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Lager brewing yeast
Lager brewing yeast is a group of closely related strains of Saccharomyces pastorianus/S. carlsbergensis used for lager beer production all over the...
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Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation
AbstractThe rapid and efficient consumption of carbon and nitrogen sources by brewer’s yeast is critical for the fermentation process in the brewing...
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Development of a novel SRAP-SCAR marker for rapid identification of lager and ale types in brewer’s yeast
BackgroundBeer is a globally consumed and universally popular beverage. According to the fermentation conditions of brewer’s yeast, ale yeast and...
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Determination of mycotoxins and their dietary exposure assessment in pale lager beers using immunoaffinity columns and UPLC-MS/MS
The use of contaminated raw materials can lead to the transfer of mycotoxins into the final product, including beer. This study describes the use of...
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Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid
Ethyl-acetate is important for the flavor and aroma of the alcoholic beverages, therefore, there have been extensive efforts toward increasing its...
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Chromosome level assembly and comparative genome analysis confirm lager-brewing yeasts originated from a single hybridization
BackgroundThe lager brewing yeast, S. pastorianus , is a hybrid between S. cerevisiae and S. eubayanus with extensive chromosome aneuploidy. S....
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Observations of golden eagles attacking and consuming wolf pups
Although lethal interactions between wolves and other apex carnivores have been reported for a handful of species, the killing or consumption of...
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Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing
The fermentation performance of yeast is the key of beer production. High gravity brewing is a commonly used technique in industrial lager beer...
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Metabolic energy variation of yeast affects its antioxidant properties in beer brewing
Oxidation destroys the flavor and freshness of the beer, and yeast with improved antioxidant activity would benefit the flavor stability of the beer....
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Determination of AFB1 in clear lager beer samples from Mexico and the possible correlation between physicochemical parameters and AFB1 levels
Beer is one of the oldest alcoholic beverages; however, it may be contaminated by aflatoxin B 1 (AFB 1 ), a highly toxic mycotoxin. The content of AFB 1 ...
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Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer
ObjectiveTo improve the aroma profile of beer by using metabolic engineering to increase the availability of cytosolic NADH in lager yeast.
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Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus
Diacetyl contributes to the flavor profile of many fermented products. Its typical buttery flavor is considered as an off flavor in lager-style...
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Molecular characterization of a begomovirus associated with leaf crumpling and severe mosaic disease of bell pepper
Bell pepper plant leaves showing typical begomovirus-like symptoms (crumpling, mosaic, and stunting) were collected from Jalandhar region of Punjab,...
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Fermentation innovation through complex hybridization of wild and domesticated yeasts
The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild...
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Reverse metabolic engineering in lager yeast: impact of the NADH/NAD+ ratio on acetaldehyde production during the brewing process
Acetaldehyde is synthesized by yeast during the main fermentation period of beer production, which causes an unpleasant off-flavor. Therefore, there...
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Evaluation of polyphenols content and antioxidant ability of commercial herbal beer
Herbs are rich in polyphenols compounds that are often added to beer to boost its antioxidant ability. To prove herbs can efficiently enhance the...
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Die Energie des Sonnenlichts und die Photosynthese sind die Grundlage für das Leben auf der Erde
Pflanzen und Cyanobakterien fangen das Licht der Sonne ein und nutzen dessen Energie, um aus anorganischen Ausgangssubstanzen wie CO2, Nitrat und...
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Production of Malt-Based Beverages
A malt beverage is a fermented drink that is generally made from cereal grain such as barley that has been malted that involves germinating the grain...
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Systematischer Umgang mit Ungewissheiten bei der Standortwahl für geologische Tiefenlager in der Schweiz
Die gesetzlichen Vorgaben und das Regelwerk der Aufsicht in der Schweiz sehen vor, dass ein geologisches Tiefenlager an einem Standort realisiert...