Further investigation of congener profiles of Lallemand yeast strains

拉勒曼德酵母菌株同系物谱的进一步研究

• 批准号: 506165-2016
• 负责人: Parent, Linda
• 金额: $ 5.45万
• 依托单位: Collège communautaire du Nouveau-Brunswick
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 2
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=691749
• 关键词: Further; investigation; congener; profiles; Lallemand

Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.

LaLlemand是一家私人公司，专门从事酵母，酵母产品，细菌和专门侵害的开发，生产和营销。生物燃料和蒸馏精神师，更具体地说是蒸馏精神团队，正在寻求进一步的知识，以了解其菌株的某些发酵方面。在酒精发酵过程中，形成了多种称为同类物的芳香化合物。产生的蛋白质因菌株和发酵量即将出现的条件而有所不同。在一组条件下由菌株产生的所有同类物的混合物称为同类特产。在精神上的同类人的最后结合将部分决定哪种口味和香气对圣灵产生了影响。该项目将旨在使用不同的酵母营养素在25°C，30°C和34°C下在25°C，30°C和34°C下确定各种LaLlemandStrains的同类物品。这些个人资料威尔·拉勒曼德（Willassist LaLlemand）在为客户提供酵母和运营条件的选择时为客户提供建议。