Process development for brewer's yeast reuse and establishment of yeast culture collection for local U-brew operation

BA Brewmaster Ltd.由Jeff和Kevin雷克斯于1993年创立，现已发展成为主要的“U型啤酒” 在坎卢普斯的啤酒和葡萄酒设施。目前，他们有意扩大啤酒酿造 他们的业务，并需要科学的专门知识和设施，这样做。他们的具体需求是：1） 开发酵母再利用的协议; 2）建立他们自己的酵母库，他们将从中恢复和生长 根据需要，不同啤酒类型的酵母; 3）评估它们在微生物方面的整体操作 质量.他们的动机是通过以下方式降低运营成本：1）消除对昂贵的酵母培养物的依赖 从供应公司和，2）通过建立酵母培养物收集来扩大其业务。这个新 合作关系将为BA Brewmaster Ltd.提供酵母回收的即时节省 技术，并允许他们立即扩大其业务与建立一个内部酵母 收藏，同时保持高质量。

BA Brewmaster Ltd. was opened by Jeff and Kevin Rex in 1993 and has grown to become the main 'U-brew' facility in Kamloops for beer and wine. At the present time, they are interested in expanding the beer brewing side of their business, and require scientific expertise and facilities to do so. Their specific needs are to: 1) develop protocols for yeast re-use; 2) establish their own yeast library from which they will recover and grow yeast for different beer types as required; 3) evaluate their overall operations with respect to microbiological quality. Their motivation is to reduce operating costs by: 1) eliminating their reliance on costly yeast cultures from supply companies and, 2) to expand their operations by establishing a yeast culture collection. This new collaborative relationship will provide BA Brewmaster Ltd. with immediate savings through yeast recycling techniques, and allow them to immediately expand their business with the establishment of an in-house yeast collection, while maintaining a high level of quality.