Effects of heat shock and ethanol stress on the viability of aSaccharomyces uvarum (carlsbergensis) brewing yeast strain during fermentation of high gravity wort-Reference-Cited by-同舟云学术

Effects of heat shock and ethanol stress on the viability of aSaccharomyces uvarum (carlsbergensis) brewing yeast strain during fermentation of high gravity wort

Published:1992-08 Issue:2 Volume:10 Page:111-116
ISSN:0169-4146
Container-title:Journal of Industrial Microbiology
language:en
Short-container-title:Journal of Industrial Microbiology

Author:

Odumeru Joseph A.,D'Amore Tony,Russell Inge,Stewart Graham G.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/BF01583843.pdf

Reference39 articles.

1. Benitez, T., L. Del Castillo, A. Aguilera, J. Conde and E. Cerdaolmedo. 1983. Selection of wine yeasts for growth and fermentation in the presence of ethanol and sucrose. Appl. Environ. Microbiol. 45: 1429–1436.

2. Bossier, P., I.T. Fitch, H. Boucherie and M.F. Tuite. 1989. Structure and expression of a yeast gene encoding the small heat shock protein Hsp 26. Gene 78: 323–330.

3. Brown, S.W., S.G. Oliver, D.E.F. Harrison and R.C. Righelato. 1981. Ethanol inhibition of yeast growth and fermentation: differences in the magnitude and complexity of the effect. Eur. J. Appl. Microbiol. Biotechnol. 19: 151–155.

4. Cabeca-Silva, C., A. Madeira-Lopes and N. van Uden. 1982. Temperature relations of ethanol-enhanced petite mutation inSaccharomyces cerevisiae: mitochondria as targets of thermal death. FEMS Microbiol. Lett. 15: 149–151.

5. Casey, G.P. and W.M. Ingledew. 1983. High gravity brewing: influence of pitching rate and wort gravity on early yeast viability. J. Am. Soc. Brew. Chem. 41: 148–152.

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