Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental speciesSaccharomyces eubayanus

Adaptive evolution of the lager brewing yeastSaccharomyces pastorianusfor improved growth under hyperosmotic conditions and its influence on fermentation performance

(2013) Jukka Ekberg et al.   FEMS YEAST RESEARCH

Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains

(2012) Clark M. Henderson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions

(2012) Zhimin Yu et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

(2012) T. Pham et al.   JOURNAL OF THE INSTITUTE OF BREWING

125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

(2012) Virve Vidgren et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of the Saccharomyces bayanus-type AGT1 transporter of lager yeast

(2012) Virve Vidgren et al.   JOURNAL OF THE INSTITUTE OF BREWING

Pichia sorbitophila , an Interspecies Yeast Hybrid, Reveals Early Steps of Genome Resolution After Polyploidization

(2012) Véronique Leh Louis et al.   G3-Genes Genomes Genetics

Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

(2011) Marian Redón et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physiological and genetic stability of hybrids of industrial wine yeasts Saccharomyces sensu stricto complex

(2011) A. Kunicka-Styczyńska et al.   JOURNAL OF APPLIED MICROBIOLOGY

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

(2011) D. Libkind et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Identification of regulatory elements in the AGT1 promoter of ale and lager strains of brewer's yeast

(2011) Virve Vidgren et al.   YEAST

The molecular characterization of new types of Saccharomyces cerevisiae × S. kudriavzevii hybrid yeasts unveils a high genetic diversity

(2011) David Peris et al.   YEAST

The temperature dependence of maltose transport in ale and lager strains of brewer's yeast

(2010) Virve Vidgren et al.   FEMS YEAST RESEARCH

Natural hybrids of S. cerevisiae×S. kudriavzevii share alleles with European wild populations of Saccharomyces kudriavzevii

(2010) Christian A. Lopes et al.   FEMS YEAST RESEARCH

Genome-wide expression analysis of Saccharomyces pastorianus orthologous genes using oligonucleotide microarrays

(2010) Takaaki Horinouchi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Role of bottom-fermenting brewer's yeast KEX2 in high temperature resistance and poor proliferation at low temperatures

(2010) Hiromi Yamagishi et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Improved Fermentation Performance of a Lager Yeast after Repair of Its AGT1 Maltose and Maltotriose Transporter Genes

(2009) V. Vidgren et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Genome Sequence of the Lager Brewing Yeast, an Interspecies Hybrid

(2009) Y. Nakao et al.   DNA RESEARCH

Production and biological function of volatile esters inSaccharomyces cerevisiae

(2009) Sofie M. G. Saerens et al.   Microbial Biotechnology

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Interspecies hybridization and recombination inSaccharomyceswine yeasts

(2008) Matthias Sipiczki   FEMS YEAST RESEARCH

Reconstruction of the genome origins and evolution of the hybrid lager yeast Saccharomyces pastorianus

(2008) B. Dunn et al.   GENOME RESEARCH

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY