Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Chris D, Powell"'
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented produc
Externí odkaz:
https://doaj.org/article/9c454648a7fb4dfa82d081e638b1200d
Publikováno v:
Food research international (Ottawa, Ont.). 162
Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c1e4db211b824d93a6dcd9d654c2ee
https://pubmed.ncbi.nlm.nih.gov/36461261
https://pubmed.ncbi.nlm.nih.gov/36461261
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:225-234
High gravity (HG) and very high gravity (VHG) fermentations are increasingly attractive within the brewing industry as a means of optimizing process efficiency and energy-saving. However, the use o...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f27c22a3069c585bb36d7467f8334101
https://doi.org/10.1080/03610470.2019.1666630
https://doi.org/10.1080/03610470.2019.1666630
Publikováno v:
Industrial Biotechnology. 13:209-216
During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation-inhibiting compounds produced during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3226409ea432353dc4c4d6b887977fb0
https://doi.org/10.1089/ind.2017.0017
https://doi.org/10.1089/ind.2017.0017
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:244-254
Osmotic stress represents one of the major environmental challenges experienced by yeast during industrial 15 fermentations. This stress is particularly associated with high gravity processes which utilise concentrated 16 substrates to yield products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87e60b7c8e9b6e33c9b4075aad0cfee
https://doi.org/10.1094/asbcj-2017-3505-01
https://doi.org/10.1094/asbcj-2017-3505-01
Publikováno v:
FEMS yeast research. 19(4)
Removal of yeast biomass at the end of fermentation, followed by a period of storage before re-inoculation into a subsequent fermentation, is common in the brewing industry. Storage is typically conducted at cold temperatures to preserve yeast qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dd2ff4dfb81bae08a890026fc934fd1
https://pubmed.ncbi.nlm.nih.gov/31073596
https://pubmed.ncbi.nlm.nih.gov/31073596
Publikováno v:
Kyyaly, A, Powell, C & Ramadan, E 2015, ' Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency ', Nutrition, vol. 31, no. 9, pp. 1155-1164 . https://doi.org/10.1016/j.nut.2015.04.017
OBJECTIVES: Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cb0bddf563a5f50607a917248bd1ed1
https://doi.org/10.1016/j.nut.2015.04.017
https://doi.org/10.1016/j.nut.2015.04.017
Publikováno v:
Journal of the Institute of Brewing. 117:377-382
The use of active dry yeast (ADY) in the brewing industry is becoming increasingly attractive due to several key features, including its capacity to be stored conveniently and to be prepared rapidly for use. However, some studies have reported that u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::069ae8e9aa01afb8a703f0fd21c67d9a
https://doi.org/10.1002/j.2050-0416.2011.tb00482.x
https://doi.org/10.1002/j.2050-0416.2011.tb00482.x