Master Thesis Online
Yeast Propagation: Initializing a working yeast-plant starting from commercially available strains
Bayar, Sahin 
Promotor(s) : landaud, Sophie
Date of defense : 27-Jun-2025 • Permalink : http://hdl.handle.net/2268.2/23335
Details
| Title : | Yeast Propagation: Initializing a working yeast-plant starting from commercially available strains |
| Translated title : | [fr] Propagation de levures : Initialisation d'une levure de culture fonctionnelle à partir de souches disponibles dans le commerce |
| Author : | Bayar, Sahin
|
| Date of defense : | 27-Jun-2025 |
| Advisor(s) : | landaud, Sophie |
| Committee's member(s) : | Genva, Manon
Van Damme, Arnout Candaele, Jasper |
| Language : | English |
| Number of pages : | 52 |
| Keywords : | [en] yeast [en] propagation [en] brewing [en] process optimisation [en] media optimisation [en] LCA [en] life cycle assessment |
| Discipline(s) : | Engineering, computing & technology > Multidisciplinary, general & others |
| Commentary : | This thesis explores scalable and cost-effective yeast propagation strategies suitable for brewery operations. Gradual wort feeding was found to enhance biomass yield, cell viability, and fermentation performance, especially in moderately high-gravity worts (14–18 °P). Propagated yeast achieved pitching rates comparable to commercial options, offering significant cost savings and reliable performance. The findings support in-house propagation as a practical alternative to commercial yeast, with potential for further optimization in sensory quality and environmental impact. |
| Research unit : | BeerSelect Evergem |
| Name of the research project : | Yeast Propagation: Initializing a working yeast-plant starting from commercially available strains |
| Target public : | Researchers Professionals of domain Student |
| Institution(s) : | Université de Liège, Liège, Belgique |
| Degree: | Master en bioingénieur : chimie et bioindustries, à finalité spécialisée |
| Faculty: | Master thesis of the Gembloux Agro-Bio Tech (GxABT) |
Abstract
[en] This thesis explores scalable and cost-effective yeast propagation strategies suitable for brewery operations. Gradual wort feeding was found to enhance biomass yield, cell viability, and fermentation performance, especially in moderately high-gravity worts (14–18 °P). Propagated yeast achieved pitching rates comparable to commercial options, offering significant cost savings and reliable performance. The findings support in-house propagation as a practical alternative to commercial yeast, with potential for further optimization in sensory quality and environmental impact.
File(s)
Document(s)
Main MSc Thesis - Sahin Bayar Final 10062025-1-63.pdf
Description:
Size: 2.22 MB
Format: Adobe PDF
Annexe(s)
Annex MSc Thesis - Sahin Bayar Final 10062025-64-90.pdf
Description:
Size: 1.87 MB
Format: Adobe PDF
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