The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

被引：13

作者：

Magalhaes, Paulo J. ^{[1
]}

Carvalho, Aurora B. ^{[1
]}

Goncalves, Luis M. ^{[1
]}

Pacheco, Joao G. ^{[1
]}

Guido, Luis F. ^{[1
]}

Branyik, Tomas ^{[2
]}

Rodrigues, Pedro G. ^{[3
]}

Kuncova, Gabriela ^{[4
]}

Dostalek, Pavel ^{[2
]}

Barros, Aquiles A. ^{[1
]}

机构：

[1] Univ Porto, Fac Ciencias, Requimte Dept Quim & Bioquim, P-4169007 Oporto, Portugal

[2] Inst Chem Technol, Dept Fermentat Chem & Bioengn, CR-16628 Prague, Czech Republic

[3] SGPS, P-4466955 Sao Mamede de Infesta, Portugal

[4] Acad Sci Czech Republ, Inst Chem Proc Fundamentals, CR-16502 Prague, Czech Republic

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2011年 / 117卷 / 03期

关键词：

beer; fermentation; Saccharomyces pastorianus; viability; vitality; xanthohumol; yeast; BEER FLAVOR; FERMENTATION; PRODUCT; POLYVINYLPOLYPYRROLIDONE; ADSORPTION; CHALCONES; HOPS;

D O I：

10.1002/j.2050-0416.2011.tb00481.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

J. Inst. Brew. 117(3), 368-376, 2011 In order to understand how xanthohumol affects a brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors' knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast's physiological condition.

引用

页码：368 / 376

页数：9

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