Journal Overview
Publication Notice
Table of Contents
Search Abstracts
Sample Issue
Subscribe
Masthead
Editorial Policy
Author Instructions
VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0110
Titrated Acidification Power: A Simple and Sensitive Method to Measure Yeast Vitality and Its Relation to Other Vitality Measurements. D. Iserentant (1), W. Geenens, and H. Verachtert, KU Leuven Brewing Research Group, Laboratory for Industrial Microbiology and Biochemistry, Kardinaal Mercierlaan 92-B 3001 Heverlee, Belgium. (1) Author to whom correspondence should be sent: Faculty of Agricultural and Applied Biological Sciences, Department of Food and Microbial Technology, Laboratory for Industrial Microbiology and Biochemistry, Kardinaal Mercierlaan 92-B3001 Heverlee, Belgium; +32 16 321760; Fax +32 16 321997; e-mail: <Dirk.Iserentant@agr.kuleuven.ac.be> J. Am. Soc. Brew. Chem. 54(2):110-114. Accepted October 20, 1995.
The acidification
power (AP) test
is an interesting
method to evaluate
the vitality
of pitching
yeast. However,
this method
lacks sensitivity
at high AP values.
We have elaborated
a titrated acidification
power test that
is better suited
to the evaluation
of highly vital
yeast and compared
this test with
the AP and conductivity
measurement
during yeast
storage experiments.
Keywords: Acidification
power, Conductivity
measurement,
Yeast vitality.
La
prueba del poder
de acidificación
(AP) es un método
interesante
para evaluar
la vitalidad
de la levadura
de inóculo.
Sin embargo,
este método
carece de sensibilidad
a valores de
AP altos. Hemos
elaborado una
prueba del poder
de acidificación
por titulación
que está
más adaptada
para la evaluación
de levaduras
de alta vitalidad
y comparado
esta prueba
con el AP y
mediciones de
conductividad
durante experimentos
con levadura
almacenada.
| Buy this article. |
|
A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |