The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations-Reference-Cited by-同舟云学术

The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations

Published:2012-06 Issue:3 Volume:70 Page:195-204
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:

Dekoninck Tinne M. L.¹,Verbelen Pieter J.¹,Delvaux Filip¹,Van Mulders Sebastiaan E.¹,Delvaux Freddy R.¹

Affiliation:

1. Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2012-0809-01

Reference68 articles.

1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation

2. Global gene expression during short-term ethanol stress inSaccharomyces cerevisiae

3. Functional genomic analysis of a commercial wine strain ofSaccharomyces cerevisiaeunder differing nitrogen conditions

4. Transcriptional regulation of SSA3, an HSP70 gene from Saccharomyces cerevisiae.

5. The heat shock response in yeast: differential regulations and contributions of the Msn2p/Msn4p and Hsf1p regulons

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