Brewing beer involves microbial activity at every stage, from raw material production and
malting to stability in the package. Most of these activities are desirable, as beer is the result …

To study the impact of yeast populations on wine flavour and to better understand yeast
growth dynamics, wines were produced by the (i) indigenous microflora,(ii) vigorous yeast …

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 …

A recent application of molecular biology has been the development of DNA fingerprinting
techniques, which have met with considerable success in the field of forensic science. Within …

Two rapid spectroscopic approaches for whole‐organism fingerprinting—pyrolysis mass
spectrometry (PyMS) and Fourier transform infrared spectroscopy (FT‐IR)—were used to …

P. WIGHTMAN, DE QUAIN AND PG MEADEN. 1996. Production brewing strains of the yeast
Saccharomyces cerevisiae were analysed by DNA fingerprinting, using a Southern blotting …

Three techniques (yeast chromosome fingerprinting, DNA restriction pattern analysis, and
total soluble protein profiling) were compared for their abilities to differentiate strains of …

Oxidative stress may be defined as the response to cellular damage generated by reactive
oxygen species such as superoxide anions and hydrogen peroxide. These compounds are …

Contour‐clamped homogeneous electric field (CHEF) gel electrophoresis has been used to
study the karyotypes of a range of Saccharomyces cerevisiae yeast strains. The time …

The diversity of yeasts isolated from brewing plants and its role on beer quality makes yeast
distinction a major concern in industrial microbiological control. Several approaches have …