During brewery handling, production strains of yeast must respond to fluctuations in
dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and …

The characteristic flavour and aroma of any beer is, in large part, determined by the yeast
strain employed and the wort composition. In addition, properties such as flocculation, wort …

Principles of Brewing Science is an indispensable reference which applies the practical
language of science to the art of brewing. As an introduction to the science of brewing …

The limited tolerance of Saccharomyces cerevisiae to the inhibitors present in lignocellulosic
hydrolysates is a major challenge in second-generation bioethanol production. Short-term …

The specific rates at which ethyl acetate and iso‐amyl acetate are produced by yeast
increase markedly at that point in fermentation where syntheses of lipids (ie saturated fatty …

Due to immunological activity, microbial cell wall polysaccharides are defined as 'biological
response modifiers'(BRM). Cell walls of spent brewer's yeast also have some BRM activity …

The effects of nitrogen starvation on the anaerobic physiology of Saccharomyces cerevisiae
were studied in cells cultivated in a bioreactor. The composition of the mineral medium was …

Energy is stored in plants in form of carbohydrates, including sucrose (ie, saccharose, a
disaccharide) and starch (a polysaccharide). Sucrose and starch are derived from glucose …

The metabolizing of carbohydrates during fermentation by brewing yeasts leads to the
production of many flavor-active compounds, including esters and higher alcohols. A better …

The physiology of brewing yeast is of pivotal importance in securing and maintaining beer
quality. Fundamental studies on aspects of yeast physiology are critically evaluated, areas …