FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 337-341.

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Study on Malt PYF Factors Evaluation and Correlationship with Yeast Flocculation

 HU  Wei-Sheng, WANG  Dong-Feng, WU  Ying-Min, YU  Li-Na, CHEN  Yuan   

  1. 1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2.Fujian Sedrin Brewery Co.Ltd., Putian 351111, China; 3.College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
  • Online:2007-11-15 Published:2011-11-22

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Abstract: By investigating the effects of those factors such as yeast growth process, initial yeast suspension concentration and dose, buffer pH, water quality, extraction method of PYF factors on assay results, the optimal parameters were established. The further results showed that malt PYF factors have a good additivity and promoted yeast flocculation.

Key words: PYF factor, premature yeast flocculation, late logarithmically yeast, additivity