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P91 Screening of brewing yeast strains for development of probiotic craft beers Dillemans Monique 1 , Van Nedervelde Laurence 1 1 Institut Meurice, Brewing Department, Brussels, Belgium The aim of this work is to develop new barley malt functional beverages fermented by yeasts with probiotic physiological properties. Indeed, probiotic cultures have been used as preventive and therapeutic agent for the treatment of diverse digestive diseases. The first selection among 25 industrial brewing yeasts Saccharomyces cerevisia was based on their gastrointestinal tract tolerance (acid and basic pH, presence of bile salts and digestive enzymes). The most resistant strains were tested for their ability to adhere to human cells, their potential for induction of proinflammatory cytokine by intestinal cells and other criteria relevant for any potentially probiotic microorganism. Two pharmaceutical probiotic yeast strains, Saccharomyces boulardii were used as reference. Among brewing yeasts tested, three strains have proved their efficiency for high quality probiotic health beers production, with acceptable shelf life, depending on alcohol degree and storage temperature. P92 Reactivation of exhausted yeast physiological activity Mario Novak 1 , Filip Cingesar 1 , Zvonko Petrović 2 , Philippe Cario 3 , Božidar Šantek 1 1 University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Zagreb, Croatia, 2 Ireks Aroma d.o.o, Zagreb, Croatia, 3 AEB SPA, Brescia, Italy Aims: The aim of this research was to prolong the yeast re-pitching process without loosing beer quality. Methods: In this research lager yeast (5 th generation stored at + 4 o C for 5 days) was used for wort fermentation where yeast properties and metabolites concentrations were monitored. In order to reactivate yeast activity different nutrients mixtures (amino-acids, peptides, proteins, vitamins and minerals) were prepared. Results: The use of inorganic or organic nutrients mixtures insures that fermentation will be successfully completed compared to the fermentation without nutrients mixture. The use of organic nutrients mixture resulted in the increase of yeast concentration and in the reactivation of fermentation process. Reactivated yeast was also capable to perform a few more fermentations. Conclusions: The use of organic nutrients mixture can significantly improve exhausted yeast activity and to reactivate declined fermentation without considerable impact on the beer quality. P93 Evaluation of Near-Infrared Spectroscopy (NIRS) for on-line determination of critical process parameters for fermentation process control Lucas Vann 1 , Johnathon B Layfield 1 , John D Sheppard 1 1 North Carolina State University, Food, Bioprocessing & Nutrition Sciences, Raleigh, United States The search for improved methods for process control has led to the development and application of Near-Infrared Spectroscopy (NIRS). NIRS can be implemented in real-time with several determinations being made simultaneously from a single spectral scan thereby maximizing process monitoring and control capabilities. The present research explores its potential for on-line fermentation monitoring of specific gravity (SG), free amino nitrogen (FAN) and percent alcohol by volume (% EtOH v/v) for the purpose of control of fermentation rate and maturation time. Pilot-scale batch model
predictions correlated well with off-line analysis yielding the following average error of predictions: SG (0.09%), EtOH (3.39%), FAN (4.85%). The findings support the possibility of incorporating NIRS into commercial brewing operations for continuous “real time” assurance of quality by permiting early fault detection and the real-time control of yeast metabolism, for example, through temperature adjustment. P94 A systematic search for novel yeast strains with superior fermentation characteristics Jan Steensels 1 , Gino J.E. Baart 1 , Tim Snoek 1 , Esther Meersman 1 , Veerle Saels 1 , Martina Picca Nicolino 1 , Kevin J Verstrepen 1 1 KU Leuven, CMPG/VIB, Leuven, Belgium Fermented foods and beverages have been consumed by humans for over 8000 years. Originally, these fermentations were spontaneous processes, without any control or knowledge of the microbial driving force behind them. To increase reproducability, well-defined starter cultures were introduced. Until recently, the tools and knowledge were lacking to make a scientifically found choice about which strain to use in these starters. In this study, we screened a wide variety of industrially relevant yeast strains. This resulted in a large collection of yeast strains (>600), with each strain characterized to an unprecedented level of detail. Our data allows us to rapidly select strains for specific industrial purposes. Additionally, this dataset provides an excellent platform to select strains for breeding of novel yeasts with beneficial traits from both parents. Using several different breeding approaches (all non-GMO), hybrids with superior beneficial characteristics were constructed. P95 Modeling the attenuation of extract during brewing operations: tracing the black box R. Alex Speers 1 , Andrew J MacIntosh 1 1 Dalhousie University, Process Engineering and Applied Science, Halifax, Canada Industry giants have historically described the process of brewing as a “black box” operation, however brewers utilize known trends and rules to describe many fermentation parameters. For example, extract attenuation typically follows a sigmoidal decline to which numerous equations have been fit allowing brewers to predict, assess and compare fermentations. There are several commonly applied models within the brewing industry, each with advantages and disadvantages. This paper fits and compares several common sigmoidal models (including the logistic, incomplete beta-function and others) to industrial and lab-scale brewing attenuation data. The results of this study show that the attenuation of brewing fermentations follows a non-symmetrical sigmoidal distribution and should be modeled accordingly when sufficient data is available. Of the models assessed, a logistic model most accurately fit the data. The advantages and disadvantages of common fermentation models are also discussed. P96 Optimisation of fermentation cooling profile Elaine Martin 1,2 , Elaine B Martin 2 , Sarah Spurgeon 3 , Gary Robinson 3 , Mark Smales 3 , Richard Frost 1 , Jeff Williams 1 , Tom Falcon 1 1 Shepherd Neame, Faversham, United Kingdom, 2 Newcastle University, BBTC, Newcastle Upon Tyne,
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Page 3 and 4: P6 Predicting the flavor stability
Page 5 and 6: Protein-thiols in beer and througho
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Page 11 and 12: P26 DMTS reduction through control
Page 13 and 14: Toru Kishimoto 1 , Kazuhiko Uemura
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Page 21 and 22: P51 Release of hop flavours from cy
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Page 31 and 32: P78 The "trickle-down effect" in fl
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Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

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