Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ronja Eerikäinen"'
Autor:
Riikka Linnakoski, Tuula Jyske, Ronja Eerikäinen, Pyry Veteli, Marta Cortina-Escribano, Frederico Magalhães, Eila Järvenpää, Lotta Heikkilä, Mathias Hutzler, Brian Gibson
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-Saccharomyces species that typically are only able to consume the simple sugars in wort, and therefore have a limited production o
Externí odkaz:
https://doaj.org/article/9e992bfd59204891928eb1883d7e0787
Publikováno v:
Beverages, Vol 6, Iss 4, p 58 (2020)
The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose,
Externí odkaz:
https://doaj.org/article/5cf82685d6994d39a3fde12e6c9156c8
Publikováno v:
Krogerus, K, Eerikäinen, R, Aisala, H & Gibson, B 2022, ' Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation ', Yeast, vol. 39, no. 1-2, pp. 156-169 . https://doi.org/10.1002/yea.3674
A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80a01728d641bb3be905cc04b2a63b4e
https://pubmed.ncbi.nlm.nih.gov/34664308
https://pubmed.ncbi.nlm.nih.gov/34664308
Publikováno v:
Beverages
Volume 6
Issue 4
Nikulin, J, Eerikäinen, R, Hutzler, M & Gibson, B 2020, ' Brewing characteristics of the maltotriose-positive yeast Zygotorulaspora florentina isolated from oak ', Beverages, vol. 6, no. 4, 58, pp. 1-19 . https://doi.org/10.3390/beverages6040058
Beverages, Vol 6, Iss 58, p 58 (2020)
Volume 6
Issue 4
Nikulin, J, Eerikäinen, R, Hutzler, M & Gibson, B 2020, ' Brewing characteristics of the maltotriose-positive yeast Zygotorulaspora florentina isolated from oak ', Beverages, vol. 6, no. 4, 58, pp. 1-19 . https://doi.org/10.3390/beverages6040058
Beverages, Vol 6, Iss 58, p 58 (2020)
The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0b3c52ed51315f392b130fe1ee93bf7