Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation

High ethanol production under optimal aeration conditions and yeast composition in a very high gravity fermentation from sweet sorghum juice by Saccharomyces cerevisiae

(2016) Orawan Deesuth et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signaling

(2014) Claire Brice et al.   BMC GENOMICS

Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast

(2014) Haifeng Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response of Saccharomyces cerevisiae to the Stimulation of Lipopolysaccharide

(2014) Lulu Shen et al.   PLoS One

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

(2013) Fen Mo et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

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

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

(2013) Hongjie Lei et al.   BIOCHEMICAL ENGINEERING JOURNAL

Relationship of trehalose accumulation with ethanol fermentation in industrial Saccharomyces cerevisiae yeast strains

(2013) Pin-Mei Wang et al.   BIORESOURCE TECHNOLOGY

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

Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase ofSaccharomyces cerevisiae

(2012) Keisuke ITO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

Repeated batch ethanolic fermentation of very high gravity medium by immobilized Saccharomyces cerevisiae

(2011) Pradeep Puligundla et al.   ANNALS OF MICROBIOLOGY

Cell recycling during repeated very high gravity bio-ethanol fermentations using the industrial Saccharomyces cerevisiae strain PE-2

(2011) Francisco B. Pereira et al.   BIOTECHNOLOGY LETTERS

Very high gravity (VHG) ethanolic brewing and fermentation: a research update

(2011) Pradeep Puligundla et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Modification of yeast characteristics by soy peptides: cultivation with soy peptides represses the formation of lipid bodies

(2010) Kayo Ikeda et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Effect of overexpression of transcription factors on the fermentation properties ofSaccharomyces cerevisiaeindustrial strains

(2009) L. Hou et al.   LETTERS IN APPLIED MICROBIOLOGY

Effect of soy peptide on brewing beer

(2008) Sayuri Kitagawa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING