2007
DOI: 10.1128/aem.02109-06
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Isolation and Characterization of Brewer's Yeast Variants with Improved Fermentation Performance under High-Gravity Conditions

Abstract: To save energy, space, and time, today's breweries make use of high-gravity brewing in which concentrated medium (wort) is fermented, resulting in a product with higher ethanol content. After fermentation, the product is diluted to obtain beer with the desired alcohol content. While economically desirable, the use of wort with an even higher sugar concentration is limited by the inability of brewer's yeast (Saccharomyces pastorianus) to efficiently ferment such concentrated medium. Here, we describe a successf… Show more

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Cited by 106 publications
(88 citation statements)
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“…Previous studies have shown a decrease in cell density as a result of decrease in fermentable sugars present in the wort. The decrease in cell viability with time has also been attributed to nutrient depletion and early entry of the organisms into the death phase (Blieck et al 2007). …”
Section: Spent Yeast Density and Viable Yeast Population Recovery Aftmentioning
confidence: 99%
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“…Previous studies have shown a decrease in cell density as a result of decrease in fermentable sugars present in the wort. The decrease in cell viability with time has also been attributed to nutrient depletion and early entry of the organisms into the death phase (Blieck et al 2007). …”
Section: Spent Yeast Density and Viable Yeast Population Recovery Aftmentioning
confidence: 99%
“…The 30ºC fermentation resulted in the lowest spent yeast density production of both strains with a 25.50% and 32.06% reduction in spent density produced compared to the room temperature fermentations for strain A and strain B, respectively. The reduction of spent yeast density and viable yeast population after fermentation at 30ºC could be attributed to increased metabolic rate at this higher temperature which could have led to faster utilization of sugars, and resulting in cell starvation, cell death and autolysis (Blieck et al 2007). …”
Section: Spent Yeast Density and Viable Yeast Population Recovery Aftmentioning
confidence: 99%
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“…Houbové adenylátcyklázy fungují jako senzory CO 2 . Různé koncentrace CO 2 mohou ovlivnit fermentaci, protože existuje přímé propojení adenylátcyklázové aktivity a glykolýzy [39]. Vysoké hladiny CO 2 indukují u nerostoucích pivovarských kvasinek stresové odpovědi.…”
Section: Chemical Stresses and Their Effectsunclassified
“…However, its industry applies new technical, genetic and microbiological advances in order to improve this process. Among others, it can be cited the highgravity beer fermentation (Piddocke et al, 2009), immobilized yeast bioreactor (Tata et al, 1999) and genetic modifications of yeast strains to change some parameters of the final beer (Blieck et al, 2007;Nevoigt et al, 2002).…”
Section: Introductionmentioning
confidence: 99%