Stability of high cell density brewery fermentations during serial repitching

Biotechnology Letters

Volumn 31, Issue 11, 2009, Pages 1729-1737

  Verbelen, Pieter J ^a   Dekoninck, Tinne M L ^a   van Mulders, Sebastiaan E ^a   Saerens, Sofie M G ^a   Delvaux, Filip ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Brewer's yeast; Fermentation; Flavor compounds; Saccharomyces cerevisiae; Yeast aging; Yeast physiology

Indexed keywords

BEER FERMENTATIONS; BREWER'S YEAST; CELL DENSITY; DIACETYL; FLAVOR COMPOUND; FLAVOR COMPOUNDS; HIGH CELL DENSITY; INOCULUM SIZE; SACCHAROMYCES CEREVISIAE; VOLUMETRIC PRODUCTIVITY; YEAST GROWTH;

ALDEHYDES; BEVERAGES; BIOMASS; CELL MEMBRANES; FERMENTATION; GAS CHROMATOGRAPHY;

YEAST;

FATTY ACID; FLAVORING AGENT; GLYCOGEN; TREHALOSE;

ARTICLE; BEER; BIOTECHNOLOGY; CYTOLOGY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; TIME;

BEER; BIOTECHNOLOGY; FATTY ACIDS; FERMENTATION; FLAVORING AGENTS; GLYCOGEN; SACCHAROMYCES CEREVISIAE; TIME FACTORS; TREHALOSE;

SACCHAROMYCES CEREVISIAE;

EID: 70350287517     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-009-0067-5     Document Type: Article

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