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Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation

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Abstract
Lysozyme has antibacterial activity against Gram-positive bacteria and has no activity against yeast. As such, lysozyme can be used for the specific inhibition of beer spoilage bacteria. After all, the most frequently identified beer spoilage bacteria are lactic acid bacteria and brewers’ yeast is the culture used for the fermentation. Hen egg white lysozyme (300 mg/L) is tested for the antibacterial activity against four described Gram-positive beer spoilage bacteria in industrial pitching yeast and in industrial beer with refermentation in the bottle. The influence of industrial pitching yeast treated with lysozyme on the fermentation performance is also studied.
Keywords
antibacterial activity, lysozyme, beer, brewery

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Chicago
Van Landschoot, Anita. 2009. “Anti-bacterial Activity of Lysozyme in Pitching Yeast and Effect of Lysozyme on Yeast Fermentation.” In European Brewery Convention, 32nd International Congress, Abstracts.
APA
Van Landschoot, Anita. (2009). Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation. European Brewery Convention, 32nd International congress, Abstracts. Presented at the 32nd International congress of the European Brewery Convention (EBC 2009).
Vancouver
1.
Van Landschoot A. Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation. European Brewery Convention, 32nd International congress, Abstracts. 2009.
MLA
Van Landschoot, Anita. “Anti-bacterial Activity of Lysozyme in Pitching Yeast and Effect of Lysozyme on Yeast Fermentation.” European Brewery Convention, 32nd International Congress, Abstracts. 2009. Print.
@inproceedings{1023389,
  abstract     = {Lysozyme has antibacterial activity against Gram-positive bacteria and has no activity against yeast. As such, lysozyme can be used for the specific inhibition of beer spoilage bacteria. After all, the most frequently identified beer spoilage bacteria are lactic acid bacteria and brewers{\textquoteright} yeast is the culture used for the fermentation. Hen egg white lysozyme (300 mg/L) is tested for the antibacterial activity against four described Gram-positive beer spoilage bacteria in industrial pitching yeast and in industrial beer with refermentation in the bottle. The influence of industrial pitching yeast treated with lysozyme on the fermentation performance is also studied.},
  author       = {Van Landschoot, Anita},
  booktitle    = {European Brewery Convention, 32nd International congress, Abstracts},
  keyword      = {antibacterial activity,lysozyme,beer,brewery},
  language     = {eng},
  location     = {Hamburg, Germany},
  title        = {Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation},
  year         = {2009},
}