Factors affecting the outcome of the acidification power test of yeast quality: Critical reappraisal

Folia Microbiologica

Volumn 51, Issue 6, 2006, Pages 525-534

  Sigler, K ^a   Mikyska A ^b   Kosar K ^b   Gabriel, P ^c   Dienstbier, M ^c  

^a INSTITUTE OF MICROBIOLOGY   (Czech Republic)

^b Research Institute of Brewing and Malting   (Czech Republic)

^c CHARLES UNIVERSITY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; LACTIC ACID;

ARTICLE; BACTERIUM; CHEMISTRY; CULTURE MEDIUM; FOOD CONTROL; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; PH; TIME; YEAST;

BACTERIA; CULTURE MEDIA; FOOD MICROBIOLOGY; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MICROBIAL VIABILITY; MICROBIOLOGICAL TECHNIQUES; TIME FACTORS; YEASTS;

BACTERIA (MICROORGANISMS);

EID: 33847116784     PISSN: 00155632     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02931616     Document Type: Article

References (28)

1. COLLAR C., BOLLAIN C., ANGIOLONI A.: Significance of microbial transglutaminase on the sensory, mechanical and crumb grain patterns of enzyme supplemented fresh pan breads. J.Food Engn. 70, 479-488 (2005).
2. FERNANDEZ S.S., GONZALES G., SIERRA J.A.: The acidification power test and the behavior of yeast in brewery fermentations. Tech. Quart.Master Brew.Assoc.Am. 28, 28-95 (1991).
3. FERNANDEZ S.S., GONZALEZ M.G., SIERRA J.A.: Evaluation of the effect of acid washing on the fermentative and respiratory behavior of yeasts by the acidification power test. Tech.Quart.Master Brew.Assoc.Am. 30, 1-8 (1993).
4. GATTO E., PEDDIE F., ANDREWS S.: Acidification power: performance evaluation of freeze-dried lactic acid bacteria. Food Australia 45, 124-128 (1993).
5. HIGOINS V.J., BELL P.J.L., DAWES I.A., ATTFIELD P.V.: Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques. Appl.Environ.Microbiol. 67, 4346-4348 (2001).
6. IMAI T., NAKAJIMA I., OHNO T.: Development of a new method for evaluation of yeast vitality by measuring intracellular pH. Tech. Quart.Master Brew.Assoc.Am. 30, 109-113 (1993).
7. ISERENTANT D., GEENENS W., VERACHTERT H.: Titrated acidification power: a simple and sensitive method to measure yeast vitality and its relation to other vitality measurements. J.Am.Soc.Brew.Chem. 54, 110-114 (1996).
8. KARA B.V., SIMPSON W.M., HAMMOND R.M.: Prediction of the fermentation performance of brewing yeast with the acidification power test. J.Inst.Brew. 94, 153-158 (1988).
9. LAWRENCE D.R.: Brewing yeast fermentation performance. Internat.J.Food Sci.Technol. 37, 337-338 (2002).
10. MALFEITO-FERREIRA M., GUERRA J.P.M., LOUREIRO V.: Proton extrusion as indicator of the adaptive state of yeast starters for the continuous production of sparkling wines. Am.J.Enol. Viticult. 41, 219-222 (1990).
11. MATHIEU C., VAN DEN BERGH L., ISENRENTANT D.: Prediction of yeast fermentation performance using the acidification power test, pp. 273-280 in Proc. 23rd Internat. Congr. Eur. Brew. Convention, Lisbon (Portugal) 1991.
12. OPEKAROVÁ M., SIGLER K.: Acidification power: indicator of metabolic activity and autolytic changes in Saccharomyces cerevisiae. Folia Microbiol. 27, 395-403 (1982).
13. PATINO H., EDELEN C., MILLER J.: Alternative measures of yeast vitality: use of cumulative acidification power and conductance. J.Am.Soc.Brew.Chem. 51, 128-132 (1993).
14. PEDDIE F.L., SIMPSON W.J., KARA B.V., ROBERTSON S.C., HAMMOND J.R.M.: Measurement of endogenous oxygen uptake rates of brewer's yeast. J.Inst.Brew. 97, 21-25 (1991).
15. QUAIN D.E.: Studies on yeast physiology - impact on fermentation performance and product quality. J.Inst.Brew. 89, 38-40 (1988).
16. RECHINGER K.B., SIEGUMFELDT H.: Rapid assessment of cell viability of Lactobacillus delbrueckii subsp. bulgaricus by measurement of intracellular pH in individual cells using fluorescence ratio imaging microscopy. Internat.J.Food Microbiol. 75, 53-60 (2002).
17. RIIS S.B., PEDERSEN H.M., SORENSEN N.K., JAKOBSEN M.: Flow cytometry and acidification power test as rapid techniques for determination of the activity of starter cultures of Lactobacillus delbrueckii ssp. bulgaricus. Food Microbiol. 12, 245-250 (1995).
18. RODRIGUES P.G., BARROS A.A., RODRIGUES J.A., FERREIRA A.A., GONCALVES C., HAMMOND J.R.M.: Yeast quality control in industrial brewing process using vitaltitration, a new method for vitality determination. Contribution 57, Proc. 29th Internat. Congr. Eur. Brew. Convention, Dublin (Ireland) 2003.
19. SEMJONOVS P., MARAUSKA M., LINDE R., GRUBE M., ZIKMANIS P., BEKERS M.: Development of Biftdobacterium lactis Bb 12 on β-(2,6)-linked fructan-containing substrate. Eng.Life Sci. 4, 433-437 (2004).
20. SHEN H.Y., MOONJAI N., VERSTREPEN N., DELVAUX F.R.: Impact of attachment immobilization on yeast physiology and fermentation performance. J.Am.Soc.Brew.Chem. 61, 79-87 (2003).
21. SIGLER K., KNOTKOVÁ A., KOTYK A.: Factors governing substrate-induced generation and extrusion of protons in the yeast Saccharomyces cerevisiae. Biochim.Biophys.Acta 643, 572-582 (1981a).
22. SIGLER K., KOTYK A., KNOTKOVÁ A., OPEKAROVÁ M.: Processes involved in the creation of buffering capacity and in substrate-induced proton extrusion in the yeast Saccharomyces cerevisiae. Biochim.Biophys.Acta 643, 583-592 (19816).
23. SIGLER K., PASCUAL C., ROMAY C.: Intracellular control of proton extrusion in Saccharomyces cerevisiae. Folia Microbiol. 28, 363-370 (1983).
24. ŠUSTA J., HODAŇ J., OPEKAROVÁ M., SIGLER K.: A simple method for determining the metabolic activity of brewer's yeast during the brewing process. Food Microbiol. 1, 169-171 (1984).
25. VAN ZANDYCKE S.M., SIDDIQUE R., SMART K.A.: Yeast membrane potential and carbohydrate utilization, pp. 334-343 in Proc. 28th Internat. Congr. Eur. Brew. Convention, Budapest (Hungary) 2001.
26. VINCENT S.F., BELL P.J.L., BISSINGER P., NEVALAINEN K.M.-H.: Comparison of melibiose utilizing baker's yeast strains produced by genetic engineering and classical breeding. Lett.Appl.Microbiol. 28, 148-152 (1999).
27. WACKERBAUER K., LUDWIG A., MOHLE J.: Improvement of long term stability in main fermentations with immobilized yeast - II. Trials in MPI-reactor and evaluation of yeast vitality in the immobilized system. Monatsschr.Brauwissen. 55, 172-181 (2002).
28. YOSHIKAWA S., CHIKARA K.I., HASHOMOTO H., MIRSUI N., SHIMOSAKA M., OKAZAKI M.: Isolation and characterization of Zygosaccharomyces rouxii mutants defective in proton pump out activity and salt tolerance. J.Ferment.Bioeng. 79, 6-10 (1995).