Browsing by Author "Arce Vargas, Jorge Enrique"
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Item Propagación de levadura Saccharomyces cerevisiae y aseguramiento de la calidad de biomasa para la fermentación de cerveza artesanal tipo ale(Universidad Santiago de Cali, 2024) Arce Vargas, Jorge Enrique; Gutiérrez Luna, Sergio Andrés; Aranaga Arias, Carlos (Director); Arturo Terranova, Daniela (Directora)Yeast is a fundamental microorganism in food and beverage production, used since ancient times for the fermentation of bread and alcoholic beverages. Today, the increased consumption of the beer made with Saccharomyces cerevisiae has driven both the standardization of industrial processes and innovation in craft brewing. This dynamic has diversified the market, offering consumers a wider variety of options and sensory experiences. This study focused on two main stages: ensuring the quality of yeast biomass and reusing yeast through multiple generations. In the first stage, procedures were implemented to ensure biomass quality, including yeast recovery, washing, and evaluating a growth curve and quality parameters. The results indicated a viability exceeding 95% and effective staggered propagation, with the production of an Indian Pale Ale beer with an alcohol content of 5.7%. In the second stage, an analysis of the reuse of S. cerevisiae was conducted, where eleven generations of yeast reuse were evaluated, including physicochemical parameters and attenuation. The results showed that the yeast maintained consistent and efficient performance across generations. This comprehensive approach highlights the feasibility and effectiveness of yeast reuse.