Search results for "brew"

More Dubious Dead Sea Scrolls

2021

Abstract In the course of the last eighteen years more than 75 new “Dead Sea Scrolls” fragments have surfaced on the antiquities market. These are commonly referred to as post-2002 Dead Sea Scrolls-like fragments. A growing number of scholars regard a substantial part of them as forgeries. In this article, we will discuss four more dubious fragments, but this time from the 20th Century—or at least from pre-2002. Two of the fragments have been known since the late nineties and are published in the DJD series. One was published in Revue de Qumran (2003), and one in Gleanings from the Caves (2016). All four are today accepted as part of the Dead Sea Scrolls dataset even though they are unprove…

Israēla literatūras vēsture

1938

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

2021

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth…

Recent Advances in Yeast Biomass Production

2011

Yeasts have been used by humans to produce foods for thousands of years. Bread, wine, sake and beer are made with the essential contribution of yeasts, especially from the species Saccharomyces cerevisiae. The first references to humans using yeasts were found in Caucasian and Mesopotamian regions and date back to approximately 7000 BC. However, it was not until 1845 when Louis Pasteur discovered that yeasts were microorganisms capable of fermenting sugar to produce CO2 and ethanol. Ancient practices were based on the natural presence of this unicellular eukaryote, which spontaneously starts the fermentation of sugars. As industrialisation increased the manufacture of fermented products, th…

Polarization angle dependence of the breathing modes in confined one-dimensional dipolar bosons

2021

Probing the radial collective oscillation of a trapped quantum system is an accurate experimental tool to investigate interactions and dimensionality effects. We consider a fully polarized quasi-one dimensional dipolar quantum gas of bosonic dysprosium atoms in a parabolic trap at zero temperature. We model the dipolar gas with an effective quasi-one dimensional Hamiltonian in the single-mode approximation, and derive the equation of state using a variational approximation based on the Lieb-Liniger gas Bethe Ansatz wavefunction or perturbation theory. We calculate the breathing mode frequencies while varying polarization angles by a sum-rule approach, and find them in good agreement with re…

Étude et manipulation de modes résonants en champ proche optique

2010

Within the quick nano-fabrication techniques evolution and the increasing needs in low space and energy opto-electronic functions on-chip integration, studies and control of electromagnetic resonances of sub-micrometric objects are crucial issues. One aim of this work was then to improve our knowledge of the light-matter interaction. To this end, optical near-field experiments and complementary numerical development of models have been performed to study electromagnetic resonances due to light-matter interaction in sub-micrometric resonators. As an introduction, the first part of the manuscript presents the main phenomena involved in near-field optical microscopy and the used SNOM operation…

Population Structure and Comparative Genome Hybridization of European Flor Yeast Reveal a Unique Group of Saccharomyces cerevisiae Strains with Few G…

2014

Wine biological aging is a wine making process used to produce specific beverages in several countries in Europe, including Spain, Italy, France, and Hungary. This process involves the formation of a velum at the surface of the wine. Here, we present the first large scale comparison of all European flor strains involved in this process. We inferred the population structure of these European flor strains from their microsatellite genotype diversity and analyzed their ploidy. We show that almost all of these flor strains belong to the same cluster and are diploid, except for a few Spanish strains. Comparison of the array hybridization profile of six flor strains originating from these four co…

Combination of simple mirrors – childish game or useful tool?

2015

International audience; The Scottish inventor of the kaleidoscope, Sir David Brewster (1781-1868), examined references to previous combinations of mirrors in his defense of his own invention, The Kaleidoscope, Its History, Theory and Construction (1858). Sir David Brewster who was eager to prove that his invention, dating back to 1816, was genuinely innovative, dismissed the use of what he called “combinations of plane mirrors” as productive of “poor effect”. His examination of the mirror devices described in the works of Gianbattista della Porta (1535-1615) Athanasius Kircher (1601-1680) and Richard Bradley (1688-1732), led him to the conclusion that they could hardly have been the result …

Ocena ścieków browarnianych w wybranych punktach linii technologicznej

2016

Źródłem ścieków browarnianych są: warzelnia, fermentownia, leżakownia, rozlewnia oraz miejsce mycia opakowań. W zależności od etapu produkcyjnego ścieki te cechują zróżnicowane parametry mikrobiologiczne i fizykochemiczne. Ze względu na dużą zawartość substancji organicznych mogą one stanowić pożywkę dla różnych grup mikroorganizmów. Celem badań była ocena mikrobiologiczna ścieków browarnianych w trzech różnych punktach linii technologicznej ze szczególnym uwzględnieniem obecności mikroorganizmów potencjalnie chorobotwórczych. Materiał badawczy stanowiły ścieki pobrane z komór zbierających ścieki 1 i 2 oraz kolektora przy wylocie do rzeki. Badania mikrobiologiczne obejmowały oznaczenia ogól…

<em>Saccharomyces boulardii</em>: probiotic yeast for craft beer production, growth analysis and biovolume estimation

2018

In recent years, an increase in the consumer interest has been observed for craft beers, which are unpasteurized and unfiltered. Thus, the use of probiotic starters remaining in the craft beers could significantly increase health benefits. Here, the first study on the use of the probiotic Sacharomyces boulardii (Sb) yeast as single starter for craft brewing at 20 L scale is presented. The probiotic biomass growth was studied in bioreactor batch culture and modelled by the logistic and Gompertz equations. Finally, the probiotic biovolume of Sb was estimated from microscopy images. All these experiments were compared with those obtained with a commercial Sacharomyces cerevisiae (Sc) yeast str…