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Fermentation Characteristics of Dried Brewers Yeast: Effect of Drying on Flocculation and FermentationFootnote¹
1 Some of the results reported in this paper were presented at the 66th Annual ASBC meeting held in Victoria, British Columbia, Canada.

Características de Fermentación de Levadura de Cervecera Seca: Efectos de Secado en Floculación y Fermentación

D. A. FinnInternational Centre for Brewing and Distilling, Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, United KingdomCorrespondence[email protected]

G. G. StewartInternational Centre for Brewing and Distilling, Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, United Kingdom

Citations (11)

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Abhishek Somani, Francis Bealin-Kelly, Barry Axcell & Katherine A. Smart. (2012) Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content. Journal of the American Society of Brewing Chemists 70:2, pages 123-130.
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David M. Jenkins, Chris D. Powell & Katherine A. Smart. (2010) Dried Yeast: Impact of Dehydration and Rehydration on Brewing Yeast DNA Integrity. Journal of the American Society of Brewing Chemists 68:3, pages 132-138.
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Chris Powell & Tobias Fischborn. (2010) Serial Repitching of Dried Lager Yeast. Journal of the American Society of Brewing Chemists 68:1, pages 48-56.
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R. Márquez-Montes, V. Robles-Olvera, G. Luna-Solano & M. A. Salgado-Cervantes. (2007) Metabolic Activity of the Dehydrated Yeast by Spray Drying. Drying Technology 25:7-8, pages 1281-1285.
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Normand Cyr, Maxime Blanchette, Samuel P. Price & John D. Sheppard. (2007) Vicinal Diketone Production and Amino Acid Uptake by Two Active Dry Lager Yeasts during Beer Fermentation. Journal of the American Society of Brewing Chemists 65:3, pages 138-144.
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Articles from other publishers (6)

Aneta Pater, Paweł Satora, Marek Zdaniewicz & Paweł Sroka. (2022) The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer. Foods 11:9, pages 1316.
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Aneta Pater, Paweł Satora, Marek Zdaniewicz, Małgorzata Makarewicz & Karen Khachatryan. (2022) The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). Applied Sciences 12:6, pages 2909.
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Pierre Gélinas. (2019) Active Dry Yeast: Lessons from Patents and Science. Comprehensive Reviews in Food Science and Food Safety 18:4, pages 1227-1255.
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Roberto Pérez-Torrado, Esther Gamero, Rocío Gómez-Pastor, Elena Garre, Agustín Aranda & Emilia Matallana. (2015) Yeast biomass, an optimised product with myriad applications in the food industry. Trends in Food Science & Technology 46:2, pages 167-175.
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G.G. Stewart. 2015. Brewing Microbiology. Brewing Microbiology 11 29 .

. (2003) Current Awareness on Yeast. Yeast 20:1, pages 89-96.
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Fermentation Characteristics of Dried Brewers Yeast: Effect of Drying on Flocculation and FermentationFootnote¹
1 Some of the results reported in this paper were presented at the 66th Annual ASBC meeting held in Victoria, British Columbia, Canada.

Características de Fermentación de Levadura de Cervecera Seca: Efectos de Secado en Floculación y Fermentación

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Fermentation Characteristics of Dried Brewers Yeast: Effect of Drying on Flocculation and FermentationFootnote11 Some of the results reported in this paper were presented at the 66th Annual ASBC meeting held in Victoria, British Columbia, Canada.

Características de Fermentación de Levadura de Cervecera Seca: Efectos de Secado en Floculación y Fermentación

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Fermentation Characteristics of Dried Brewers Yeast: Effect of Drying on Flocculation and FermentationFootnote¹
1 Some of the results reported in this paper were presented at the 66th Annual ASBC meeting held in Victoria, British Columbia, Canada.