Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2018 / Beer is one of the most widely consumed alcoholic beverages in the world. The brewing process is based on natural enzymatic activities that take place during the malting of barley grain, mashing of grist and fermentation of wort. Insufficient malt enzyme activity during the mashing process leads to high levels of barley β-glucan, arabinoxylan (AX) and dextrins in the wort as well as in the final beer. It was reported that high levels of β-glucan and AX increase wort and beer viscosity which lower the rate of beer filtration and this negatively affect the production rate in the brewery. During beer fermentation, brewing yeast catalyses the conversion of wort sugars to ethanol, carbon dioxide and other metabolic products. However, non-fermentable carbohydrates i.e., limit dextrins remain in the wort and final beer. These non-fermentable carbohydrates are known to contribute to the caloric value of beer which might lead to weight gain in consumers. The objectives of this study were to evaluate the effect of recombinant yeast strains expressing an endo-β-1,4-glucanase or an endo-β-1,4-xylanase on beer viscosity (as an indicator of filterability) and an α-amylase on residual sugars levels. The effect of the above mentioned enzymes on the aroma, appearance, flavour, mouth-feel and overall quality of the beer was also determined. Wort was produced in the University of Limpopo micro-brewery and the wort was pitched with different recombinant strains. The wild-type strain served as control. The results obtained showed that the xylanase expressing strain produced a measurable decrease in viscosity over the course of the fermentation, but endo-glucanase did not have any effect on the beer viscosity. The α-amylase producing strain, did not show a measurable reduction of residual sugars in the final beer probably as a result of very low activity on α-1,6 glycosidic bonds in dextrins during fermentation. The xylanase and α-amylase producing strain fermented effectively with good attenuation (decrease in wort specific gravity). The beer produced by the α-amylase and control strains were preferred in terms of taste and had similar qualities. The secreted amylolytic activity was not sufficient to significantly reduce residual sugar in the final beer. Although the xylanase secreting strain produced a beer with lower viscosity, the enzyme had a negative impact on the taste of the beer. Key words: Brewer’s yeast, beer fermentation, low calorie beer, amylase, xylanase, endo-glucanase.

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Brewing is defined as “the combined processes of preparing beverages from the infusion of sound grains that have undergone sprouting, and the subsequent fermentation of the sugary solution produced, by yeast-whereby a proportion of the carbohydrate is converted to ethanol and carbon-dioxide.” It is a complex process that requires knowledge of concepts from disciplines such as biochemistry, chemistry, engineering, microbiology and physics. The micro-brewery apparatus at the University of KwaZulu-Natal is used by the discipline of microbiology as part of a brewing exercise to introduce students to industrial microbiology with the aim of developing their conceptual understanding of the process. So far, though, no research has been conducted in order to fully establish the effectiveness of this exercise in developing such understanding of the brewing process. The aim, therefore, of this study was to investigate the effectiveness of a micro-brewing Teaching-Learning Sequence (TLS) that incorporates the micro-brewery, for promoting students‟ understanding of the scientific concepts of relevance to the brewing process. The following research questions were addressed: 1) What concepts are essential for understanding the process of beer brewing? 2) Did those students with sound conceptions develop deeper understanding during the TLS? 3) Did students show any conceptual difficulties with the brewing concepts? 4) Did any remediation of such difficulties occur during the TLS? 5) Did students show retention of (mis)understanding two months after the brewing practical? 6) What were students‟ attitudes and motivational levels like during the brewing practical? 7) How well did students rate their experiences of the whole TLS? 8) How well did students‟ motivational levels and their rating of the TLS correlate with any changes in understanding? The study involved ten microbiology honours students subjected to a TLS which consisted of: i) three brewing lectures aimed at introducing students to the brewing process; ii) pre- & post tests including concept mapping tasks aimed at addressing research questions 2, 3 & 4; iii) a brewing practical aimed at facilitating students‟ development of mental models and conceptual understanding of the brewing process and their motivation and attitude to this exercise (addressing question 6 & 8); iv) a group discussion which involved a group tasting session and the evaluation and discussion of each group‟s final beer product; v) semi-structured interviews to establish the source (s) of students‟ difficulties and their retention of knowledge or difficulties (questions 2, 4, & 5 addressed); and vi) an evaluation questionnaire aimed at obtaining student opinion of the TLS (addressing question 7). The data obtained was analyzed via inductive analysis. The results revealed the following brewing difficulties: i) belief that glycolysis reactions are non-consecutively linked chemical reactions which are independent of one another; ii) confusion that whirl-pooling cools the wort; and iii) belief that the final specific gravity value is a measure of the amount of sugars converted to ethanol. Comparison between the pre- & post test responses indicated that some students‟ (B, D & K) conceptual understanding including integrated knowledge of the brewing process improved during the TLS and their brewing difficulties were remediated. In contrast, other students‟ (A, C, E, G, H, J & I) conceptual understanding did not improve during the TLS and their brewing difficulties were not remediated. There was also a positive correlation between student attitudes and motivation towards the brewing practical and the quality of their learning outcomes. Students (B, D & K) who showed high motivational levels and cognitively and physically took part in the TLS showed improved conceptual understanding of the brewing process and retention of knowledge, while those showing low motivational levels did not improve. Furthermore, there are students (G, H & J) who showed high motivational levels during the TLS but their conceptual understanding of the brewing process did not improve. The results obtained suggest that the TLS, based on the micro-brewery apparatus, was at least partially effective in facilitating the development of students‟ conceptual understanding and visualization of the brewing process and the remediation of some of their difficulties, which in some case correlated well with their motivational levels and attitudes towards the brewing exercise. More research is however required to fully confirm the usefulness of such TLSs in brewing education. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2010.

Made available in DSpace on 2017-07-10T19:23:47Z (GMT). No. of bitstreams: 1 Fabiola G_ Nesello Vieira.pdf: 1352690 bytes, checksum: dde9077ce35994c9a408a58112929a03 (MD5) Previous issue date: 2014-06-10 / The abundant lignocellulosic biomass in agro-industrial waste can be reused as an inexpensive substrate for inducing the production of enzymes such as β-xylosidases. The purpose of this study was to analyze the production of β-xylosidase from Aspergillus fumigatus (PC-7S-2 M), isolated from the Atlantic Forest of the Dog Head State Park (Paraná, Brazil) and later identified by morphological and molecular (ITS) methods. The mesophilic fungus was grown at 28 °C in liquid culture media containing Czapeck and 1% of different agroindustrial residues (w/v): passion fruit peel, Ponkan peel, barley brewing residue, soy flakes and ripe banana peel. Inoculants of 105 conidia ml-1 were incubated for 7 days, filtered and assayed for β-xylosidase intracellular activity obtaining a maximum value of 15 U ml-1 of the enzyme in the presence of barley brewing residue after 4 days of cultivation. Then, it was used a Central Composite Rotational Design (CCRD) to optimize the production of β-xylosidase, using barley brewing residue as carbon source at a significance level of p<0.10 which generated a predicted model of 245.04 U ml-1. Model validation provided an average optimized result equal to 229.06 U ml-1 for the enzyme. Thus, the production of β-xylosidase increased in 1,500% over the initially obtained for A. fumigatus in the presence of the barley brewing residue, therefore, achieving 93.47% of the predicted model. This finding emphasizes the availability of A. fumigatus β-xylosidase production with possible applications in several biotechnological process. / A biomassa lignocelulósica abundante nos resíduos agroindustriais, pode ser reutilizada como substrato barato para induzir a produção de enzimas, como β-Xilosidases. O objetivo deste trabalho foi analisar a produção de β-Xilosidase de Aspergillus fumigatus (PC-7S-2 M), isolado da Mata Atlântica do Parque Estadual Cabeça do Cachorro (Paraná, Brasil) e posteriormente identificado por métodos morfológicos e moleculares (ITS). O fungo mesofílico foi cultivado à temperatura de 28 °C em meios líquidos de cultura Czapeck, contendo 1% de diferentes resíduos agroindustriais (w/v): casca de maracujá, casca de pokan, bagaço de cevada, flocos de soja e casca de banana madura. Inóculos de 105 conídios mL-1 foram incubados durante 7 dias, filtrados e submetidos a dosagem de β-Xilosidase intracelular, obtendo-se um valor máximo de 15 U ml-1 para a enzima na presença de bagaço de cevada com 4 dias de cultivo. Assim, utilizou-se um delineamento composto central rotacional (DCCR) para otimizar a produção de -Xilosidase, usando o bagaço de cevada como fonte de carbono em um nível de significância p < 0,10, o qual gerou um modelo predito de 245,04 U ml-1. A validação do modelo forneceu um resultado otimizado médio igual a 229,06 U ml-1 para a enzima. Assim, a produção de β-Xilosidase aumentou em 1.500% em relação à obtida inicialmente para o fungo A. fumigatus na presença de bagaço de cevada como fonte de carbono (15 U ml-1), permitindo, deste modo, alcançar 93,47 % do modelo predito. Este achado ressalta a viabilidade de produção de β-Xilosidase de A. fumigatus com possíveis aplicações em vários processos biotecnológicos.

Submitted in fulfillment of the requirements for the degree of Master of Engineering, Department of Chemical Engineering, Durban University of Technology, Durban, KwaZulu-Natal, South Africa, 2017. . / One of the major effects of socio-economic change due to industrialisation is the generation of industrial wastewater, which requires treatment before being released into the environment. Laboratory-scale aerobic sequencing batch reactors under suspended-growth heterotrophic activated sludge were operated in different aeration configurations to study their effect on the treatment of wastewater generated by a local brewery. The main purpose of this study was to evaluate the performance of the two laboratory-scale aerobic sequencing batch reactors treating brewery wastewater under continuous low-oxygen dosing concentration and cyclic aeration schemes on SBR operation. The characterisation of brewery wastewater was undertaken to assess the physicochemical composition of the wastewater produced from one of the breweries in South Africa (SAB). The data showed distinctive characteristics of brewery wastewater, which coincided with studies previously carried out on characterisation of brewery wastewater. The COD average concentration of the brewery influent was 7100 mg/L, with average pH values of 7. The BOD and the total solids content of the brewery wastewater influent from the facility were both high, implying that the influent was very rich in organic content and its discharge into water-receiving bodies or the municipal treatment plant could have adverse effects. From these results, a need for a competitive treatment technology was clearly highlighted so as to carry out a feasible treatment of the influent for the brewery industry. The aerobic sequencing batch reactors were designed, fabricated and set up for laboratory-scale treatment of wastewater from the brewery for 15 weeks. The performance of the two SBR configurations was determined with reference to COD, BOD, TS, VS and TSS. The experimental results demonstrated that wastewater generated from the breweries can be treated successfully using both aeration configurations. The results obtained indicated that treatment efficiencies in terms of COD and BOD were 94 % and 85 % respectively, for the reactor operated under continuous aeration configuration, while 81 % and 65 % was achieved for the reactor operated in the cyclic aeration scheme. The findings from this study demonstrate that the performance of the reactor operated under the continuous aeration scheme was successful, and showed statistically significant differences from the performance of the reactor operated under cyclic aeration schemes. These findings imply that there is a potential for the equipment, including financial benefit as a result of operating aerobic sequencing batch reactors for treating brewery wastewater under continuous low-oxygen concentration dosing schemes. In this study, it was also established that the maximum COD removal could be reached at an optimum hydraulic retention times of 5 days for both reactors. This was based upon viewing the experimental data; it appeared that the most significant difference in percentage COD removal was for HRTs 3 days and 4 days. Although, due to less percentage COD removal observed from HRTs 5 days till 7 days, it was hence established that the optimum removal of high strength organics in the brewery wastewater could be achieved within 5 days of treatment time. The pH adapted at an average of 7 for all batch experimentations of the study. The temperature maintained an average of 23 oC ambient, throughout the experimental period. These physical parameters ensured that the microbial population was kept healthy, without inhibiting its biological degradation activity. Although, sludge build up was observed in both aerobic SBRs on completion of each batch operation due to solids retention and organic pollutants biodegradation from the brewery wastewater. It was perceived that frequently reseeding both aerobic SBRs, as an alternative to 28 days sludge retention time would enhance the recovery of biomass, thus improving the overall removal of TSS consequently minimising sludge bulking in both reactors. / M

This master's thesis deals with economic analysis of Budweiser Budvar, NC. The aim of this analysis is to assess the economic situation of this brewery since 2007 to 2012. The basic principles and methods of economic analysis are explained in the theoretical part. It means especially methods of financial analysis, such as analysis of the balance sheet and profit and loss statement, financial ratios, economic value added or overall models of vitality of business. The particular economic analysis is performed in the practical part. It includes market analysis and comparison to main competitors. The thesis shows that the profitability of brewery Budweiser Budvar, NC, is below-average, especially if related to figures of its key competitors, on the other hand it is very stable and liquid company.

This diploma thesis deals with producing and using low temperatures in home brewing processes. The introductory part describes technological process of brewing beer, followed by a design of a primary fermentation vessel and next an aging vessel. In the next step a suitable wort chiller is designed. All the equipment is designed to be able to run on batteries or a solar photovoltaic panel.

Department of Food Science and Technology / MSCPNT

This dissertation has the ambition to contribute to the understanding of the economic system in Czechoslovakia during the post-war socialist transformation and the subsequent consolidation of the communist regime in the 1950s. The means of knowledge is the state economic plan, which has gradually become one of the key determinants of the Czechoslovak economy after the Second World War. The process of forming a system of state-controlled economy is monitored from the field of view of selected industry - brewing. The importance of the brewing industry consists in the deep-rooted specifics of beer consumption in Czech society. The research focuses on the penetration of post-war national, social and economic transformations through Czechoslovak production and beer consumption. It focuses on the limits of business freedom in brewing industry in the period of the Third Republic, transformation of private enterprise into collective forms of ownership, specifics and detail of the state plan and its formation in the context of crucial domestic political and international events. The results of the dissertation provide information about the mechanism of state economic planning, the development of traditional Czech industry and beer consumption in the period of state socialism, and at the same time provide...

The aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.