Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment

Journal of the Institute of Brewing

Volumn 118, Issue 1, 2012, Pages 70-75

  Kruger, J ^a   Oelofse, A ^a   Taylor, J ^a   Taylor, J R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Bioethanol; Genetic modification; Maize; Minerals; Phytase; Protein digestibility

Indexed keywords

BREWING; ENZYMES; ETHANOL; FERMENTATION; GENETIC ENGINEERING; MINERALS; NUTRITION; YEAST;

BIO-ETHANOL PRODUCTION; FREE AMINO NITROGENS; GENETIC MODIFICATIONS; HOT WATER EXTRACTS; MAIZE; PERCENTAGE POINTS; PHYTASES; PROTEIN DIGESTIBILITY;

BIOETHANOL;

EID: 84868627581     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.16     Document Type: Article

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