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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 72, 2014 - Issue 2
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Original Articles

Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast

Xin-Er LiThe Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi214122, China
,
Jin-Jing WangThe Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi214122, China
,
Supatcha PhornsanthiaBiotechnology Department of Argo-Industry Faculty, 50 Ngamwongwan Road, Chatuchak, Bangkok10900, Thailand
,
Xiangsheng YinCargill Malt, McGinty Road West, MS 135, Wayzata, MN55391
&
Qi LiThe Key Laboratory of Industrial Biotechnology, and Lab of Brewing Science and Technology, Ministry of Education; School of Biotechnology, Jiangnan University, Wuxi214122, ChinaCorrespondence[email protected]
Pages 88-94 | Published online: 05 Feb 2018

Citations (12)

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Read on this site (4)

Ekene Christopher Umego & Catherine Barry-Ryan. (2023) Review of the valorization initiatives of brewing and distilling by-products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Jinjing Wang, Huajian Ding, Feiyun Zheng, Yongxian Li, Chunfeng Liu, Chengtuo Niu & Qi Li. (2019) Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation. Journal of the American Society of Brewing Chemists 77:1, pages 10-20.
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Shiwen Zhuang, Katherine Smart & Chris Powell. (2017) Impact of Extracellular Osmolality on Saccharomyces Yeast Populations during Brewing Fermentations. Journal of the American Society of Brewing Chemists 75:3, pages 244-254.
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Bruno Barazani, Stephan Warnat, Ted Hubbard & Andrew J. MacIntosh. (2017) Mechanical Characterization of Individual Brewing Yeast Cells Using Microelectromechanical Systems (MEMS): Cell Rupture Force and Stiffness. Journal of the American Society of Brewing Chemists 75:3, pages 236-243.
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Articles from other publishers (8)

Celina Paoeltta, Christopher Balog, Andrew Higgs, Dmitry Liskin, Kevin Kingsbury, Abigail Brehm, Andrew Brockway & Ronald A. Quinlan. 2023. Chemistry of Alcoholic Beverages. Chemistry of Alcoholic Beverages 187 215 .
Juhong Chen, Junpei Fan, Weidong Liu, Zi Wang, Ang Ren & Liang Shi. (2022) Trehalose‐6‐phosphate synthase influences polysaccharide synthesis and cell wall components in Ganoderma lucidum . Journal of Basic Microbiology 62:11, pages 1337-1345.
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Nai-Xin Lin, Yan Xu & Xiao-Wei Yu. (2021) Overview of yeast environmental stress response pathways and the development of tolerant yeasts. Systems Microbiology and Biomanufacturing 2:2, pages 232-245.
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Ionut Avramia & Sonia Amariei. (2021) Spent Brewer’s Yeast as a Source of Insoluble β-Glucans. International Journal of Molecular Sciences 22:2, pages 825.
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Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno & Teresa García-Martínez. (2020) A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process. Microorganisms 8:8, pages 1188.
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Pradeep Puligundla, Daniela Smogrovicova, Chulkyoon Mok & Vijaya Sarathi Reddy Obulam. (2020) Recent developments in high gravity beer-brewing. Innovative Food Science & Emerging Technologies 64, pages 102399.
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So-Hee Son, Jae-Eung Kim, Seung Soo Oh & Ju Young Lee. (2020) Engineering Cell Wall Integrity Enables Enhanced Squalene Production in Yeast. Journal of Agricultural and Food Chemistry 68:17, pages 4922-4929.
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Jinjing Wang, Mengqi Li, Feiyun Zheng, Chengtuo Niu, Chunfeng Liu, Qi Li & Jinyuan Sun. (2018) Cell wall polysaccharides: before and after autolysis of brewer’s yeast. World Journal of Microbiology and Biotechnology 34:9.
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