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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 44, 1986 - Issue 4
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Original Articles

An Assessment of Yeast Foods and Their Utility in Brewing and EnologyFootnote1

W. M. IngledewFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
,
F. W. SosulskiFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
&
C. A. MagnusFood Biotechnology Group, Applied Microbiology and Food Science and Crop Science Departments, University of Saskatchewan, Saskatoon, CanadaS7N 0 WO
Pages 166-170 | Received 21 May 1986, Accepted 01 Aug 1986, Published online: 06 Feb 2018

Citations (14)

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Read on this site (8)

W. M. Ingledew. (2015) Wallowing with the Yeasts Used to Make Alcohol. Journal of the American Society of Brewing Chemists 73:3, pages 209-222.
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Lewis I. Ezeogu, Bartholomew N. Okolo & James C. Ogbonna. (2005) Tryptic Digests of Sorghum Malt Sprouts: Evaluation of Their Stimulatory Roles during Very-High-Gravity Ethanol Fermentation. Journal of the American Society of Brewing Chemists 63:3, pages 121-128.
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Lewis I. Ezeogu & James C. Ogbonna. (2005) Tryptic Digests of Sorghum Malt Sprouts: An Assessment of Their Usefulness as Organic Nitrogen Sources for the Yeast Saccharomyces Cerevisiae. Journal of the American Society of Brewing Chemists 63:2, pages 50-56.
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R. McCaig, J. McKee, E. A. Pfisterer, D. W. Hysert, E. Munoz & W. M. Ingledew. (1992) Very High Gravity Brewing—Laboratory and Pilot Plant Trials. Journal of the American Society of Brewing Chemists 50:1, pages 18-25.
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R. E. Farrell, P. M. Huang, J. J. Germida, U. T. Hammer & W. K. Liaw. (1991) Influence of mercury (II) speciation on the methylation of mercury by Pseudomonas fluorescens. SIL Proceedings, 1922-2010 24:4, pages 2190-2198.
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J. Paik, N. H. Low & W. M. Ingledew. (1991) Malt Extract: Relationship of Chemical Composition to Fermentability. Journal of the American Society of Brewing Chemists 49:1, pages 8-13.
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E. Munoz & W. M. Ingledew. (1990) Yeast hulls in wine fermentations—a review. Journal of Wine Research 1:3, pages 197-209.
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Erin S. C. O'Connor-Cox & W. M. (Mike) Ingledew. (1989) Wort Nitrogenous Sources—Their Use by Brewing Yeasts: A Review. Journal of the American Society of Brewing Chemists 47:4, pages 102-108.
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Articles from other publishers (6)

Friedrich Felix Jacob, Lisa Striegel, Michael Rychlik, Mathias Hutzler & Frank-Jürgen Methner. (2019) Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production. Fermentation 5:2, pages 51.
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SALLY-JEAN BELL & PAUL A. HENSCHKE. (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11:3, pages 242-295.
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K. C. Thomas, S. H. Hynes & W. M. Ingledew. (2002) Influence of Medium Buffering Capacity on Inhibition of Saccharomyces cerevisiae Growth by Acetic and Lactic Acids. Applied and Environmental Microbiology 68:4, pages 1616-1623.
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Lewis I. Ezeogu, Bartholomew N. Okolo & James C. Ogbonna. (2001) Assessment of Sorghum Malt Sprout Acid Hydrolysates as Organic Nitrogenous Base for the Cultivation of Saccharomyces Cerevisiae. Journal of the Institute of Brewing 107:6, pages 337-343.
Crossref
W.M. Ingledew. 1993. The Yeasts. The Yeasts 245 291 .
John R.M. Hammond. 1993. The Yeasts. The Yeasts 7 67 .

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