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

Letters in Applied Microbiology

Volumn 54, Issue 3, 2012, Pages 225-232

  Berner, T S ^a   Arneborg, N ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Iron; Lager beer; Oxidative stability; Saccharomyces pastorianus; Thioredoxin; Yeast

Indexed keywords

BEER; BREWING; FERMENTATION; IRON; MAGNETIC MOMENTS; MASS SPECTROMETRY; OXIDATIVE STRESS; PHYSIOLOGY;

BEER YEASTS; BREWING YEAST; LAGER BEER; OXIDATIVE STABILITY; SACCHAROMYCES PASTORIANUS; STABLE MODEL; STRESS RESISTANCE; STRESS TOLERANCE; THIOREDOXINS; YEAST STRAIN;

YEAST;

ALCOHOL; DIAMIDE; IRON; METAL ION; PARAQUAT; SUGAR; SULFITE; THIOREDOXIN;

BREWING INDUSTRY; ELECTRON SPIN RESONANCE; EXPERIMENTAL STUDY; INDUCTIVELY COUPLED PLASMA METHOD; IRON; OXIDATION; SECRETION; STRESS RESISTANCE; YEAST;

AEROBIC METABOLISM; ARTICLE; ELECTRON SPIN RESONANCE; FUNGAL STRAIN; IRON TRANSPORT; LAGER BEER YEAST; NONHUMAN; OXIDATIVE STRESS; PROTEIN ANALYSIS; SCREENING; WESTERN BLOTTING; YEAST;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

EID: 84856951389     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2011.03195.x     Document Type: Article

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