بهينه سازي توليد ماءالشعير با بهره گيري از فرايند مخمر ساركاروميسس سروزيه

Modification of Malt Beverage Production Using Saccharomyces Cerevisiae in a Cold Contact Process

Saccharomyces cerevisiae was used in a cold contact or non-alcohol producing process. Temperature, yeast concentration, plato(maltose concentration) and pH were considered as the main factors in the malt beverage producing . So by using the Taguchi method, considering the effect of those factors on each other and leveling the importance of them and their effect on the process, modification was down. This allowed the determination of the conditions for the cold contact process in this country. Yeast powder was used directly and the results show that the best conditions of cold contact process are: the plato of wort : 6.2 , the temperature : 0°C ,the concentration of yeast : 10^7 in milliliter of wort and the pH = 4.