Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Caroline Tyrawa"'
Autor:
Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a
Externí odkaz:
https://doaj.org/article/57db17c72db34657bf0afdd59fccbcce
Autor:
Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, George van der Merwe
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrializat
Externí odkaz:
https://doaj.org/article/97a4c49d26b34d67b5fc449ef7bdb772
Autor:
Barret Foster, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Mark Lubberts, Richard Preiss, Emine Ozsahin
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e927259aaa97ebe6c2b6b314429e8fe
https://doi.org/10.1101/2021.07.26.453768
https://doi.org/10.1101/2021.07.26.453768
Publikováno v:
Journal of the Institute of Brewing. 125:315-325
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::802c1196c0a477e66c53343f4c797825
https://doi.org/10.1002/jib.565
https://doi.org/10.1002/jib.565
Publikováno v:
Applied Microbiology and Biotechnology. 102:8447-8464
Traditional sparkling wines are produced by the refermentation of a base wine with yeast in the bottle followed by a critical period of aging. During the often lengthy aging process, yeast undergoes cell death and autolysis to release cellular compou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc0aa00fafe75e57371900682009be8c
https://doi.org/10.1007/s00253-018-9304-y
https://doi.org/10.1007/s00253-018-9304-y
Human activity has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrialization of beer, there also exists a home-brewi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebed88451d7fc59c9c5e6a02f538f824