Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer
In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850253156024320000 |
|---|---|
| author | LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan |
| author_facet | LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan |
| author_sort | LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan |
| collection | DOAJ |
| description | In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data were nonlinear fitted using typical models including Logistic, Boltzmann, DoseResp, and Farazdaghi-Harris. The results showed that the diacetyl, reducing sugars and α-amino acid nitrogen contents decreased during the beer fermentation, the yeast count initially increased and then decreased, and the fermentation degree initially increased and then stabilized. The Logistic model could reflect the consumption of reducing sugars well, with a fitting coefficient R<sup>2</sup> of 0.999 8. The Boltzmann model was suitable for describing changes in α-amino acid nitrogen contents, with a fitting coefficient R<sup>2</sup> of 0.998 1. The DoseResp model, used for the kinetic model of yeast count changes, had a fitting coefficient R<sup>2</sup> of 0.991 0 and was effective in predicting yeast count trends during the beer fermentation. The optimized diacetyl kinetic model had a fitting coefficient R<sup>2</sup> of 0.997 0. The change in fermentation degree was accurately described using DoseResp model, with a fitting coefficient R<sup>2</sup> of 0.999 2. Compared to different batches of the same type of beer, the established models demonstrated good fitting effects and were deemed suitable for describing the kinetic changes in the beer fermentation process in actual production. |
| format | Article |
| id | doaj-art-ab99d34ff8a944b0b49bdfde180358cc |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-ab99d34ff8a944b0b49bdfde180358cc2025-08-20T01:57:27ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-0144118519010.11882/j.issn.0254-5071.2025.01.027Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beerLI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan01. Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China; ;2. China Resources Beer (Holdings) Co., Ltd., Beijing 100005, China; ;3. Sichuan Yibin Wuliangye Group Co., Ltd., Yibin 644000, China; ;4. Heze Administrative Approval Survey and Evaluation Center, Heze 274000, ChinaIn order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data were nonlinear fitted using typical models including Logistic, Boltzmann, DoseResp, and Farazdaghi-Harris. The results showed that the diacetyl, reducing sugars and α-amino acid nitrogen contents decreased during the beer fermentation, the yeast count initially increased and then decreased, and the fermentation degree initially increased and then stabilized. The Logistic model could reflect the consumption of reducing sugars well, with a fitting coefficient R<sup>2</sup> of 0.999 8. The Boltzmann model was suitable for describing changes in α-amino acid nitrogen contents, with a fitting coefficient R<sup>2</sup> of 0.998 1. The DoseResp model, used for the kinetic model of yeast count changes, had a fitting coefficient R<sup>2</sup> of 0.991 0 and was effective in predicting yeast count trends during the beer fermentation. The optimized diacetyl kinetic model had a fitting coefficient R<sup>2</sup> of 0.997 0. The change in fermentation degree was accurately described using DoseResp model, with a fitting coefficient R<sup>2</sup> of 0.999 2. Compared to different batches of the same type of beer, the established models demonstrated good fitting effects and were deemed suitable for describing the kinetic changes in the beer fermentation process in actual production.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdfconsumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic |
| spellingShingle | LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer Zhongguo niangzao consumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic |
| title | Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| title_full | Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| title_fullStr | Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| title_full_unstemmed | Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| title_short | Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| title_sort | establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer |
| topic | consumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdf |
| work_keys_str_mv | AT lilichenboqiuranwangyishaoshujuanwujianhangzongxuyan establishmentandvalidationofakineticmodelforthechangesinmicrobialcellsandsubstancesduringfermentationprocessoflagerbeer |