Investigation of foam-active polypeptides during beer fermentation
β Scribed by Edyta Kordialik-Bogacka; Wojciech Ambroziak
- Book ID
- 102428960
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 241 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract Beer foam polypeptides have been separated into five groups based on their relative hydrophobicity. Foam stability increases with increasing hydrophobicity of the polypeptide groups. The most hydrophobic polypeptide group contains a large proportion of Coomassie blueβbinding polypeptide
## Abstract An ultrasonic generator was tested at 3 frequencies for its effects on __Serratia marcescens__ during fermentation. The generator controlled foam adequately at 26, 29, and 34 kc/sec at medium aeration rates up to 0Β·6 ft^3^/min. Final viable counts were in the same range as those for cul