All Outputs (5)

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review (2021)
Journal Article
De Cooman, L., Cook, D., Powell, C., Aerts, G., De Rouck, G., Bustillo Trueba, P., …Filipowska, W. (2021). On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. Journal of the Institute of Brewing, 127(2), 107-126. https://doi.org/10.1002/jib.644

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as... Read More about On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review.

The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning during Brewing Fermentations (2019)
Journal Article
Zhuang, S., Smart, K., & Powell, C. D. (2019). The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning during Brewing Fermentations. Journal of The American Society of Brewing Chemists, 77(4), 225-234. https://doi.org/10.1080/03610470.2019.1666630

High gravity (HG) and very high gravity (VHG) fermentations are increasingly attractive within the brewing industry as a means of optimizing process efficiency and energy-saving. However, the use of highly concentrated worts is concomitant with a num... Read More about The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning during Brewing Fermentations.

Physiological and transcriptomic response of Saccharomyces pastorianus to cold storage (2019)
Journal Article
Somani, A., Box, W. G., Smart, K. A., & Powell, C. D. (2019). Physiological and transcriptomic response of Saccharomyces pastorianus to cold storage. FEMS Yeast Research, 19(4), Article foz025. https://doi.org/10.1093/femsyr/foz025

Removal of yeast biomass at the end of fermentation, followed by a period of storage before re-inoculation into a subsequent fermentation, is common in the brewing industry. Storage is typically conducted at cold temperatures to preserve yeast qualit... Read More about Physiological and transcriptomic response of Saccharomyces pastorianus to cold storage.

Production of Baker's yeast using seawater-based media (2016)
Journal Article
Kyyaly, M. A., Zaky, A. S., & Powell, C. D. (2016). Production of Baker's yeast using seawater-based media. New Biotechnology, 33(Supp.), Article S71. https://doi.org/10.1016/j.nbt.2016.06.963

Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation (2015)
Journal Article
Oshoma, C. E., Greetham, D., Louis, E. J., Smart, K. A., Phister, T. G., Powell, C., & Du, C. (2015). Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation. PLoS ONE, 10(8), Article e0135626. https://doi.org/10.1371/journal.pone.0135626

Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated... Read More about Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation.