae

Directory of Open Access Journals (Sweden)

Dengfeng Liu

2014-01-01

Full Text Available The core of the Chinese rice wine making is a typical simultaneous saccharification and fermentation (SSF process. In order to control and optimize the SSF process of Chinese rice wine brewing, it is necessary to construct kinetic model and study the influence of temperature on the Chinese rice wine brewing process. An unstructured kinetic model containing 12 kinetics parameters was developed and used to describe the changing of kinetic parameters in Chinese rice wine fermentation at 22, 26, and 30°C. The effects of substrate and product inhibitions were included in the model, and four variable, including biomass, ethanol, sugar and substrate were considered. The R-square values for the model are all above 0.95 revealing that the model prediction values could match experimental data very well. Our model conceivably contributes significantly to the improvement of the industrial process for the production of Chinese rice wine.

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties.

Science.gov (United States)

Kanwar, S S; Keshani

2016-01-01

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.

Vegemite Beer: yeast extract spreads as nutrient supplements to promote fermentation

Directory of Open Access Journals (Sweden)

Edward D. Kerr

2016-08-01

Full Text Available Vegemite is an iconic Australian food spread made from spent brewers’ yeast extract, which has been reported to be used as an ingredient in illegal home brewing. In this study, we tested the utility of Vegemite and the similar spread Marmite in promoting fermentation. We could not culture microorganisms from either Vegemite or Marmite, consistent with these food-grade spreads being essentially sterile. To test if the addition of Vegemite or Marmite could assist in fermentation when additional viable yeast was also present, solutions containing glucose and a range of concentrations of either Vegemite or Marmite were inoculated with brewers’ yeast. No fermentation occurred in any condition without addition of extra brewer’s yeast. Fermentation did not occur when yeast was inoculated into solutions containing only glucose, but progressed efficiently with when Vegemite or Marmite was also added. Gas Chromatography confirmed that ethanol was present at ∼3% v/v post-fermentation in all samples which contained glucose, Vegemite or Marmite, and brewers’ yeast. Trace amounts of methanol were also detected. Mass spectrometry proteomics identified abundant intracellular yeast proteins and barley proteins in Vegemite and Marmite, and abundant secreted yeast proteins from actively growing yeast in those samples to which extra brewers’ yeast had been added. We estimate that the real-world cost of home brewed “Vegemite Beer” would be very low. Our results show that Vegemite or other yeast extract spreads could provide cheap and readily available sources of nutrient supplementation to increase the efficiency of fermentation in home brewing or other settings.

Consumer interest in specialty beers in three European markets.

Science.gov (United States)

Donadini, G; Fumi, M D; Kordialik-Bogacka, E; Maggi, L; Lambri, M; Sckokai, P

2016-07-01

This study explores the quality perception of specialty beers (SBs) in Italy, Spain and Poland. Five-hundred and fifty mainstream beer consumers were enrolled in this study (two-hundred and thirty Italians, one hundred and sixty Poles and Spaniards respectively). The authors adopted a conjoint rating experiment in which the respondents were given forty SB profiles to evaluate. Each profile was described on six attributes (malt type, adjuncts, alternative source of sugars, characterizing ingredients, sensory characteristics, and retail price) varied at different levels and were asked to state his/her preference for each profile on a 9-point scale of interest. The results of this study showed that the ideal SB: (1) for the aggregate Polish panel is brewed from malted wheat, raw wheat, honey, and tropical fruits, is alcoholic and is priced below 2.00 Euros; (2) for the aggregate Italian panel consists of a beer brewed from malted wheat, maize, honey, and vanilla, is blonde and costs a maximum of 2.00 Euros; (3) for the aggregate Spanish panel is brewed from malted wheat, rye or maize, vanilla, is fruity and is priced below 2.00 Euros. The heterogeneity of interest in specialty beers observed in the three countries under test requires for the adaptation of a SB specifically to each culture in which it is sold. In this process of customization, brewers must take into account that gender modulates the effect of culture on consumer interest in SB sensory characteristics and ingredient formulation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Between Teaching and Research: Challenges of the Academic Profession in Croatia

Science.gov (United States)

Turk, Marko; Ledic, Jasminka

2016-01-01

Discussions about synergy or independence of teaching and research are present in many studies (Bilic, 2009; Brew & Boud, 1995; Enders & Teichler, 1997; Griffiths, 2004; Jakovljevic, 2010; Jenkins, 2000; Ramsden & Moses, 1992). Humboldt's model introduced synergy between teaching and research, thus highlighting the importance of…

Pharmacological profile of Xanthohumol, a Prenylated Flavonoid from Hops (Humulus lupulus)

DEFF Research Database (Denmark)

Liu, Ming; Hansen, Poul Erik; Wang, Genzhu

2015-01-01

The female inflorescences of hops (Humulus lupulus L.), a well-known bittering agent used in the brewing industry, have long been used in traditional medicines. Xanthohumol (XN) is one of the bioactive substances contributing to its medical applications. Among foodstuffs XN is found primarily in ...

Utilization of the linear mode of MALDI-TOF mass spectrometry in the study of glycation during the malting process

Czech Academy of Sciences Publication Activity Database

Laštovičková, Markéta; Mazanec, Karel; Smětalová, Dagmar; Bobálová, Janette

2010-01-01

Roč. 116, č. 3 (2010), s. 245-250 ISSN 0046-9750 R&D Projects: GA MŠk 1M0570 Institutional research plan: CEZ:AV0Z40310501 Keywords : barley * brewing * glycation Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 0.897, year: 2010

Neuro-fuzzy model for evaluating the performance of processes ...

Indian Academy of Sciences (India)

CHIDOZIE CHUKWUEMEKA NWOBI-OKOYE

2017-11-16

Nov 16, 2017 ... In this work an Adaptive Neuro-Fuzzy Inference System (ANFIS) was used to model the periodic performance of ... Since the .... The investigation hubs are a local brewing company ..... Industrial Engineers, Systems Engineers, Operations ... responsibility the overall management of the new system lies.

in vitro production of virus free sweet potato [ipomoea batatas (l

African Journals Online (AJOL)

preferred customer

the critical factor for the growth and enzyme production by Trichoderma isolates. Therefore, these cellulase producing Trichoderma isolates can be used in food industries, animal feed industries, brewing and wine ... However, the cost of cellulase production and optimization profoundly influences the economics of the entire.

Ethanol production from tropical sugar beet juice

African Journals Online (AJOL)

Sanette

2012-07-05

Jul 5, 2012 ... South Africa and transport costs constitute approximately. 20% of South Africa's gross domestic product (Singh,. 2006). Globally transportation accounts for 30% of the energy demand and is responsible ..... fermentation by wine yeasts in media containing structurally complex nitrogen sources. J. Inst. Brew.

Beer, wood, and welfare - The impact of improved stove use among dolo-beer breweries

NARCIS (Netherlands)

M. Grimm (Michael); J. Peters (Jörg)

2015-01-01

textabstractLocal beer breweries in Burkina Faso absorb a considerable amount of urban woodfuel demand. We assess the woodfuel savings caused by the adoption of improved brewing stoves by these micro-breweries and estimate the implied welfare effects through the woodfuel market on private households

CONCERNING THE HYGIENIC STUDY OF ENZYME PREPARATIONS PRODUCED BY MICROFUNGI AND THEIR POSSIBLE USE IN THE FOOD INDUSTRY

Science.gov (United States)

Conclusions: (1) Large doses of enzyme preparations of the fungi Trichothecium roseum, Aspergillus oryzae strain No. 476I, and Aspergillus awamori...extensive industrial testing in the brewing industry, as well as enzyme preparations of the fungi Aspergillus oryzae strain No. 476I and Aspergillus

75 FR 24641 - Order Finding That the HSC1

Science.gov (United States)

2010-05-05

..., industrial gases, pharmaceutical, aluminum and brewing.'' WGCEF describes itself as ``a diverse group of..., which is one of the largest industrial natural gas consuming areas in the United States. The 4,200-mile... parties.\\9\\ Comments were received from the Industrial Energy Consumers of America (``IECA''), Working...

Total aflatoxin, fumonisin and deoxynivalenol contamination of ...

African Journals Online (AJOL)

Mycotoxin contamination is a common problem in developing countries, particularly in cereals, and this poses a serious health risk to its consumers. Busaa is a Kenyan traditional brew whose cereal ingredients are prone to mycotoxin contamination. This study aimed at detecting the presence and subsequently quantifying ...

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on xylanase from a genetically modified strain of Aspergillus oryzae (strain NZYM-FB)

DEFF Research Database (Denmark)

Poulsen, Morten; Binderup, Mona-Lise; Hallas-Møller, Torben

. The xylanase is intended to be used in a number of food manufacturing processes, such as starch processing, beverage alcohol (distilling), brewing, baking and other cereal based processes. The dietary exposure was assessed according to the Budget method. The food enzyme did not induce gene mutations...

Determinants of Alcohol, Khat, and Bhang Use in Rural Kenya ...

African Journals Online (AJOL)

The participants completed a survey measuring possible psychosocial determinants of alcohol, khat and bhang (i.e., marijuana) use patterns. The sample evidenced high levels of substance use particularly involving the locally available substances (i.e., bottled beer, local brews, chewing khat, smoking bhang). Males in ...

Alpha-Amylase

Science.gov (United States)

2004-01-01

Both (Porcine and bacterial) starch degrading enzymes highly valued by the biotechnology industry. (Porcine) A major target for protein engineering and the study of diabetes, obesity and dental care. (Bacterial) Major industrial and biotechnology interest used in brewing, baking, and food processing. World's number one industrial protein.

Household production of sorghum beer in Benin: technological and socio-economic aspects

NARCIS (Netherlands)

Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.; Niehof, A.

2007-01-01

This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an

Identification of Ethyl Formate as a Quality Marker of the Fermented Off-note in Coffee by a Nontargeted Chemometric Approach

NARCIS (Netherlands)

Lindinger, C.; Pollien, P.; Vos, de C.H.; Tikunov, Y.M.; Hageman, J.A.; Lambot, C.; Fumeaux, R.; Voirol-Baliguet, E.; Blank, I.

2009-01-01

The quality of coffee is influenced by many factors such as coffee variety, agricultural and postharvest conditions, roasting parameters, and brewing. The pleasure of drinking coffee may be affected by off-notes such as burnt, green, earthy, or fermented. Their presence is related to the variety,

Bio-assisted synthesis of mesoporous Li3V2(PO4)3 for high performance lithium-ion batteries

DEFF Research Database (Denmark)

He, W.; Zhang, X.D.; Du, X.Y.

2013-01-01

The mesoporous biocarbon coated Li3V2(PO4)3(MBC-LVP) cathode material is synthesized by abiotemplate-assisted sol–gel reaction process using low-cost beer waste brewing yeasts (BWBYs) as bothstructural template and biocarbon source. The structure and electrochemical performances of MBC-LVPwere in...

Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro

DEFF Research Database (Denmark)

Pérez-Torrado, Roberto; Llopis, Silvia; Jespersen, Lene

2012-01-01

Saccharomyces cerevisiae is generally considered to be a safe organism and is essential to produce many different kinds of foods as well as being widely used as a dietary supplement. However, several isolates, which are genetically related to brewing and baking yeasts, have shown virulent traits,...

Innovations in the brewing industry: light beer.

Science.gov (United States)

Blanco, Carlos A; Caballero, Isabel; Barrios, Rosa; Rojas, Antonio

2014-09-01

The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.

Advertising and concentration in the brewing industry

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Wu, Yanqing

drivers behind this development and points to economies of scale in advertising as a main pay-off from mergers and acquisitions. Using firm-level data both from the American market and the world market, the estimations verify significant economies of scale in marketing and distribution costs. Based...

Advertising and Concentration in the Brewing Industry

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Wu, Yanqing

2014-01-01

The paper tracks the development in industry concentrations from 2002 to 2012, discusses some of the main drivers behind this development and points to economies of scale in advertising as a main pay-off from mergers and acquisitions. Using firm-level data both from the American market and the wo......The paper tracks the development in industry concentrations from 2002 to 2012, discusses some of the main drivers behind this development and points to economies of scale in advertising as a main pay-off from mergers and acquisitions. Using firm-level data both from the American market...

Trouble Brewing in Orange County. Policy Brief

Science.gov (United States)

Buck, Stuart

2010-01-01

Orange County will soon face enormous budgetary pressures from the growing deficits in public pensions, both at a state and local level. In this policy brief, the author estimates that Orange County faces a total $41.2 billion liability for retiree benefits that are underfunded--including $9.4 billion for the county pension system and an estimated…

Bootlegging Literacy Sponsorship, Brewing up Institutional Change

Science.gov (United States)

Carrick, Tracey Hammler

2007-01-01

This paper considers how community literacy programs factor into broader economies of literacy development. The author analyzes two Appalachian community literacy projects, Shirley Brice Heath's ethnographic project in the Carolina Piedmont and Highlander Research and Education Center's organizing efforts with the Appalachian People's Movement, to…

Trouble Brewing in San Francisco. Policy Brief

Science.gov (United States)

Buck, Stuart

2010-01-01

The city of San Francisco will face enormous budgetary pressures from the growing deficits in public pensions, both at a state and local level. In this policy brief, the author estimates that San Francisco faces an aggregate $22.4 billion liability for pensions and retiree health benefits that are underfunded--including $14.1 billion for the city…

Trouble Brewing in Los Angeles. Policy Brief

Science.gov (United States)

Buck, Stuart

2010-01-01

The city of Los Angeles will face enormous budgetary pressures from the growing deficits in public pensions, both at a state and local level. In this policy brief, the author estimates that Los Angeles faces a total $152.6 billion liability for pensions that are underfunded--including $49.1 billion for the city pension systems, $2.4 billion for…

Trouble Brewing in San Diego. Policy Brief

Science.gov (United States)

Buck, Stuart

2010-01-01

The city of San Diego will face enormous budgetary pressures from the growing deficits in public pensions, both at a state and local level. In this policy brief, the author estimates that San Diego faces total of $45.4 billion, including $7.95 billion for the county pension system, $5.4 billion for the city pension system, and an estimated $30.7…

Advertising and concentration in the brewing industry

DEFF Research Database (Denmark)

Madsen, Erik Strøjer; Wu, Yanqing

The opening of the markets in East Asia and Eastern Europe in the 1990s changed the structure of the beer markets and in the following years a large wave of mergers and acquisitions took place. The paper tracks the development in industry concentrations from 2002 to 2012, discusses some of the main...... drivers behind this development and points to economies of scale in advertising as a main pay-off from mergers and acquisitions. Using firm-level data both from the American market and the world market, the estimations verify significant economies of scale in marketing and distribution costs. Based...

High Molecular Weight Melanoidins from Coffee Brew

NARCIS (Netherlands)

Bekedam, E.K.; Schols, H.A.; Boekel, van T.; Smit, G.

2006-01-01

The composition of high molecular weight (HMw) coffee melanoidin populations, obtained after ethanol precipitation, was studied. The specific extinction coefficient (Kmix) at 280, 325, 405 nm, sugar composition, phenolic group content, nitrogen content, amino acid composition, and non-protein

Beer, Wood, and Welfare--The Impact of Improved Stove Use Among Dolo-Beer Breweries.

Directory of Open Access Journals (Sweden)

Michael Grimm

Full Text Available Local beer breweries in Burkina Faso absorb a considerable amount of urban woodfuel demand. We assess the woodfuel savings caused by the adoption of improved brewing stoves by these micro-breweries and estimate the implied welfare effects through the woodfuel market on private households as well as the environmental effect. We find substantial wood savings among the breweries, 36% to 38% if they fully switch to an improved stove. In absolute amounts, they save about 0.176 kg of fuelwood per litre of dolo brewed. These savings imply huge reductions in CO2-emissions and reduce the overall demand for woodfuel, which is predominantly used by the poorer strata for cooking purposes. We provide estimates for the price decrease that might result from this and show that the urban poor are likely to benefit. Thus, the intervention under study is an example for a green growth intervention with pro-poor welfare gains--something green growth strategies should look for.

Energy efficiency opportunities in the brewery industry

Energy Technology Data Exchange (ETDEWEB)

Worrell, Ernst; Galitsky, Christina; Martin, Nathan

2002-06-28

Breweries in the United States spend annually over $200 Million on energy. Energy consumption is equal to 3-8% of the production costs of beer, making energy efficiency improvement an important way to reduce costs, especially in times of high energy price volatility. After a summary of the beer making process and energy use, we examine energy efficiency opportunities available for breweries. We provide specific primary energy savings for each energy efficiency measure based on case studies that have implemented the measures, as well as references to technical literature. If available, we have also listed typical payback periods. Our findings suggest that there may still be opportunities to reduce energy consumption cost-effectively for breweries. Major brewing companies have and will continue to spend capital on cost effective measures that do not impact the quality of the beer. Further research on the economics of the measures, as well as their applicability to different brewing practices, is needed to assess implementation of selected technologies at individual breweries.

Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

Science.gov (United States)

Colzi, Ilaria; Taiti, Cosimo; Marone, Elettra; Magnelli, Susanna; Gonnelli, Cristina; Mancuso, Stefano

2017-12-15

This work was performed to evaluate the possible application of PTR-ToF-MS technique in distinguishing between Coffea arabica (Arabica) and Coffea canephora var. robusta (Robusta) commercial stocks in each step of the processing chain (green beans, roasted beans, ground coffee, brews). volatile organic compounds (VOC) spectra from coffee samples of 7 Arabica and 6 Robusta commercial stocks were recorded and submitted to multivariate statistical analysis. Results clearly showed that, in each stage of the coffee processing, the volatile composition of coffee is highly influenced by the species. Actually, with the exception of green beans, PTR-ToF-MS technique was able to correctly recognize Arabica and Robusta samples. Particularly, among 134 tentatively identified VOCs, some masses (16 for roasted coffee, 12 for ground coffee and 12 for brewed coffee) were found to significantly discriminate the two species. Therefore, headspace VOC analyses was showed to represent a valuable tool to distinguish between Arabica and Robusta. Copyright © 2017 Elsevier Ltd. All rights reserved.

Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array.

Science.gov (United States)

Tomasi, Ivan; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe

2017-01-01

Beer wort β-glucans are high-molecular-weight non-starch polysaccharides of that are great interest to the brewing industries. Because glucans can increase the viscosity of the solutions and form gels, hazes, and precipitates, they are often related to poor lautering performance and beer filtration problems. In this work, a simple and suitable method was developed to determine and characterize β-glucans in beer wort using size exclusion chromatography coupled with a triple-detector array, which is composed of a light scatterer, a viscometer, and a refractive-index detector. The method performances are comparable to the commercial reference method as result from the statistical validation and enable one to obtain interesting parameters of β-glucan in beer wort, such as the molecular weight averages, fraction description, hydrodynamic radius, intrinsic viscosity, polydispersity and Mark-Houwink parameters. This characterization can be useful in brewing science to understand filtration problems, which are not always explained through conventional analysis. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of coffee drinking on cell proliferation in rat urinary bladder epithelium.

Science.gov (United States)

Lina, B A; Rutten, A A; Woutersen, R A

1993-12-01

A possible effect of freshly brewed drip coffee on urinary bladder carcinogenesis was investigated in male Wistar rats using cell proliferation in urinary bladder epithelium as the indicator of tumour promotion. Male rats were given either undiluted coffee brew (100% coffee), coffee diluted 10 times (10% coffee) or tap water (controls), as their only source of drinking fluid for 2 or 6 wk. Uracil, known to induce cell proliferation in urinary bladder epithelium, was included in the study as a positive control. In rats receiving 100% coffee, body weights, liquid intake and urinary volume were decreased. Neither histopathological examination of urinary bladder tissue nor the bromodeoxyuridine labelling index revealed biologically significant differences between rats receiving coffee and the tap water controls. Uracil increased the labelling index and induced hyperplasia of the urinary bladder epithelium, as expected. It was concluded that these results produced no evidence that drinking coffee predisposes to tumour development in the urinary bladder.

The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads.

Science.gov (United States)

Stojceska, Valentina; Ainsworth, Paul

2008-10-15

The brewing industry produces large quantities of waste co-products. There is increasing pressure to ensure total utilisation of such products to address economic and environmental concerns. Brewer's spent grain (BSG) the main by-product of the brewing industry is rich in dietary fibre and has a strong potential to be recycled. The overall objective of this study was to incorporate BSG into wheat flour breads together with a range of different enzymes (Maxlife 85, Lipopan Extra, Pentopan Mono BG and Celluclast) and evaluate the bread quality. A number of nutritional and textural properties of the finished product were studied. The incorporation of BSG significantly (Pbreads containing 0%, 10%, 20% and 30% BSG). Image analysis of the bread structure obtained from the C-cell analyzer showed that the most significantly (P<0.001) open network was obtained using LE, followed by PE and PCE. Copyright © 2008 Elsevier Ltd. All rights reserved.

On the Authenticity of a Relic: An Archaeometric Investigation of the Supposed Bread Stack of Saint Francesco of Assisi

DEFF Research Database (Denmark)

Rasmussen, K. L.; Degano, I.; Colombini, M. P.

2017-01-01

of AD 1220-1295 (2 sigma), which places the textile in the right timeframe according to the legend. Chemical analysis by gas-chromatography with mass spectrometric detection (GC-MS) revealed the presence of ergosterol (5, 7, 22-ergostatrien-3b-ol), a known biomarker of brewing, baking, or agriculture...

Characterization of Fen-Daqu Through Multivariate Statistical Analysis of H-1 NMR Spectroscopic Data

NARCIS (Netherlands)

Van-Diep, L.; Zheng, X.; Ma, K.; Chen, J.Y.; Han, B.Z.; Nout, M.J.R.

2011-01-01

J. Inst. Brew. 117(4), 516-522, 2011 Fen liquor is typical of Chinese light-flavour liquor (alcoholic spirit), which is fermented from sorghum with Fen-Daqu powder. Fen-Daqu is a saccharifying agent and fermentation starter in this fermentation process and in Fen traditional vinegar. To investigate

The Implications of Preemptive and Preventive War Doctrines: A Reconsideration

Science.gov (United States)

2007-07-01

geopolitics, ideology , and personality as combining to produce the fatal brew which resulted in 42 years of nuclear shadowed global menace.26 But...preventive war. 49 1. Preventive war is war, and preventive warfare is warfare. It is not a distinctive genus of war and warfare. The distinguishing

Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

Science.gov (United States)

1984-02-01

other large food service organizations. The policy of adjusting the amount of R&G coffee used in brewing recipes according to consumer preferences , as...health, such as in the reduction of caffeine levels, as well as’ general consumer preferences for hot beverages with lower levels of coffee- like

Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

Czech Academy of Sciences Publication Activity Database

Sigler, Karel; Matoulková, D.; Dienstbier, M.; Gabriel, P.

2009-01-01

Roč. 82, č. 6 (2009), s. 1027-1035 ISSN 0175-7598 R&D Projects: GA MŠk 1M0570 Institutional research plan: CEZ:AV0Z50200510 Keywords : wort osmolarity * high-gravity brewing * fermentation course Subject RIV: EE - Microbiology, Virology Impact factor: 2.896, year: 2009

Learning to cope with uncertainty: on the spatial distributions of financial innovation and its fallout

NARCIS (Netherlands)

Engelen, E.; Clark, G.L.; Dixon, A.D.; Monk, A.H.B.

2009-01-01

The final year of the boom will enter financial history books as a Janus-faced year. While the problems that were ultimately to unlock the triumphant course that the financial markets had taken since 2003 had been brewing for quite some time, disaster nevertheless struck like lightning. The

Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.

2013-01-01

The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at

Factors Associated with Alcohol Consumption: A Survey of Women ...

African Journals Online (AJOL)

Non-Islamic religion, not being in marital union, consuming an alcoholic herbal brew and considering alcohol was beneficial to health were strong predictors of alcohol consumption. We conclude that the prevalence of alcohol consumption is high among this cohort of Ghanaian women. Women should be screened for ...

Conversion of defective molasses into alcohol and yeasts

Energy Technology Data Exchange (ETDEWEB)

Luchev, S.

1966-01-01

The addition of small quantities (0.05 to 0.75%) of dried malt roots, green malt roots, green malt, yeast hydrolyzate, corn extraction, and tomato juice improved the quality and accelerated the brewing process in defective molasses. Dried malt roots and yeast hydrolyzate were the least expensive preparations.

Studies of iso-alpha-acids : analysis, purification, and stability.

NARCIS (Netherlands)

Khatib, Alfi

2006-01-01

The female cones of hop (Humulus lupulus L.) are added to beer, providing taste and flavour and contributing to the stability of foam. The main constituents of hop related to these properties are generically known as alpha-acids. During the brewing process, these acids are isomerized, resulting in

substrate reduction kinetics and performance evaluation of fluidized

African Journals Online (AJOL)

eobe

takes place during the treatment of waste water by microorganisms in a fluidized takes place ... industrial size- fluidized bed reactor for treatment of brewery waste water. fluidized ... Brewing industry holds a strategic economic position ... brewer yeast and hops for its daily production of beer ... Considering energy costs and.

Effects of spent craft brewers’ yeast on fermentation and methane production by rumen microorganisms

Science.gov (United States)

Saccharomyces cerevisiae is a key component of beer brewing and a major by-product. The leftover, spent brewers’ yeast, from large breweries has been used for some time as a protein supplement in cattle, however the possible advantages of spent yeast from smaller craft breweries, containing much hig...

Case note: ECJ (case C-28/08 P, European Commission v. The Bavarian Lager Co. Ltd, not yet reported: privacy of EU government data)

NARCIS (Netherlands)

Curtin, D.M.

2011-01-01

The Bavarian Lager Company challenged the Commission's refusal to grant it full access tot the minutes of a meeting in Brussels with national and European civil servants as well as representatives of the European Beer Brewing Federation, including the names of all those who attended. The Court of

Review and perspective on the composition and safety of green tea extracts

Science.gov (United States)

The growing body of evidence regarding the putative health benefits of green tea (Camellia sinensis), including reduced risk of cancer and cardiovascular disease, has led to an increase in the consumption of brewed green tea and the formulation of green tea extracts (GTE) into a variety of food and ...

Intracellular Signalling in Retinal Ischemia

Science.gov (United States)

1990-07-01

spatial buffering capacity of the Miller cells of axolotl retina indicated that gap junctional coupling can increase the capacity of the Muller cell to...1974. 27 33. Mobbs P, Brew H, and Atwell D: A quantitative analysis of glial cell coupling in the retina of the axolotl (Ambystoma mexicanum). Brain

Filtering apparatus and method for mixing, extraction and/or separation

DEFF Research Database (Denmark)

2013-01-01

The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering apparatus comprising a first filter section accommodating a fir...... in a beer brewing procedure....

ECONOMIC FEASIBILITY AND PRIORITY DIRECTIONS OF ACTIVIZATION OF SOCIAL INVESTMENTS OF THE ENTERPRISES

Directory of Open Access Journals (Sweden)

O. Grishnova

2016-06-01

Full Text Available The article explores the features of social investment and estimated impact of social investment on key financial and economic indicators of the breweries. Is proved priority areas in social investment and offered to recommendation to improve social investment in the enterprises of the brewing industry in Ukraine.

Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption

NARCIS (Netherlands)

Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.

2013-01-01

The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).

Antibacterial activity of the crude extract of Chinese green tea ...

African Journals Online (AJOL)

STORAGESEVER

2008-05-16

May 16, 2008 ... green tea (Camellia sinensis) on Listeria monocytogenes. Mbata, T. I.1*, Debiao, L. U.2 and Saikia, A.3. 1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, P. M. B 5025, Awka, Nigeria. 2Cash Crops Bureau, Zhejianq Provincial Department of Agriculture, Hangzhou, 310020, ...

Mandatory Vaccination: an Unqualified Defence

NARCIS (Netherlands)

Pierik, R.

The 2015 Disneyland outbreak of measles in the US unequivocally brought to light what had been brewing below the surface for a while: a slow but steady decline in vaccination rates resulting in a rising number of outbreaks. This can be traced back to an increasing public questioning of vaccines by

Search Results | Page 787 | IDRC - International Development ...

International Development Research Centre (IDRC) Digital Library (Canada)

Results 7861 - 7870 of 8491 ... Research in Action. Trade and investment. WTO Accession: Tough love or a heavy hand? Research in Action. Crops Trade and investment Labour markets. A better brew: Toward a sustainable coffee industry. Research in Action. Gender Equity Access to ICT. Rural women in the wired world.

Multi-method research strategy for understanding changes in storage protein composition in developing barley grain to improve nutritional profile

DEFF Research Database (Denmark)

Kaczmarczyk, Agnieszka Ewa

Barley (Hordeum vulgare L.) is cultivated in a range of diverse environments and is widely utilised as feed for animal and as malt in brewing. Nitrogen (N) is a key macronutrient whch directly increases plant growth and is used as a fertiliser to meet the demands for higher yield. However...

Optimisation of wort production from rice malt using enzymes and ...

African Journals Online (AJOL)

Commercially, rice malt has never been successfully used in brewing because of its low free α-amino nitrogen (FAN) content. This study was designed to optimise rice malt replacement for barley malt in wort production and to improve FAN by adding α-amylase and protease. The response surface methodology (RSM) ...

Aspergillus luchuensis, an industrially important black Aspergillus in East Asia

DEFF Research Database (Denmark)

Hong, Seung-Beom; Lee, Mina; Kim, Dae-Ho

2013-01-01

of A. awamori which are stored in National Research Institute of Brewing in Japan, represent A. niger (n = 14) and A. luchuensis (n = 6). The neotype of A. awamori (CBS 557.65 = NRRL 4948) does not originate from awamori fermentation and it is shown to be identical with the unknown taxon Aspergillus...

Production of eicosapentaenoic acid by mortierella spp on barley spent grain

CSIR Research Space (South Africa)

Jacobs, A

2006-02-01

Full Text Available fermentation, on barley spent grain, a by-product of the brewing industry and a food- grade waste. The substrate has a high protein content and a high fat content (21-25% and 9- 10% respectively on a dry basis). The enzymes used by the fungi to produce ω-3...

Yeast Vitality Determination Based on Intracellular NAD(P)H Fluorescence Measurement during Aerobic-Anaerobic Transition

Czech Academy of Sciences Publication Activity Database

Kuřec, M.; Kuncová, Gabriela; Brányik, T.

2009-01-01

Roč. 54, č. 1 (2009), s. 25-29 ISSN 0015-5632 R&D Projects: GA ČR GA104/06/1418; GA MŠk OC 121 Institutional research plan: CEZ:AV0Z40720504 Keywords : continous beer fermentation * brewing yeast * spectroscopy Subject RIV: CE - Biochemistry Impact factor: 0.978, year: 2009

Ways of Light Industry Development

Institute of Scientific and Technical Information of China (English)

Tang Jintao

2009-01-01

@@ "The planning of the right industry restructuring and revitalization" was officially released on May 18th this year. This planning mainly includes food, cereals, oil, batteries, leather, paper, fermentation, brewing, sugar refining and home electrical appliances. As a response to a comprehensive action plan, the planning period is from 2009 to 2011.

27 CFR 25.15 - Materials for the production of beer.

Science.gov (United States)

2010-04-01

... production of beer. 25.15 Section 25.15 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Definitions Standards for Beer § 25.15 Materials for the production of beer. (a) Beer must be brewed from malt or from substitutes for malt. Only rice...

27 CFR 13.11 - Meaning of terms.

Science.gov (United States)

2010-04-01

... 27 CFR Part 13, Labeling Proceedings. Brewer. Any person who brews beer (except a person who produces only beer exempt from tax under 26 U.S.C. 5053(e)) and any person who produces beer for sale... adequately. Malt beverage. A beverage made by the alcoholic fermentation of an infusion or decoction, or...

Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions.

Science.gov (United States)

Han, Jeesoo; Kim, Mina K; Lee, Kwang-Geun

2017-11-01

In this study, the levels of furan in coffee with consideration towards common coffee consumption was investigated. The concentration of furan in brewed coffee was the highest among the coffee types studied, with an average of 110.73 ng/mL, followed by canned coffee (28.08 ng/mL) and instant coffee (8.55 ng/mL). In instant and brewed coffee, the furan levels decreased by up to an average of 20% and 22%, after 5 min of pouring in a cup without a lid. The degree of reduction was greater when coffee was served without a lid, regardless of coffee type (P coffee, the level of furan decreased by an average of 14% after storage at 60 °C without a lid, and the degree of furan reduction in coffee was greater in coffee served warm (60 °C) than in coffee served cold (4 °C). A time-dependent intensities of sensory attributes in commercial coffees with various handling condition were different (P coffee kept in a cup with lid closed, holds the aroma of coffee longer than coffee in a cup without a lid. Consumption of coffee has increased rapidly in Korea over the past few years. Consequently, the probability of exposure to chemical hazards presence in coffee products increases. Furan is a heterocyclic compound, formed mainly from Maillard reaction, therefore present in coffee products. This work demonstrated the strategy to reduce the levels of furan in coffee products at individual consumer level, by investigating the levels of furan served in common handling scenarios of coffee in Korea: canned coffee, instant coffee, and brewed coffee. Findings of this study can practically guide industry, government, and consumer agencies to reduce the risk exposure to furan during coffee consumptions. © 2017 Institute of Food Technologists®.

Fourier transform infrared spectroscopy for Kona coffee authentication.

Science.gov (United States)

Wang, Jun; Jun, Soojin; Bittenbender, H C; Gautz, Loren; Li, Qing X

2009-06-01

Kona coffee, the variety of "Kona typica" grown in the north and south districts of Kona-Island, carries a unique stamp of the region of Big Island of Hawaii, U.S.A. The excellent quality of Kona coffee makes it among the best coffee products in the world. Fourier transform infrared (FTIR) spectroscopy integrated with an attenuated total reflectance (ATR) accessory and multivariate analysis was used for qualitative and quantitative analysis of ground and brewed Kona coffee and blends made with Kona coffee. The calibration set of Kona coffee consisted of 10 different blends of Kona-grown original coffee mixture from 14 different farms in Hawaii and a non-Kona-grown original coffee mixture from 3 different sampling sites in Hawaii. Derivative transformations (1st and 2nd), mathematical enhancements such as mean centering and variance scaling, multivariate regressions by partial least square (PLS), and principal components regression (PCR) were implemented to develop and enhance the calibration model. The calibration model was successfully validated using 9 synthetic blend sets of 100% Kona coffee mixture and its adulterant, 100% non-Kona coffee mixture. There were distinct peak variations of ground and brewed coffee blends in the spectral "fingerprint" region between 800 and 1900 cm(-1). The PLS-2nd derivative calibration model based on brewed Kona coffee with mean centering data processing showed the highest degree of accuracy with the lowest standard error of calibration value of 0.81 and the highest R(2) value of 0.999. The model was further validated by quantitative analysis of commercial Kona coffee blends. Results demonstrate that FTIR can be a rapid alternative to authenticate Kona coffee, which only needs very quick and simple sample preparations.

A global survey of the stable isotope and chemical compositions of bottled and canned beers as a guide to authenticity.

Science.gov (United States)

Carter, J F; Yates, H S A; Tinggi, U

2015-01-01

This study presents a dataset, derived from the analysis of 162 bottled and canned beers from around the globe, which may be used for comparison with suspected counterfeit or substitute products. The data comprise δ2H and δ18O compositions of the whole beer and δ13C compositions of the dry residue (mostly sugar) together with the concentrations of five anions (F, Cl, NO3, SO4, PO4) and seven cations (Ca, K, Mg, SiO2, V, Mn, Sr). A strong correlation, consistent with natural waters but offset from the Global Meteoric Water Line, was observed between the δ2H/δ18O composition of the beers. The extent of the offset could be explained by the brewing process and the alcohol and sugars present in the beers. Correlations between inorganic analytes were consistent with the addition of salts in the brewing process. Beers were classified as follows: ale, lager, stout or wheat-beer and the chemical composition was found to be characteristic of the assigned type, with lagers being the most readily classified. A combination of chemical and isotopic data was found to be characteristic of the geographical origin (on a continental scale) and could most easily identify beers from Australasia or Europe. A global map of δ18O data revealed a geo-spatial distribution that mirrored existing maps of the isotopic composition of annual precipitation. This confirmed a commonsense view that local precipitation will be the primary source for the water used in brewing. Using this isoscape (or alcoscape) it may be possible to assess the geographical origins of samples for which genuine comparative samples cannot be obtained. Copyright © 2014 Forensic Science Society. Published by Elsevier Ireland Ltd. All rights reserved.

Xylanase from Fusarium heterosporum: Properties and influence of ...

African Journals Online (AJOL)

Unioeste

2014-02-26

Feb 26, 2014 ... influence of thiol compounds on xylanase activity. Paulo Ricardo ... and the extraction of plant oil, coffee and starch (Ahmed ... of F. heterosporum on 5 g of various carbon sources ... brewing residue under solid-state fermentation (fungal strain and .... active within the acidic pH range of 4.5 to 5.5 and.

elucidating the mechanism of the adsorption of mucin to ...

African Journals Online (AJOL)

dcu user

including air, tapping utensils with the residue of previous brews, and the trees. The resulting wine has been reported to contain about 3% (v/v) alcohol, and it is a rich source of (single cell) protein and various vitamins because of the presence of bacteria and yeast 4 . Spontaneous fermentation is conducted in traditional.

Further development of the cassette-based pYC plasmid system by incorporation of the dominant hph, nat and AUR1-C gene markers and the lacZ reporter system

DEFF Research Database (Denmark)

Hansen, J.; Felding, T.; Johannesen, P.F.

2003-01-01

to the use of G418 resistance. We found the markers to be of use not only in standard laboratory strains of Saccharomyces cerevisiae but also in an industrial strain of S. carlsbergensis (syn. of S. pastorianus) brewing yeast as well as in Saccharomyces kluyveri. As the pYC system contains means of counter...

The "Green" Root Beer Laboratory

Science.gov (United States)

Clary, Renee; Wandersee, James

2010-01-01

No, your students will not be drinking green root beer for St. Patrick's Day--this "green" root beer laboratory promotes environmental awareness in the science classroom, and provides a venue for some very sound science content! While many science classrooms incorporate root beer-brewing activities, the root beer lab presented in this article has…

27 CFR 25.292 - Daily records of operations.

Science.gov (United States)

2010-04-01

... removal, the record will show the date of removal, the person to whom the beer was shipped or delivered..., the record will show the date of removal, the person to whom the beer was shipped or delivered, and... shipped or delivered) and brewing materials used in the manufacture of wort, wort concentrate, malt syrup...

Solar energy resource assessment for Ghana | Forson | Journal of ...

African Journals Online (AJOL)

FK Forson, EA Agbeko, IA Edwin, A Sunnu, FO Akuffo, A Brew-Hammond. Abstract. No Abstract. Journal of the Ghana Institution of Engineers Vol. 2 (1) 2004: pp. 31-34. Full Text: EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · AJOL African Journals Online. HOW TO USE AJOL.

In vitro production of trichothecenes and zearalenone by Fusarium ...

African Journals Online (AJOL)

Moreover, the spent grain from the brewing industry is used as feed and presence of mycotoxins can lead to harmful effects on domestic animals and also find a way into the human food chain. Studies carried out in Kenya have revealed presence of various Fusarium species with ability to produce mycotoxins and presence ...

Browse Title Index

African Journals Online (AJOL)

Items 701 - 750 of 769 ... D DAHOROU, E MULLET. Vol 18, No 2 (2010), The Relative ... E Dawson-Brew, V Ankomah-Sey. Vol 6, No 1 (1998), The Results of ... Vol 16, No 1 (2008), The Study of the Effects of Cognitive Restructuring Therapy on Cigarette Smoking Behaviour of Undergraduate Students. Abstract. A A Shobola.

STUDY OF THE DEVELOPMENT OF FREE AMINO NITROGEN DURING SORGHUM MALTING

Directory of Open Access Journals (Sweden)

Yanet Boffill Rodríguez

2017-04-01

Full Text Available In the brewing process, barley malt is used as main raw material. Sorghum is one of the most suitable cereals to replace barley because of its high nutritional value. However, the sorghum beer supply is still insufficient in the global market due to the low quality of its malt. The aim of this research was to study the development of free amino nitrogen (FAN during sorghum malting for brewing process by using Response Surface Methodology (RSM. A Central Composite Rotatable Design (CCD was used to develop a statistical model for the optimization of process variables such as NaOH concentration (0,2 - 0,5%(w/v, steeping time (12 - 36 h, and germination time (48 - 72 h. Data obtained from RSM on FAN production were subjected to the analysis of variance (ANOVA and were analyzed using a second order polynomial equation. Optimum malting conditions for the highest FAN value (350,00 mg L-1 were: NaOH concentration 0,35%, steeping time 26 h and germination time 63 h.

Can impurities from soil-contaminated coffees reach the cup?

International Nuclear Information System (INIS)

Tagliaferro, F.S.; De Nadai Fernandes, E.A.; Bacchi, M.A.; Joacir De Franca, E.; Bode, P.

2007-01-01

Depending on the harvest conditions, coffee beans can be contaminated by soil when dropped to the ground. It is well known that agricultural soils act as sinks for agrochemicals applied to the crops. While coffee is brewed, substances present in the roasted and ground coffee beans are extracted by hot water, emphasizing the need to assess the possible transfer of impurities from the soil to the beverage. Soil-contaminated samples of roasted coffee beans were split into 2 groups according to the treatments: (a) washed and ground and (b) only ground. Brewing was performed in a household espresso machine for both coffees. The resulting beverage was freeze-dried and the elemental composition determined by instrumental neutron activation analysis (INAA). The mass fractions of the terrigenous elements Fe, La, Sc, Sm and Th in the freeze-dried non-washed coffee beverages were, at least, 2 times higher than in the washed samples. These elements are tracers of the soil, indicating that the impurities from the soil reached the beverage. (author)

Relief Plans Spurring Debate over Vouchers

Science.gov (United States)

Robelen, Erik W.

2005-01-01

Washington is a safe distance from the powerful winds that have wreaked havoc on the Gulf Coast, but a political storm continued to brew in the capital over President Bush's plan to help pay the costs of private school tuition for students displaced by Hurricane Katrina. As voucher opponents decried the president's plan, Louisiana's two U.S.…

27 CFR 25.11 - Meaning of terms.

Science.gov (United States)

2010-04-01

.... The product of brewing before fermentation which results in beer. [T.D. ATF-224, 51 FR 7673, Mar. 5... OF THE TREASURY LIQUORS BEER Definitions § 25.11 Meaning of terms. When used in this part, where not... 27 CFR Part 25, Beer. Balling. The percent by weight of dissolved solids at 60 °F. present in wort...

Untitled

Indian Academy of Sciences (India)

MacDonald J. R. Lynn KG, Boie RA and Robbins MF 1978 Nucl. Instrum. & Methods 153 189. MacKenzie IK, Khoo TL, McDonald AB and McKee BTA 1967 Phys. Rev. Lett. 19946. Nicollian E H and Brews 1982 Metal oxide superconductor, in Physics and Technology (New York: Wiley). Nielsen B, Lynn KG, Yen C Chen and ...

In vitro Antiglycation and Cross-Link Breaking Activities of Sri ...

African Journals Online (AJOL)

Purpose: To investigate the antiglycation and cross-link breaking activities of Sri Lankan low-grown orthodox Orange Pekoe grade black tea (Camellia sinensis L) Methods: Five concentrations (6.25, 12.5, 25.0, 50.0 or 100.0 ìg/ml) of Black tea brew (BTB) were made using Sri Lankan low-grown Orange Pekoe (O.P.) grade ...

Discovery and Innovation - Vol 11, No 1 (1999)

African Journals Online (AJOL)

EDITORIAL Turning Seaweed and the Brewing Industry Wastes into a Valuable Oyster Mushroom Crop · EMAIL FULL TEXT EMAIL FULL TEXT DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT. F. J. Molloy, A. T. Critchley, K. E. Mshigeni, K. W. G. Rotmann, S. T. Chang, 1-6. http://dx.doi.org/10.4314/dai.v11i1.15526 ...

Breast Cancer Epidemiology in Puerto Rico

Science.gov (United States)

2009-06-01

cake, Cheesecake Candy bars with chocolate Other candy (non- chocolate ): hard candy (bon-bons) 16 Portion* How many times...Each day Black coffee Coffee with milk Hot chocolate Hot Tea (herbal) Brewed tea (black or green...Hormonal preventative therapy ) ___ No (0) ___ Yes (1) ___ Did take for some time, not taking now (3) ___ Considering the option but hasn’t

Brewing an Assortment of Responses to Institutional Logics

DEFF Research Database (Denmark)

Højgaard Christiansen, Lærke

2014-01-01

The article presents a case study on the responses of the five organizational units of Danish brewery company Carlsberg A/S to alcohol-related harm. It examines the interpretations of each unit on the issue and the factors for their varied response to the issue. The four models of response to ins...... to institutional complexity derived from separation, co-existence, industry bricolage and organizational bricolage are discussed....

Mass spectrometry for the characterization of brewing process.

Science.gov (United States)

Vivian, Adriana Fu; Aoyagui, Caroline Tiemi; de Oliveira, Diogo Noin; Catharino, Rodrigo Ramos

2016-11-01

Beer is a carbonated alcoholic beverage produced by fermenting ingredients containing starch, especially malted cereals, and other compounds such as water, hops and yeast. The process comprises five main steps: malting, mashing, boiling, fermentation and maturation. There has been growing interest in the subject, since there is increasing demand for beer quality aspects and beer is a ubiquitous alcoholic beverage in the world. This study is based on the manufacturing process of a Brazilian craft brewery, which is characterized by withdrawing samples during key production stages and using electrospray ionization (ESI) high-resolution mass spectrometry (HRMS), a selective and reliable technique used in the identification of substances in an expeditious and practical way. Multivariate data analysis, namely partial least squares discriminant analysis (PLS-DA) is used to define its markers. In both positive and negative modes of PLS-DA score plot, it is possible to notice differences between each stage. VIP score analysis pointed out markers coherent with the process, such as barley components ((+)-catechin), small peptide varieties, hop content (humulone), yeast metabolic compounds and, in maturation, flavoring compounds (caproic acid, glutaric acid and 2,3-butanediol). Besides that, it was possible to identify other important substances such as off-flavor precursors and other different trace compounds, according to the focus given. This is an attractive alternative for the control of food and beverage industry, allowing a quick assessment of process status before it is finished, preventing higher production costs, ensuring quality and helping the control of desirable features, as flavor, foam stability and drinkability. Covering different classes of compounds, this approach suggests a novel analytical strategy: "processomics", aiming at understanding processes in detail, promoting control and being able to make improvements. Copyright © 2016 Elsevier Ltd. All rights reserved.

A Qualitative Inquiry About Pruno, an Illicit Alcoholic Beverage Linked to Botulism Outbreaks in United States Prisons

Science.gov (United States)

Sreenivasan, Nandini; Person, Bobbie; Shew, Mark; Wheeler, Daniel; Hall, Julia; Bogdanow, Linda; Leniek, Karyn; Rao, Agam

2015-01-01

Objectives. Since 2011, 3 outbreaks of botulism in US prisons have been attributed to pruno, which is an alcoholic beverage made by inmates. Following 1 outbreak, we conducted a qualitative inquiry to understand pruno brewing and its social context to inform outbreak prevention measures. Methods. We interviewed staff, inmates, and parolees from 1 prison about pruno production methods, the social aspects of pruno, and strategies for communicating the association between botulism and pruno. Results. Twenty-seven inmates and parolees and 13 staff completed interviews. Pruno is fermented from water, fruit, sugar, and miscellaneous ingredients. Knowledge of pruno making was widespread among inmates; staff were familiar with only the most common ingredients and supplies inmates described. Staff and inmates described inconsistent consequences for pruno possession and suggested using graphic health messages from organizations external to the prison to communicate the risk of botulism from pruno. Conclusions. Pruno making was frequent in this prison. Improved staff recognition of pruno ingredients and supplies might improve detection of brewing activities in this and other prisons. Consistent consequences and clear messages about the association between pruno and botulism might prevent outbreaks. PMID:26378846

Residues and contaminants in tea and tea infusions: a review.

Science.gov (United States)

Abd El-Aty, A M; Choi, Jeong-Heui; Rahman, Md Musfiqur; Kim, Sung-Woo; Tosun, Alev; Shim, Jae-Han

2014-01-01

Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses on green and black tea because they are most commonly consumed. The target was to examine the transfer rate of contaminants - pesticides, environmental pollutants, mycotoxins, microorganisms, toxic heavy metals, radioactive isotopes (radionuclides) and plant growth regulators - from tea to infusion/brewing, factors contributing to the transfer potential and contaminants degradation, and residues in or on the spent leaves. It is concluded that most contaminants leaching into tea infusion are not detected or are detected at a level lower than the regulatory limits. However, the traditional practice of over-boiling tea leaves should be discouraged as there may be a chance for more transfer of contaminants from the tea to the brew.

Metal Content and Stable Isotope Determination in Some Commercial Beers from Romanian Markets

Directory of Open Access Journals (Sweden)

Cezara Voica

2015-01-01

Full Text Available Characterization of beer samples is of interest because their compositions affect the taste and stability of beer and, also, consumer health. In this work, the characterizations of 20 Romanian beers were performed by mean of Inductively Coupled Plasma Mass Spectrometry (ICP-MS and Isotope Ratio Mass Spectrometry (IRMS in order to trace heavy metals and isotopic content of them. Major, minor, and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. Beside this, the presence of the C4 plants in the brewing process was followed. Our study has shown that the analyzed beers indicated the presence of different plant types used in brewing: C3, C3-C4 mixtures, and also C4, depending on producers. Also the trace metal content of each sample is presented and discussed in this study. A comparison of the beers quality manufactured by the same producer but bottled in different type of packaging like glass, dose, or PET was made; our results show that no compositional differences among the same beer type exist.

Effects of ayahuasca on psychometric measures of anxiety, panic-like and hopelessness in Santo Daime members.

Science.gov (United States)

Santos, R G; Landeira-Fernandez, J; Strassman, R J; Motta, V; Cruz, A P M

2007-07-25

The use of the hallucinogenic brew ayahuasca, obtained from infusing the shredded stalk of the malpighiaceous plant Banisteriopsis caapi with the leaves of other plants such as Psychotria viridis, is growing in urban centers of Europe, South and North America in the last several decades. Despite this diffusion, little is known about its effects on emotional states. The present study investigated the effects of ayahuasca on psychometric measures of anxiety, panic-like and hopelessness in members of the Santo Daime, an ayahuasca-using religion. Standard questionnaires were used to evaluate state-anxiety (STAI-state), trait-anxiety (STAI-trait), panic-like (ASI-R) and hopelessness (BHS) in participants that ingested ayahuasca for at least 10 consecutive years. The study was done in the Santo Daime church, where the questionnaires were administered 1h after the ingestion of the brew, in a double-blind, placebo-controlled procedure. While under the acute effects of ayahuasca, participants scored lower on the scales for panic and hopelessness related states. Ayahuasca ingestion did not modify state- or trait-anxiety. The results are discussed in terms of the possible use of ayahuasca in alleviating signs of hopelessness and panic-like related symptoms.

Factors Affecting Transfer of Pyrethroid Residues from Herbal Teas to Infusion and Influence of Physicochemical Properties of Pesticides

Directory of Open Access Journals (Sweden)

Jin-Jing Xiao

2017-09-01

Full Text Available The transfer of pesticide residues from herbal teas to their infusion is a subject of particular interest. In this study, a multi-residue analytical method for the determination of pyrethroids (fenpropathrin, beta-cypermethrin, lambda-cyhalothrin, and fenvalerate in honeysuckle, chrysanthemum, wolfberry, and licorice and their infusion samples was validated. The transfer of pyrethroid residues from tea to infusion was investigated at different water temperatures, tea/water ratios, and infusion intervals/times. The results show that low amounts (0–6.70% of pyrethroids were transferred under the different tea brewing conditions examined, indicating that the infusion process reduced the pyrethroid content in the extracted liquid by over 90%. Similar results were obtained for the different tea varieties, and pesticides with high water solubility and low octanol–water partition coefficients (log Kow exhibited high transfer rates. Moreover, the estimated values of the exposure risk to the pyrethroids were in the range of 0.0022–0.33, indicating that the daily intake of the four pyrethroid residues from herbal tea can be regarded as safe. The present results can support the identification of suitable tea brewing conditions for significantly reducing the pesticide residue levels in the infusion.

Extractability of radiocesium from processed green tea leaves with hot water. The first emergent tea leaves harvested after the TEPCO's Fukushima Daiichi Nuclear Power Plant accident

International Nuclear Information System (INIS)

Tagami, K.; Uchida, S.; Ishii, N.

2012-01-01

In some tea tree planting areas within 300 km from the TEPCO's Fukushima Daiichi Nuclear Power Plant (FNPP), it was found that newly emerged tea plant leaves for green tea contained two radiocesium species (cesium-134 and cesium-137). In this study, using processed green tea leaves for drinking, extraction ratios of radiocesium under several brew conditions were observed. When 90 deg C water was used, 50-70% of radiocesium was extracted into the water, while 54-60% of radiocesium was extracted with 60 deg C water. A part of radiocesium would be removed from leaves if the leaves were washed with 20 and 60 deg C water before brewing, and the efficiencies were 11 and 32%, respectively. Newly emerged camellia leaves were used to simulate the radiocesium removal ratio from raw tea leaves by washing and boiling; radioactivity concentration was decreased to 60% of the original concentration with washing and 10 min boiling. From these results, it was found that almost half of the radiocesium would not be removed from raw or processed tea leaves. The values obtained in the present study could be used for internal radiation dose estimation from tea leaves. (author)

JPRS Report, China.

Science.gov (United States)

1989-10-17

fermented livestock feeds; and processing chopped coarse fodders for agri- culture. JPRS-CAR-89-103 17 October 1989 ECONOMIC 43 4. Administration and...distribution of leftovers from brewing and fermentation industries and from non- staple food factories that use grain as raw materials. Residues from...bean product manufacturing plants and flour mills, and sediments from soy sauce, vinegar plants, distilleries and breweries should be managed and

Cerveza tropical: de pequeño negocio familiar a empresa multinacional 1924-1993

Directory of Open Access Journals (Sweden)

Santiago de Luxán Meléndez

2013-11-01

Full Text Available En este artículo se enuncia, a grandes rasgos, la evolución de una empresa industrial del subsector bebidas, en Canarias (7924-1993, primando los aspectos relacionados con las estrategias comerciales.This article discurses, from a general point of view, the evolution of an industrial brewing firm in the Canary Islands, making special considerations on its commercial srategic plans.

Experiences with preventive procedures application in the process of beer production in Czech Republic

OpenAIRE

Jana Kotovicová; František Toman; Magdalena Vaverková

2011-01-01

Food-processing industry is an intriguing field regarding prevention procedures application. All food-processing operations have common fundamental spheres of problems – wastewater polluted by organic substances, solid waste of biological origin and losses during source material processing. Beer production process is a representative of food-processing sphere. The brewing industry has an ancient tradition and is still a dynamic sector open to new developments in technology and scientific prog...

Investigation on the extractability of melanoidins in portioned espresso coffee

OpenAIRE

Bartel, C.; Mesías, Marta; Morales, F. J.

2015-01-01

© 2014 Elsevier Ltd. Coffee melanoidins have attracted interest as a result of its potential health benefits. This investigation aims to elucidate the extraction behavior of melanoidins and their populations during the preparation of portioned espresso coffee and its relationship with the antioxidant activity of the coffee brew. Filter-paper pods, FAP capsule, and clone capsule containing light roasted coffee have been investigated. An accumulative fractionation approach has applied to model ...

Analysis of Comprehensive Utilization of Coconut Waste

OpenAIRE

Zheng, Kan; Liang, Dong; Zhang, Xirui

2013-01-01

This paper describes and analyzes the coconut cultivation in China, and the current comprehensive utilization of waste resources generated during cultivation and processing of coconut. The wastes generated in the process of cultivation include old coconut tree trunk, roots, withered coconut leaves, coconut flower and fallen cracking coconut, mainly used for biogas extraction, direct combustion and power generation, brewing, pharmacy, and processing of building materials; the wastes generated ...

Malting and Brewing Industries Encounter Fusarium spp. Related Problems

Directory of Open Access Journals (Sweden)

Kristina Mastanjević

2018-01-01

Full Text Available Versatile microbiota are inevitably naturally present on cereals. Fungi, yeasts and bacteria and their metabolites all contribute to the quality and safety of the final products derived from most common beer cereals—barley and wheat. The microorganisms that are most often associated with the safety and quality of cereals for beer production belong to the Fusarium spp. They greatly influence yields from the field, and can modify and diminish economic success for farmers. However, the real problem is their harmful metabolites—mycotoxins—that affect the health of humans and animals. In the era of emerging analytical methodologies, the spectrum of known toxins originating from microorganisms that can pose a threat to humans has grown tremendously. Therefore, it is necessary to monitor microflora throughout the productive “barley to beer” chain and to act suppressive on the proliferation of unwanted microorganisms, before and during malting, preventing the occurrence of mycotoxins in final products and by-products. Multi-mycotoxin analyses are very advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate as yet unregulated, but highly occurring, microbial toxins in malt and beer.

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

NARCIS (Netherlands)

Kremer, S.; Mojet, J.; Shimojo, R.

2009-01-01

In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be

Home Brew Salinity Measuring Devices: Their Construction and Use.

Science.gov (United States)

Schlenker, Richard M.

This paper discusses several inexpensive methods of evaluating the salinity of seawater. One method is presented in some detail. This method has several attractive features. First, it can be used to provide instruction, not only in marine chemistry, but also in studying the mathematics of the point slope formula, and as an aid in teaching students…

Brewing Bachelors: The History of the University of Newark

Science.gov (United States)

Wechsler, Harold S.

2010-01-01

Locating denominational colleges and state and land grant universities away from major American cities created a growing need for urban higher education institutions in the early twentieth century. Religious denominations, municipal authorities, and entrepreneurs opened colleges and professional schools in many US cities to meet the demand. The…

A better brew: Toward a sustainable coffee industry | IDRC ...

International Development Research Centre (IDRC) Digital Library (Canada)

2011-01-31

Jan 31, 2011 ... At the consumer end of the supply chain, coffee devotees pay a ... as roasters — that dominate the global coffee market have benefited from current ... (ICAs) have put in place supply management techniques, such as quotas, ...

The Western Pacific Theater of Operations: A Brewing Showdown

Science.gov (United States)

2016-06-01

economically, so too will their bullying antics in the South China Sea along with their Anti-Access/Anti Denial technology. China is attempting to...weakness of the Chinese economy is directly tied to the health of the global economy. As China increases their manufacturing for the world their need...the strategic umbrella for protection. The US and China could revert back to a Cold War mentality where each side is pouring billions into their

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.

Science.gov (United States)

Ficco, Donatella Bianca Maria; Saia, Sergio; Beleggia, Romina; Fragasso, Mariagiovanna; Giovanniello, Valentina; De Vita, Pasquale

2017-10-19

Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a 'better product' that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.

Thermodynamics and historical relevance of a jetting thermometer made of Chinese zisha ceramic

Science.gov (United States)

Lee, Vincent; Attinger, Daniel

2016-07-01

Following a recent trend of scientific studies on artwork, we study here the thermodynamics of a thermometer made of zisha ceramic, related to the Chinese tea culture. The thermometer represents a boy who “urinates” shortly after hot water is poured onto his head. Long jetting distance is said to indicate that the water temperature is hot enough to brew tea. Here, a thermodynamic model describes the jetting phenomenon of that pee-pee boy. The study demonstrates how thermal expansion of an interior air pocket causes jetting. A thermodynamic potential is shown to define maximum jetting velocity. Seven optimization criteria to maximize jetting distance are provided, including two dimensionless numbers. Predicted jetting distances, jet durations, and temperatures agree very well with infrared and optical measurements. Specifically, the study confirms that jetting distances are sensitive enough to measure water temperature in the context of tea brewing. Optimization results show that longer jets are produced by large individuals, with low body mass index, with a boyhood of medium size inclined at an angle π/4. The study ends by considering the possibility that ceramic jetting artifacts like the pee-pee boy might have been the first thermometers known to mankind, before Galileo Galilei’s thermoscope.

Biological and chemical standardization of a hop (Humulus lupulus) botanical dietary supplement.

Science.gov (United States)

Krause, Elizabeth; Yuan, Yang; Hajirahimkhan, Atieh; Dong, Huali; Dietz, Birgit M; Nikolic, Dejan; Pauli, Guido F; Bolton, Judy L; van Breemen, Richard B

2014-06-01

Concerned about the safety of conventional estrogen replacement therapy, women are using botanical dietary supplements as alternatives for the management of menopausal symptoms such as hot flashes. Before botanical dietary supplements can be evaluated clinically for safety and efficacy, botanically authenticated and standardized forms are required. To address the demand for a standardized, estrogenic botanical dietary supplement, an extract of hops (Humulus lupulus L.) was developed. Although valued in the brewing of beer, hop extracts are used as anxiolytics and hypnotics and have well-established estrogenic constituents. Starting with a hop cultivar used in the brewing industry, spent hops (the residue remaining after extraction of bitter acids) were formulated into a botanical dietary supplement that was then chemically and biologically standardized. Biological standardization utilized the estrogen-dependent induction of alkaline phosphatase in the Ishikawa cell line. Chemical standardization was based on the prenylated phenols in hops that included estrogenic 8-prenylnaringenin, its isomer 6-prenylnaringenin, and pro-estrogenic isoxanthohumol and its isomeric chalcone xanthohumol, all of which were measured using high-performance liquid chromatography-tandem mass spectrometry. The product of this process was a reproducible botanical extract suitable for subsequent investigations of safety and efficacy. Copyright © 2014 John Wiley & Sons, Ltd.

Yeast Metabolites of Glycated Amino Acids in Beer.

Science.gov (United States)

Hellwig, Michael; Beer, Falco; Witte, Sophia; Henle, Thomas

2018-06-01

Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.

The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

Science.gov (United States)

Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

2016-09-01

Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L-1, reaching 80% and 100% inhibition at 10 mg L-1 and 50 mg L-1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.

Heavy and light beer: a carbon isotope approach to detect C(4) carbon in beers of different origins, styles, and prices.

Science.gov (United States)

Brooks, J Renée; Buchmann, Nina; Phillips, Sue; Ehleringer, Bruce; Evans, R David; Lott, Mike; Martinelli, Luiz A; Pockman, William T; Sandquist, Darren; Sparks, Jed P; Sperry, Lynda; Williams, Dave; Ehleringer, James R

2002-10-23

The carbon isotope ratios (delta(13)C) of 160 beers from around the world ranged from -27.3 to -14.9 per thousand, primarily due to variation in the percentage of C(3) or C(4) plant carbon in the final product. Thirty-one percent of beers had a carbon signature of C(3) plants (barley, rice, etc.), whereas the remaining 69% contained some C(3)-C(4) mixture (mean of mixtures, 39 +/- 11% C(4) carbon). Use of C(4) carbon (corn, cane sugar, etc.) was not confined to beers from any particular region (Pacific Rim, Mexico, Brazil, Europe, Canada, and the United States). However, the delta(13)C of European beers indicated mostly C(3) plant carbon. In contrast, U.S. and Canadian beers contained either only C(3) or C(3)-C(4) mixtures; Brazilian, Mexican, and Pacific Rim beers were mostly C(3)-C(4) mixtures. Among different lagers, U.S.-style lagers generally contained more C(4) carbon than did imported pilsners. Among different ales, those brewed by large high-production breweries contained significant proportions of C(4) carbon, while C(4) carbon was not detected in microbrewery or home-brew ales. Furthermore, inexpensive beers generally contained more C(4) carbon than expensive beers.

Safety and side effects of ayahuasca in humans--an overview focusing on developmental toxicology.

Science.gov (United States)

dos Santos, Rafael Guimarães

2013-01-01

Despite being relatively well studied from a botanical, chemical, and (acute) pharmacological perspective, little is known about the possible toxic effects of ayahuasca (an hallucinogenic brew used for magico-ritual purposes) in pregnant women and in their children, and the potential toxicity of long-term ayahuasca consumption. It is the main objective of the present text to do an overview of the risks and possible toxic effects of ayahuasca in humans, reviewing studies on the acute ayahuasca administration to humans, on the possible risks associated with long-term consumption by adults and adolescents, and on the possible toxic effects on pregnant animals and in their offspring. Acute ayahuasca administration, as well as long-term consumption of this beverage, does not seem to be seriously toxic to humans. Although some nonhuman developmental studies suggested possible toxic effects of ayahuasca or of some of its alkaloids, the limited human literature on adolescents exposed to ayahuasca as early as in the uterus reports no serious toxic effects of the ritual consumption of the brew. Researchers must take caution when extrapolating nonhuman data to humans and more data are needed in basic and human research before a definite opinion can be made regarding the possible toxic effects of ayahuasca in pregnant women and in their children.

The Installation Restoration Program Toxicology Guide. Volume 5

Science.gov (United States)

1990-11-01

therapeutic purposes or when acidic brews or drinks are made in galvanized vessels (5603). 74.2.5 Biological Monitoring Biological monitoring methods for zinc... therapeutic use of zinc supplements and from food contamination caused by the use of zinc galvanized containers. Symptoms develop within 24 hr and include...The fulvic acid fractions of horticultural peat and soil had overall conditional stability constants of 4.98 and 4.2-4.35, respectively. The overall

Health Benefits of Methylxanthines in Cacao and Chocolate

OpenAIRE

Franco, Rafael; O?atibia-Astibia, Ainhoa; Mart?nez-Pinilla, Eva

2013-01-01

One may wonder why methylxanthines are so abundant in beverages used by humans for centuries, or in cola-drinks that have been heavily consumed since their appearance. It is likely that humans have stuck to any brew containing compounds with psychoactive properties, resulting in a better daily life, i.e., more efficient thinking, exploring, hunting, etc., however, without the serious side effects of drugs of abuse. The physiological effects of methylxanthines have been known fo...

Zajištění kvality v technologii výroby piva

OpenAIRE

POLANECKÝ, Lukáš

2011-01-01

The subject of the Bachelor thesis "Ensuring quality in beer production technology" is a quality management system according to standard 9000 and food safety management system according to ISO 22000, a system of critical control points (HACCP) and legislative requirements and regulations. The work describes the characteristics of the above systems. The paper also documents the basic characteristics of the raw materials for beer production and application of the HACCP system in the brewing ind...

Method Development and Validation for UHPLC-MS-MS Determination of Hop Prenylflavonoids in Human Serum

OpenAIRE

Yuan, Yang; Qiu, Xi; Nikolic, Dejan; Dahl, Jeffrey H.; van Breemen, Richard B.

2012-01-01

Hops (Humulus lupulus L.) are used in the brewing of beer, and hop extracts containing prenylated compounds such as xanthohumol and 8-prenylnaringenin are under investigation as dietary supplements for cancer chemoprevention and for the management of hot flashes in menopausal women. To facilitate clinical studies of hop safety and efficacy, a selective, sensitive, and fast ultra-high pressure liquid chromatography tandem mass spectrometry (UHPLC-MS-MS) method was developed and validated for t...

Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition

OpenAIRE

Gurazi, Vilma; Xhagolli, Luljeta; Troja, Rozana; Vaso, Terkida; Karaj, Dafina

2017-01-01

This paper is focused on comparing three different immobilized yeast fermentations performance and impact of substrate inhibition on the process. The yeast used for this study was a brewing strain of Saccharomyces cerevisiae. The immobilization techniques used were: entrapment and capsulation method in alginate and immobilization in gelatin structure. Objective of this study was to make a comparison in terms of specific growth rate of microorganisms and kinetic constants.  Fermentations were ...

Mitokondriyal Mutantların Bira Aroma Maddeleri Üzerine Etkisi

OpenAIRE

Tangüler, Hasan; Yağmur, Gülten; Erten, Hüseyin

2007-01-01

Brewer's yeast plays an important role on the production of flavour compounds. There are many organelles inside the cytoplasmic cell of brewers' yeast and mitochondrion is one of them. Mitochondrion consists of enzymes of tricarboxylic acid cycle and electron transport chain and therefore generates energy for cell. The most frequently identified spontaneously arising mutation in brewing yeast is mitochondrial mutation. Such mutations can range from partially mutations to com...

Supporting rural entrepreneurship in the UK microbrewery sector

OpenAIRE

Ellis, Victoria; Bosworth, Gary

2015-01-01

Purpose: The UK has seen rapid growth in the number of microbreweries but a concurrent decline in public house numbers raising concerns about the sustainability of this growth. This research explores the entrepreneurial characteristics of microbrewers to assess their motivations and growth potential. With an emphasis on rural based businesses, the local economic impacts are also examined. Design/methodology/approach: The research is informed by analysis of trends in both the brewing a...

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties

OpenAIRE

Kanwar, S. S.; Keshani,

2016-01-01

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, sugg...

The study of antioxidant activity of white tea

Directory of Open Access Journals (Sweden)

O. V. Chernousova

2018-01-01

Full Text Available Antioxidants protect the organism from the harmful effects of free radicals. High content of antioxidants is characteristic for red wine, olive oil, tea. Today in Russia is well studied the antioxidant activity of black and green tea, but the choice of teas found in the sale, much wider. The aim of the work was to study antioxidant activity of white tea, as well as its comparison with the parameters of green tea and rooibos. Spectrophotometrically compared the antioxidant activity of aqueous extracts white, green tea, drink rooibos using the adrenaline autooxidation reaction in alkaline medium (pH 10.65. The correctness of the spectrophotometric determination was confirmed on the device “Tsvet Yauza-01-AA” (Russia. As a standard used quercetin. In the initial period of time (up to 5 min tea extracts “Java”, «Elixir immortality» and rooibos are equally affect the values of optical density. After 10 min the optical density takes different values for different extracts, however this time is recommended to determine antioxidant activity. The highest antioxidant activity of the extract has white tea «Greenfield». Rooibos extract antioxidant activity could be compared with “Elixir of immortality” white tea аctivity. The lowest value of antioxidant activity of green tea “Princess JAVA”. The effect of water temperature on the antioxidant activity of extracts was investigated. The highest value was found in tea «Greenfield» at a brewing temperature of 70 °C, which decreases with increasing temperature to 100 °C. The water temperature has a minimal effect on the antioxidant activity of the rooibos extract, but a small maximum at 80 °C is observed. The minimum value of antioxidant activity is the extract of green tea «Princess JAVA», but it increases with the temperature rise up to 100 °C. The study was conducted according to the content of antioxidants from the brewing time. For this, the device “Tsvet Yauza-01-AA” was

Potential for energy-conserving capital equipment in UK industries

Energy Technology Data Exchange (ETDEWEB)

Fawkes, S D

1986-01-01

A summary is given of recent research into the potential for energy-conserving capital equipment in UK industries. The research had significant findings regarding the feasibility of achieving low-energy scenarios. It also stressed the importance of site specific factors in inhibiting incremental technical change such as that common in energy-conservation investments, developed a soft systems model of energy-management activities and investigated current progress and management styles in the brewing, malting, distilling and dairy sectors.

Fungal and enzymatic remediation of a wine lees and five wine-related distillery wastewaters

CSIR Research Space (South Africa)

Strong, PJ

2008-09-01

Full Text Available The alcohol fermentation industry is divided into three main categories: brewing, distilling and wine manufacture. Each of these categories produces wastewaters with com- mon characteristics, such as acidic pH values and high bio- chemical oxygen demand....O. Box 94, Grahamstown 6140, South Africa , Pretoria 0001, South Africa 6 December 2007; accepted 12 December 2007 (2008) xxx–xxx and enzymatic remediation of a wine lees and five ..., Bioresour. e ARTICLE IN PRESS Distillery and wine...

The European Community Directive -- An Alternative Environmental Impact Assessment Procedure after Massey?

Science.gov (United States)

1993-09-30

competitive conditions, thereby directly affecting the functioning of the common market .’l B. Environmental Impact Assessment 1. Background The Preamble to the...of the conmon market ." Treaty of Rome, supra note 120, art. 100. ’"EC Directive, supra note 22, Preamble. 14Id. art. 1.2. 16Id. 51 member states...dairy products. (d) Brewing and malting. (e) Confectionery and syrup manufacture. (f) Installations for the slaughter of animals. 86 0 0 (g

Ageing profiling of commercial and craft beers: a sensorial and chemical overview

OpenAIRE

Lemos, Margarida Barbosa Pereira de

2014-01-01

Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar) Beer is a beverage obtained by alcoholic fermentation, containing alcohol, extract and carbon dioxide. It is prepared from barley malt, hops, brewing water, and yeasts (from which derive the predominant influences on overall beer types). Since different beer styles result from the combination and relationships between several factors (ingredients, processing, pac...

Effect of malt milling for wort extract content

OpenAIRE

Gábor Géczi; Márk Horváth; Štefan Dráb; Žigmund Tóth; László Bense

2014-01-01

Beer manufacturing is one of the most ancient procedures of food manufacturing. The four (in many cases much more) ingredients, the great numbers of technological steps and variations of technological parameters (temperature, time, pressure etc.) have a major influence on both type and quality of the final product. As a result of this, studying beer brewing may offer a great deal of possibilities for numerous researches, scientific examinations, and can provide useful informations for the man...

Knowledge-Based Control Systems via Internet Part I. Applications in Biotechnology

Directory of Open Access Journals (Sweden)

Georgi Georgiev

2005-04-01

Full Text Available An extensive approach towards the dissemination of expert knowledge and coordination efforts to distributed points and seamless integration of control strategies applied to distributed yet identical systems is crucial to enhance overall efficiency and operational costs. Application of Knowledge-Based Control System via Internet will be very efficient especially in biotechnology, because many industrial bioprocesses, based on the same technological principles, are distributed in the whole world. Brewing industry oriented practical solutions illustrate this approach.

Coffee as a risk factor for cardiovascular diseases. A literature study

OpenAIRE

Rijal, Prashamsa

2016-01-01

Coffee is the most widely drunk beverage around the world, especially within Scandinavia.However, there have been conflicting evidence on the consumption of coffee as a risk factor for cardiovascular diseases. The importance to explore the full effects of coffee related health problems, including brewing methods, is mainly due to the high consumption rate of coffee around the world. In the context of public health, knowing how a popular beverage such as coffee effects the cardiovascular risks...

Porovnání tradiční výroby piva s moderními technologiemi

OpenAIRE

FLOSOVÁ, Anna

2011-01-01

Presented Bachelor thesis was focused on comparison of traditional beer production with modern technologies. From comprehensive theory of beer brewing technology was the main point of the work devoted to brewer´s yeast and beer fermentation process, which has made the greatest progress during the development of beer production technology. Chapter about brewer´s yeast is dealing with their taxonomy, morfology and cytology, structure, reproduction and types of yeast, bottom and top fermenting y...

EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

OpenAIRE

Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

2013-01-01

Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wo...

The Applicability of Army Design Methodology to the Federal Bureau of Investigation

Science.gov (United States)

2011-05-19

Fidelity Bravery Integrity,” was tarnished by scandals in the 1960s, 1970s, 1980s, and 1990s, and further scarred by intelligence and...have been investigating after the Watergate break-in, he just carried to the extreme an established practice of service to the White House. The other...source that a “ scandal ” was brewing and that it would be very embarrassing to the Democratic administration.” A third contained the report of a “very

MARKET EVALUATION MODEL: TOOL FORBUSINESS DECISIONS

OpenAIRE

Porlles Loarte, José; Yenque Dedios, Julio; Lavado Soto, Aurelio

2014-01-01

In the present work the concepts of potential market and global market are analyzed as the basis for strategic decisions of market with long term perspectives, when the implantation of a business in certain geographic area is evaluated. On this conceptual frame, the methodological tool is proposed to evaluate a commercial decision, for which it is taken as reference the case from the brewing industry in Peru, considering that this industry faces in the region entrepreneurial reorderings withi...

Development, characterization and shelf life of craft wheat beer

OpenAIRE

Mascia, Ilaria

2015-01-01

In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae, isolated from sourdoughs, were selected. Beer aging influences the characteristics of beers and is usually ...

Možnosti rozvoje minipivovaru ve vybraném regionu

OpenAIRE

Kaiserlichová, Lenka

2015-01-01

This thesis deals with possibilities of development in the microbrewery, Vildenberg Rokytnice. The literature search is focused on the defining of the meaning and obstacles of the small business development in the field of beer brewing in the micro region Rokytnice. The main attention is dedicated to the characteristics of the microbrewery Vildenberg, its strategic objectives in the micro region Rokytnice, a survey of attitudes and opinions of consumers by a questionnaire survey and the SWOT ...

Well-being, problematic alcohol consumption and acute subjective drug effects in past-year ayahuasca users: a large, international, self-selecting online survey

OpenAIRE

Lawn, Will; Hallak, Jaime E.; Crippa, Jose A.; Dos Santos, Rafael; Porffy, Lilla; Barratt, Monica J.; Ferris, Jason A.; Winstock, Adam R.; Morgan, Celia J. A.

2017-01-01

Ayahuasca is a natural psychedelic brew, which contains dimethyltryptamine (DMT). Its potential as a psychiatric medicine has recently been demonstrated and its non-medical use around the world appears to be growing. We aimed to investigate well-being and problematic alcohol use in ayahuasca users, and ayahuasca’s subjective effects. An online, self-selecting, global survey examining patterns of drug use was conducted in 2015 and 2016 (n = 96,901). Questions were asked about: use of ayahuasca...

Improving the Yield of Glucoamylase and α-amylase in Solid-state Co-culture

OpenAIRE

Takefuji Haruka; Ninomiya Junko; Morita Hiroshi

2016-01-01

Steamed rice inoculated with Aspergillus oryzae, called Koji, is an essential ingredient for making amazake or brewing sake. However, A. oryzae usually offers low enzyme yield, especially in case of glucoamylase. Co-culture of Aspergillus and Rhizopus strains in Koji increased glucoamylase and α-amylase activities. The ratio of initial spore counts of A. oryzae and R. oryzae influenced the activity of amylolytic enzymes. When this ratio was 1:1, α-amylase showed maximum activity (573 U/g-subs...

Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins.

Science.gov (United States)

Jeszka-Skowron, Magdalena; Zgoła-Grześkowiak, Agnieszka; Waśkiewicz, Agnieszka; Stępień, Łukasz; Stanisz, Ewa

2017-09-01

The quality of coffee depends not only on the contents of healthy compounds but also on its contamination with microorganisms that can produce mycotoxins during development, harvesting, preparation, transport and storage. The antioxidant activity of green coffee brews measured in this study by ABTS, DPPH and Folin-Ciocalteu assays showed that coffee extracts from Robusta beans possessed higher activity in all assays than extracts from Arabica beans. The occurrence of ochratoxin A and aflatoxins (B1, B2, G1 and G2) in green coffee beans was studied using liquid chromatography/mass spectrometry. Apart from mycotoxins, the content of ergosterol as a marker indicating fungal occurrence was also determined. Among aflatoxins, aflatoxin B1 was the dominant mycotoxin in coffee bean samples, with the highest level at 17.45 ng g -1 . Ochratoxin A was detected in four samples at levels ranging from 1.27 to 4.34 ng g -1 , and fungi potentially producing this toxin, namely Aspergillus oryzae, Alternaria sp., Aspergillus foetidus, Aspergillus tamarii and Penicillium citrinum, were isolated. Steaming and decaffeination of coffee beans increased antioxidant activities of brews in comparison with those prepared from unprocessed beans. Although toxins can be quantified in green coffee beans and novel fungi were isolated, their concentrations are acceptable according to legal limits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Detection of BRAF V600 mutations in melanoma: evaluation of concordance between the Cobas® 4800 BRAF V600 mutation test and the methods used in French National Cancer Institute (INCa) platforms in a real-life setting.

Science.gov (United States)

Mourah, Samia; Denis, Marc G; Narducci, Fabienne Escande; Solassol, Jérôme; Merlin, Jean-Louis; Sabourin, Jean-Christophe; Scoazec, Jean-Yves; Ouafik, L'Houcine; Emile, Jean-François; Heller, Remy; Souvignet, Claude; Bergougnoux, Loïc; Merlio, Jean-Philippe

2015-01-01

Vemurafenib is approved for the treatment of metastatic melanoma in patients with BRAF V600 mutation. In pivotal clinical trials, BRAF testing has always been done with the approved cobas 4800 BRAF test. In routine practice, several methods are available and are used according to the laboratories usual procedures. A national, multicenter, non-interventional study was conducted with prospective and consecutive collection of tumor samples. A parallel evaluation was performed in routine practice between the cobas 4800 BRAF V600 mutation test and home brew methods (HBMs) of 12 national laboratories, labelled and funded by the French National Cancer Institute (INCa). For 420 melanoma samples tested, the cobas method versus HBM showed a high concordance (93.3%; kappa = 0.86) in BRAF V600 genotyping with similar mutation rates (34.0% versus 35.7%, respectively). Overall, 97.4% and 98.6% of samples gave valid results using the cobas and HBM, respectively. Of the 185 samples strictly fulfilling the cobas guidelines, the concordance rate was even higher (95.7%; kappa = 0.91; 95%CI [0.85; 0.97]). Out of the 420 samples tested, 28 (6.7%) showed discordance between HBM and cobas. This prospective study shows a high concordance rate between the cobas 4800 BRAF V600 test and home brew methods in the routine detection of BRAF V600E mutations.

Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

Directory of Open Access Journals (Sweden)

Ji-Hee Kim

2016-07-01

Full Text Available The residue of ground coffee obtained after the brewing process (spent coffee still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH, and 2-thiobarbituric acid reactive substances (TBARS using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE and without heating (CEE were higher than that of the hot water extracts (WE. The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA, but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.

Conventional and Non-Conventional Yeasts in Beer Production

Directory of Open Access Journals (Sweden)

Angela Capece

2018-06-01

Full Text Available The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

Acute Biphasic Effects of Ayahuasca.

Science.gov (United States)

Schenberg, Eduardo Ekman; Alexandre, João Felipe Morel; Filev, Renato; Cravo, Andre Mascioli; Sato, João Ricardo; Muthukumaraswamy, Suresh D; Yonamine, Maurício; Waguespack, Marian; Lomnicka, Izabela; Barker, Steven A; da Silveira, Dartiu Xavier

2015-01-01

Ritual use of ayahuasca, an amazonian Amerindian medicine turned sacrament in syncretic religions in Brazil, is rapidly growing around the world. Because of this internationalization, a comprehensive understanding of the pharmacological mechanisms of action of the brew and the neural correlates of the modified states of consciousness it induces is important. Employing a combination of electroencephalogram (EEG) recordings and quantification of ayahuasca's compounds and their metabolites in the systemic circulation we found ayahuasca to induce a biphasic effect in the brain. This effect was composed of reduced power in the alpha band (8-13 Hz) after 50 minutes from ingestion of the brew and increased slow- and fast-gamma power (30-50 and 50-100 Hz, respectively) between 75 and 125 minutes. Alpha power reductions were mostly located at left parieto-occipital cortex, slow-gamma power increase was observed at left centro-parieto-occipital, left fronto-temporal and right frontal cortices while fast-gamma increases were significant at left centro-parieto-occipital, left fronto-temporal, right frontal and right parieto-occipital cortices. These effects were significantly associated with circulating levels of ayahuasca's chemical compounds, mostly N,N-dimethyltryptamine (DMT), harmine, harmaline and tetrahydroharmine and some of their metabolites. An interpretation based on a cognitive and emotional framework relevant to the ritual use of ayahuasca, as well as it's potential therapeutic effects is offered.

Health status of ayahuasca users.

Science.gov (United States)

Barbosa, Paulo Cesar Ribeiro; Mizumoto, Suely; Bogenschutz, Michael P; Strassman, Rick J

2012-01-01

Ayahuasca is a psychedelic brew originally used for magico-religious purposes by Amerindian populations of the western Amazon Basin. Throughout the last four decades, the use of ayahuasca spread towards major cities in all regions of Brazil and abroad. This trend has raised concerns that regular use of this N,N-dimethyltryptamine- and harmala-alkaloid-containing tea may lead to mental and physical health problems associated typically with drug abuse. To further elucidate the mental and physical health of ayahuasca users, we conducted a literature search in the international medical PubMed database. Inclusion criteria were evaluation of any related effect of ayahuasca use that occurred after the resolution of acute effects of the brew. Fifteen publications were related to emotional, cognitive, and physical health of ayahuasca users. The accumulated data suggest that ayahuasca use is safe and may even be, under certain conditions, beneficial. However, methodological bias of the reviewed studies might have contributed to the preponderance of beneficial effects and to the few adverse effects reported. The data up to now do not appear to allow for definitive conclusions to be drawn on the effects of ayahuasca use on mental and physical health, but some studies point in the direction of beneficial effects. Additional studies are suggested to provide further clarification. Copyright © 2012 John Wiley & Sons, Ltd.

Detection of BRAF V600 Mutations in Melanoma: Evaluation of Concordance between the Cobas® 4800 BRAF V600 Mutation Test and the Methods Used in French National Cancer Institute (INCa) Platforms in a Real-Life Setting

Science.gov (United States)

Mourah, Samia; Denis, Marc G.; Narducci, Fabienne Escande; Solassol, Jérôme; Merlin, Jean-Louis; Sabourin, Jean-Christophe; Scoazec, Jean-Yves; Ouafik, L’Houcine; Emile, Jean-François; Heller, Remy; Souvignet, Claude; Bergougnoux, Loïc; Merlio, Jean-Philippe

2015-01-01

Vemurafenib is approved for the treatment of metastatic melanoma in patients with BRAF V600 mutation. In pivotal clinical trials, BRAF testing has always been done with the approved cobas 4800 BRAF test. In routine practice, several methods are available and are used according to the laboratories usual procedures. A national, multicenter, non-interventional study was conducted with prospective and consecutive collection of tumor samples. A parallel evaluation was performed in routine practice between the cobas 4800 BRAF V600 mutation test and home brew methods (HBMs) of 12 national laboratories, labelled and funded by the French National Cancer Institute (INCa). For 420 melanoma samples tested, the cobas method versus HBM showed a high concordance (93.3%; kappa = 0.86) in BRAF V600 genotyping with similar mutation rates (34.0% versus 35.7%, respectively). Overall, 97.4% and 98.6% of samples gave valid results using the cobas and HBM, respectively. Of the 185 samples strictly fulfilling the cobas guidelines, the concordance rate was even higher (95.7%; kappa = 0.91; 95%CI [0.85; 0.97]). Out of the 420 samples tested, 28 (6.7%) showed discordance between HBM and cobas. This prospective study shows a high concordance rate between the cobas 4800 BRAF V600 test and home brew methods in the routine detection of BRAF V600E mutations. PMID:25789737

Detection of BRAF V600 mutations in melanoma: evaluation of concordance between the Cobas® 4800 BRAF V600 mutation test and the methods used in French National Cancer Institute (INCa platforms in a real-life setting.

Directory of Open Access Journals (Sweden)

Samia Mourah

Full Text Available Vemurafenib is approved for the treatment of metastatic melanoma in patients with BRAF V600 mutation. In pivotal clinical trials, BRAF testing has always been done with the approved cobas 4800 BRAF test. In routine practice, several methods are available and are used according to the laboratories usual procedures. A national, multicenter, non-interventional study was conducted with prospective and consecutive collection of tumor samples. A parallel evaluation was performed in routine practice between the cobas 4800 BRAF V600 mutation test and home brew methods (HBMs of 12 national laboratories, labelled and funded by the French National Cancer Institute (INCa. For 420 melanoma samples tested, the cobas method versus HBM showed a high concordance (93.3%; kappa = 0.86 in BRAF V600 genotyping with similar mutation rates (34.0% versus 35.7%, respectively. Overall, 97.4% and 98.6% of samples gave valid results using the cobas and HBM, respectively. Of the 185 samples strictly fulfilling the cobas guidelines, the concordance rate was even higher (95.7%; kappa = 0.91; 95%CI [0.85; 0.97]. Out of the 420 samples tested, 28 (6.7% showed discordance between HBM and cobas. This prospective study shows a high concordance rate between the cobas 4800 BRAF V600 test and home brew methods in the routine detection of BRAF V600E mutations.

Acute Biphasic Effects of Ayahuasca.

Directory of Open Access Journals (Sweden)

Eduardo Ekman Schenberg

Full Text Available Ritual use of ayahuasca, an amazonian Amerindian medicine turned sacrament in syncretic religions in Brazil, is rapidly growing around the world. Because of this internationalization, a comprehensive understanding of the pharmacological mechanisms of action of the brew and the neural correlates of the modified states of consciousness it induces is important. Employing a combination of electroencephalogram (EEG recordings and quantification of ayahuasca's compounds and their metabolites in the systemic circulation we found ayahuasca to induce a biphasic effect in the brain. This effect was composed of reduced power in the alpha band (8-13 Hz after 50 minutes from ingestion of the brew and increased slow- and fast-gamma power (30-50 and 50-100 Hz, respectively between 75 and 125 minutes. Alpha power reductions were mostly located at left parieto-occipital cortex, slow-gamma power increase was observed at left centro-parieto-occipital, left fronto-temporal and right frontal cortices while fast-gamma increases were significant at left centro-parieto-occipital, left fronto-temporal, right frontal and right parieto-occipital cortices. These effects were significantly associated with circulating levels of ayahuasca's chemical compounds, mostly N,N-dimethyltryptamine (DMT, harmine, harmaline and tetrahydroharmine and some of their metabolites. An interpretation based on a cognitive and emotional framework relevant to the ritual use of ayahuasca, as well as it's potential therapeutic effects is offered.

Maltotriose utilization of lager yeast strains in high-gravity brewing

NARCIS (Netherlands)

Dietvorst, Judith

2006-01-01

Een nieuwe ontwikkeling in de bierbrouwerij is het gebruik van hogere wortconcentraties in een proces dat ‘high-gravity brewing’ wordt genoemd. Dit proces heeft als voordeel dat het de produktiviteit van de brouwerij verhoogt. Een nadeel is echter dat door de hogere suikerconcentraties de capaciteit

Assessment of waste management in a brewing industry in Nigeria ...

African Journals Online (AJOL)

International Journal of Natural and Applied Sciences ... in the generation of offensive by – products in terms of industrial wastes in our environment. ... The obtained values were compared with the Federal Environmental Protection Agency ...

Trouble Brewing: The Disaster of California State Pensions. State Research

Science.gov (United States)

Buck, Stuart

2010-01-01

California has promised its public employees lavish pensions and retiree health benefits without setting aside nearly enough money to pay for those benefits. As a result, California already admits to a $75.5 billion shortfall in paying for these promises to public employees--$40.5 billion for the teachers' retirement plan (California State…

"Crisis Brewing?" Paraprofessionals and the No Child Left Behind Act

Science.gov (United States)

Urban Institute (NJ1), 2006

2006-01-01

The No Child Left Behind Act (NCLB), enacted in January 2002, includes among its provisions new requirements for all employees providing instructional support (paraprofessionals, teacher aides, tutors, etc.) in programs/schools supported with Title I, Part A funds. The law stipulates that paraprofessionals or teacher aides must meet one of the…

JPRS Report Near East & South Asia, India.

Science.gov (United States)

1993-06-24

of the wolf and the lamb . How can the policies of an independent and autonomous nation be decided according to the specific economic interests of a...and make a concrete decision about it. Otherwise, the wolf will devour the lambs one by one. The U.S. administration threatened India exactly when Dr...clear that they will do all they can to frustrate the government’s moves in this direction. Narasimha Rao is stewing in a brew of his own making. It

Preparation of malts for production of special beers

OpenAIRE

Kábelová-Ficová, Hana; Kráčmar, Stanislav; Gregor, Tomáš; Fišera, Miroslav; Golian, Jozef; Kubáň, Vlastimil; Šopík, Tomáš

2017-01-01

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - ...

Primary souring: a novel bacteria-free method for sour beer production

OpenAIRE

Caputo, Robert; Osburn, Kara; Amaral, Justin; Metcalf, Sara; Nickens, David; Rogers, Cody; Sausen, Christopher; Miller, Justin; Li, Hongde; Tennessen, Jason; Bochman, Matthew

2017-01-01

In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American...

Formulasi Tablet Hisap Ekstrak Daun Jati Belanda (Guazuma ulmifolia Lamk.) dengan Kombinasi Laktosa dan Maltodekstrin Sebagai Bahan Pengisi

OpenAIRE

Zu’Ami, Ferra

2016-01-01

Background: Bastard cedar plant (Guazuma ulmifolia Lamk.) was one species of the family Sterculiaceae, This plant was commonly used Indonesian people for weight loss or maintain theslimness of the body by way of brewed and was known as a medicinal plant efficacious for weight loss. Objective: To make dosage lozenges form with a combination of lactose and maltodextrin as filler. To know the effect of the combination lactose OF and maltodextrin as filler on the physical properties and to kno...

Biogas Production from Brewer’s Yeast Using an Anaerobic Sequencing Batch Reactor

OpenAIRE

Zupančič, Gregor Drago; Panjičko, Mario; Zelić, Bruno

2017-01-01

Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste. The research on the anaerobic digestion of brewer’s yeast has been scarce until recent years. One of the reasons for this is its use as a secondary resource in the food industry and as cattle feed. Additionally, market value of brewer’s yeast is higher than its energy v...

Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process

OpenAIRE

Vanbeneden, Nele

2007-01-01

Among the flavour-active volatile phenols in beer, most of them originate from the raw materials used in the brewing process. Only some of them can be formed by yeast activity, namely 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP). The presence of these volatile phenolic compounds is considered undesirable when present in excessive concentration in bottom-fermented pilsner beers, hence the term “phenolic off-flavour” (POF). It is attributed to beers with a strong medicinal, clove-like aroma. D...

Development of aromatic hop compounds and bitterness in beer during room temperature- and cold storage based on three different hopping methods

OpenAIRE

Torgals, Ann Elisabeth

2015-01-01

The main objective of this study was to determine whether storage temperature or hopping method had influence on the aroma and bitterness in beer. The focus was set on the aroma that comes from hops, and not from yeast. The secondary objective to this study was to explore the development of the alcohol, CO2 and bitterness in the beer after priming and bottling. The thesis’ main perspective is that of home brewers, and to some extent that of microbreweries. Beer was brewed with 100 % pilsn...

Back to Basics: A Study of the Second Lebanon War and Operation CAST LEAD

Science.gov (United States)

2009-01-01

pull that would cause Hezbollah to crumple.41 The stage was now set to reveal to the world what one Israeli writer de­ scribed as “a witches brew of...most effective weapons. Ac­ cording to one source, Hezbollah’s IO motto could be summed up as, “if you haven’t captured it on film —you haven’t fought...credible independent observers have concluded, based on analysis of extensive film footage and bullet angles, that the Israeli soldiers were probably

CSR in the Coffee Industry: Sustainability Issues at Nestlé-Nespresso and Starbucks

OpenAIRE

Hamann, Lisa; Luschnat, Kaya; Niemuth, Stephanie; Smolarz, Paulina; Golombek, Svenja

2014-01-01

The coffee sector’s active engagement with sustainability issues appears to be a relatively new phenomenon. Even newer is the necessity to deal with recycling and waste. Next to the waste produced by the “coffee to go” mobile drinking culture and coffee bars, the popularity of coffee capsules – i.e. single-use containers made of metal or plastics – is creating mountains of waste unknown to the traditional method of brewing coffee. The pioneer in this premium coffee sector has been Nespresso, ...

Bioinformatic Analysis of Genomic and Transcriptomic Variation in Fungi

OpenAIRE

Gehrmann, T.

2018-01-01

Fungi are microorganisms whose astounding variety can be found in every conceivable ecosystem on the planet. Fungi are nutrient recyclers, playing an irreplaceable role in the carbon cycle. They grow on land and in the sea, on plants and animals and in the soil. They feed us as mushrooms, and drive our economy as bioreactors. They leaven our bread and brew our beer, nourish our crops and spoil our food. They even directly play a role in human health. Fungi are, however, far more complex organ...

Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum

OpenAIRE

Pejin, Jelena; Mojović, Ljiljana; Kocić-Tanackov, Sunčica; Radosavljević, Miloš; Đukić-Vuković, Aleksandra; Nikolić, Svetlana

2014-01-01

Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. Per 100 L of beer produced 20 kg of brewer's spent grain are obtained. BSG is a lignocellulosic material and due to its high content of protein and fibre, it can also serve as a raw material in biotechnology i.e. in lactic acid production. In this study brewer's spent grain hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic a...

Genomic insights into the Saccharomyces sensu stricto complex.

Science.gov (United States)

Borneman, Anthony R; Pretorius, Isak S

2015-02-01

The Saccharomyces sensu stricto group encompasses species ranging from the industrially ubiquitous yeast Saccharomyces cerevisiae to those that are confined to geographically limited environmental niches. The wealth of genomic data that are now available for the Saccharomyces genus is providing unprecedented insights into the genomic processes that can drive speciation and evolution, both in the natural environment and in response to human-driven selective forces during the historical "domestication" of these yeasts for baking, brewing, and winemaking. Copyright © 2015 by the Genetics Society of America.

Draft genome sequence of a thermostable, alkaliphilic α-amylase and protease producing Bacillus amyloliquefaciens strain KCP2.

Science.gov (United States)

Prajapati, Vimalkumar S; Ray, Sanket; Narayan, Jitendra; Joshi, Chaitanya C; Patel, Kamlesh C; Trivedi, Ujjval B; Patel, R M

2017-12-01

Bacillus amyloliquefaciens strain KCP2 was isolated from municipal food waste samples collected in Vallabh Vidyanagar, Gujarat, India. Strain KCP2 is noteworthy due to its ability to produce a thermostable, alkaliphilic α-amylase and a protease. These enzymes have importance in several industrial processes including bread making, brewing, starch processing, pharmacy, and textile industries. Whole genome sequencing of strain KCP2 showed that the estimated genome size was 3.9 Mb, the G + C content was 46%, and it coded for 4113 genes.

Biochemical Benefits, Diagnosis, and Clinical Risks Evaluation of Kratom

OpenAIRE

Fluyau, Dimy; Revadigar, Neelambika

2017-01-01

Background Kratom (Mitragyna speciosa) is a tropical tree with a long history of traditional use in parts of Africa and Southeast Asia. Kratom is also known as Thom, Thang, and Biak. Its leaves and the teas brewed from them have long been used by people in that region to manage pain and opioid withdrawal and to stave off fatigue. Kratom is actually consumed throughout the world for its stimulant effects and as an opioid substitute (in form of tea, chewed, smoked, or ingested in capsules). ...

Alcoholic liver disease in Nepal: identifying homemade alcohol as a culprit

Directory of Open Access Journals (Sweden)

Pradhan B

2015-07-01

Full Text Available Bickram Pradhan,1 Antoine Hadengue,2 François Chappuis,3 Shatdal Chaudhary,1 Dharanidhar Baral,4 Pascal Gache,5 Prahlad Karki,6 Suman Rijal6 1Division of Gastroenterology and Hepatology, Department of Internal Medicine, B P Koirala Institute of Health Sciences, Dharan, Nepal; 2Department of Gastroenterology and Hepatology, 3Division of Tropical and Humanitarian Medicine, Geneva University Hospital, Geneva, Switzerland; 4Department of Community Medicine and School of Public Health, B P Koirala Institute of Health Sciences, Dharan, Nepal; 5Department of Health and Community Medicine. Geneva University Hospital, Geneva, Switzerland; 6Department of Internal Medicine, B P Koirala Institute of Health Sciences, Dharan, Nepal Background: Though the type of alcohol consumed is not thought to be associated with alcoholic liver disease (ALD, some studies have shown a beverage-specific effect. In the present study, we aim to study the effects of locally brewed alcoholic beverages on the development of liver disease.Patients and methods: This cross-sectional study was conducted at the internal medicine department of a university hospital in Nepal. All patients classified as having either alcohol abuse or alcohol dependence by the Diagnostic and Statistical Manual of Mental Disorders, 4th Edition were evaluated for the presence of ALD.Results: A total of 1,500 patients were screened, of which, 447 patients had ALD. Chronic liver disease (CLD was detected in 144 patients (9.6%. Most of the patients consumed homemade locally brewed alcohol. On multivariate analysis, the following variables were found to be significantly associated with CLD: male sex (odds ratio [OR]: 1.81; 95% confidence interval [CI]: 1.12–2.94; P=0.02: rakshi consumption ≥30 units (OR: 2.53; 95% CI: 1.07–6.01; P=0.04; and tongba consumption (OR: 3.02; 95% CI: 1.22–7.50; P=0.02.Conclusion: There was a significant increase in the risk of developing ALD with the consumption of rakshi

Simulación de los subprocesos de llenado, tapado y pasteurizado para la automatización de una planta cervecera

Directory of Open Access Journals (Sweden)

Tatiana Ortegón Sarmiento

2016-07-01

Full Text Available Background: Process simulation is an useful tool in the design, analysis and evaluation of processes, facilitating its optimization and monitoring, and allowing the prediction of its behavior in certain situations. Objective: Therefore, this paper shows a simulation of a brewing process with special emphasis on the subprocesses of filling, capping and pasteurized. Method: Each of the steps of a brewing process was identified, and the subprocesses of interest were characterized, defining each of the input and output variables. For the simulation of the subprocesses, a programmable logic controller PLC S7-1500 was used, controlling and monitoring the behavior of each of these by SIMATIC WinCC, locally on an HMI (Human Machine Interface screen and remotely on a computer. The dynamics of the process are displayed in the Automation Studio 6 software, which is connected to the PLC via the IBH OPC server. To observe the behavior of the system to certain emergency situations alarms were implemented. Results: The performed simulation, allowed to follow the subprocesses of interest step by step, both locally and remotely, allowing to observe the system behavior under normal conditions or emergency situations, when the simulator responds immediately. Conclusions: Based on the results obtained, it is concluded that the simulator is an adequate and inexpensive alternative for understanding, monitoring and predicting the behavior that would have the real plant in terms of the subprocesses of interest.

Securitization: A state attorney general`s perspective

Energy Technology Data Exchange (ETDEWEB)

Kelley, F.J.

1997-10-01

Securitization will put hundreds of millions of dollars in the hands of utilities and line the pockets of Wall Street bankers, but it`s a highly dubious proposition for consumers and advocates of competition. Investor-owned utilities are not just salivating over large stranded cost recovery for past uneconomic decisions, but are dreaming of billions of dollars of up-front cash that securitization will provide. Whether the utilities sense any {open_quotes}ill a brewing,{close_quotes} the author does not know, but he believes that once the particulars of securitization are brought to the light of day, public pressures will mount and will indeed bring {open_quotes}some ill a-brewing{close_quotes} to the morass known as securitization. Securitization has arisen as a means by which utilities can recover their stranded costs. Under the pending concept of securitization, utilities calculate their estimated future losses and then offer bonds on the open market equal to the amount of stranded costs they wish to recover. This article addresses the myriad shortcomings of the securitization process from the perspective of the general public. It does not address whether any level of stranded cost recovery, in and of itself, is appropriate, but assumes, for the sake of argument, that utilities will be permitted some level of stranded cost recovery and addresses only the question of whether securitization is the proper vehicle for recovery of those costs.

Coastal sand dune ecosystem services in metropolitan suburbs: effects on the sake brewery environment induced by changing social conditions

Science.gov (United States)

Kaneko, Korehisa; Matsushima, Hajime

2017-12-01

Chiba Prefecture, Japan, lies very near Tokyo, the capital city of Japan. It borders the sea on three sides and is banded by coastal dunes. Several sake breweries are located near these dunes. Although there are records of sake brewing along the coast of Tokyo Bay since 1925, sake breweries have completely disappeared in several areas. We believe that sake brewing in these areas benefited from the ecosystem services afforded them by their proximity to the coastal ecosystem. We investigated potential environmental factors (e.g., landscape, soil, and groundwater), as well as conditions that could have driven sake brewers away from the coastal area. Many of the sake breweries that no longer exist were located on coastal dunes (i.e., sand, sandbanks, and natural levees) and obtained their water from a freshwater layer located 3-10 m below the surface. We speculate that these sake breweries benefited from using natural ingredients found in the coastal zone. We also investigated the following factors that may have negatively impacted the breweries, driving them out of business: (1) bankruptcies and reconstruction difficulties that followed the destructive 1923 Great Kanto earthquake, (2) industrial wartime adjustments during World War II (1939-1945), (3) development of coastal industries during the period from 1960 to 1975, and (4) increasing choices for other alcoholic drinks (e.g., beer, wine, and whiskey) from the 1960s to the present.[Figure not available: see fulltext.

Journal Bearing Analysis Suite Released for Planetary Gear System Evaluation

Science.gov (United States)

Brewe, David E.; Clark, David A.

2005-01-01

Planetary gear systems are an efficient means of achieving high reduction ratios with minimum space and weight. They are used in helicopter, aerospace, automobile, and many industrial applications. High-speed planetary gear systems will have significant dynamic loading and high heat generation. Hence, they need jet lubrication and associated cooling systems. For units operating in critical applications that necessitate high reliability and long life, that have very large torque loading, and that have downtime costs that are significantly greater than the initial cost, hydrodynamic journal bearings are a must. Computational and analytical tools are needed for sufficiently accurate modeling to facilitate optimal design of these systems. Sufficient physics is needed in the model to facilitate parametric studies of design conditions that enable optimal designs. The first transient journal bearing code to implement the Jacobsson-Floberg-Olsson boundary conditions, using a mass-conserving algorithm devised by Professor Emeritus Harold Elrod of Columbia University, was written by David E. Brewe of the U.S. Army at the NASA Lewis Research Center1 in 1983. Since then, new features and improved modifications have been built into the code by several contributors supported through Army and NASA funding via cooperative agreements with the University of Toledo (Professor Ted Keith, Jr., and Dr. Desikakary Vijayaraghavan) and National Research Council Programs (Dr. Vijayaraghavan). All this was conducted with the close consultation of Professor Elrod and the project management of David Brewe.

Elements of Design of Experiments

Science.gov (United States)

2007-06-01

culture sample Yeast in this culture? Guess too little – incomplete fermentation ; too much -- bitter beer He wanted to get it right 1998 – Mike Kelly...Broadly - Spiral 1 Design for Maverick H/K AF T&E Days – Dec 05 I-17 A beer and a blemish … 1906 – W.T. Gossett, a Guinness chemist Draw a yeast...we’re 10-guys and that’s what we do. AF T&E Days – Dec 05 I-53 Yesterday’s typical OFAT Test – Brewing Beer … OFAT works if response contours align

New trends in beer flavour compound analysis.

Science.gov (United States)

Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

2015-06-01

As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

Occupational Survey Report. Food Service Career Ladder AFSC 622X0

Science.gov (United States)

1980-09-01

FRY MEATS, SEAFOODS, OR POULTRY 47 G212 COOK CEREALS SUCH AS OATMEAL OR CORNMEAL 47 G209 BRAISE MEATS, SEAFOODS, OR POULTRY 47 G253 PREPARE MEATS...OATMEAL OR CORNMEAL 62 G210 BREW COFFEE OR TEA 62 G259 PREPARE SANDWICHES 61 G245 PREPARE GARNISHES 61 G260 PREPARE SOUPS 61 1341 CLEAN WORK TABLES 61 H288...EGGS FOR COOKING 80 G260 PREPARE SOUPS 80 G257 PREPARE RICE OR PASTA 80 G212 COOK CEREALS, SUCH AS OATMEAL OR CORNMEAL 77 H288 PREPARE GRIDDLES FOR USE

Smashing CoffeeScript

CERN Document Server

Hudson, Alex

2013-01-01

Brew the perfect code with CoffeeScript If you're familiar with JavaScript and the often-frustrating process of creating complex applications, a nice cup of CoffeeScript can help. CoffeeScript is a programming language that compiles into JavaScript and simplifies the entire development process. Now you can tap the full power of CoffeeScript with Smashing CoffeeScript. This full-color, practical book explains CoffeeScript language, syntax, and processes, and will soon have you producing concise and quality code. Ultimately, you'll create RIAs and mobile apps faster, with less

ANÁLISE ESTRATÉGICA PARA IMPLANTAÇÃO DE EMPRESAS DE PEQUENO PORTE: CERVEJARIAS ARTESANAIS

Directory of Open Access Journals (Sweden)

Joanir Luís Kalnin

2002-04-01

Full Text Available In the late 1980’s, following the success in the US and Europe, a new market segment with a high capital investment/return ratio was started in Brazil. It is called Craft Brewing and it is characterized by small breweries producing alternative beer. The author of this paper, through the analysis of the achievements and failures of this business in Brazil, proposes a strategy definition model for the segment, aiming at increasing the chances of success of the small entrepreneurs interested in investing in this kind of business.

Correlation between fluorine content in tea and bone assessed using neutron activation analysis in a Canadian urban population

International Nuclear Information System (INIS)

McNeill, F.E.; Chettle, D.R.

2016-01-01

Brewed tea from Canadian brands was analyzed for fluorine content using neutron activation analysis. Black tea contained (mean ± SEM) 5.4 ± 0.2 μg F/ml, while green tea contained less, 3.7 ± 0.5 μg F/ml. Using the numbers from black tea, and our unique data from non-invasive measurements of fluoride in bone, we estimate that tea drinkers in Hamilton are consuming, on average, 25 μg F/kg bw per day, the equivalent of approximately 1.5 cups of tea per day. (author)

Band of Brothers or Dysfunctional Family? A Military Perspective on Coalition Challenges During Stability Operations

Science.gov (United States)

2011-01-01

the army, there were lots of examples of NGOs [that] were quite happy on a working level to meet for coffee in Pristina and sit over a map and...coalition units for a visit and found that the units would have the coffee brewing . . . and we’d lay out where we are going . . . and they’d go off and...our obsession with this curious taxonomy, in a world of our own, where we talk about “supporting effects” and “end states”—it just isn’t how these

Implication of conjugate faulting in the earthquake brewing and originating process

Energy Technology Data Exchange (ETDEWEB)

Jones, L.M. (Massachusetts Inst. of Tech., Cambridge); Deng, Q.; Jiang, P.

1980-03-01

The earthquake sequence, precursory and geologo-structural background of the Haicheng, Tangshan, Songpan-Pingwu earthquakes are discussed in this article. All of these earthquakes occurred in a seismic zone controlled by the main boundary faults of an intraplate fault block. However, the fault plane of a main earthquake does not consist of the same faults, but is rather a related secondary fault. They formed altogether a conjugate shearing rupture zone under the action of a regional tectonic stress field. As to the earthquake sequence, the foreshocks and aftershocks might occur on the conjugate fault planes within an epicentral region rather than be limited to the fault plane of a main earthquake, such as the distribution of foreshocks and aftershocks of the Haicheng earthquake. The characteristics of the long-, medium-, and imminent-term earthquake precursory anomalies of the three mentioned earthquakes, especially the character of well-studies anomaly phenomena in electrical resistivity, radon emission, groundwater and animal behavior, have been investigated. The studies of these earthquake precursors show that they were distributed in an area rather more extensive than the epicentral region. Some fault zones in the conjugate fault network usually appeared as distributed belts or concentrated zones of earthquake precursory anomalies, and can be traced in the medium-long term precursory field, but seem more distinct in the short-imminent term precursory anomalous field. These characteristics can be explained by the rupture and sliding originating along the conjugate shear network and the concentration of stress in the regional stress field.

Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis

Directory of Open Access Journals (Sweden)

Robert E. Zdor

2016-05-01

Full Text Available One of the basic microbiological techniques that students should master is that of using dilution theory to calculate the levels of bacteria in a fluid. This tip reports on using a rice water-milk fermentation mixture termed Bokashi as an easily implemented exercise in the basic microbiological lab to give students multiple opportunities to use dilution theory. Due to the shifts in bacterial community composition over time, a variety of microbes can be cultured using selective and nonselective media. Microscopic observation and the use of GEN III microplates to determine the collective phenotypic pattern of the mixture both give additional opportunities for students to hone their skills in bacterial analysis. Due to the decrease in the pH of the mixture over time, the notion of acid tolerance in bacteria can be explored and assessed using the microplate. By performing multiple rounds of serial dilutions and spread plating, students can practice their skill at using dilution theory several times over the course of the exercise.

Coffee and non-alcoholic fatty liver disease: brewing evidence for hepatoprotection?

Science.gov (United States)

Chen, Shaohua; Teoh, Narci C; Chitturi, Shiv; Farrell, Geoffrey C

2014-03-01

Coffee is one of the most popular beverages in the world. Several studies consistently show that coffee drinkers with chronic liver disease have a reduced risk of cirrhosis and a lower incidence of hepatocellular carcinoma regardless of primary etiology. With the increasing prevalence of non-alcoholic fatty liver disease (NAFLD) worldwide, there is renewed interest in the effect of coffee intake on NAFLD severity and positive clinical outcomes. This review gives an overview of growing epidemiological and clinical evidence which indicate that coffee consumption reduces severity of NAFLD. These studies vary in methodology, and potential confounding factors have not always been completely excluded. However, it does appear that coffee, and particular components other than caffeine, reduce NAFLD prevalence and inflammation of non-alcoholic steatohepatitis. Several possible mechanisms underlying coffee's hepatoprotective effects in NAFLD include antioxidative, anti-inflammatory, and antifibrotic effects, while a chemopreventive effect against hepatocarcinogenesis seems likely. The so-far limited data supporting such effects will be discussed, and the need for further study is highlighted. © 2013 Journal of Gastroenterology and Hepatology Foundation and Wiley Publishing Asia Pty Ltd.

An investigation into the fructose block associated with the brewing process

International Nuclear Information System (INIS)

Cason, D.T.

1986-01-01

The uptake of fructose in Saccharomyces cerevisiae 2036 is via a biphasic transport system, in which the first component is a high affinity, low capacity, dry weight, proton symport which does not transport glucose and is independant of the maltose proton symport. The presence of glucose has no effect on the uptake of fructose via the symport. The stoichiometry of uptake is one proton per molecule of fructose. Maltose and ethanol non-competitively inhibit fructose uptake via the proton symport. The second component is a lower affinity, higher capacity facilitated diffusion system which transports both glucose and fructose. Glucose uptake is monophasic and has the highest affinity, Km = 1.3 mM, of all sugars for this transport system. In the fermentations containing glucose and fructose together, glucose competitively inhibits fructose uptake causing preferential utilization of glucose over fructose. The methods of experimentation then include the use of tritium-labelled glucose and 14 C-labelled fructose. Ethanol non-competitively inhibits glucose uptake of the facilitated diffusion system. A consequence of slower fructose utilization results in residual fructose concentrations remaining at the end of fermentation when sucrose adjuncts are used, hence causing the 'fructose block'. Amelioration of the 'fructose block' is multifaceted. The residual fructose concentrations in wort for the last three days of fermentation are inversely proportional to the pitching rate

MultiNational Corporations work environment of brewing firms and employees productivity

Directory of Open Access Journals (Sweden)

Olugbenga Abiola OJO

2015-12-01

Full Text Available This study examined the multinational work environment and employee productivity by examining if the elements conducive work environment assists MNCs (multinational corporations employee to be motivated at work and if the provision of infrastructural facilities have a significant relationship on employee satisfaction that affect employee productivity. The data required for this study was gotten through the instrument of questionnaire. One hundred and twenty four (124 copies of questionnaire were administered out of which one hundred and thirteen (113 were retrieved for analysis. Three hypotheses were formulated from the structured research questions. Regression and correlational analysis were used to test the hypotheses through the statistical package for Social Sciences (SPSS 18.0. The result showed that conducive work environment assists MNCs employee to be motivated at work (R2 = 0.546, at P < 0.05 and that provision of infrastructural facilities have a significant relationship on employee satisfaction (0.699, at P < 0.05. The study therefore recommends among others that that organization should see conducive environment and infrastructural development as a way of helping them to continue being in businesses rather than seeing it as a means of luxury to achieve their desires because it has been proven that infrastructural facility development has assisted in enhancing employee satisfaction.

Characteristics of African traditional beers brewed with sorghum malt: a review

Directory of Open Access Journals (Sweden)

Lyumugabe, F.

2012-01-01

Full Text Available Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize the production processes and compositional characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba and tchoukoutou. It also highlights the major differences between these traditional beers and barley malt beer, consumed worldwide, and suggests adaptations that could be made to improve the production process of traditional sorghum beer.

"Betwixt Brewings": A History of College Students and Alcohol, 1820-1933

Science.gov (United States)

Hevel, Michael Stephen

2011-01-01

This dissertation offers a history of white college students' relationship with alcohol between 1820 and 1933. The years that frame this study represent a long crisis regarding alcohol in the United States. A dramatic rise in alcohol consumption began around 1800, the negative consequences of which led growing numbers of Americans, for the first…