Proteomics

Dataset Information

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Bottle conditioning - yeast strain


ABSTRACT: LC-MS of yeast strain that maintained high viability during bottle conditioning compared to strain that had poor viability during bottle conditioning.

INSTRUMENT(S): 4800 Proteomics Analyzer

ORGANISM(S): Saccharomyces Cerevisiae (baker's Yeast)

SUBMITTER: Brooke Dilmetz  

LAB HEAD: Peter Hoffmann

PROVIDER: PXD053930 | Pride | 2024-10-17

REPOSITORIES: Pride

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Publications

Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer.

Dilmetz Brooke A BA   Brar Gurpreet G   Desire Christopher T CT   Meneses Jon J   Klingler-Hoffmann Manuela M   Young Clifford C   Hoffmann Peter P  

Foods (Basel, Switzerland) 20240819 16


Bottle conditioning of beer is an additional fermentation step where yeast and fermentable extract are added to the beer for carbonation. During this process, yeast must overcome environmental stresses to ensure sufficient fermentation in the bottle. Additionally, the yeast must be able to survive for a prolonged time, as a decline in viability will lead to alterations in the product. Here, we investigated the effects of bottle conditioning on beer using six different yeast strains from the brew  ...[more]

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