K. MÜLLER-AUFFERMANN (1); (1) Research Center Weihenstephan for Brewing and Food Technology, Weihenstephan, Germany
Yeast
Thursday, June 5 - 8:00 a.m.-9:45 a.m.
Level 4, Red Lacquer Ballroom
Microorganisms have a significant impact on the quality of fermented
foods and beverages. Therefore, it is essential that as much knowledge
as possible be obtained regarding their physiological condition over the
processes of propagation and production. Over the years, numerous
methods have been introduced for determining both the vitality and
viability of the yeast strains used in the baking and brewing
industries. Above all, two methods have proven successful for quality
assurance in industry laboratories: the methylene blue staining method
for assessing yeast vitality and measurement of the intracellular pH for
evaluating yeast viability. Because the determination of yeast vitality
can be quite difficult, not to mention expensive, and is also
frequently the focus of intralaboratory analysis, the goal of this
project has been to develop an alternative method for measuring
vitality—one requiring less time and effort and with the capacity to
directly appraise fermentation performance. A method was selected that
determines the physiological condition of the yeast by measuring the
quantity of CO2 produced over a defined, laboratory-scale
fermentation process. This concept has already been described by a
number of authors, but its implications have yet to be fully examined. A
discussion of the wireless technology developed to automatically
monitor pressure increases in numerous fermentation units is presented.
By adapting this technology to the demands of breweries and their
routine analysis procedures, an excellent correlation to existing
measurement systems was found. The technology and procedures employed in
the analysis enable a direct, comparatively simple and rapid assessment
of the physiology of the yeast cells. The following aspects of the
process will be examined in detail: substrate use, temperature, cell
count, adjusted pressure in the headspace, time required for the
process, etc. A discussion of the practical application of this method
for evaluating healthy and stressed yeast cells, as well as the
implementation of this technology as an alternative to standard
procedures, will follow.
Konrad Müller-Auffermann had two years of international experience
before he began studying drinking and brewing technology at the
Technical University of Munich. During his studies he worked for several
mayor construction companies, partly in foreign countries. In 2009
Konrad was employed at the Research Center Weihenstephan for Brewing and
Food Quality as a consulting engineer specializing in brewing-,
fermentation-, and filling technologies, with a particular focus on
cereal-based drinks and fermentation methods. In 2010 Konrad became head
of the Research and Development Department of the institute. His recent
projects combine the theoretical knowledge of the university with the
long-term experience and ideas of consulting engineers, mainly in
cooperation with the industry.
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