Evolutionary engineering in chemostat cultures for improved maltotriose fermentation kinetics in saccharomyces pastorianus lager brewing yeast

Frontiers in Microbiology

Volumn 8, Issue SEP, 2017, Pages

  Brickwedde, Anja ^a   van den Broek, Marcel ^a   Geertman, Jan Maarten A ^b   Magalhães, Frederico ^c   Kuijpers, Niels G A ^b   Gibson, Brian ^c   Pronk, Jack T ^a   Daran, Jean Marc G ^a  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b Heineken Supply Chain Research and Innovation   (Netherlands)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Brewing; Chemostat; Evolutionary engineering; Maltose; Maltotriose consumption rate; Sacchromyces pastorianus; Transport

Indexed keywords

ALCOHOL; DEXTRIN; GLUCOSE; MALTOSE; MALTOTRIOSE;

ARTICLE; BATCH PROCESS; BEER; BIOENGINEERING; BIOINFORMATICS; CELL COUNTING; CELL VIABILITY; CHEMOSTAT; CONTROLLED STUDY; COPY NUMBER VARIATION; FERMENTATION; FOOD QUALITY; FUNGUS CULTURE; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; GENE MAPPING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROBIAL KINETICS; NONHUMAN; PHENOTYPE; PILOT STUDY; REFRACTOMETRY; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS; SEQUENCE ALIGNMENT; SPECTROPHOTOMETRY; STRAIN IMPROVEMENT; SUGAR TRANSPORT; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WHOLE GENOME SEQUENCING;

EID: 85029209979     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2017.01690     Document Type: Article

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