58
Views
0
CrossRef citations to date
0
Altmetric
Biographical Review

Wallowing with the Yeasts Used to Make Alcohol

Literature Cited

  • Abbott, D. A., Hynes, S. H., and Ingledew, W. M. Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations. Appl. Microbiol. Biotechnol. 66:641–647, 2005.
  • Abbott, D. A., and Ingledew, W. M. Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production. Biotechnol. Lett. 26:1313–1316, 2004.
  • Abbott, D. A., and Ingledew, W. M. The importance of aeration strategy in fuel alcohol fermentations contaminated with Dekkera/Brettanomyces yeasts. Appl. Microbiol. Biotechnol. 69:16–21, 2005.
  • Abbott, D. A., and Ingledew, W. M. Wild yeast contamination and control of the process. In: The Alcohol Textbook, 5th ed. W. M. Ingledew, D. R. Kelsall, G. D. Austin, and C. Kluhspies, eds. Nottingham University Press, Lexington, K Y. Pp. 357–370, 2009.
  • Banarjee, N. L. Use of hydrogen peroxide as a milk preservative. Ind. Med. Gaz. 156–159, 1947.
  • Bayrock, D., and Ingledew, W. M. Fluidized bed drying of baker's yeast: Moisture levels, drying rates, and viability changes during drying. Food. Res. Int. 30:407–415, 1997.
  • Bayrock, D., and Ingledew, W. M. Mechanism of viability loss during fluidized bed drying of baker's yeast. Food. Res. Int. 30:417–425, 1997.
  • Bayrock, D. P., and Ingledew, W. M. Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentation. J. Ind. Microbiol. Biotechnol. 27:39–45, 2001.
  • Bayrock, D. P., and Ingledew, W. M. Application of multistage continuous fermentation for production of fuel alcohol by very-high-gravity fermentation technology. J. Ind. Microbiol. Biotechnol. 27:87–93, 2001.
  • Bayrock, D. P., and Ingledew, W. M. Inhibition of yeast by lactic acid bacteria in continuous culture: Nutrient depletion and/or acid toxicity? J. Ind. Microbiol. Biotechnol. 31:362–368, 2004.
  • Bayrock, D. P., and Ingledew, W. M. Ethanol production in multistage continuous, single stage continuous, Lactobacillus-contaminated continuous, and batch fermentations. World J. Microbiol. Biotechnol. 21:83–88, 2005.
  • Bayrock, D. P., Thomas, K. C., and Ingledew, W. M. Control of Lactobacillus contaminants in continuous fuel ethanol fermentations by constant or pulsed addition of penicillin G. Appl. Microbiol. Biotechnol. 62:498–502, 2003.
  • Bellissimi, E., and Ingledew, W. M. Metabolic acclimatization: Preparing active dry yeast for fuel ethanol production. Process Biochem. 40:2205–2213, 2005.
  • Bellissimi, E., and Ingledew, W. M. Analysis of commercially available active dry yeast used for industrial fuel ethanol production. J. Am. Soc. Brew. Chem. 63(3):107–112, 2005.
  • Bui, K. N., and Ingledew, W. M. Viability of commercial “household” yeast preparations. Can. J. Food Sci. Technol. 5(3):173–174, 1972.
  • Burton, J. D., and Ingledew, W. M. Antifoams for use in microbial analysis by membrane filtration. J. Am. Soc. Brew. Chem. 38:160–161, 1980.
  • Burton, J. D., and Ingledew, W. M. Yeast blotters: Survival of yeast and bacteria. J. Inst. Brew. 88:253–255, 1982.
  • Casey, G. P., Chen E. C. H., and Ingledew, W. M. High gravity brewing: Production of high levels of ethanol without excessive concentrations of esters and fusel alcohols. J. Am. Soc. Brew. Chem. 43(4):179–182, 1985.
  • Casey, G. P., Dhawale, M. D., and Ingledew, W. M. Novel approaches to starch and high gravity fermentations. In: Fifth Canadian Bio-energy R & D Seminar, S. Hasnain, ed. Elsevier Applied Science Publishers, Ottawa. New York. Pp. 544–547, 1984.
  • Casey, G. P., and Ingledew, W. M. The use and understanding of media used in brewing bacteriology. I. Early history and development of general purpose media. Brew. Dig. Feb:26–35, 1981.
  • Casey, G. P., and Ingledew W. M. The use and understanding of media used in brewing bacteriology. II. Selective media for the isolation of lactic acid bacteria. Brew. Dig. Mar:38–45, 1981.
  • Casey, G. P., and Ingledew, W. M. The use and understanding of media used in brewing bacteriology. III. Selective media for gram-negative bacteria. Brew. Dig. Apr:24–35, 1981.
  • Casey, G. P., and Ingledew, W. M. High-gravity brewing: Influence of pitching rate and wort gravity on early yeast viability. J. Am. Soc. Brew. Chem. 41:148–152, 1983.
  • Casey, G. P., and Ingledew, W. M. Reevaluation of alcohol synthesis and tolerance in brewer's yeast. J. Am. Soc. Brew. Chem. 43(2):75–83, 1985.
  • Casey, G. P., and Ingledew, W. M. Ethanol tolerance in yeasts. Crit. Rev. Microbiol. 13(3):219–280, 1986.
  • Casey, G. P., Magnus, C. A., and Ingledew, W. M. High-gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeast. Biotechnol. Lett. 5(6):429–434, 1983.
  • Casey, G. P., Magnus, C. A., and Ingledew, W. M. High-gravity brewing: Effects of nutrition on yeast composition, fermentative ability and alcohol production. Appl. Environ. Microbiol. 48(3):639–646, 1984.
  • Chelak, B. J., and Ingledew, W. M. Anaerobic gram-negative bacteria in brewing—A review. J. Am. Soc. Brew. Chem. 45:123–127, 1987.
  • Chin, P. M., and Ingledew, W. M. Effect of recycled laboratory backset on fermentation of wheat mashes. J. Agric. Food Chem. 41(7):1158–1163, 1993.
  • Chin, P. M., and Ingledew, W. M. Effect of lactic acid bacteria on wheat mash fermentations prepared with laboratory backset. Enzyme Microb. Technol. 16:311–317, 1994.
  • Dhawale, M. R., and Ingledew, W. M. Starch hydrolysis by depressed mutants of Schwanniomyces castellii. Biotechnol. Lett. 5(3):185–190, 1983.
  • Dhawale, M. R., and Ingledew, W. M. Interspecific protoplast fusion of Schwanniomyces yeasts. Biotechnol. Lett. 5(12):825–830, 1983.
  • Dhawale, M. R., Wilson, J. J., Khachatourians, G. G., and Ingledew, W. M. Improved method for detection of starch hydrolysis. Appl. Environ. Microbiol. 44:747–750, 1982.
  • Gares, S. L., Whiting, M. S., Ingledew, W. M., and Ziola, B. Detection and identification of Pectinatus cerevisiiphilus using surface-reactive monoclonal antibodies in a membrane filter-based fluoroimmunoassay. J. Am. Soc. Brew. Chem. 51(4):158–163, 1993.
  • Hynes, S. H., Kjarsgaard, D. M., Thomas, K. C., and Ingledew, W. M. Use of virginiamycin to control the growth of lactic acid bacteria during alcohol fermentation. J. Ind. Microbiol. 18(4):284–291, 1997.
  • Ingledew, W. M. Utilization of wort carbohydrates and nitrogen by Saccharomyces cerevisiae. MBAA Tech. Q. 12(3):145–150, 1975.
  • Ingledew, W. M. Effect of bacterial contamination on beer. A review. J. Am. Soc. Brew. Chem. 37(3):145–150, 1979.
  • Ingledew, W. M. Schwanniomyces: A potential superyeast? Crit. Rev. Biotechnol. 5(2):159–175, 1987.
  • Ingledew, W. M. Yeasts for production of fuel ethanol. Chapter 7 in: The Yeasts, 2nd ed. Academic Press, Ltd. Pp. 245–29, 1993.
  • Ingledew, W. M. Influence of yeast nutrition on the production of alcohol. Distill. Bev. Ind. Ferment. Technol. 8:63–72, 1993.
  • Ingledew, W. M. The biochemistry of alcohol production. In: The Alcohol Textbook, 2nd ed. T. P. Lyons, D. R. Kelsall, and J. E. Murtagh, eds. Nottingham University Press, Lexington, KY. Pp. 55–79, 1995.
  • Ingledew, W. M. Nutrients, yeast hulls, and proline in the wine fermentation. Vitic. Enol. Sci. 51(3):141–146, 1996.
  • Ingledew, W. M. Yeast—Could you base a business on this bug? In: Biotechnology in the Feed Industry. Proc. Alltech's Fifteenth Annu. Feed Symp. T. P. Lyons and K. A. Jacques, eds. Nottingham University Press, Lexington, KY. Pp. 27–47, 1999.
  • Ingledew, W. M. Alcohol production by Saccharomyces cerevisiae: A yeast primer. In: The Alcohol Textbook, 3rd ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham University Press, Lexington, KY. Pp. 49–87, 1999.
  • Ingledew, W. M. Continuous fermentation in the fuel alcohol industry: How does the technology affect yeast? In: The Alcohol Textbook, 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham University Press, Lexington, K Y. Pp. 135–143, 2003.
  • Ingledew, W. M. Water reuse in fuel alcohol plants: Effect on fermentation. Is a “zero discharge” concept attainable? In: The Alcohol Textbook, 4th ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall, eds. Nottingham University Press, Lexington, K Y. Pp. 343–354, 2003.
  • Ingledew, W. M. Propagation of yeast in a distillery: Is it worth the risk? Why I don't believe so. Ethanol Prod. Mag. 9(1) 40–43, 2003.
  • Ingledew, W. M. The fuel alcohol industry—She's younger and bigger but is she wiser? MBAA Tech. Q. 42(3):173–177, 2005.
  • Ingledew, W. M. Improvements in alcohol technology through advancements in fermentation technology. Getreidetechnologie 59(5): 308–311, 2005.
  • Ingledew, W. M. Yeast production and availability for the fuel alcohol industry. Getreidetechnologie 60(3):180–184, 2006.
  • Ingledew, W. M. Fermentation: Recent advances. Getreidetechnologie 61(3):165–170, 2007.
  • Ingledew, W. M. Yeasts: Physiology, nutrition and ethanol production. Chapter 9 in: The Alcohol Textbook, 5th ed. W. M. Ingledew, D. R. Kelsall, G. D. Austin, and C. Kluhspies, eds. Nottingham University Press, Lexington, KY. Pp. 101–113, 2009.
  • Ingledew, W. M. Yeast stress in the fermentation process. Chapter 10 in: The Alcohol Textbook, 5th ed. W. M. Ingledew, D. R. Kelsall, G. D. Austin, and C. Kluhspies, eds. Nottingham University Press, Lexington, K Y. Pp. 115–126, 2009.
  • Ingledew, W. M. Ethanol fuel production: Yeast processes. In: Encyclopedia of Industrial Biotechnology: Bioprocess, Bioseparation, and Cell Technology. M. C. Flickinger, ed. John Wiley & Sons, Inc. Pp. 1–13, 2009.
  • Ingledew, W. M. Bioconversions: Fuel Ethanol, Encyclopedia of Biotechnology in Agriculture and Food. Informa Ltd., London. Pp. 91–94, 2010.
  • Ingledew, W. M. Fuel alcohol: Ethanol from starch—An update. Brew. Distill. Int. May:1–5, 2012.
  • Ingledew, W. M., Austin, G. D., Kelsall, D. R., and Kluhspies, C. The alcohol industry: How has it changed and matured? Chapter 1 in: The Alcohol Textbook, 5th ed. W. M. Ingledew, D. R. Kelsall, G. D. Austin, and C. Kluhspies, eds. Nottingham University Press, Lexington, KY. Pp. 1–6, 2009.
  • Ingledew, W. M., Austin, G. D., and Kraus, J. K. Commercial yeast production for the fuel ethanol and distilled beverage industries. Chapter 11 in: The Alcohol Textbook. 5th ed. W. M. Ingledew, D. R. Kelsall, G. D. Austin, and C. Kluhspies, eds. Nottingham University Press, Lexington, K Y. Pp. 127–144, 2009.
  • Ingledew, W. M., and Bellissimi, E. Active dry, high-alcohol yeasts. The new yeasts on the block. Ethanol Prod. Mag. 9(6):1–2, 2003.
  • Ingledew, W. M., and Bellissimi, E. A new view of conditioning before fermentation. Biofuels J. 3(3):51–53, 2005.
  • Ingledew, W. M., and Burton, J. D. Chemical preservation of spent brewer's yeast. J. Am. Soc. Brew. Chem. 37(3):140–144, 1979.
  • Ingledew, W. M., Burton, J. D., Hysert, D. W., and Van Gheluwe, G. Membrane filtration: Survival of brewing microbes on the membrane during storage at reduced humidities. J. Am. Soc. Brew. Chem. 38(4):125–129, 1980.
  • Ingledew, W. M., and Casey, G. P. The use and understanding of media used in brewing mycology. I. Media for wild yeast. Brew. Dig. 3:18–22, 1982.
  • Ingledew, W. M., and Casey, G. P. The use and understanding of media used in brewing mycology. II. Media for moulds/rapid methods. Brew. Dig. 4:22–26, 50, 1982.
  • Ingledew, W. M., and Casey, G. P., Rapid production of high concentrations of ethanol using unmodified industrial yeast. In: Biotechnology and Renewable Energy. M. Moo-Young, S. Hasnain, and J. Lamptey, eds. Elsevier Applied Science Publishers. Pp. 246–257, 1986.
  • Ingledew, W. M., and Hazen, N. Active dry yeasts for small brewers. New Brew. 3(4):13–15, 1986.
  • Ingledew, W. M., and Hysert, D. W. Brewing technology. In: Encyclopedia of Agricultural Science, Vol. 1. Academic Press Inc. Pp. 315–326, 1994.
  • Ingledew, W. M., and Jones, G. A. The fate of live brewers' yeast slurry in bovine rumen fluid. J. Inst. Brew. 88(1):18–20, 1982.
  • Ingledew, W. M., Jones, A. M., Bhatty, R. S., and Rossnagel, B. G. Fuel alcohol production from hull-less barley. Cereal Chem. 72(2):147–150, 1995.
  • Ingledew, W. M., and Kunkee, R. E. Factors influencing sluggish fermentation of grape juice. Am. J. Enol. Vitic. 36(1):65–76, 1985.
  • Ingledew, W. M., Langille, L. A., Menegazzi, G. S., and Mok, C. H. Spent brewers yeast—Analysis, improvement, and heat processing considerations. MBAA Tech. Q. 14:231–237, 1975.
  • Ingledew, W. M., and Lin, Y-H. Ethanol from Starch-Based Feedstocks. In: Comprehensive Biotechnology, 2nd ed. M. Moo-Young, ed. Elsevier B.V. Pp. 37–49, 2011.
  • Ingledew, W. M., Magnus, C. A., and Patterson, J. R. Yeast foods and ethyl carbamate formation in wine. Am. J. Enol. Vitic. 38(4):332–335, 1987.
  • Ingledew, W. M., Magnus, C. A., and Sosulski, F. W. Influence of oxygen on proline utilization during the wine fermentation. Am. J. Enol. Vitic. 38(3):246–248, 1987.
  • Ingledew, W. M., and Patterson, C. A. Effect of nitrogen source and concentration on the uptake of peptides by a lager yeast in continuous culture. J. Am. Soc. Brew. Chem. 57(1):9–17, 1999.
  • Ingledew, W. M., Sivaswamy, G., and Burton, J. D. The API 20E microtube system for rapid identification of gram negative brewery bacteria. J. Inst. Brew. 86:165–168, 1980.
  • Ingledew, W. M., Sosulski, F. W., and Magnus, C. A. An assessment of yeast foods and their utility in brewing and enology. J. Am. Soc. Brew. Chem. 44(4):166–170, 1986.
  • Ingledew, W. M., Thomas, K. C., Hynes, S. H., and McLeod, J. G. Viscosity concerns with rye mashes used for ethanol production. Cereal Chem. 76(3):459–464, 1999.
  • Jones, A. M., and Ingledew, W. M. Fuel alcohol production: Optimization of temperature for efficient very-high-gravity fermentation. Appl. Environ. Microbiol. 60(3):1048–1051, 1994.
  • Jones, A. M., and Ingledew, W. M. Fuel alcohol production: Appraisal of nitrogenous yeast foods for very high gravity wheat mash fermentation. Process Biochem. 29:483–488, 1994.
  • Jones, A. M., and Ingledew, W. M. Fuel alcohol production: Assessment of selected commercial proteases for very high gravity wheat mash fermentation. Enzyme Microb. Technol. 16:683–687, 1994.
  • Jones, A. M., and Ingledew, W. M. Fermentation of very high gravity wheat mash prepared using fresh yeast autolysate. Bioresource Technol. 50:97–101, 1994.
  • Jones, A. M., Thomas, K. C., and Ingledew, W. M. Ethanolic fermentation of blackstrap molasses and sugarcane juice using very high gravity technology. J. Agric. Food Chem. 42:1242–1246, 1994.
  • Jones, A. M., Thomas, K. C., and Ingledew, W. M. Very high gravity fermentation for fuel alcohol production. The use of wheat mashes fortified with sugar adjuncts. Int. Sugar. J. 97:606–610, 1995.
  • Kalmokoff, M. L., and Ingledew, W. M. Evaluation of ethanol tolerance in selected Saccharomyces strains. J. Am. Soc. Brew. Chem. 43(4):189–196, 1985.
  • Kirsop, B. H. Developments in beer fermentation. Top. Enzyme Ferment. Technol. 6:79–131, 1982.
  • L'Anthoen, N. C., and Ingledew, W. M. Heat resistance of bacteria in alcohol-free beer. J. Am. Soc. Brew. Chem. 54(1):32–36, 1996.
  • Lin, Y.-H., Bayrock, D., and Ingledew, W. M. Metabolic flux variation of Saccharomyces cerevisiae cultivated in a multistage continuous stirred tank reactor fermentation environment. Biotechnol. Prog. 17:1055–1060, 2001.
  • Lin, Y.-H., Bayrock, D. P., and Ingledew, W. M. Evaluation of Saccharomyces cerevisiae grown in a multistage chemostat environment under increasing levels of glucose. Biotechnol. Lett. 24:449–453, 2002.
  • Magnus, C. A., Ingledew, W. M., and Casey, G. P. High-gravity brewing: Influence of high-ethanol beer on the viability of contaminating brewing bacteria. J. Am. Soc. Brew. Chem. 44(4):158–161, 1986.
  • McCaig, R., McKee, J., Pfisterer, E. A., Hysert, D. W., Munoz, E., and Ingledew, W. M. Very high gravity brewing—Laboratory and pilot plant trials. J. Am. Soc. Brew. Chem. 50(1):18–26, 1992.
  • Menegazzi, G. S., and Ingledew, W. M. Heat processing of spent brewer's yeast. J. Food. Sci. 45(2):182–186, 196, 1980.
  • Munoz, E., and Ingledew, W. M. An additional explanation for the promotion of more rapid, complete fermentation by yeast hulls. Am. J. Enol. Vitic. 40(1):61–64, 1989.
  • Munoz, E., and Ingledew, W. M. Effect of yeast hulls on stuck and sluggish wine fermentations: Importance of the lipid component. Appl. Environ. Microbiol. 55(6):1560–1564, 1989.
  • Munoz, E., and Ingledew, W. M. Yeast hulls in wine fermentations—A review. J. Wine Res. 1(3):197–209, 1990.
  • Mustafa, A. F., McKinnon, J. J., Ingledew, W. M., and Christensen, D. A. The nutritive value for ruminants of thin stillage and distillers' grains derived from wheat, rye, triticale and barley. J. Sci. Food Agric. 80:607–613, 2000.
  • Narendranath, N. V., Hynes, S. H., Thomas, K. C., and Ingledew, W. M. Effects of lactobacilli on yeast-catalyzed ethanol fermentations. Appl. Environ. Microbiol. 63(11):4158–4163, 1997.
  • Narendranath, N. V., Thomas, K. C., and Ingledew, W. M. Urea hydrogen peroxide reduces the numbers of lactobacilli, nourishes yeast, and leaves no residues in the ethanol fermentation. Appl. Environ. Microbiol. 66(10):4187–4192, 2000.
  • Narendranath, N. V., Thomas, K. C., and Ingledew, W. M. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. J. Ind. Microbiol. Biotechnol. 26:171–177, 2001.
  • Narendranath, N. V., Thomas, K. C., and Ingledew, W. M. Acetic acid and lactic acid inhibition of growth of Saccharomyces cerevisiae by different mechanisms. J. Am. Soc. Brew. Chem. 59(4):187–194, 2001.
  • O'Connor-Cox, E. S. C., and Ingledew, W. M. Wort nitrogen sources—Their use by brewing yeasts: A review. J. Am. Soc. Brew. Chem. 47(4):102–108, 1989.
  • O'Connor-Cox, E. S. C., and Ingledew, W. M. Effect of the timing of oxygenation on very high gravity brewing fermentations. J. Am. Soc. Brew. Chem. 48(1):26–32, 1990.
  • O'Connor-Cox, E. S. C., and Ingledew, W. M. Commercial active dry yeasts demonstrate wide variability in viability and in two common indicators of yeast physiological quality. Brew. Dig. 65(6):34–36, 1990.
  • O'Connor-Cox, E. S. C., and Ingledew, W. M. Alleviation of the effects of nitrogen limitation in high gravity worts through increased inoculation rates. J. Ind. Microbiol. 7:89–96, 1991.
  • O'Connor-Cox, E. S. C., Munoz E., and Ingledew, W. M. The sensitivity of a commercial lager yeast to novel inhibitors of unsaturated fatty acid and ergosterol biosynthesis. Biotechnol. Lett. 12(1):33–38, 1990.
  • O'Connor-Cox, E. S. C., Paik J., and Ingledew, W. M. Improved ethanol yields through supplementation with excess assimilable nitrogen. J. Ind. Microbiol. 8:45–52, 1991.
  • O'Connor-Cox, E. S. C., Yiu P. M., and Ingledew, W. M. Pasteurization: Thermal death of microbes in brewing. MBAA Tech. Q. 28:67–77, 1991.
  • O'Connor-Cox, E. S. C., Yiu P. M., and Ingledew, W. M. Pasteurization: Industrial practice and evaluation. MBAA Tech. Q. 28:99–107, 1991.
  • Paik, J., Low N. H., and Ingledew, W. M. Malt extract: Relationship of chemical composition to fermentability. J. Am. Soc. Brew. Chem. 49(1):8–13, 1991.
  • Patel, G. B., and Ingledew, W. M. Trends in wort carbohydrate utilization. Appl. Microbiol. 26(3):349–353, 1973.
  • Patel, G. B., and Ingledew, W. M. Internal carbohydrates of Saccharomyces carlsbergensis during commercial lager brewing. J. Inst. Brew. 79(5):392–396, 1973.
  • Patel, G. B., and Ingledew, W. M. A foaming problem in baker's yeast slurry destined for drying for animal feed. J. Inst. Brew. 80:383–386, 1974.
  • Patel, G. B., and Ingledew, W. M. A flocculation test for moderately flocculent brewing yeast. J. Inst. Brew. 81:123–126, 1975.
  • Patel, G. B., and Ingledew, W. M. The relationship of acid-soluble glycogen to yeast flocculation. Can. J. Microbiol. 21:1608–1613, 1975.
  • Patel, G. B., and Ingledew, W. M. Glycogen—A physiological determinant of yeast flocculation? Can. J. Microbiol. 21:1614–1621, 1975.
  • Patterson, C.A., and Ingledew, W. M. Utilization of peptides by a lager brewing yeast. J. Am. Soc. Brew. Chem. 57(1):1–8, 1999.
  • Sakamoto, K., and Konings, W. N. Beer spoilage bacteria and hop resistance. Int. J. Food Microbiol. 89:105–124, 2003.
  • Schill, S. R. Lallemand acquires Mascoma's yeast development business. Ethanol Prod. Mag. 11:5, 2014.
  • Smith, C. E., Casey G. P., and Ingledew, W. M. The use and understanding of media used in brewing microbiology—Update Brew. Dig. 10:12–16, 43, 1987.
  • Sosulski, K., Wang, S., Ingledew, W. M., Sosulski, F. W., and Tang, J. Preprocessed barley, rye, and triticale as a feedstock for an integrated fuel ethanol-feedlot plant. Appl. Biochem. Biotechnol. 63–65:59–70, 1997.
  • Snyder, C., and W. M. Ingledew, W. M. Nutrition in fermentation. Biofuels Business 5:54–56, 2009.
  • Thomas, K. C., Dhas, A., Rossnagel, B. G., and Ingledew, W. M. Production of fuel alcohol from hull-less barley by very high gravity technology. Cereal Chem. 72(4):360–364, 1995.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Excretion of proline by Saccharomyces cerevisiae during fermentation of arginine-supplemented high gravity wheat mash. J. Ind. Microbiol. 12:93–98, 1993.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae. Appl. Environ. Microbiol. 60(5):1519–1524, 1994.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation. Process Biochem. 31(4):321–331, 1996.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Effect of nitrogen limitation on synthesis of enzymes in Saccharomyces cerevisiae during fermentation of high concentration of carbohydrates. Biotechnol. Lett. 18(10):1165–1168, 1996.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Initiation of anaerobic growth of Saccharomyces cerevisiae by amino acids or nucleic acid bases: Ergosterol and unsaturated fatty acids cannot replace oxygen in minimal media. J. Ind. Microbiol. Biotechnol. 21:247–253, 1998.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. J. Appl. Microbiol. 90:819–828, 2001.
  • Thomas, K. C., Hynes, S. H., and Ingledew, W. M. Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids. Appl. Environ. Microbiol. 68(4):1616–1623, 2002.
  • Thomas, K. C., Hynes, S. H., Jones, A. M., and Ingledew, W. M. Production of fuel alcohol from wheat by VHG technology. Effect of sugar concentration and fermentation temperature. Appl. Biochem. Biotechnol. 43:211–226, 1993.
  • Thomas, K. C., and Ingledew, W. M. Fuel alcohol production: Effect of free amino nitrogen on fermentation of very-high gravity wheat mashes. Appl. Environ. Microbiol. 56(7):2046–2050, 1990.
  • Thomas, K. C., and Ingledew, W. M. Production of 21% (v/v) ethanol by fermentation of very high gravity (VHG) wheat mashes. J. Ind. Microbiol. 10:61–68, 1992.
  • Thomas, K. C., and Ingledew, W. M. Relationship of low lysine and high arginine concentrations to efficient ethanolic fermentation of wheat mash. Can. J. Microbiol. 38:626–634, 1992.
  • Thomas, K. C., and Ingledew, W. M. Lysine inhibition of Saccharomyces cerevisiae: Role of repressible L-lysine e-aminotransferase. World J. Microbiol. Biotechnol. 10:572–575, 1994.
  • Thomas, K. C., and Ingledew, W. M. Production of fuel alcohol from oats by fermentation. J. Ind. Microbiol. 15:125–130, 1995.
  • Tsang, E. W. T., and Ingledew, W. M. Studies on the heat resistance of wild yeasts and bacteria in beer. J. Am. Soc. Brew. Chem. 40(1):1–8, 1982.
  • Wang, S., Ingledew, W. M., Thomas, K. C., Sosulski, K., and Sosulski, F. W. Optimization of fermentation temperature and mash specific gravity for fuel alcohol production. Cereal Chem. 76(1):82–86, 1999.
  • Wang, S., Sosulski, K., Sosulski, F., and Ingledew, W. M. Effect of sequential abrasion on starch composition of five cereals for ethanol fermentation. Food Res. Int. 30(8):603–609, 1997.
  • Wang, S., Thomas, K. C., Ingledew, W. M., Sosulski, K., and Sosulski, F. W. Rye and triticale as feedstock for fuel ethanol production. Cereal Chem. 74(5):621–625, 1997.
  • Wang, S., Thomas, K. C., Ingledew, W. M., Sosulski, K., and Sosulski, F. W. Production of fuel ethanol from rye and triticale by very-high-gravity (VHG) fermentation. Appl. Biochem. Biotechnol. 69:157–175, 1998.
  • Wang, S., Thomas, K. C., Sosulski, K., Ingledew, W. M., and Sosulski, F. W. Grain pearling and very high gravity (VHG) fermentation technologies for fuel alcohol production from rye and triticale. Process Biochem. 34:421–428, 1999.
  • Whiting, M., Crichlow, M., Ingledew, W. M., and Ziola, B. Detection of Pediococcus spp. in brewing yeast by a rapid immunoassay. Appl. Environ. Microbiol. 58(2):713–716, 1992.
  • Whiting, M. S., Gares, S. L., Ingledew, W. M., and Ziola, B. Brewing spoilage lactobacilli detected using monoclonal antibodies to bacterial surface antigens. Can. J. Microbiol. 45:51–58, 1999.
  • Whiting, M. S., Ingledew, W. M., Lee, S. Y., and Ziola, B. Bacterial surface antigen-specific monoclonal antibodies used to detect beer spoilage pediococci. Can. J. Microbiol. 45:670–677, 1999.
  • Wilson, J. J., and Ingledew, W. M. Isolation and characterization of Schwanniomyces alluvuis amylolytic enzymes. Appl. Environ. Microbiol. 44:301–307, 1982.
  • Wilson, J. J., Khatchatourians, G. G., and Ingledew, W. M. Protoplast fusion in the yeast, Schwanniomyces alluvuis. Mol. Gen. Genet. 186:95–100, 1982.
  • Wilson, J. J., Khachatourians, G. G., and Ingledew, W. M. Schwanniomyces: SCP and ethanol from starch. Biotechnol. Lett. 4(5):333–338, 1982.
  • Yokoyama, A., and Ingledew, W. M. The effect of filling procedures on multi-fill fermentations. MBAA Tech. Q. 34(1):320–327, 1997.
  • Ziola, B., Gares, S. L., Lorrain, B., Gee, L., Ingledew, W. M., and Lee, S.-Y. Epitope mapping of monoclonal antibodies specific for the directly cross-linked meso-diaminopimelic acid peptidoglycan found in the anaerobic beer spoilage bacterium Pectinatus cerevisiiphilus. Can. J. Microbiol. 45:779–785, 1999.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.