Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 98 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.032

Food and Fermentation Industries

Research on Premature Yeast Flocculation Factor from Malt

  • Shi Dianyu ,
  • Hu Liyuan ,
  • Qiu Ran
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Online published: 2010-03-25

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Abstract

The sensitive strain 83# to PYF was selected from 6 experimental strains. The reaction system to fit the strain and the relationship between the PYF and the value F were determined. Based on of the method established,the correlation between araboxylan and PYF was preliminarily discussed.

Key words： premature yeast flocculation; concentration of yeast; pH of buffer; PYF substances from malt; araboxylan

Cite this article

Shi Dianyu , Hu Liyuan , Qiu Ran . Research on Premature Yeast Flocculation Factor from Malt[J]. Food and Fermentation Industries, 2010 , 36(03) : 98 -102 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.032

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