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Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 1991, doi. 10.1007/s00217-023-04274-1
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A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2023, v. 129, n. 2, p. 128, doi. 10.58430/jib.v129i2.21
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- Article
Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 55, doi. 10.1007/s00217-022-04132-6
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- Article
Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation.
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- Applied Microbiology & Biotechnology, 2022, v. 106, n. 13-16, p. 4929, doi. 10.1007/s00253-022-12068-w
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Unlocking the functional potential of polyploid yeasts.
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- Nature Communications, 2022, v. 13, n. 1, p. 1, doi. 10.1038/s41467-022-30221-x
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Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.747546
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Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation.
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- Yeast, 2022, v. 39, n. 1, p. 156, doi. 10.1002/yea.3674
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Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching.
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- Applied Microbiology & Biotechnology, 2021, v. 105, n. 21/22, p. 8359, doi. 10.1007/s00253-021-11626-y
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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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- Article
Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation.
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- Microorganisms, 2021, v. 9, n. 3, p. 514, doi. 10.3390/microorganisms9030514
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- Article
Brewing potential of the wild yeast species Saccharomyces paradoxus.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2283, doi. 10.1007/s00217-020-03572-2
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- Article
Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates.
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- Microbial Biotechnology, 2020, v. 13, n. 4, p. 1012, doi. 10.1111/1751-7915.13545
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- Article
A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing.
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- Applied Microbiology & Biotechnology, 2020, v. 104, n. 9, p. 3745, doi. 10.1007/s00253-020-10531-0
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- Article
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing.
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- Journal of the Institute of Brewing, 2020, v. 126, n. 2, p. 168, doi. 10.1002/jib.608
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- Article
A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains.
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- Applied Microbiology & Biotechnology, 2019, v. 103, n. 18, p. 7597, doi. 10.1007/s00253-019-10021-y
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- Article
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
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- Yeast, 2019, v. 36, n. 6, p. 383, doi. 10.1002/yea.3380
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- Article
Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus.
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- Journal of Industrial Microbiology & Biotechnology, 2018, v. 45, n. 12, p. 1103, doi. 10.1007/s10295-018-2087-4
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- Article
A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.02253
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- Article
Alternative <italic>Saccharomyces</italic> interspecies hybrid combinations and their potential for low‐temperature wort fermentation.
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- Yeast, 2018, v. 35, n. 1, p. 113, doi. 10.1002/yea.3246
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- Article
Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
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- Journal of Industrial Microbiology & Biotechnology, 2017, v. 44, n. 8, p. 1203, doi. 10.1007/s10295-017-1947-7
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- Article
Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
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- Microbial Cell Factories, 2017, v. 16, p. 1, doi. 10.1186/s12934-017-0679-8
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Novel brewing yeast hybrids: creation and application.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 1, p. 65, doi. 10.1007/s00253-016-8007-5
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Ploidy influences the functional attributes of de novo lager yeast hybrids.
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- Applied Microbiology & Biotechnology, 2016, v. 100, n. 16, p. 7203, doi. 10.1007/s00253-016-7588-3
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Physicochemical characterization of sahti, an 'ancient' beer style indigenous to Finland.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 464, doi. 10.1002/jib.246
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New lager yeast strains generated by interspecific hybridization.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 5, p. 769, doi. 10.1007/s10295-015-1597-6
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- Article
Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene.
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- Yeast, 2015, v. 32, n. 1, p. 301, doi. 10.1002/yea.3026
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125<sup>th</sup> Anniversary Review: Diacetyl and its control during brewery fermentation.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 86, doi. 10.1002/jib.84
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Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wort.
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- Applied Microbiology & Biotechnology, 2013, v. 97, n. 15, p. 6919, doi. 10.1007/s00253-013-4955-1
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Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus.
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- Yeast, 2013, v. 30, n. 7, p. 255, doi. 10.1002/yea.2960
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