Technological value of osmotolerant yeast isolated from high-sugar pear juices

• Autorzy: Pogorzelski E. , Kobus M. , Kowal K. , Kordialik-Bogacka E. , Wilkowska A. , Ambroziak W.

Warianty tytułu

PL

Wartosc technologiczna osmotolerancyjnych drozdzy wyodrebnionych z wysokoslodzonych sokow gruszkowych

• Języki publikacji: EN

Abstrakty

EN

Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces bayanus KK1, which was identified after isolation from high-sugar pear juices with extract 70oBlg. The yeast ethanol and secondary products production characteristics was performed with the use of GC and HPLC. On the basis of the estimated technological parameters of identified yeast Saccharomyces bayanus KK1, it was stated that they were valuable biological material to be used in winemaking.

PL

Drożdże do fermentacji moszczów dobierane są w zależności od ilości mającego wytworzyć się alkoholu, początkowego ekstraktu moszc zu czy też od oczekiwanych właściwości sensorycznych win. Poszczególne rasy drożdży winiarskich różnią się między sobą optimum temperaturowym fermentacji, uzdolnieniami fermentacyjnymi oraz ilością wytwarzanych produktów ubocznych fermentacji. Celem przeprowadzonych badań była ocena właściwości technologicznych drożdży, zidentyfikowanych po wyizolowaniu z wysokosłodzonych soków gruszkowych o ekstrakcie 70oBlg, Saccharomyces bayanus KK1. Dokonano charakterystyki drożdży pod względem ilości wytwarzanego etanolu oraz produkcji substancji ubocznych wykorzystując metody chromatografii gazowej (GC) oraz wysokosprawnej chromatografii cieczowej (HPLC). Na podstawie ocenianych parametrów technologicznych zidentyfikowanych drożdży Saccharomyces bayanus KK1 stwierdzono, że stanowią one cenny materiał biologiczny do wykorzystania w winiarstwie.

Słowa kluczowe

EN

high sugar pear juice; secondary product; yeast identification; osmotolerant yeast; food; technological value; alcoholic fermentation; wine; pear juice

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.57-62,fig.,ref.

Twórcy

autor

Pogorzelski E.

• Technical University of Lodz, Wolczanska 171/173, 90-924 Lodz, Poland

autor

Kobus M.

autor

Kowal K.

autor

Kordialik-Bogacka E.

autor

Wilkowska A.

autor

Ambroziak W.

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