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 …

Yeasts are the world's premier industrial micro-organisms. In addition to their wide
exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play …

Unlike most fermentation alcohol beverage production processes, brewers recycle their
yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation …

The revelation that microorganisms were associated with the fermentation of alcoholic
beverages probably began in the mid-1600s with the observations of Antonie van …

The deduced translation product of an open reading frame on the left arm of chromosome
XVI of Saccharomyces cerevisiae, with the systematic name of YPL061w, is 500 amino acids …

The characterization of industrial yeast strains by examining their metabolic footprints
(exometabolomes) was investigated and compared to genome‐based discriminatory …

Flocculation is prerequisite for bulk sedimentation of yeast during brewery fermentation.
Although single yeast cells gradually sediment in green beer, this sedimentation rate is too …

Two brewing yeast strains, one employed for the production of an ale type product and the
other used solely for bottle conditioning, were serially repitched over a period of one year …

For the production of wine, the most important industrially used yeast species is
Saccharomyces cerevisiae. Years of experience have shown that wine quality and property …

Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF
MS), a powerful biotyping tool for the identification of bacteria and clinical yeast isolates, was …