Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems-Reference-Cited by-同舟云学术

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Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems

Published:2018-12-05 Issue:1 Volume:125 Page:53-59
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Barazani Bruno¹,Piercey Marta²,Paulson Allan²,Warnat Stephan³,Hubbard Ted¹,MacIntosh Andrew J.⁴

Affiliation:

1. Mechanical Engineering Department; Dalhousie University; B3H 4R2 Halifax NS Canada

2. Process Engineering and Applied Science Department; Dalhousie University; B3H 4R2 Halifax NS Canada

3. Mechanical & Industrial Engineering Department; Montana State University; 59717 Bozeman MT USA

4. Food Science and Human Nutrition Department; University of Florida; 32611 Gainesville FL USA

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.548/fullpdf

Reference30 articles.

1. Yeast responses to stresses associated with industrial brewery handling;Gibson;FEMS Microbiol. Rev.,2007

2. Fermentation characteristics of dried brewers yeast: effect of drying on flocculation and fermentation;Finn;J. Am. Soc. Brew Chem.,2002

3. Rehydration of active dry brewing yeast and its effect on cell viability;Jenkins;J. Inst. Brewing,2012

4. Measurement of the mechanical properties of single Synechocystis sp. strain PCC6803 cells in different osmotic concentrations using a robot-integrated microfluidic chip;Chang;Lab Chip,2018

5. Trehalose - an osmoprotectant and stress indicator compound in high and very high gravity brewing;Majara;J. Am. Soc. Brew Chem.,1996

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