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All Outputs (15)

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers (2024)
Journal Article
Roselli, G. E., Kerruish, D. W. M., Crow, M., Smart, K. A., & Powell, C. D. (2024). The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Frontiers in Microbiology, 15, Article 1346724. https://doi.org/10.3389/fmicb.2024.1346724

The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented produc... Read More about The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers.

The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation (2022)
Journal Article
Ribeiro-Filho, N., Linforth, R., Bora, N., Powell, C. D., & Fisk, I. D. (2022). The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Research International, 162, Article 112044. https://doi.org/10.1016/j.foodres.2022.112044

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera... Read More about The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article
Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

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., Ditrych, M., Jaskula‐Goiris, B., & 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.

The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations (2018)
Journal Article
Zhuang, S., Smart, K., & Powell, C. (2018). The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal- American Society of Brewing Chemists, 75(3), 244-254. https://doi.org/10.1094/ASBCJ-2017-3505-01

Osmotic stress represents one of the major environmental challenges experienced by yeast during industrial 15 fermentations. This stress is particularly associated with high gravity processes which utilise concentrated 16 substrates to yield products... Read More about The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations.

Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. (2017)
Journal Article
Oshoma, C. E., Phister, T. G., Powell, C. D., Smart, K. A., & Du, C. (2017). Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. Industrial Biotechnology, 13(4), 209-216. https://doi.org/10.1089/ind.2017.0017

During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation inhibiting compounds produced during... Read More about Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp..

A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters (2016)
Journal Article
Gerstgrasser, M., Nicholls, S., Stout, M., Smart, K., Powell, C., Kypraios, T., & Stekel, D. J. (2016). A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters. Journal of Bioinformatics and Computational Biology, 14(03), 1-23. https://doi.org/10.1142/S0219720016500074

Biolog phenotype microarrays enable simultaneous, high throughput analysis of cell cultures in different environments. The output is high-density time-course data showing redox curves (approximating growth) for each experimental condition. The softwa... Read More about A Bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters.

Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1 (2015)
Journal Article
Zhuang, S., Fu, J., Powell, C., Huang, J., Xia, Y., & Yan, R. (in press). Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1. SpringerPlus, 4(1), Article 467. https://doi.org/10.1186/s40064-015-1195-0

Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosyn... Read More about Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1.

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.

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency (2015)
Journal Article
Kyyaly, M. A., Powell, C., & Ramadan, E. (2015). Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency. Nutrition, 31(9), https://doi.org/10.1016/j.nut.2015.04.017

OBJECTIVES

Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of th... Read More about Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency.

Potential for iron enriched yeast in recovery of rats from iron deficiency
Presentation / Conference Contribution
Kyyaly, A., & Powell, C. Potential for iron enriched yeast in recovery of rats from iron deficiency. Presented at British Yeast Group Meeting 2015 (BYG 2015)

It is well known that iron deficiency can lead to anemia, resulting in a variety of symptoms and health issues. Negative effects can be prevented by ensuring foods with a naturally high iron content are ingested, or countered by taking nutrient supp... Read More about Potential for iron enriched yeast in recovery of rats from iron deficiency.