Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tobias Fischborn"'
Autor:
Anna Fijarczyk, Mathieu Hénault, Souhir Marsit, Guillaume Charron, Tobias Fischborn, Luc Nicole-Labrie, Christian R. Landry
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 10, Iss 9, Pp 3087-3097 (2020)
The genome sequences of archeological Saccharomyces cerevisiae isolates can reveal insights about the history of human baking, brewing and winemaking activities. A yeast strain called Jean-Talon was recently isolated from the vaults of the Intendant
Externí odkaz:
https://doaj.org/article/9189629aec474e6b8edf91fe55e60893
Publikováno v:
Journal of the American Society of Brewing Chemists. 80:258-269
The presence of high concentrations of organic acids is known to adversely affect the efficiency and quality of ethanol fermentation. The growing popularity of sour beers warranted the exploration ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::597ccb0a4cabcbe9f4d7c811dccb6adb
https://doi.org/10.1080/03610470.2021.1952508
https://doi.org/10.1080/03610470.2021.1952508
Autor:
Guillaume Charron, Souhir Marsit, Christian R. Landry, Luc Nicole-Labrie, Tobias Fischborn, Anna Fijarczyk, Mathieu Hénault
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 10, Iss 9, Pp 3087-3097 (2020)
G3: Genes|Genomes|Genetics
G3: Genes|Genomes|Genetics
The genome sequences of archeological Saccharomyces cerevisiae isolates can reveal insights about the history of human baking, brewing and winemaking activities. A yeast strain called Jean-Talon was recently isolated from the vaults of the Intendant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eea7b68f0bd9da0f0ba10f9e342a2624
http://g3journal.org/lookup/doi/10.1534/g3.120.401149
http://g3journal.org/lookup/doi/10.1534/g3.120.401149
Autor:
Guillaume Charron, Mathieu Hénault, Luc Nicole-Labrie, Souhir Marsit, Christian R. Landry, Anna Fijarczyk, Tobias Fischborn
The genome sequences of archeological yeast isolates can reveal insights about the history of human baking, brewing and winemaking activities and migration around the globe. A yeast strain called Jean-Talon was recently isolated from the vaults of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2de46e48aac2ccbad6425b454092814e
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
Autor:
Chris D. Powell, Tobias Fischborn
Publikováno v:
Journal of the American Society of Brewing Chemists. 68:48-56
To demonstrate the suitability of active dried yeast (ADY) for serial repitching, dried and wet yeast slurries derived from the same strain were analyzed for five consecutive fermentations (G0―G4). In each instance, cell viability was determined pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89ddeafadcfe4e3e3bccd8babdfa3066
https://doi.org/10.1094/asbcj-2010-0125-01
https://doi.org/10.1094/asbcj-2010-0125-01