Reference: Gibson BR, et al. (2008) Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation. Yeast 25(8):549-62

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Abstract


The fermentable carbohydrate composition of wort and the manner in which it is utilized by yeast during brewery fermentation have a direct influence on fermentation efficiency and quality of the final product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hl) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide-based DNA arrays. Up to 74% of the detectable genes showed a significant (p

Reference Type
Journal Article | Research Support, Non-U.S. Gov't
Authors
Gibson BR, Boulton CA, Box WG, Graham NS, Lawrence SJ, Linforth RS, Smart KA
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