Continuous beer fermentation - diacetyl as a villain

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

Uncoupling reproduction from metabolism extends chronological lifespan in yeast

(2014) S. Nagarajan et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

(2013) Kristoffer Krogerus et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enhancing adhesion of yeast brewery strains to chamotte carriers through aminosilane surface modification

(2013) Joanna Berlowska et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

(2012) Pieter J. Verbelen et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Enhancement of the Initial Rate of Ethanol Fermentation Due to Dysfunction of Yeast Stress Response Components Msn2p and/or Msn4p

(2010) Daisuke Watanabe et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

(2008) S. M. G. Saerens et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Impact of pitching rate on yeast fermentation performance and beer flavour

(2008) P. J. Verbelen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

(2005) Tomáš Brányik et al.   BIOTECHNOLOGY PROGRESS