Thermal resistance of Saccharomyces cerevisiae in Pilsen beer

Journal of the Institute of Brewing

Volumn 109, Issue 2, 2003, Pages 120-123

  Reveron, I M ^a   Barreiro, J A ^a   Sandoval, A J ^a  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

Author keywords

Beer; Saccharomyces cerevisiae; Thermal resistance

Indexed keywords

ALCOHOLS; HEAT RESISTANCE; MICROORGANISMS; NITROGEN;

PASTEURIZATION;

YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 0041377637     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2003.tb00140.x     Document Type: Article

References (12)

1. Cerny, G., Dependence of thermal inactivation of microorganisms on pH-value of media. I. Yeasts and moulds. Zeitschrift für Lebensmittel Untersuchung und Forschung, 1980, 170(3), 173-179.
2. COVENIN. Cerveza 91:1966. Comisión Venezolana de Normas Industriales. Fondonorma (Ed.), 1996, Caracas, Venezuela.
3. Hasselbeck, U., Ruholl, T., Popper, L., and Knorr, D., Fruit juice pasteurization under reduced thermal load. Fluessiges Obst., 1992, 59(10), 592-593.
4. Kilgour, W. and Smith, P., The determination of pasteurisation regimes for alcoholic and alcohol-free beer. Proceedings of the European Brewing Convention Congress, Helsinki, IRL Press: Oxford, 1985, pp. 435-442.
5. Lopez-Malo, A., Guerrero, S. and Alzamora, S., Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound. Journal of Food Protection, 1999, 62(10), 1215-1217.
6. Put, H. and De Jong, J., The heat resistance of ascospores of four Saccharomyces spp. isolated from spoiled heat-processed soft drinks and fruit products. Journal of Applied Bacteriology, 1982, 52, 235-243.
7. Reveron, I.M., Resistencia Térmica de Microorganismos en Cerveza y Estudio del Proceso de Pasteurización. M.S. thesis. Universidad Simón Bolívar. Caracas, Venezuela, 1997.
8. Schölte, R.P., Spoilage fungi in the industrial processing of food. In: Introduction to Food-Borne Fungi. R. Samson and E. Hoekstra, Eds., Centraalbureau voor Schimmelcultures, Baarn: Delft, 1996, pp. 275-288.
9. 2 concentration on the death kinetics of Saccharomyces cerevisiae. Journal of Applied Microbiology, 2001, 91(2), 306-311.
10. Stumbo, C.R., Thermobacteriology in Food Processing. 2nd ed. Academic Press: New York, 1973, pp. 93-120.
11. Tsang, E. and Ingledew, W., Studies on the heat resistance of wild yeast and bacteria in beer. Journal of the American Society of Brewing Chemists, 1982, 40(1), 1-8.
12. Wilson, J.R., Microbiological stabilization. In: Beer Packaging. H. Broderick, Ed. Master Brewers Association of the Americas: Madison, Wisconsin, 1982.