Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Wendy G. Box"'
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
Autor:
Francis Bealin-Kelly, Stephen J. Lawrence, Katherine A. Smart, Sarah Michelle Nicholls, Wendy G. Box, Raffaele Sbuelz, Barry Axcell
Publikováno v:
Journal of the American Society of Brewing Chemists. 71:90-96
Fermentation performance and final beer product quality can be greatly influenced by the integrity of brewing yeast mtDNA, particularly when petite mutants are formed. The factors that influence th...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59b2d3cafb43368aad922a49648dc9c8
https://doi.org/10.1094/asbcj-2013-0405-01
https://doi.org/10.1094/asbcj-2013-0405-01
Autor:
Stephen J. Lawrence, Chris Boulton, Tithira T. Wimalasena, Katherine A. Smart, Sarah Michelle Nicholls, Wendy G. Box
Publikováno v:
Journal of the American Society of Brewing Chemists. 70:268-274
Repeated reuse or “serial repitching” of yeast between successive fermentations exposes brewing yeast cells to a number of biological, chemical, and physical stresses. It is generally accepted that...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67a28a0145108a6034aa955713f334f9
https://doi.org/10.1094/asbcj-2012-0917-01
https://doi.org/10.1094/asbcj-2012-0917-01
Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and its Impact on Lag Phase in Fermenter
Publikováno v:
Journal of the American Society of Brewing Chemists. 70:1-9
A major concern for the brewing industry is achieving consistent fermentation cycle time without compromising the fermentation profile, the quality of the beer produced, or the yeast that is subseq...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0516515b7f4106bcaa20607694bdfae9
https://doi.org/10.1094/asbcj-2011-1216-01
https://doi.org/10.1094/asbcj-2011-1216-01
Publikováno v:
Journal of the Institute of Brewing. 116:413-420
Rapid and early detection of malts likely to cause premature yeast flocculation (PYF) is of major importance both to the brewer and the maltster. To date, the most reliable and widely applied diagnostic tests for predicting the PYF status of malts in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e53f2b0681c06975fdbcad41a42f96eb
https://doi.org/10.1002/j.2050-0416.2010.tb00792.x
https://doi.org/10.1002/j.2050-0416.2010.tb00792.x
Autor:
Stephen J. Lawrence, Chris Boulton, Sean T. May, Brian Gibson, Katherine A. Smart, Neil S. Graham, Robert S. T. Linforth, Wendy G. Box
Publikováno v:
Journal of the American Society of Brewing Chemists. 68:21-29
The aim of this study was to determine the transcriptomic response of Saccharomyces pastorianus to environmental change during brewery propagation. Utilization of amino acids and fermentable carboh...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::660a00e9a53e1204715d82957f58594e
https://doi.org/10.1094/asbcj-2009-1123-01
https://doi.org/10.1094/asbcj-2009-1123-01
Autor:
Katherine A. Smart, Brian Gibson, Chris Boulton, Stephen J. Lawrence, Neil S. Graham, Wendy G. Box, Robert S. T. Linforth
Publikováno v:
Journal of the American Society of Brewing Chemists. 67:157-165
Amino acid utilization by yeast during brewer's wort fermentation influences both the fermentation performance and flavor profile of the finished product. To better understand the relationship betw...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b09dc44b101ae1025fcaa07fb91cc5c
https://doi.org/10.1094/asbcj-2009-0720-01
https://doi.org/10.1094/asbcj-2009-0720-01
Autor:
Robert S. T. Linforth, Katherine A. Smart, Chris Boulton, Wendy G. Box, Stephen J. Lawrence, Neil S. Graham, Brian Gibson
Publikováno v:
Yeast (Chichester, England). 25(8)
The fermentable carbohydrate composition of wort and the manner in which it is utilized by yeast during brewery fermentation have a direct influence on fermentation efficiency and quality of the final product. In this study the response of a brewing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbc096d958c98b36d74ebb075966799b
https://pubmed.ncbi.nlm.nih.gov/18668645
https://pubmed.ncbi.nlm.nih.gov/18668645
Autor:
Brian R, Gibson, Stephen J, Lawrence, Chris A, Boulton, Wendy G, Box, Neil S, Graham, Robert S T, Linforth, Katherine A, Smart
Publikováno v:
FEMS yeast research. 8(4)
Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::314fe5079eaa067aad4eaa258e976c5a
https://pubmed.ncbi.nlm.nih.gov/18373683
https://pubmed.ncbi.nlm.nih.gov/18373683
Autor:
Stephen J. Lawrence, Chris Boulton, Katherine A. Smart, Tithira T. Wimalasena, Wendy G. Box, Sarah Michelle Nicholls
Publikováno v:
Cerevisia. 38:59
Repeated reuse or “serial repitching” of yeast between successive fermentations exposes brewing yeast cells to a number of biological, chemical, and physical stresses. It is generally accepted that...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fffb6af388ceb9a71f334205ccb5d1c9
https://doi.org/10.1016/j.cervis.2013.09.033
https://doi.org/10.1016/j.cervis.2013.09.033