Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

(2018) Alicia Gutiérrez et al.   JOURNAL OF THE INSTITUTE OF BREWING

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

(2018) Claire Brice et al.   PLoS One

Increasing protein content and digestibility in sorghum grain with a synthetic biology approach

(2018) Guoquan Liu et al.   JOURNAL OF CEREAL SCIENCE

Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection

(2018) Zoltán Kállai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extended-spectrum β-lactamase, shigatoxin and haemolysis capacity of O157 and non-O157 E. coli serotypes from producer-distributor bulk milk

(2017) Victor Ntuli et al.   INTERNATIONAL DAIRY JOURNAL

Technological and Engineering Trends for Production of Gluten-Free Beers

(2016) Monica Rubio-Flores et al.   Food Engineering Reviews

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

(2015) Varongsiri Kemsawasd et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of Initial PH on Growth Characteristics and Fermentation Properties ofSaccharomyces cerevisiae

(2015) Xingyan Liu et al.   JOURNAL OF FOOD SCIENCE

Yeast nitrogen catabolite repression is sustained by signals distinct from glutamine and glutamate reservoirs

(2015) Mohammad Fayyad-Kazan et al.   MOLECULAR MICROBIOLOGY

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes

(2014) Bhekisisa C Dlamini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Gluten free beer – A review

(2014) Anna-Sophie Hager et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast

(2013) Hongjie Lei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Sustainability of industrial yeast serial repitching practice studied by gene expression and correlation analysis

(2013) Franziska Bühligen et al.   JOURNAL OF BIOTECHNOLOGY

Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

(2013) Johanan Espinosa-Ramírez et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

(2013) John R. N. Taylor et al.   JOURNAL OF THE INSTITUTE OF BREWING

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

(2012) Ruben Martínez-Moreno et al.   FEMS YEAST RESEARCH

Regulation of Amino Acid, Nucleotide, and Phosphate Metabolism in Saccharomyces cerevisiae

(2012) P. O. Ljungdahl et al.   GENETICS

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

(2011) Diego Torrea et al.   FOOD CHEMISTRY

The effect of fermentation configurations and FAN supplementation on ethanol production from sorghum grains under very-high-gravity conditions

(2010) Jen-Wei Chang et al.   Journal of the Taiwan Institute of Chemical Engineers

Metabolism of lysine-chromium complex in Saccharomyces cerevisiae

(2008) K. S. Karthikeyan et al.   INDIAN JOURNAL OF MICROBIOLOGY

Addition of ammonia or amino acids to a nitrogen-depleted medium affects gene expression patterns in yeast cells during alcoholic fermentation

(2007) Elena Jiménez-Martí et al.   FEMS YEAST RESEARCH