The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the fermentation performance. An incomplete fermentation represents a waste of fermentable extract and leads to a beer with higher carbohydrate levels, which could result in a beer with an atypical flavour profile. The aim of the present study is to determine the impact of successive exploitation of a single S. pastorianus starter culture on the wort saccharide uptake dynamics.

中文翻译：

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连续利用巴斯德酵母发酵剂对麦芽汁糖吸收动态的影响。

贮藏啤酒的生产包括对单一巴斯德酵母发酵剂进行连续的重新调整。在啤酒生产过程中，酵母会受到多种应激因素的影响，这些因素可能会影响发酵性能。不完全发酵意味着可发酵提取物的浪费，并导致啤酒的碳水化合物含量较高，从而可能导致啤酒具有非典型的风味特征。本研究的目的是确定连续利用单一巴斯德酵母发酵剂培养物对麦芽汁糖吸收动态的影响。