Outputs (5)

Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance (2022)
Journal Article
Reid, J. E. S. J., Yakubov, G. E., & Lawrence, S. J. (2024). Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition, 64, 837-851. https://doi.org/10.1080/10408398.2022.2109585

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer d... Read More about Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance.

The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations (2013)
Journal Article
Lawrence, S. J., Nicholls, S., Box, W. G., Sbuelz, R., Bealin-Kelly, F., Axcell, B., & Smart, K. A. (2013). The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations. Journal- American Society of Brewing Chemists, 71(2), 90-96. https://doi.org/10.1094/ASBCJ-2013-0405-01

Fermentation performance and final beer product quality can be greatly influenced by the integrity of brewing yeast mtDNA, particularly when petite mutants are formed. The factors that influence the susceptibility of cropped yeast to form petites are... Read More about The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations.

Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations (2012)
Journal Article
Lawrence, S. J., Wimalasena, T. T., Nicholls, S. M., Box, W. G., Boulton, C., & Smart, K. A. (2012). Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations. Journal- American Society of Brewing Chemists, 70(4), 268-274. https://doi.org/10.1094/ASBCJ-2012-0917-01

Repeated reuse or "serial repitching" of yeast between successive fermentations exposes brewing yeast cells to a number of biological, chemical, and physical stresses. It is generally accepted that brewery yeast biomass recycling leads to an increase... Read More about Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations.

Differential Yeast Gene Transcription During Brewery Propagation (2010)
Journal Article
Gibson, B. R., Graham, N. S., Boulton, C. A., Box, W. G., Lawrence, S. J., Linforth, R. S. T., May, S. T., & Smart, K. A. (2010). Differential Yeast Gene Transcription During Brewery Propagation. Journal of The American Society of Brewing Chemists, 68(1), 21-29. https://doi.org/10.1094/ASBCJ-2009-1123-01

The aim of this study was to determine the transcriptomic response of Saccharomyces pastorianus to environmental change during brewery propagation. Utilization of amino acids and fermentable carbohydrates during fullscale brewery propagation was comp... Read More about Differential Yeast Gene Transcription During Brewery Propagation.

Amino Acid Uptake and Yeast Gene Transcription During Industrial Brewery Fermentation (2009)
Journal Article
Gibson, B. R., Boulton, C. A., Box, W. G., Graham, N. S., Lawrence, S. J., Linforth, R. S., & Smart, K. A. (2009). Amino Acid Uptake and Yeast Gene Transcription During Industrial Brewery Fermentation. Journal- American Society of Brewing Chemists, 67(3), 157-165. https://doi.org/10.1094/ASBCJ-2009-0720-01

Amino acid utilization by yeast during brewer's wort fermentation influences both the fermentation performance and flavor profile of the finished product. To better understand the relationship between the yeast cell and wort amino acid composition, o... Read More about Amino Acid Uptake and Yeast Gene Transcription During Industrial Brewery Fermentation.