Zobrazeno 1 - 10
of 12
pro vyhledávání: '"B. H. Kirsop"'
Autor:
B. H. Kirsop
Publikováno v:
Annals of the New York Academy of Sciences. 700:173-176
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9ce33cec37ee4202432057eea02ffe3
https://doi.org/10.1111/j.1749-6632.1993.tb26318.x
https://doi.org/10.1111/j.1749-6632.1993.tb26318.x
Autor:
Stephanie A. Harding, B. H. Kirsop
Publikováno v:
Journal of the Institute of Brewing. 85:171-174
Strains of Saccharomyces cerevisiae ferment slowly and give beer of high specific gravity in nutrient-depleted worts produced by substituting carbohydrate syrup for malt. Yeast performance cannot be fully restored by the provision of increased quanti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0db53dc926a58b824c959a53a9667a1a
https://doi.org/10.1002/j.2050-0416.1979.tb06850.x
https://doi.org/10.1002/j.2050-0416.1979.tb06850.x
Autor:
B. H. Kirsop, L. Dolezil
Publikováno v:
Journal of Applied Bacteriology. 42:213-217
A commercially produced system for the identification of Lactobacillus, by which the reactions of concentrated cell suspensions towards 50 substrates may be determined, is useful for the characterization of strains of Pediococcus. Suitable conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b45dec9ed6b491b883c6c298aa687e83
https://doi.org/10.1111/j.1365-2672.1977.tb00687.x
https://doi.org/10.1111/j.1365-2672.1977.tb00687.x
Publikováno v:
Journal of the Institute of Brewing. 85:219-227
The addition to wort of lipids derived from malt spent grains had a pronounced effect on yeast metabolism. The lipids allowed the fermentation of de-oxygenated wort and also stimulated yeast growth and the corresponding rate and extent of fermentatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b170e8bc83e1a3441bd6b7e29818c114
https://doi.org/10.1002/j.2050-0416.1979.tb03911.x
https://doi.org/10.1002/j.2050-0416.1979.tb03911.x
Autor:
B. H. Kirsop, Beverly A. Searle
Publikováno v:
Journal of the Institute of Brewing. 85:342-345
In batch fermentations, carried out using a range of conditions, the specific rate of sugar utilization is shown to decline throughout. When yeast mass is increasing, the yield coefficient relating carbohydrate utilization to mass production remains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f48192b376160229fd549febbeb679a
https://doi.org/10.1002/j.2050-0416.1979.tb03939.x
https://doi.org/10.1002/j.2050-0416.1979.tb03939.x
Autor:
B. H. Kirsop, Vivienne Aries
Publikováno v:
Journal of the Institute of Brewing. 83:220-223
The sterol contents of brewing yeasts harvested from an anaerobic fermentation and inoculated into air-saturated wort rise rapidly from ca. 1 mg/g dry yeast to ca. 10 mg/g and remain at this level until the oxygen is absorbed. After all oxygen is rem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::979418afedcda4f32299a275ac222d7a
https://doi.org/10.1002/j.2050-0416.1977.tb03798.x
https://doi.org/10.1002/j.2050-0416.1977.tb03798.x
Autor:
Vivienne Aries, B. H. Kirsop
Publikováno v:
Journal of the Institute of Brewing. 84:118-122
The content of sterols in Saccharomyces cerevisiae which has been harvested after anaerobic growth and then added to a complex nutrient medium, rises rapidly from ca. 1 mg/g dry yeast to ca. 10 mg in the presence of dissolved oxygen. A range of stero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea0f3200a71e3bf7154756bf1fdaf2cf
https://doi.org/10.1002/j.2050-0416.1978.tb03852.x
https://doi.org/10.1002/j.2050-0416.1978.tb03852.x
Autor:
B. H. Kirsop, Judith Boatwright
Publikováno v:
Journal of the Institute of Brewing. 82:343-346
Sucrose agar is a relatively simple and inexpensive medium which gives good growth of a wide range of cultures of the Lactobacilli and Pediococci encountered in breweries and also of representative strains of other spoilage organisms. It may be used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a77aa82efbab95ebceb178e36115691f
https://doi.org/10.1002/j.2050-0416.1975.tb06960.x
https://doi.org/10.1002/j.2050-0416.1975.tb06960.x
Autor:
B. H. Kirsop, G. T. Taylor
Publikováno v:
Journal of the Institute of Brewing. 83:97-99
Relatively rapid and simple methods for measuring the content of the free C6-C10 fatty acids in fermenting wort and beer and of the total C6-C18 fatty acids in yeast are described. The acids are extracted, after saponification in the case of yeast, u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a943adae5573e57103f00e9c04fcc32d
https://doi.org/10.1002/j.2050-0416.1977.tb06423.x
https://doi.org/10.1002/j.2050-0416.1977.tb06423.x
Autor:
B. H. Kirsop, G. T. Taylor
Publikováno v:
Journal of the Institute of Brewing. 83:241-243
The medium chain length fatty acids that are excreted during fermentation are produced by synthesis and not by degradation. The fermentation of a wort supplemented with propionic acid (C3) or valeric acid (C5) leads to the excretion of nonanoic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af5b8722f85b3a131938163ad2632aab
https://doi.org/10.1002/j.2050-0416.1977.tb03802.x
https://doi.org/10.1002/j.2050-0416.1977.tb03802.x