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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 75, 2017 - Issue 3
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Original Articles

Impact of Extracellular Osmolality on Saccharomyces Yeast Populations during Brewing Fermentations

Shiwen ZhuangDivision of Food Sciences, School of Biosciences, University of Nottingham, Leicestershire, U.K.
,
Katherine SmartSABMiller plc, SABMiller House, Surrey, U.K.
&
Chris PowellDivision of Food Sciences, School of Biosciences, University of Nottingham, Leicestershire, U.K.Correspondence[email protected]
Pages 244-254 | Published online: 05 Feb 2018

Citations (8)

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Read on this site (2)

Debjyoti Roy, Gangaram H. S. Udugiri & Sudhir H. Ranganath. (2023) Evaluation of suitability and detection range of fluorescent dye-loaded nanoliposomes for sensitive and rapid sensing of wide ranging osmolarities. Journal of Liposome Research 33:3, pages 300-313.
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Yanru Chen, Yili Yang, Wenqin Cai, Jiali Zeng, Na Liu, Yin Wan & Guiming Fu. (2022) Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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Articles from other publishers (6)

Anahit Shirvanyan, Satenik Mirzoyan & Karen Trchounian. (2023) Relationship between proton/ potassium fluxes and central carbon catabolic pathways in different Saccharomyces cerevisiae strains under osmotic stress conditions. Process Biochemistry.
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Xiaofan Jin, Huirong Yang, Moutong Chen, Teodora Emilia Coldea & Haifeng Zhao. (2022) Improved osmotic stress tolerance in brewer’s yeast induced by wheat gluten peptides. Applied Microbiology and Biotechnology 106:13-16, pages 4995-5006.
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David Jenkins, Sue James, Frieda Dehrmann, Katherine Smart & David Cook. (2021) The influence of yeast strain on the oxidative stability of beer. Journal of the Institute of Brewing 127:3, pages 248-255.
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Cheng Xu, Hui Xia, Shuwen Zhang, Yuping Zhao, Zhiqiang Qi, Zuli Sun & Yongfu Zhao. (2020) Isolation, screening, identification and tolerance of yeast in cherry wine lees. International Journal of Food Engineering 16:9.
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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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Huirong Yang, Xuyan Zong, Yingchao Xu, Wanying Li, Yingjie Zeng & Haifeng Zhao. (2019) Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations. LWT 106, pages 151-157.
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