The yeast Saccharomyces cerevisiae- the main character in beer brewing.
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Achieving Metabolic Flux Analysis for S. cerevisiae at a Genome-Scale: Challenges, Requirements, and ConsiderationsCocoa pulp in beer production: Applicability and fermentative process performanceHigh-efficiency genome editing and allele replacement in prototrophic and wild strains of SaccharomycesRapid, portable and cost-effective yeast cell viability and concentration analysis using lensfree on-chip microscopy and machine learning.Physiological tests for yeast brewery cells immobilized on modified chamotte carrier.Engineering yeasts for raw starch conversion.Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast.Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.Industrial Relevance of Chromosomal Copy Number Variation in Saccharomyces Yeasts.Design and optimization of ethanol production from bagasse pith hydrolysate by a thermotolerant yeast Kluyveromyces sp. IIPE453 using response surface methodologyPhysiological and transcriptional responses of anaerobic chemostat cultures of Saccharomyces cerevisiae subjected to diurnal temperature cycles.Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.Functional analysis and transcriptional regulation of two orthologs of ARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeast Saccharomyces pastorianus CBS1483.Overview of craft brewing specificities and potentially associated microbiota.Metabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two-dimensional gas chromatography.Nanopore sequencing enables near-complete de novo assembly of Saccharomyces cerevisiae reference strain CEN.PK113-7D.New Food Baits for Trapping German Cockroaches, Blattella germanica (L.) (Dictyoptera: Blattellidae).S. cerevisiae × S. eubayanus interspecific hybrid, the best of both worlds and beyond.Optimization of Culture Conditions for Enrichment of Saccharomyces cerevisiae with Dl-α-Tocopherol by Response Surface Methodology.Metabolic flux and nodes control analysis of brewer's yeasts under different fermentation temperature during beer brewing.Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplementsThe application of near-infrared spectroscopy in beer fermentation for online monitoring of critical process parameters and their integration into a novel feedforward control strategyThe Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite FormationEvaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation
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The yeast Saccharomyces cerevisiae- the main character in beer brewing.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 15 September 2008
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@en
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
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type
label
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@en
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@nl
prefLabel
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@en
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@nl
P2093
P1433
P1476
The yeast Saccharomyces cerevisiae- the main character in beer brewing.
@en
P2093
Barry C Axcell
Elizabeth J Lodolo
Johan L F Kock
Martin Brooks
P304
P356
10.1111/J.1567-1364.2008.00433.X
P577
2008-09-15T00:00:00Z