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All Outputs (14)

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review (2021)
Journal Article

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

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.

The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations (2018)
Journal Article

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

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

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

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

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

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.