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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 48, 1990 - Issue 3
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Original Articles

Subthreshold Vicinal Diketone Levels in Lager Brewing Yeast Fermentations by Means of ILV5 Gene AmplificationFootnote1

K. D. VillanuebaInstitute des Industries de Fermentation and Institute for Biotechnology, Vrije Universiteit Brussel, CERIA/COOVI, Avenue E. Gryson, 1070Brussels, Belgium
,
E. GoossensInstitute des Industries de Fermentation and Institute for Biotechnology, Vrije Universiteit Brussel, CERIA/COOVI, Avenue E. Gryson, 1070Brussels, Belgium
&
C. A. MasscheleinInstitute des Industries de Fermentation and Institute for Biotechnology, Vrije Universiteit Brussel, CERIA/COOVI, Avenue E. Gryson, 1070Brussels, Belgium
Pages 111-114 | Received 30 Nov 1989, Accepted 22 Mar 1990, Published online: 06 Feb 2018

Citations (13)

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Gheorghe Zgherea, Cristina Stoian & Sandu Peretz. (2011) ANALYTICAL ASPECTS REGARDING THE FLAVOR COMPOUNDS IN BEER. Journal of Liquid Chromatography & Related Technologies 34:13, pages 1268-1282.
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K. D. Villa, S. Lee, E. Goossens, A. Debourg & C. A. Masschelein. (1995) Control of Vicinal Diketone Production by Brewer's Yeast. I. Effects of ILV5 and ILV3 Gene Amplification on Vicinal Diketone Production and ILV Enzyme Activity. Journal of the American Society of Brewing Chemists 53:2, pages 49-53.
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Articles from other publishers (11)

Jan H. Swiegers, Sofie M.G. Saerens & Isak S. Pretorius. 2016. Biotechnology in Flavor Production. Biotechnology in Flavor Production 62 132 .
Zhao-Yue Wang, Xiu-Ping He, Nan Liu & Bo-Run Zhang. (2008) Construction of self-cloning industrial brewing yeast with high-glutathione and low-diacetyl production. International Journal of Food Science & Technology 43:6, pages 989-994.
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. 2006. Brewing Yeast and Fermentation. Brewing Yeast and Fermentation 586 637 .
John R. M. Hammond. 2003. Brewing Microbiology. Brewing Microbiology 67 112 .
Rinji Akada. (2002) Genetically modified industrial yeast ready for application. Journal of Bioscience and Bioengineering 94:6, pages 536-544.
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J. R. M. Hammond. 1995. Brewing Microbiology. Brewing Microbiology 43 82 .
H. Stam, M. Hoogland & C. Laane. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 505 542 .
J. R. M. Hammond. 1996. Brewing Microbiology. Brewing Microbiology 43 82 .
John R. M. Hammond. (2004) Genetically‐modified brewing yeasts for the 21st century. Progress to date. Yeast 11:16, pages 1613-1627.
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Suzanne M. Mithieux & Anthony S. Weiss. (2004) Tandem integration of multiple ILV5 copies and elevated transcription in polyploid yeast . Yeast 11:4, pages 311-316.
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John R.M. Hammond. 1993. The Yeasts. The Yeasts 7 67 .

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