Development of engineered yeast for biosorption of beer haze-active polyphenols
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Summary
The display of QPF appears to be an approach to increase the stability of beer by serving to bind polyphenols during fermentation and, thus, to decrease their concentration.
- Type
- article
- Published
- 2016-10-21
- Cited by
- 11
- References
- 38
- OpenAlex
- https://openalex.org/W27770176
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:2420750
Keywords
Business
References
- Cell surface engineering of industrial microorganisms for biorefining applications.
- Haze in beverages.
- Haze formation in beverages
- IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR
- Phenolic acids in beers and worts
- Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
- THE ADSORPTION OF GASES ON PLANE SURFACES OF GLASS, MICA AND PLATINUM.
- Pore- and Solid-Diffusion Kinetics in Fixed-Bed Adsorption under Constant-Pattern Conditions
- Optimising Beer Stabilisation by the Selective Removal of Tannoids and Sensitive Proteins
- Global analysis of protein expression in yeast
- Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review
- Biosorption of Cd2+ and Zn2+ by cell surface-engineered Saccharomyces cerevisiae
- Recent developments in yeast cell surface display toward extended applications in biotechnology
- Studies on the transformation of intact yeast cells by the LiAc/SS‐DNA/PEG procedure
- Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection.
- THE CONSTITUTION AND FUNDAMENTAL PROPERTIES OF SOLIDS AND LIQUIDS
- CONTENTS OF SIMPLE, POLYMERIC AND COMPLEXED FLAVANOLS IN WORTS AND BEERS AND THEIR RELATIONSHIP TO HAZE FORMATION
- Surface Display of Metal Fixation Motifs of Bacterial P1-Type ATPases Specifically Promotes Biosorption of Pb2+ by Saccharomyces cerevisiae
- Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer
- Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: characterization by high-performance liquid chromatography-diode array detection-electrospray tandem mass spectrometry.
Cited by
- Cocoa pulp in beer production: Applicability and fermentative process performance
- Saccharomyces cerevisiae strain YH166: a novel wild yeast for the production of tropical fruit sensory attributes in fermented beverages
- Enhancing the performance of brewing yeasts.
- Yeast arming systems: pros and cons of different protein anchors and other elements required for display
- Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages.
- The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout
- Yeast Surface Display System: Strategies for Improvement and Biotechnological Applications
- Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
- Beer yeast breeding in the era of innovation: advances and applications for modern brewing
- Insights into the role of yeasts in alcoholic beverages
- Mechanistic insights into fermentation performance and innovative breeding strategies for industrial brewing yeast.
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