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

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

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

Activation of Aro80 transcription factor by heat-induced aromatic amino acid influx in Saccharomyces cerevisiae

(2013) Kyusung Lee et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

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

(2013) Hongjie Lei et al.   BIOCHEMICAL ENGINEERING JOURNAL

Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains

(2013) Cui-Ying Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functional analysis and transcriptional regulation of two orthologs ofARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeastSaccharomyces pastorianusCBS1483

(2013) Irina Bolat et al.   FEMS YEAST RESEARCH

Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

(2013) Elsa Vieira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

(2013) Franziska Bühligen et al.   JOURNAL OF BIOTECHNOLOGY

Interplay of Aro80 and GATA activators in regulation of genes for catabolism of aromatic amino acids inSaccharomyces cerevisiae

(2013) Kyusung Lee et al.   MOLECULAR MICROBIOLOGY

A complete mass-spectrometric map of the yeast proteome applied to quantitative trait analysis

(2013) Paola Picotti et al.   NATURE

Compartmentalization of metabolic pathways in yeast mitochondria improves the production of branched-chain alcohols

(2013) José L Avalos et al.   NATURE BIOTECHNOLOGY

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

(2012) Gabriele Romagnoli et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

(2012) Susanne Procopio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probing beer aging chemistry by nuclear magnetic resonance and multivariate analysis

(2011) J.A. Rodrigues et al.   ANALYTICA CHIMICA ACTA

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions

(2011) Zhimin Yu et al.   BIOTECHNOLOGY LETTERS

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

The role of lager beer yeast in oxidative stability of model beer

(2011) T.S. Berner et al.   LETTERS IN 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

Crystal structure of isoamyl acetate-hydrolyzing esterase from Saccharomyces cerevisiae reveals a novel active site architecture and the basis of substrate specificity

(2010) Jinming Ma et al.   PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS

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

Technological Steps and Yeast Biomass as Factors Affecting the Lipid Content of Beer during the Brewing Process

(2009) Elisabetta Bravi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Linking gene regulation and the exo-metabolome: A comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast

(2008) Debra Rossouw et al.   BMC GENOMICS

The oxidative stress response of a lager brewing yeast strain during industrial propagation and fermentation

(2008) Brian R. Gibson et al.   FEMS YEAST RESEARCH

The yeastSaccharomyces cerevisiae– the main character in beer brewing

(2008) Elizabeth J. Lodolo et al.   FEMS YEAST RESEARCH

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY