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Lager yeasts

Whereas 60% of yeast species can use sucrose, and 33% can use raffinose, only 12% of the 439 species considered in Table III unequivocally utilize melibiose [0-a-D-galaetopyranosyl-(l->6)-a-D-glu-copyranose]. The best known of these melibiose-using yeasts are the bottom (lager) yeasts, formerly called Saccharomyces carlsber-gensis,184,185 subsequently Saccharomyces uvarum, and now, Saccharomyces cerevisiae.5 (Consequently, at present, Saccharomyces... [Pg.374]

Wyeast 1056 American Ale yeast Wyeast 3056 Bavarian Lager yeast % cup com sugar, for priming... [Pg.96]

V2 ounces Tettnanger hops, 4.2% alpha, in boil 60 minutes ounce Tettnanger hops, 4.2% alpha, in boil 10 minutes 2V teaspoons yeast enei er 1 teaspoon Irish moss 1 teaspoon calcium carbonate cup com sugar, for priming Wyeast Munich Lager yeast... [Pg.150]

V2 ounce Hallertauer hops, 7.5% alpha, in boil 60 minutes Vz ounce Saaz hops, 3.1% alpha, in boil 60 minutes Wyeast 2206 Bavarian lager yeast V2 cup com sugar, for priming... [Pg.161]

Wyeast 2035 American lager yeast, for priming, see below Va cup light dry malt extract, for priming... [Pg.185]

Takoi., K., Koie., Koichiro., Itoga., Yutaka., Katayama., Yuta., Shimase., Masayuki., Nakayama., Yasuyuki., Wataii., Jimji (2010). Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer. Journal of Agricultural and Food Chemistry, 58, 5050-5058. [Pg.87]

Huuskonen, A., Markkula, T., Vidgren, V, Lima, L., Mulder, L., Geurts, W., et al. (2010). Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts. Applied and Environmental Microbiology, 76, 1563-1573. [Pg.497]

Sanchez, R. G., Solodovnikova, N., Wendland, J. (2012). Breeding of lager yeast with Saccharomyces cerevisiae improves stress resistance and fermentation performance. Yeast, 29, 343-355. [Pg.499]

Verbelen, P. J., Van Mulders, S., Saison, D., Van Laere, S., Delvaux, F., Delvaux, F. R. (2008). Characteristics of high ceU density fermentations with different lager yeast strains. Journal of the Institute of Brewing, 114, 127-133. [Pg.500]

See other pages where Lager yeasts is mentioned: [Pg.508]    [Pg.30]    [Pg.205]    [Pg.99]    [Pg.136]    [Pg.138]    [Pg.140]    [Pg.141]    [Pg.149]    [Pg.151]    [Pg.152]    [Pg.153]    [Pg.156]    [Pg.159]    [Pg.160]    [Pg.163]    [Pg.167]    [Pg.169]    [Pg.171]    [Pg.172]    [Pg.174]    [Pg.175]    [Pg.185]    [Pg.186]    [Pg.187]    [Pg.187]    [Pg.192]    [Pg.200]    [Pg.201]    [Pg.199]    [Pg.199]    [Pg.186]    [Pg.474]    [Pg.479]    [Pg.480]    [Pg.480]    [Pg.481]    [Pg.487]    [Pg.1]    [Pg.1]   
See also in sourсe #XX -- [ Pg.3 , Pg.6 , Pg.12 ]

See also in sourсe #XX -- [ Pg.3 , Pg.6 , Pg.12 ]



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Lager yeasts dried

Lager yeasts glycogen

Lager yeasts strains

Lagering

Lagers

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