Effects of lipid-transfer protein from malting barley grain on brewers yeast fermentation

Journal of the Institute of Brewing

Volumn 110, Issue 4, 2004, Pages 297-302

  Gorjanović, Stanislava ^a   Sužnjević, Desanka ^a   Beljanski, Miloš ^a   Ostojić, Sanja ^a   Gorjanović, Radmila ^b   Vrvić, Miroslav ^c   Hranisavljević, Jovan ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Faculty of Agriculture

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Barley grain; Brewers yeast; Fermentation; Lipid transfer protein (LTP); Mashing process; Respiration

Indexed keywords

CELLS; ENZYME INHIBITION; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); HEAT TREATMENT; LIPIDS; PROTEINS;

BARLEY GRAIN; BREWERS YEAST; LIPID-TRANSFER PROTEIN (LTP); MASHING PROCESS;

YEAST;

CELLS; ENZYMES; FERMENTATION; HEAT TREATMENT; LIPIDS; PROTEINS; YEASTS;

HORDEUM VULGARE SUBSP. VULGARE; SACCHAROMYCES CEREVISIAE;

EID: 14944373319     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2004.tb00624.x     Document Type: Article

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