Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity |
Cheong, Chul
(Department of Fermented Food Science, Seoul University of Venture and Information)
Wackerbauer, Karl (Department of Biotechnology, Technical University of Berlin, Germany) Beckmann, Martin (Department of Biotechnology, Technical University of Berlin, Germany) Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture and Information) |
1 | Dengis PB, Nelissen LR & Rouxhet PG (1995). Mechanisms of yeast flocculation: comparison of top and bottom fermenting strains. Appl Environ Microbiol 61:718-728 |
2 | Harrison M (1996). Laboratory management of yeast. Ferment 9:35-36 |
3 | Kamada K & Murata M (1984). On the mechanism of brewer's yeast flocculation. Agric Biol Chem 48:2423-2433 DOI |
4 | Wackerbauer K, Tayama T & Kunerth S (1997b). Neurere Erkenntnisse des Einflusses der Hefelagerung auf die Gaeaktivitaet und Vitalitaet von Hefen in nachfolgenden Gaerungen. Monatsschrift fuer Brauwissenschaft 50:132-137 |
5 | Van Hamersveld EH, Van der Lans RGJM, Caulet PJC & Luyben KChAM (1998). Modeling brewer's yeast flocculation. Biotechnol Bioeng 57:331-341 |
6 | Dengis PB & Rouxhet PG (1997). Surface properties of top and bottom fermenting yeast. Yeast 13:931-943 DOI ScienceOn |
7 | Dengis PB & Rouxhet PG (1997). Flocculation mechanisms of top and bottom fermenting brewing yeast. J Inst Brew 103:257-261 DOI ScienceOn |
8 | Fischer K & Rahn J (2000). Einfluss der Stammkonservierung auf die genetische Satabilitaet von Backhefen. Branntweinwirtschfaft 140:17-21 |
9 | Pfenninger H (1993) Brautechnische analysenmethoden Band II. Selbstverlag der Mitteleuropaeische Brautechnische Analysenkommission, 3rd Edition. Auflage. Freising |
10 | Costa MJ & Ferreira PMS (1993). Cerevisiae flocculation: identification of specific cell wall proteins. European Brewery Convention Congress. Oslo. 283-290 |
11 | Wackerbauer K, Tayama T, Fitzner M & Kunerth S (1997a). Zeitgemaesses management der Anstellhefe. Brauwelt 3:80-87 |
12 | Straver MH, Smit G & Kjine JW (1994). Isolation and partial characterization of a mannose specific agglutinin from brewer's yeast involved in flocculation. Yeast 10:1183-1193 DOI ScienceOn |
13 | Stewart RJ, Russel I & Stewart GG (1995). Characterization of affinity-purified cell wall-binding proteins of Saccharomyces cerevisiae: possible role in flocculation. American Society of Brewing Chemists 53:111-116 DOI |
14 | Winkler K, Kienle I, Burgert M, Wagner JC & Holzer H (1991). Metabolic regulation of the trehalose content of vegetative yeast. FEBS Lett 291:269-272 DOI ScienceOn |
15 | Amory DE, Rouxhet PG & Dufour JP (1988). Flocculence of brewery yeasts and their surface properties: chemical composition, electrostatic charge and hydrophobicity. J Inst Brew 94:79-84 DOI |
16 | Quain DE & Tubb RS (1982). The importance of glycogen in brewing yeasts. The Masters Brewers Association of the Americans Technical Quarterly 19:29-33 |
17 | Tybussek R, Linz F, Schuegerl K, Mozes N, Leonard AJ & Rouxhet PG (1994). Comparison of the continuous flotation performances of Saccharomyces cerevisiae LBG H620 and DSM 2155 strains. Appl Microbiol Biotechnol 41:13-22 DOI |
18 | Smit G, Straver MH, Lugtenberg BJJ & Kijne JW (1992). Flocculence of Saccharomyces cerevisiae cells is induced by nutrient limitation, with cell surface hydrophobicity as a major determinant. Appl Environ Microbiol 58:3709-3714 |
19 | Jibiki MA, Ishibiki T, Yamashita H & Eto M (1997). A rapid and simple assay to measure flocculation in brewer's yeast. The Masters Brewers Association of the Americans Technical Quarterly 34:278-281 |
20 | Hill LR (1981). Preservation of microorganisms. In: Norris JR & Richmond MH (Eds.), Essays in Appl Microbiol. John Wiley & Sons Ltd., New York, London, Sydney, Toronto |
21 | Straver MH, Smit G & Kjine JW (1994). Induced cell surface hydrophobicity influences of brewer's yeast during fermentation in wort. Yeast 9:527-532 DOI ScienceOn |
22 | Romano P, Suzzi G & Vannini L (1994). Relationship between foaming and flocculence in Saccharomyces cerevisiae wine yeasts. Colloids Surf B Biointerfaces 2:511-515 DOI ScienceOn |
23 | Sips R (1998). Quantifizierung und Identifizierung von Starterkulturen nach morphologischen und genetischen Kriterien. Ph.D. Disser. Technische Universitaet Berlin |
24 | Fischborn T (1997). Untersuchungen zum Trocknungsverhalten untergaeriger Hefen. Ph.D. Disser. Technische Universitaet Muenchen |
25 | Fontana A, Bidenne C, Ghommidh C, Guiraud P & Vezinhet F (1992). Study of the flocculation of Saccharomyces diastaticus NCYC 625. J Inst Brew 98:401-407 DOI |
26 | Rouxhet PG, Mozes N, Dengis PB, Dufrene YF, Gerin PA & Genet MJ (1994). Application of X-ray photoelection spectroscopy to microorganisms. Colloids Surf B Biointerfaces 2:347-369 DOI ScienceOn |
27 | Thorne RSW & Nohr B (1963). Some observation on the stability of a brewing yeast strain. The Brewers Digest 38:36-39 |
28 | Soares EV & Mota M (1997). Quantification of yeast flocculation. J Inst Brew 103:93-98 DOI ScienceOn |