Includes bibliographical references. / The traditional batch brewing process is characterised by serial yeast propagation to build sufficient yeast for pitching. This results in cyclic variations in yeast environment, leading to a slow brewing process. In high gravity brewing the carbohydrate utilisation is inefficient as a result of the Crabtree effect that occurs in the presence of high sugar concentration. When optimising the brewing process the characteristics of conventional batch brewing should be maintained. Fed-batch propagation of yeast is used to improve carbohydrate utilisation and the yeast biomass formation by controlling nutrient supply.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:uct/oai:localhost:11427/9751 |
| Date | January 2001 |
| Creators | Zizhou, Njodzi |
| Contributors | Harrison, STL |
| Publisher | University of Cape Town, Faculty of Engineering and the Built Environment, Centre for Bioprocess Engineering Research |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Master Thesis, Masters, MSc |
| Format | application/pdf |
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