Ontology highlight
ABSTRACT:
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
Items per page: 1 - 5 of 244 |
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]