Nutrient stress responses of the bottom- fermenting yeast

1Citations
Citations of this article
3Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Beer is an alcoholic beverage that is made by yeast fermentation of the raw ingredients malt and hops. Since the mid-1990s, varieties of alcoholic beverages such as low-malt beer and no-malt brews made from soybean proteins or peptides instead of malt, and liquid sugar, have been launched. In the process of developing these alcohol beverages, a number of problems that have not previously been encountered in beer production have arisen. To solve these problems, therefore, it is necessary to investigate the physiological state of brewing yeast under various stressed conditions. In this chapter, we describe cellular responses to stress caused by different sugars, by nutrients other than sugars, and by mineral and vitamin deficiency, in addition to other environmental stresses that are predicted to be related to genes specific to bottom-fermenting yeast.

Cite

CITATION STYLE

APA

Yoshida, S., & Yoshimoto, H. (2015). Nutrient stress responses of the bottom- fermenting yeast. In Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation (pp. 123–136). Springer Japan. https://doi.org/10.1007/978-4-431-55248-2_8

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free