Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation-Reference-Cited by-同舟云学术

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Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation

Published:2019-01-02 Issue:1 Volume:77 Page:10-20
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Wang Jinjing¹²,Ding Huajian¹²,Zheng Feiyun¹²,Li Yongxian¹²,Liu Chunfeng¹²,Niu Chengtuo¹²,Li Qi¹²³

Affiliation:

1. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China;

2. Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China;

3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

Funder

National Science Foundation of China

Program of Introducing Talents of Discipline to Universities

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1546030

Reference54 articles.

1. The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

2. Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis

3. Comparative proteome and transcriptome analysis of lager brewer's yeast in the autolysis process

4. Yeast responses to stresses associated with industrial brewery handling: Figure 1

5. Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

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