Amino Acid Supplementations Enhance the Stress Resistance and Fermentation Performance of Lager Yeast During High Gravity Fermentation

Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

(2018) Huirong Yang et al.   FOOD CHEMISTRY

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

(2017) Yongjing Zhou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Molecular mechanisms of the yeast adaptive response and tolerance to stresses encountered during ethanol fermentation

(2017) Choowong Auesukaree   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

(2016) Son Chu-Ky et al.   FOOD AND BIOPRODUCTS PROCESSING

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

(2016) Hongjie Lei et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

TORC1 activity is partially reduced under nitrogen starvation conditions in sake yeast Kyokai no. 7, Saccharomyces cerevisiae

(2016) Nobushige Nakazawa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

13C NMR based profiling unveils different α-ketoglutarate pools involved into glutamate and lysine synthesis in the milk yeast Kluyveromyces lactis

(2015) D. Gorietti et al.   BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS

Depletion of arginine in yeast cells decreases the resistance to hydrostatic pressure

(2015) Kazuki Nomura et al.   HIGH PRESSURE RESEARCH

Metabolic and transcriptomic response of the wine yeastSaccharomyces cerevisiaestrain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions

(2014) Marcelo Orellana et al.   FEMS YEAST RESEARCH

Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast

(2013) Hongjie Lei et al.   BIOCHEMICAL ENGINEERING JOURNAL

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

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

(2012) Hongjie Lei et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

(2012) Esther Perez-Carrillo et al.   BIOCHEMICAL ENGINEERING JOURNAL

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

Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast

(2012) Hongjie Lei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques

(2011) Maya P Piddocke et al.   Microbial Cell Factories

Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

(2009) Maya P. Piddocke et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response

(2009) Virginia D. Marks et al.   FEMS YEAST RESEARCH

Differential importance of trehalose accumulation in Saccharomyces cerevisiae in response to various environmental stresses

(2009) Siraje Arif Mahmud et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING