The temperature dependent functionality ofBrettanomyces bruxellensisstrains in wort fermentations-Reference-Cited by-同舟云学术

The temperature dependent functionality ofBrettanomyces bruxellensisstrains in wort fermentations

Published:2019 Issue:3 Volume:125 Page:315-325
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Tyrawa Caroline¹,Preiss Richard¹²,Armstrong Meagan¹,van der Merwe George¹^ORCID

Affiliation:

1. Department of Molecular and Cellular Biology; University of Guelph; 50 Stone Rd. E Guelph N1G 2W1 ON Canada

2. Escarpment Laboratories; 8 Smith Ave. Guelph N1E 5Y5 ON Canada

Funder

OMAFRA-University of Guelph Gryphon LAAIR Program

OMAFRA-University of Guelph Research Program

OMAFRA-University of Guelph Gryphons LAAIR

Cam Fryer and Royal City Brewing

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.565/fullpdf

Reference35 articles.

1. Brettanomyces yeasts - From spoilage organisms to valuable contributors to industrial fermentations;Steensels;Int. J. Food Microbiol.,2015

2. Yakobsen , C. M. 2009 Pure culture fermentation characteristics of Brettanomyces yeast species and their use in the brewing industry. MSc thesis, School of Life Sciences, Heriot-Watt University, Edinburgh

3. Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing;Crauwels;Appl. Environ. Microbiol.,2014

4. The wine and beer yeast Dekkera bruxellensis;Schifferdecker;Yeast,2014

5. Fermentation assays reveal differences in sugar and (off-)flavor metabolism across different Brettanomyces bruxellensis strains;Crauwels;FEMS Yeast Res.,2017

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unravelling the hidden power of esterases for biomanufacturing of short-chain esters;Scientific Reports;2023-07-04

2. Screening for Antagonistic Yeasts to Manage Alternaria spp. in Organic Farming;Agriculture;2022-10-14

3. Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics;Food and Bioproducts Processing;2022-09

4. Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production;Fermentation;2022-06-12

5. Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast;Molecular Ecology;2022-04-04