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Genetic engineering of brewing yeast to reduce the content of ethanol in beer

โœ Scribed by Elke Nevoigt; Rita Pilger; Edeltraud Mast-Gerlach; Ulrike Schmidt; Silke Freihammer; Martin Eschenbrenner; Leif Garbe; Ulf Stahl

Book ID
109295057
Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
377 KB
Volume
2
Category
Article
ISSN
1567-1356

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Use of high-ethanol-resistant yeast isol
Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing
โœ R. C. Agu; T. U. Anyanwu; A. H. Onwumelu ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› Springer ๐ŸŒ English โš– 179 KB

High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almos