The Relationship between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations-Reference-Cited by-同舟云学术

The Relationship between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations

Published:2013-04 Issue:2 Volume:71 Page:90-96
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:

Lawrence Stephen J.¹,Nicholls Sarah¹,Box Wendy G.¹,Sbuelz Raffaele²,Bealin-Kelly Francis³,Axcell Barry⁴,Smart Katherine A.⁵

Affiliation:

1. University of Nottingham, Division of Food Sciences, Sutton Bonington Campus, Loughborough, Leics. LE12 5RD

2. Spa Birra Peroni, Via Renato Birolli, 8, 00155 Roma, Italy

3. SABMiller plc, SABMiller House, Woking, Surrey GU21 6HS, UK

4. Group Brewing Research, SABMiller plc, PO Box 782178, Sandton 2146, South Africa

5. University of Nottingham, Division of Food Sciences, Sutton Bonington Campus, Loughborough, Leics. LE12 5RD and SABMiller plc, SABMiller House, Woking, Surrey GU21 6HS, UK

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2013-0405-01

Reference56 articles.

1. THE RESPONSE OFSACCHAROMYCES CEREVISIAETO FERMENTATION UNDER CARBON DIOXIDE PRESSURE

2. Induction of rho− mutations in yeast Saccharomyces cerevisiae by ethanol

3. The mitochondrial genome of yeast

4. Splice point sequence and transcripts of the intervening sequence in the mitochondrial 21S ribosomal RNA gene of yeast

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