Found: 26
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Brewing potential of strains of the boreal wild yeast Mrakia gelida.
- Published in:
- Frontiers in Microbiology, 2023, v. 14, p. 1, doi. 10.3389/fmicb.2023.1108961
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- Article
A short history of beer brewing: Alcoholic fermentation and yeast technology over time.
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- EMBO Reports, 2022, v. 23, n. 12, p. 1, doi. 10.15252/embr.202256355
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- Article
Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1011155
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- Article
Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges.
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- Food & Bioprocess Technology, 2022, v. 15, n. 10, p. 2294, doi. 10.1007/s11947-022-02885-2
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Author Correction: Archeochemistry reveals the first steps into modern industrial brewing.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-19092-w
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- Article
Archeochemistry reveals the first steps into modern industrial brewing.
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- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-12943-6
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- Article
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1457, doi. 10.1007/s00217-022-03968-2
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- Article
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
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- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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- Article
Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash (Fraxinus excelsior).
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.645271
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Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040058
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- Article
The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer.
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- Journal of the Institute of Brewing, 2020, v. 126, n. 4, p. 354, doi. 10.1002/jib.624
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- Article
Revisiting the Taxonomic Synonyms and Populations of Saccharomyces cerevisiae—Phylogeny, Phenotypes, Ecology and Domestication.
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- Microorganisms, 2020, v. 8, n. 6, p. 903, doi. 10.3390/microorganisms8060903
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- Article
Optimisation of yeast vitality measurement to better predict fermentation performance.
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- Journal of the Institute of Brewing, 2020, v. 126, n. 2, p. 161, doi. 10.1002/jib.604
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- Article
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040103
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- Article
Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040101
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- Article
On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts.
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- European Food Research & Technology, 2019, v. 245, n. 11, p. 2549, doi. 10.1007/s00217-019-03372-3
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- Article
Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance.
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- European Food Research & Technology, 2019, v. 245, n. 6, p. 1169, doi. 10.1007/s00217-019-03237-9
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- Article
Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020051
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- Article
Beer enemy number one: genetic diversity, physiology and biofilm formation of Lactobacillus brevis.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 2, p. 250, doi. 10.1002/jib.553
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- Article
Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content.
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- European Food Research & Technology, 2019, v. 245, n. 1, p. 95, doi. 10.1007/s00217-018-3143-z
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- Article
The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer.
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- Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 403, doi. 10.1002/jib.523
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- Article
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030066
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- Article
Identification of Microflora in a Biological Brewer's Wort Acidification Process Run Continuously for 20 Years.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030051
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- Article
Statistical evaluation of beer spoilage bacteria by real‐time PCR analyses from 2010 to 2016.
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- Journal of the Institute of Brewing, 2018, v. 124, n. 2, p. 173, doi. 10.1002/jib.486
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Review: Pure non- Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 4, p. 569, doi. 10.1002/jib.381
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- Article
Screening for new brewing yeasts in the non- Saccharomyces sector with Torulaspora delbrueckii as model.
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- Yeast, 2016, v. 33, n. 4, p. 129, doi. 10.1002/yea.3146
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- Article