| 1 |
Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast
Li TL, Wu CY, Liao JQ, Jiang T, Xu HD, Lei HJ
Applied Biochemistry and Biotechnology, 190(2), 360, 2020 |
| 2 |
Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer's yeast during high-gravity brewing
Oomuro M, Watanabe D, Sugimoto Y, Kato T, Motoyama Y, Watanabe T, Takagi H
Journal of Bioscience and Bioengineering, 126(6), 736, 2018 |
| 3 |
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze
Sigler K, Matoulkova D, Dienstbier M, Gabriel P
Applied Microbiology and Biotechnology, 82(6), 1027, 2009 |
| 4 |
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts
Piddocke MP, Kreisz S, Heldt-Hansen HP, Nielsen KF, Olsson L
Applied Microbiology and Biotechnology, 84(3), 453, 2009 |
| 5 |
Optimization of an ethanol production medium in very high gravity fermentation
Wang FQ, Gao CJ, Yang CY, Xu P
Biotechnology Letters, 29(2), 233, 2007 |
| 6 |
Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing
Mizuno A, Tabei H, Iwahuti M
Journal of Bioscience and Bioengineering, 101(1), 31, 2006 |
| 7 |
Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale
Dragone G, Silva DP, Silva JBDAE, Lima UD
Biotechnology Letters, 25(14), 1171, 2003 |
| 8 |
Beer brewing using a fusant between a sake yeast and a brewer's yeast
Mukai N, Nishimori C, Fujishige IW, Mizuno A, Takahashi T, Sato K
Journal of Bioscience and Bioengineering, 91(5), 482, 2001 |
