Metabolism of nitrogenous wort components by brewers' yeast
A quantitative and qualitative identification of the nitrogenous constituents of unfermented and final fermented wort has been performed for five industrial yeast strains. Results highlight the importance of three key amino acids in yeast fermentation performance. Supplementation of wort using indiv...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
Heriot-Watt University
2010
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547713 |