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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 3
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Original Articles

Amino Acid Uptake and Yeast Gene Transcription during Industrial Brewery Fermentation

Brian R. GibsonSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
,
Chris A. BoultonSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
,
Wendy G. BoxSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
,
Neil S. GrahamSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
,
Stephen J. LawrenceSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
,
Robert S. T. LinforthSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
&
Katherine A. SmartSchool of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UKCorrespondence[email protected]
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Pages 157-165 | Published online: 01 Feb 2018

Citations (9)

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Read on this site (4)

P. J. O’Doherty, V. Lyons, N. M. Tun, P. J. Rogers, T. D. Bailey & M. J. Wu. (2014) Transcriptomic and biochemical evidence for the role of lysine biosynthesis against linoleic acid hydroperoxide-induced stress in Saccharomyces cerevisiae. Free Radical Research 48:12, pages 1454-1461.
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Katherine J. Miller, Wendy G. Box, David M. Jenkins, Christopher A. Boulton, Robert Linforth & Katherine A. Smart. (2013) Does Generation Number Matter? The Impact of Repitching on Wort Utilization. Journal of the American Society of Brewing Chemists 71:4, pages 233-241.
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Apostolos G. Panteloglou, Katherine A. Smart & David J. Cook. (2013) Impacts of Premature Yeast Flocculation Factors on Yeast Physiological Characteristics and Metabolite Profiles during Stirred and Unstirred High-Gravity Fermentations. Journal of the American Society of Brewing Chemists 71:4, pages 214-223.
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Tinne M. L. Dekoninck, Pieter J. Verbelen, Filip Delvaux, Sebastiaan E. Van Mulders & Freddy R. Delvaux. (2012) The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations. Journal of the American Society of Brewing Chemists 70:3, pages 195-204.
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Articles from other publishers (5)

Jie Zhang, Ning Zhao, Li Guo, Pengyan Li, Shaobin Gu, Jiangfeng Yuan & Mingtao Fan. (2023) In-depth exploration on the effects of organic nitrogen addition during different fermentation periods on the quality of cider. LWT 187, pages 115376.
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Renata Corrêa de Carvalho, Thiago Rocha dos Santos Mathias, Annibal Duarte Pereira Netto & Flávia Ferreira de Carvalho Marques. (2018) Direct determination of amino acids in brewery worts produced by different processes by capillary zone electrophoresis. ELECTROPHORESIS 39:13, pages 1613-1620.
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Bo-Sik Kang, Jang-Eun Lee & Hyun-Jin Park. (2014) Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine ( makgeolli ) Model . Journal of Food Science 79:6, pages C1106-C1116.
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Susanne Procopio, Daniel Krause, Thomas Hofmann & Thomas Becker. (2013) Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression. LWT - Food Science and Technology 51:2, pages 423-432.
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. (2009) Current awareness on yeast. Yeast 27:1, pages 59-66.
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