Thermal Resistance of Saccharomyces cerevisiae in Pilsen Beer

I.M. Reveron ¹, J.A. Barreiro ² and A.J. Sandoval ^1,3
1Universidad Simón Bolívar. Dept. Procesos Biológicos y Bioquímicos.
²Presently with Dr. J. A. Barreiro & Assocs. Professor (R) Universidad Simón Bolívar.
³Corresponding author. E-mail: asandova@usb.ve

J. Inst. Brew. 109(2), 120-122, 2003  |   VIEW ARTICLE

ABSTRACT
The thermal resistance of S. cerevisiae (CMOJ896) was determined in Pilsen beer (pH = 4.28 ± 0.05; extract of original wort (EOW %) = 11.30 ± 0.08; percentage of alcohol by volume (% at 20°C) = 4.97 ± 0.05; total nitrogen content (mg/L) = 590 ± 37; bitterness units (BU) = 20.5 ± 1.3; carbonation of the beer (Vol. CO₂) = 2.89 ± 0.09; color (SRCM) = 3.3 ± 0.4). The flask method was used for an initial population of 1 × 104 cells/mL. Decimal reduction times of D_47°C = 3.16 min, D_48°C = 2.65 min, D_49°C = 1.74 min and D_50°C = 0.68 min were obtained at the temperatures studied. Values of D_60°C = 0.01 min and z = 4.6° were obtained for this microorganism.

Key words:
Beer, Saccharomyces cerevisiae, thermal resistance.

Publication no. G-2003-0609-134  ^©2003 The Institute & Guild of Brewing