Results 1 to 10 of about 446,524 (202)
Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer [PDF]
Nature Communications, 2018 Production of aromatic monoterpene molecules in hop flowers is affected by genetic, environmental, and processing factors. Here, the authors engineer brewer’s yeast for the production of linalool and geraniol, and show pilot-scale beer produced by ...
Charles W Bamforth +2 more
exaly +5 more sources
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? [PDF]
Frontiers in Microbiology, 2022 Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage ...
Arne Bouchez, Luc De Vuyst
doaj +2 more sources
The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity [PDF]
Foods, 2021 The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn.
Lucia Blšáková +4 more
doaj +2 more sources
Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production [PDF]
Frontiers in Microbiology, 2020 Lambic beer production processes are characterized by a temporal succession of well-adapted microbial species. Temporal metagenomic analysis of a Belgian, traditional, lambic beer production process, which was examined microbiologically and ...
Jonas De Roos +3 more
doaj +2 more sources
Nutritional Characterization of Brewer’s Spent Grains Depending on Brewery Scale and Beer Production Technology [PDF]
FoodsBrewers’ spent grains (BSGs) represent a significant by-product of beer production, yet their detailed compositional variation across brewery scales and beer technologies remains insufficiently explored. This study systematically characterized eleven BSG
Asnate Elizabete Universa +4 more
doaj +2 more sources
Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
Microorganisms, 2023 There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The
Vogar Leonel Nieto-Sarabia +7 more
doaj +1 more source
Beer and beer industry in Slovakia [PDF]
Ekonomika Poljoprivrede (1979), 2018 Tradition of beer industry in Slovakia takes origin in 19th century, when production of beer primarily appeared in this country. Slovaks love beer, which is confirmed by gradually increasing number of beer producing facilities.
Dudić Branislav +4 more
doaj +3 more sources
Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
Beverages, 2023 The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria.
Vanesa Postigo +2 more
doaj +1 more source
Spoilage yeasts in beer and beer products
Current Opinion in Food Science, 2022 Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast.
Suiker, Inge M., Wösten, Han A.B.
openaire +4 more sources
Journal of Applied Veterinary Science and Technology, 2022 Background: In the maintenance of dairy cows, feed must be considered because it can affect the productivity of dairy cows, including milk production and quality.
Dewi Setiyoningsih +3 more
doaj +1 more source