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Genomy i ich funkcjonowanie w nowo utworzonych krzyżówkach drożdży browarniczych stanowią wciąż obszar intensywnych i pionierskich badań. Stabilność utworzonego w efekcie hybrydyzacji genomu jest kluczowym elementem dla dalszego funkcjonowania krzyżówek drożdży. Cecha ta zależna jest nie tylko od techniki pozyskiwania krzyżówek de novo, ale również od warunków środowiska, w jakich następuje ich dalszy...
Praktyka przemysłowa w przemyśle piwowarskim wyróżnia określone - użyteczne przemysłowo fenotypy szczepów drożdży browarniczych. Istotnymi z punktu widzenia opłacalności ekonomicznej cechami charakteryzującymi te szczepy są m.in.: produkcja związków zapachowych, tolerancja niskiej temperatury czy wykorzystanie węglowodanów dostępnych w brzeczce. Cechy te są u drożdży ściśle zależne od genotypu i jego...
Celowa hybrydyzacja drożdży browarniczych w celu pozyskania pożądanych cech technologicznych prowadzona była już w ubiegłym wieku. Jednakże dopiero pełne poznanie genomu i pochodzenia drożdży piwowarskich umożliwiło świadome próby utworzenia zarówno międzygatunkowych, jak i wewnątrzgatunkowych krzyżówek. Efektywność tworzenia krzyżówek ograniczona jest cechami charakterystycznymi szczepów rodzicielskich,...
Wiedza o genomie drożdży piwowarskich, ich pochodzeniu, jak również potencjale dalszego rozwoju, jest wciąż bardzo ograniczona. Drożdże dolnej fermentacji zrewolucjonizowały proces fermentacji alkoholowej piwa umożliwiając pojawienie się piwa typu lager – o zupełnie odmiennej charakterystyce smakowej niż dotychczas wytwarzane piwo typu ale. Ta odmienna charakterystyka technologiczna wynikała z wykorzystania...
The antiinflammatory activity of purified oat 1-3,1-4-β-d-glucan against acute gastritis (sodium deoxycholate induced) model in rats was investigated as second part of experiment studying impact of oat β-glucan on inflammatory states in gastrointestinal tract (first part was related to enteritis). 48 rats (Spraque-Dawley males, two groups – control and gastritis) were fed high and low molecular weights...
Plants are rich and still unexploited sources of bioactive compounds, attractive for their therapeutic properties and as the raw material for the formulation of pharmaceutical and food products. The colour of the plants, especially comestibles as vegetables or fruits, results from chemical compounds whose metabolic activity is the aim of many studies nowadays. The carotenoids, a group of organic compounds...
The rising prevalence of allergic or intolerance responses for food containing specific cereals or their derivatives such as wheat, barley or rye has resulted in intense scientific research focused on providing gluten-free raw materials and products. As beer is mainly made from barley or wheat malt, this problem also appears in the brewing industry. The removal of harmful protein and the usage of...
In a changing world, the concept of food also is also undergoing numerous changes. Along with the progress of civilization, the expansion of knowledge, the industrial revolution and the novel processing and preservation techniques, the role of food in Western societies has taken on a whole new meaning. Currently, the global market for functional foods is valued at 34 billion euro, which means that...
Consumer expectations toward food products are changing due to the development of the food industry and new technologies. The growing knowledge in the field of health impact of natural and artificial colorants added to food results in an awaking interest of natural dyes among researchers, producers and consumers. Food colour plays a fundamental role in identifying the quality of food, so it is associated...
The influence of UVA and VIS radiation on the β-carotene biosynthesis by yeast Rhodotorula mucilaginosa was studied. The impact of radiation characteristic on biomass growth, substrate consumption and β-carotene production in submerged batch culture in bioreactor was studied. Three different types of light sources were used in the experiment: VIS – 15 W, wavelength range from 400 to 800 nm, the largest...
The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material...
Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers’ expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of beer and many scientific efforts have been done especially...
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