131 related articles for article (PubMed ID: 37070695)
1. Assessment of yeast physiology during industrial-scale brewing practices using the redox-sensitive dye resazurin.
Dilmetz BA; Desire CT; Donnellan L; Meneses J; Klingler-Hoffmann M; Young C; Hoffmann P
Yeast; 2023 May; 40(5-6):171-181. PubMed ID: 37070695
[TBL] [Abstract][Full Text] [Related]
2. Impact of propagation time on yeast physiology during bottle conditioning of beer on an industrial scale.
Dilmetz BA; Desire CT; Meneses J; Klingler-Hoffmann M; Young C; Hoffmann P
Food Chem; 2024 Mar; 435():137655. PubMed ID: 37806202
[TBL] [Abstract][Full Text] [Related]
3. Decrease of aged beer aroma by the reducing activity of brewing yeast.
Saison D; De Schutter DP; Vanbeneden N; Daenen L; Delvaux F; Delvaux FR
J Agric Food Chem; 2010 Mar; 58(5):3107-15. PubMed ID: 20143776
[TBL] [Abstract][Full Text] [Related]
4. The yeast Saccharomyces cerevisiae- the main character in beer brewing.
Lodolo EJ; Kock JL; Axcell BC; Brooks M
FEMS Yeast Res; 2008 Nov; 8(7):1018-36. PubMed ID: 18795959
[TBL] [Abstract][Full Text] [Related]
5. [Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].
Qu N; He XP; Guo XN; Liu N; Zhang BR
Wei Sheng Wu Xue Bao; 2006 Feb; 46(1):38-42. PubMed ID: 16579462
[TBL] [Abstract][Full Text] [Related]
6. A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory.
Thesseling FA; Bircham PW; Mertens S; Voordeckers K; Verstrepen KJ
Curr Protoc Microbiol; 2019 Sep; 54(1):e91. PubMed ID: 31518063
[TBL] [Abstract][Full Text] [Related]
7. Influence of yeast strain, priming solution and temperature on beer bottle conditioning.
Marconi O; Rossi S; Galgano F; Sileoni V; Perretti G
J Sci Food Agric; 2016 Sep; 96(12):4106-15. PubMed ID: 26748817
[TBL] [Abstract][Full Text] [Related]
8. Systematic profiling of ale yeast protein dynamics across fermentation and repitching.
Garge RK; Geck RC; Armstrong JO; Dunn B; Boutz DR; Battenhouse A; Leutert M; Dang V; Jiang P; Kwiatkowski D; Peiser T; McElroy H; Marcotte EM; Dunham MJ
G3 (Bethesda); 2024 Mar; 14(3):. PubMed ID: 38135291
[TBL] [Abstract][Full Text] [Related]
9. Impact of pitching rate on yeast fermentation performance and beer flavour.
Verbelen PJ; Dekoninck TM; Saerens SM; Van Mulders SE; Thevelein JM; Delvaux FR
Appl Microbiol Biotechnol; 2009 Feb; 82(1):155-67. PubMed ID: 19018524
[TBL] [Abstract][Full Text] [Related]
10. Nanostructured Hybrid BioBots for Beer Brewing.
Maria-Hormigos R; Mayorga-Martinez CC; Kinčl T; Pumera M
ACS Nano; 2023 Apr; 17(8):7595-7603. PubMed ID: 37043825
[TBL] [Abstract][Full Text] [Related]
11. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.
Rogers CM; Veatch D; Covey A; Staton C; Bochman ML
Food Microbiol; 2016 Aug; 57():151-8. PubMed ID: 27052714
[TBL] [Abstract][Full Text] [Related]
12. Selenite biotransformation during brewing. Evaluation by HPLC-ICP-MS.
Sánchez-Martínez M; da Silva EG; Pérez-Corona T; Cámara C; Ferreira SL; Madrid Y
Talanta; 2012 Jan; 88():272-6. PubMed ID: 22265498
[TBL] [Abstract][Full Text] [Related]
13. The Genome Sequence of the Jean-Talon Strain, an Archeological Beer Yeast from Québec, Reveals Traces of Adaptation to Specific Brewing Conditions.
Fijarczyk A; Hénault M; Marsit S; Charron G; Fischborn T; Nicole-Labrie L; Landry CR
G3 (Bethesda); 2020 Sep; 10(9):3087-3097. PubMed ID: 32605927
[TBL] [Abstract][Full Text] [Related]
14. Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
Cheong C; Wackerbauer K; Kang SA
J Microbiol Biotechnol; 2007 Feb; 17(2):297-304. PubMed ID: 18051761
[TBL] [Abstract][Full Text] [Related]
15. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
Bravi E; Perretti G; Buzzini P; Della Sera R; Fantozzi P
J Agric Food Chem; 2009 Jul; 57(14):6279-84. PubMed ID: 19601666
[TBL] [Abstract][Full Text] [Related]
16. Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process.
Paszkot J; Kawa-Rygielska J
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807223
[TBL] [Abstract][Full Text] [Related]
17. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism.
Kong Z; Li M; An J; Chen J; Bao Y; Francis F; Dai X
Sci Rep; 2016 Sep; 6():33552. PubMed ID: 27629523
[TBL] [Abstract][Full Text] [Related]
18. Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution.
He Y; Yin H; Dong J; Yu J; Zhang L; Yan P; Wan X; Hou X; Zhao Y; Chen R; Gibson B; Krogerus K
Food Microbiol; 2022 Sep; 106():104032. PubMed ID: 35690438
[TBL] [Abstract][Full Text] [Related]
19. Profiling potential brewing yeast from forest and vineyard ecosystems.
Iturritxa E; Hill AE; Torija MJ
Int J Food Microbiol; 2023 Jun; 394():110187. PubMed ID: 36989930
[TBL] [Abstract][Full Text] [Related]
20. Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
Wang J; Wang ZY; He XP; Zhang BR
J Microbiol Biotechnol; 2010 Nov; 20(11):1539-45. PubMed ID: 21124060
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
