Population profiles of a commercial yeast strain in the course of brewing

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 375-381

  Muller S ^a   Losche A ^b  

^a HELMHOLTZ CENTRE FOR ENVIRONMENTAL RESEARCH UFZ   (Germany)

^b Saxon Institute of Applied Biotechnology   (Germany)

Author keywords

Brewing; Flow cytometry; Multiplication activity; Physiological yeast cell states; Survival capacity

Indexed keywords

BREWERIES; CELLS; CULTIVATION; FERMENTATION; FLUORESCENCE; IMAGE ANALYSIS; LIGHT SCATTERING; OSMOSIS; PHYSIOLOGY; YEAST;

BREWING; FLOW CYTOMETRY; MULTIPLICATION ACTIVITY; PHYSIOLOGICAL YEAST CELL STATES; SURVIVAL CAPACITY;

FOOD PROCESSING;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 1242263933     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.08.010     Document Type: Article

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