Impact of pitching rate on yeast fermentation performance and beer flavour

Applied Microbiology and Biotechnology

Volumn 82, Issue 1, 2009, Pages 155-167

  Verbelen, P J ^a   Dekoninck, T M L ^a   Saerens, S M G ^a   Van Mulders, S E ^a   Thevelein, J M ^a   Delvaux, F R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Brewer's yeast; Fermentation; Flavour; Stress response; Yeast metabolism; Yeast physiology

Indexed keywords

BREWER'S YEAST; FLAVOUR; STRESS RESPONSE; YEAST METABOLISM; YEAST PHYSIOLOGY;

BEVERAGES; BIOCHEMICAL ENGINEERING; BIOCHEMISTRY; FATTY ACIDS; FERMENTATION; METABOLISM; PHYSIOLOGY;

YEAST;

FATTY ACID; FERMENTATION; GENE EXPRESSION; METABOLISM; PERFORMANCE ASSESSMENT; YEAST;

BEER; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TASTE;

EID: 58549085391     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1779-5     Document Type: Article

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