ArticleFolia microbiologica2006
Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal.
Article in Folia microbiologica, 2006. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality.Foods (Basel, Switzerland) · 2026Article
- Biomass production optimization and quality assessment ofJournal of food science and technology · 2025Article
- Visual and simple determination of glucose-induced acidification by yeast cells: application to rapid cytotoxicity test.Heliyon · 2020Article
- Preliminary Survey ofMicroorganisms · 2020Article
- Physiological responses to acid stress by Saccharomyces cerevisiae when applying high initial cell density.FEMS yeast research · 2016Article
- Yeast vitality determination based on intracellular NAD(P)H fluorescence measurement during aerobic-anaerobic transition.Folia microbiologica · 2009Article
- Control and prediction of the course of brewery fermentations by gravimetric analysis.Folia microbiologica · 2008Article
- A new method of optical detection of yeast acidification power.Folia microbiologica · 2008Article
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Authors and funding
5 authors.
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Abstract
Brewery bottom yeast strain 95 from the Pilsner Urquell propagation unit was used to reappraise the efficiency of the acidification power (AP) test consisting in determining the spontaneous (oxygen-induced) and glucose-induced medium acidification caused by yeast and lactic acid bacteria under standard conditions, and used widely for assessing and predicting the vitality of industrial strains. AP was evaluated in yeast stored for different periods of time (0-28 d) at 4 degrees C, at different temperatures before and during the test (0-55 degrees C), and at different concentrations of cells and glucose and different cells-to-glucose ratios. All these factors had a strong effect on acidification kinetics and the AP value. By contrast, the duration of the lag period between yeast collection and the test (0-6 h) had no perceptible effect on the AP value. The best results were achieved at saturation concentrations of cells (> 10 g pressed yeast or approximately 14 g yeast slurry per 100 mL) and glucose (approximately 3 %) and at 25 degrees C. Since an exact evaluation of acidification characteristics depends strongly on the kinetics of the process, the AP test should include monitoring the time course of the acidification.
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