Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains-Reference-Cited by-同舟云学术

Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains

Published:2021-07-14 Issue: Volume: Page:1-8
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:

Kurniawan Yohanes Novi¹,Shinohara Yuji¹,Sakai Hiroaki¹,Magarifuchi Tetsuro¹,Suzuki Koji²^ORCID

Affiliation:

1. Analytical Science Laboratories, Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan

2. Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1939606

Reference47 articles.

1. Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

2. Kombucha Tea Fermentation: A Review

3. Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review

4. Back, W. B. In Colour Atlas and Handbook of Beverage Biology; Back, W., Ed. Verlag Hans Carl: Nürnberg, Germany, 2005; pp 10–112.

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