285 related articles for article (PubMed ID: 30698853)
1. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
Cubillos FA; Gibson B; Grijalva-Vallejos N; Krogerus K; Nikulin J
Yeast; 2019 Jun; 36(6):383-398. PubMed ID: 30698853
[TBL] [Abstract][Full Text] [Related]
2. [Non-conventional yeasts as tools for innovation and differentiation in brewing].
Burini JA; Eizaguirre JI; Loviso C; Libkind D
Rev Argent Microbiol; 2021; 53(4):359-377. PubMed ID: 33674169
[TBL] [Abstract][Full Text] [Related]
3. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds.
Larroque MN; Carrau F; Fariña L; Boido E; Dellacassa E; Medina K
Int J Food Microbiol; 2021 Jan; 337():108953. PubMed ID: 33161347
[TBL] [Abstract][Full Text] [Related]
4. Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation.
Parker N; James S; Dicks J; Bond C; Nueno-Palop C; White C; Roberts IN
Yeast; 2015 Jan; 32(1):281-7. PubMed ID: 25361168
[TBL] [Abstract][Full Text] [Related]
5. Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae.
Coulibaly WH; Bouatenin KMJ; Boli ZBIA; Camara F; Sanogo YM; Akissi DM; Kouame HK; Rigou P; Djameh C; Djè KM
World J Microbiol Biotechnol; 2021 Mar; 37(5):75. PubMed ID: 33779846
[TBL] [Abstract][Full Text] [Related]
6. New yeasts-new brews: modern approaches to brewing yeast design and development.
Gibson B; Geertman JA; Hittinger CT; Krogerus K; Libkind D; Louis EJ; Magalhães F; Sampaio JP
FEMS Yeast Res; 2017 Jun; 17(4):. PubMed ID: 28582493
[TBL] [Abstract][Full Text] [Related]
7. Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality.
Gibson B; Dahabieh M; Krogerus K; Jouhten P; Magalhães F; Pereira R; Siewers V; Vidgren V
Annu Rev Food Sci Technol; 2020 Mar; 11():23-44. PubMed ID: 31951488
[TBL] [Abstract][Full Text] [Related]
8. Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations.
Miguel GA; Carlsen S; Arneborg N; Saerens SMG; Laulund S; Knudsen GM
Int J Food Microbiol; 2022 Dec; 383():109951. PubMed ID: 36240605
[TBL] [Abstract][Full Text] [Related]
9. Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.
Gonçalves M; Pontes A; Almeida P; Barbosa R; Serra M; Libkind D; Hutzler M; Gonçalves P; Sampaio JP
Curr Biol; 2016 Oct; 26(20):2750-2761. PubMed ID: 27720622
[TBL] [Abstract][Full Text] [Related]
10. Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production.
van Rijswijck IMH; Wolkers-Rooijackers JCM; Abee T; Smid EJ
Microb Biotechnol; 2017 Nov; 10(6):1591-1602. PubMed ID: 28834151
[TBL] [Abstract][Full Text] [Related]
11. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.
Varela C
Appl Microbiol Biotechnol; 2016 Dec; 100(23):9861-9874. PubMed ID: 27787587
[TBL] [Abstract][Full Text] [Related]
12. Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador.
Piló FB; Carvajal-Barriga EJ; Guamán-Burneo MC; Portero-Barahona P; Dias AMM; Freitas LFD; Gomes FCO; Rosa CA
Braz J Microbiol; 2018; 49(4):808-815. PubMed ID: 29705164
[TBL] [Abstract][Full Text] [Related]
13. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.
Cao K; Wu J; Wan X; Hou Y; Zhang C; Wang Y; Zhang L; Yang W; He Y; Wu R
Food Res Int; 2024 Jul; 187():114366. PubMed ID: 38763646
[TBL] [Abstract][Full Text] [Related]
14. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.
Tyakht A; Kopeliovich A; Klimenko N; Efimova D; Dovidchenko N; Odintsova V; Kleimenov M; Toshchakov S; Popova A; Khomyakova M; Merkel A
Food Microbiol; 2021 Apr; 94():103658. PubMed ID: 33279083
[TBL] [Abstract][Full Text] [Related]
15. Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.
Giannakou K; Visinoni F; Zhang P; Nathoo N; Jones P; Cotterrell M; Vrhovsek U; Delneri D
Food Microbiol; 2021 Dec; 100():103838. PubMed ID: 34416971
[TBL] [Abstract][Full Text] [Related]
16. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production.
Grijalva-Vallejos N; Krogerus K; Nikulin J; Magalhães F; Aranda A; Matallana E; Gibson B
Food Microbiol; 2021 Sep; 98():103644. PubMed ID: 33875226
[TBL] [Abstract][Full Text] [Related]
17. Bioflavoring by non-conventional yeasts in sequential beer fermentations.
Holt S; Mukherjee V; Lievens B; Verstrepen KJ; Thevelein JM
Food Microbiol; 2018 Jun; 72():55-66. PubMed ID: 29407405
[TBL] [Abstract][Full Text] [Related]
18. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
Matraxia M; Alfonzo A; Prestianni R; Francesca N; Gaglio R; Todaro A; Alfeo V; Perretti G; Columba P; Settanni L; Moschetti G
Food Microbiol; 2021 Oct; 99():103806. PubMed ID: 34119099
[TBL] [Abstract][Full Text] [Related]
19. Aroma formation by immobilized yeast cells in fermentation processes.
Nedović V; Gibson B; Mantzouridou TF; Bugarski B; Djordjević V; Kalušević A; Paraskevopoulou A; Sandell M; Šmogrovičová D; Yilmaztekin M
Yeast; 2015 Jan; 32(1):173-216. PubMed ID: 25267117
[TBL] [Abstract][Full Text] [Related]
20. Packing a punch: understanding how flavours are produced in lager fermentations.
Lin CL; García-Caro RC; Zhang P; Carlin S; Gottlieb A; Petersen MA; Vrhovsek U; Bond U
FEMS Yeast Res; 2021 Jul; 21(5):. PubMed ID: 34227660
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]