Tato práce se zabývá proteomickými studiemi ječmene v souvislosti s výrobou piva. Ječmen patří mezi nejvýznamnější plodiny na světě a je využíván hlavně pro sladovnické účely, nejčastěji pro pivovarnictví. Studium proteinů ječmene během sladování a výroby piva poskytuje informace o změnách v proteinovém složení nebo jejich posttranslačních modifikacích. Jelikož jsou proteiny v ječmeni a jejich změny zásadní pro kvalitu sladu a piva, proteomické studie ječmene mají potenciál pro zlepšení procesu sladování a pivovarnictví. Hlavním cílem této práce je studium ve vodě rozpustných proteinů ječmene a jejich změn, ke kterým dochází během sladování a výroby piva. Rozdíly v proteinovém složení byly sledovány pomocí gelové elektroforézy, kapalinové chromatografie na reverzní fázi, gelové chromatografie a MALDI-TOF hmotnostní spektrometrie. Během sladování se vlivem klíčení zrna zvyšuje množství některých proteinů a také jsou tvořeny nové proteiny. V průběhu vaření piva se naopak v důsledku vysoké teploty a enzymatické aktivity proteáz mnoho proteinů rozkládá. Těmto drsným podmínkám odolají jen některé proteiny, které přechází až do piva a mohou ovlivnit jeho kvalitu. Dále byly zkoumány různé odrůdy ječmene a jejich rozdíly. Byly porovnány odrůdy povolené pro výrobu certifikovaného Českého piva s jednou osvědčenou sladovnickou odrůdou a jednou nesladovnickou odrůdou ječmene. Kromě toho byly studovány v alkoholu rozpustné proteiny ječmene a jejich změny v průběhu sladování. Zvláštní pozornost byla věnována vybrané skupině posttranslačních modifikací proteinů: glykosylacím. Neenzymaticky glykosylované proteiny ječmene (neboli glykované proteiny) jsou tvořeny v průběhu sladování kvůli přítomnosti velkého množství glukózy uvolněné z rozkladu škrobu. Glykované proteiny ovlivňují stabilitu proteinů a kvalitu piva, obzvlášť pěnotvorný účinek. Enzymatické N-glykosylace představují nejčastěji studované posttranslační modifikace u rostlin, protože glykoproteiny hrají klíčovou roli v různých biologických funkcích. Glykoproteiny jsou často přítomny v malém množství, a proto je pro jejich analýzu potřebné obohacení glykoproteinů z komplexní směsi. Pro studium glykoproteinů byla využita afinitní chromatografie s lektinem concanavalin A. Kromě toho byla také optimalizována analýza sacharidové části glykoproteinů. Tato disertační práce přináší důležité informace o proteinech ječmene, jejich změnách a analýze, které budou užitečné pro další studium.

El estudio tuvo como objetivo determinar si Innovación Organizacional se relaciona con Desempeño Laboral en la Industria Cervecera Nacional de la Zona Norte del Perú; es una investigación cuantitativa, aplicada, no experimental y correlacional. La Innovacion organizacional y el desempeño laboral son temas de interés en el mundo, aún con vacíos de conocimiento en la relacion de ambas variables. El estudio concurre en fortalecer conocimiento y procesos organizacionales para el logro de resultados, ya que servirá para su aplicación en empresas del rubro industrial cervecero nacional y/o internacional. Para la investigación se utilizó una muestra de 77 colaboradores: 57 de ventas, 17 de logística, uno de recursos humanos y 2 de trade marketing¸ ubicados en Cajamarca, La Libertad, Lambayeque, Piura y Tumbes; se aplicaron dos encuestas, una para innovación organizacional con 54 preguntas del Assessement de la Cultura de la Innovación, de Jay Rao y Joseph Weintraub; y otra para desempeño laboral con 16 preguntas de la Escala de Rendimiento Laboral Individual de Gabini y Salessi, ambas llevadas al contexto del estudio y validadas por expertos. Para la relación entre variables se utilizó la prueba Rho de Spearman, cuyo resultado demuestra que, para un nivel de significancia de α=0,05; Rho = 0,633 y p = 0,000 < 0,05, evidenciándose que innovación organizacional y desempeño laboral presentan una relación directa alta, sugiriendo a los actores afines la implementación de políticas y estrategias orientadas a fortalecer innovación organizacional y desempeño laboral. / The study aimed to determine if Organizational Innovation is related to Labor Performance in the National Beer Industry of the northern part of Peru; It is a quantitative, applied, non-experimental and correlational research. Organizational innovation and work performance are topics of interest in the world, even with knowledge gaps in the relationship of both variables. The study concurs in strengthening knowledge and organizational processes for the achievement of results, since it will be used for companies in the industrial national and / or international brewery sector. For the investigation, a sample of 77 employees was used: 57 sales, 17 logistics, one human resources and two Trade marketing¸ located in Cajamarca, La Libertad, Lambayeque, Piura and Tumbes; two surveys were applied, one for organizational innovation with 54 questions from the Assessement of the Culture of Innovation, by Jay Rao and Joseph Weintraub; and another for work performance with 16 questions from the Individual Labor Performance Scale of Gabini and Salessi, both taken to the context of the study and validated by experts. Spearman's Rho test was used for the relationship between variables, the result of which shows that, for a level of significance of α = 0.05; Rho = 0.633 and p = 0.000 <0.05, evidencing that organizational innovation and work performance have a high direct relationship, suggesting related actors the implementation of policies and strategies aimed at strengthening organizational innovation and work performance. / Tesis

"What's on Tap, Texas?" is an exploration of the interrelated worlds of the home brewer and the craft brewer in Texas.

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第12763号 / 論農博第2786号 / 新制||農||1016(附属図書館) / 学位論文||H25||N4786(農学部図書室) / 30615 / (主査)教授 平竹 潤, 教授 植田 充美, 教授 小川 順 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Craft brewing has seen a remarkable growth, from the first steps in the late 1960s in the USA until today. Breweries in the USA and Western Europe saw a long period of brewery fusions, concentration and closings from after the 2nd world war until roughly late 1990s/early 2000s. This trend also affected Sweden, where a market with smaller breweries in almost every town or municipality ended up in a situation with a dominating giant. The emerging craft breweries have totally changed this picture. Previous research has shown that craft brewing often starts as a hobby and evolves over time to a commercial business. The process for how these breweries fund themselves at the time of establishment has been researched in several papers, but how breweries that get past the initial step, start to grow and need additional capital to remove some of the bottlenecks that occur is considerably less examined. Since craft brewing is a unique business and the research in Sweden is scarce, theories and practises from small and medium enterprise (SME) financing have been applied. By using semi‐structured interviews and a thematical analysis, six craft beer brewery representatives were interviewed about their own perceptions of the methods they chose to overcome their financial obstacles, both initially but also when experiencing growth and needs for expansion. The breweries were chosen from a combination of size and geographical position in Sweden. Some of the breweries are situated in rural and some in urban areas. All the breweries fulfil certain financial criteria, and experienced production bottlenecks that needed to be solved financially. The thesis arrives at the conclusion that each microbrewery had its unique set of circumstances. The chosen financial solutions were affected by the owner’s perceptions and previous experiences. This supports previous research where new business establishment is highly depending upon the owner or the owner’s own money, which can partly also be explained by how the owners initially looked at their business (hobby/part hobby versus the intention to immediately start a commercial business). Raising capital for further expansion gives a diversified picture meaning that classical financing theory is only partially applicable on the craft brewing industry.

Much attention has been recently devoted to sensorially active substances affecting beer quality in the Czech Republic and worldwide. Among them, the heterocyclic and sulphur containing compounds play an important role, some of them with high sensorial activity even in extremely low concentrations. Trace amounts of these compounds, which can be frequently found in foods, participate in formation of their aroma and this effect can be generally evaluated as favorable However, in malt or beer it is true only to a limited extent and the presence of heterocyclic and sulphur containing compounds are in this respect assessed rather unfavorably. The aim of the present study was to provide a survey about of problems in the field of sulphur containing compounds in barley, malt and beer, to describe metabolic paths leading to their formation and to verify experimentally possibilities of their determination using modern analytical methods. Sulphur-containing amino acids are a natural part of barley, malt and beer and are precursors of the origin of volatile sulphur substances. The most frequently occurring sulphur amino acids, metionine, cysteine and homocysteine, were selected for analytical monitoring. The method of gas chromatography was used to determine sulphur-containing amino acids in barley, malt and beer. Prior to the analysis, sulphur-containing amino acids were derived and volatile N(O,S)-ethoxycarbonyl propyl esters were formed; they were subsequently analyzed using the gas chromatography with mass detector (GC/ MSD) and the gas chromatography with flame photo detector (GC/ FPD). Direct analysis of sulphur volatile substances is possible only rarely as they are found in the analyzed matrices (malt, beer) only in very low concentrations ( g/kg,l - ng/kg,l). Before the analysis, the analytes must be extracted from the matrix and concentrated. The modern analytical methods SPME (Solid Phase Micro Extraction), SPDE (Solid Phase Dynamic Extraction) and TDAS (Thermal Desorption Autosampler) were experimentally compared for the extraction and subsequent concentration of sulphur volatile substances. The method of gas chromatography with flame photo detector was used to determine sulphur volatile substances. Following volatile sulphur substances were monitored: dimethyl sulphide, dimethyl disulphide, dimethyl trisulphide, carbon disulphide, ethyl sulphide, diethyl disulphide, methionol, 3-methylthiophen, ethyl thioacetate, 2-methyl-1-buthanthiol. Only metionine was detected in significant amounts in the barley samples analyzed. Not only content but also dependence on a variety and locality were studied. Further, changes in methionine, cysteine and PDMS content during malting were followed. Results proved a significant decline in these substances content depending on the kilning temperature. Three types of fibers were tested for the analyses of the selected volatile sulphur substances in beer in the SPME method. PEG - a fiber with stationary phase Carbowax, PDMS - a fiber with stationary phase polydimethylsiloxan and a combined fiber CAR/PDMS - Carboxen and polydimethylsiloxan. Carbon disulphide, methionol, dimethyl sulphide, 3-methylthiophen and diethyl disulphide were detected with this method. Content of the other analyzed volatile sulphur substances was below the limit of detection. Further was tested usage the SPDE and TDAS methods. Both methods appear to be the suitable for the determination of volatile sulphur substances in beer.

京都大学 / 新制・論文博士 / 博士(農学) / 乙第13458号 / 論農博第2899号 / 新制||農||1088(附属図書館) / 学位論文||R3||N5362(農学部図書室) / (主査)教授 小川 順, 教授 阪井 康能, 教授 栗原 達夫 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

A large part of the empirical work on differentiated products markets has focused on demand estimation and the pricing behavior of firms. These two themes are key inputs in important applications such as the merging of two firms or the introduction of new products. The validity of inferences, therefore, depends on accurate demand estimates and sound assumptions about the pricing behavior of firms. This dissertation makes a contribution to this literature in two ways. First, it adds to previous techniques of estimating demand for differentiated products. Second, it extends previous analyses of pricing behavior to models of price leadership that, while important, have received limited attention. The investigation focuses on the U.S. brewing industry, where price leadership appears to be an important type of firm behavior. The analysis is conducted in two stages. In the first stage, the recent Distance Metric (DM) method devised by Pinkse, Slade and Brett is used to estimate the demand for 64 brands of beer in 58 major metropolitan areas of the United States. This study adds to previous applications of the DM method (Pinkse and Slade; Slade 2004) by employing a demand specification that is more flexible and also by estimating advertising substitution coefficients for numerous beer brands. In the second stage, different pricing models are compared and ranked by exploiting the exogenous change in the federal excise tax of 1991. Demand estimates of the first stage are used to compute the implied marginal costs for the different models of pricing behavior prior to the tax increase. Then, the tax increase is added to the these pre-tax increase marginal costs, and equilibrium prices for all brands are simulated for each model of pricing behavior. These "predicted" prices are then compared to actual prices for model assessment. Results indicate that Bertrand-Nash predicts the pricing behavior of firms more closely than other models, although Stackelberg leadership yields results that are not substanitally different from the Bertrand-Nash model. Nevertheless, Bertrand-Nash tends to under-predict prices of more price-elastic brands and to over-predict prices of less price- elastic brands. An implication of this result is that Anheuser-Busch could exert more market power by increasing the price of its highly inelastic brands, especially Budweiser. Overall, actual price movements as a result of the tax increase tend to be more similar across brands than predicted by any of the models considered. While this pattern is not inconsistent with leadership behavior, leadership models considered in this dissertation do not conform with this pattern. / Ph. D.

En France, la récente apparition et implantation de l’espèce Fusarium langsethiae sur les orges de brasserie est devenue une source d’inquiétude. Ce champignon étant connu comme producteur de toxines T-2 et HT-2 cela pose le problème de la présence éventuelle de ces mycotoxines dans la bière. Des études ont proposé la levure Geotrichum candidum comme possible outil de contrôle du niveau de contamination par ces molécules. Par contre, le mécanisme d’action est encore inconnu. L’objectif de ce travail était de comprendre l’interaction entre F. langsethiae et G. candidum pour évaluer l’effet sur le développement de F. langsethiae et sur sa production de la toxine T-2. Nous avons évalué l’interaction entre ces micro-organismes en utilisant des cultures séquentielles et des co-cultures. Dans ce dernier cas la différentiation des deux micro-organismes a été faite par DOPE-FISH et par quantification de l’ADN. Les résultats ont montré que la croissance de F. langsethiae n’est pas inhibée dans un milieu pré-fermenté par G. candidum. Par contre, la présence d’un agent actif thermorésistant produit lors du développement de G. candidum affecte la concentration de la toxine T-2. Uneréduction supérieure à 90% est observée en comparaison au témoin. Dans les co-cultures on obtient le même pourcentage de réduction de la concentration de la toxine par rapport au témoin. Dans ce cas les deux micro-organismes se développent mais en moindre quantité que dans leur culture pure, F. langsethiae semblant plus inhibé que G. candidum. / F. langsethiae has been recently installed and detected in French barley used for malting. This species is known as a T-2 and HT-2 mycotoxin producer and for this reason, the possible presence of these mycotoxins in beer is a concern. G. candidum has been suggested to have a control activity in this issue, however the mechanisms is not yet described. The aim of this work was to understand the interaction between F. langsethiae and G. candidum to identify any effect in F. langsethiae growth and the T-2 toxin production. In this work, the interaction was evaluated using sequential cultures and co-cultures. Differentiation of these microorganisms in co-culture was achieved using DOPE-FISH and DNA quantification. Results showed that in the medium prefermented by G. candidum F. langsethiae growth was not inhibited but a thermoresistant active agent affected the T-2 toxin concentration during F. langsethiae development. A reduction over 90% of the T-2 toxin was observed in comparison to the concentration detected in the control. For mixed cultures the same toxin concentration reduction was observed while both microorganisms grew but at a lesser extent compared to pure cultures. In this case the growth of F. langsethiae was more affected than the one of G. candidum.

A produção de cerveja utilizando mostos super concentrados tem sido objeto de vários estudos. O objetivo deste projeto foi avaliar a utilização de xarope de milho ou de cana, como adjuntos do malte, e analisar a qualidade sensorial das cervejas obtidas com mostos super concentrados. Foi aplicada a metodologia de planejamento experimental para alcançar este objetivo, onde o xarope de milho ou de cana foi utilizado como adjunto em diferentes proporções e as fermentações conduzidas em diferentes temperaturas. Inicialmente foram elaborados mostos puro malte (16°P) em duplicata, em escala de 3L. Na preparação dos mostos foram adicionadas as enzimas Papaína e Termamyl com o objetivo de obter uma maior concentração de nitrogênio amínico livre e auxiliar na filtração do mosto, respectivamente. No processo de fermentação foi adicionado um dos xaropes, com uma concentração de extrato de 65°P, e utilizado o processo de fermentação no regime descontínuo alimentado por pulsos. A levedura Saccharomyces cerevisiae estirpe PPB-01, pertencente ao banco de cepas da EEL-USP foi utilizada por sua reconhecida tolerância às elevadas concentrações de etanol. Foram analisadas as composições físicoquímicas e os parâmetros cinéticos da fermentação dos mostos e das cervejas obtidas na escala de bancada, sendo comparadas entre si. Os mostos obtidos em todas as formulações desenvolvidas no projeto tiveram concentrações de extrato original estimadas maiores que 18°P, concentração esta que por definição nomeados de mostos super concentrados. As eficiências de atenuação dos mostos e os fatores de conversão de substrato em produto obtidos foram acima de 90%, exceto para dois ensaios do planejamento. As cervejas produzidas, foram diluídas até uma concentração equivalente ao de uma cerveja obtida com extrato original de 10°P, e foram refermentadas em garrafas de vidro de 600mL, com objetivo de promover a carbonatação da bebida. Depois de gaseificadas, as cervejas foram submetidas a análise sensorial e a melhor amostra avaliada sensorialmente foi elaborada em escala piloto. O mosto super concentrado, elaborado em escala piloto, foi preparado com 37,5% de xarope de cana e fermentado na temperatura de 15,4°C. Também foi preparado, em escala piloto, um mosto denominado de padrão, que continha 37,5% de xarope de cana, fermentado a 15,4°C, porém com uma concentração de extrato original de 10°P. Foram avaliadas as composições físico-químicas e os parâmetros fermentativos dos mostos assim como das cervejas. As cervejas obtidas foram submetidas a análise sensorial e comparada com uma cerveja comercial do mercado nacional, sendo que a cerveja produzida no laboratório obteve melhores pontuações em diversos atributos, resultando como a preferida, tendo recebido as melhores notas atribuídas pelos provadores. Um levantamento do custo de produção foi estimado e a cerveja produzida com o mosto super concentrado, quando comparada com a cerveja produzida com o mosto padrão proporcionou economia de energia térmica e elétrica. Os resultados demonstraram que é possível aplicar esta tecnologia no processo cervejeiro, porque além de aumentar a produtividade dos equipamentos já instalados, pode gerar benefícios energéticos, econômicos e ambientais. / The production of beer using very high gravity brewing process has been strategies of several researches. The aim of project was the use of corn syrup and sugar-cane syrup as adjunct and to analyze the sensory quality of beer obtained from very hihg gravity brewing process. An experimental desing was developed, where the corn syrup and sugar-cane syrup were used as adjunct in different proportions and were evaluated different temperaturas in fermentation process. Initially, pure malt wort (16°P) were made in duplicate, on a 3L scale, adding Papaína and Termamyl enzymes, to obtain a higher concentration of free amino nitrogen and to assist in the wort filtration, repetitively. Fermentation process were conducted in fed batch regime with the addition of syrup (65 °P) in pulses. The yeast Saccharomyces cerevisiae strain PPB-01, belonging to the strains bank of the EEL-USP, was used because it was already known about its tolerance to high concentrations of ethanol. The physico-chemical compositions and the kinetic parameters of the fermentation, of worts and the beers obtained on the bench scale, were analyzed and compared with each other. The worts obtained in all formulations had the original extract concentrations estimated above 18 °P, which by definition are classified as super concentrated worts. The attenuation efficiencies and the substrate conversion factors in product, of the worts obtained, were above 90%, except for two tests of the statistic design. The beers produced were diluted to original extract concentration of 10 °P, packaged in 600 mL glass bottles, and a new fermentation process was made in order to promote carbonation. After being carbonatation, the beers were submitted to sensorial analysis and the sample better evaluated sensorially, was chosen to be elaborated in the pilot scale. The wort obtained from very high gravity brewing process, on a pilot scale, was prepared with 37.5% cane syrup and fermented at a temperature of 15.4 °C. A standard wort containing 37.5% cane syrup, fermented at 15.4 °C, but with an original extract concentration of 10 °P, was also prepared on pilot scale. Physico-chemical compositions and kinetic parameters of worts and beers were evaluated. The obtained beers were submitted to sensory analysis and compared with a commercial sample of the national market, and the beer produced in the laboratory obtained better scores in several attributes, resulting as the preferred one, having received the best marks awarded by the tasters. Concentrated beer when compared to its standard beer afforded thermal and electrical energy savings. The results showed that it is possible to apply this technology in the brewing process because it can increase the productivity of the equipment installed and obtain energy, economic and environmental benefits.