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Below is a list of articles that will help you get a better understanding of the research background. There is also a list of journals where you may find additional useful information.
Use article information in web searches to find article PDFs. Click on the journal to be taken to the journal’s website.
| ARTCLES |
| Attfield, P.V. 1997. Stress tolerance: the key to effective strains of industrial baker's yeast. Nature Biotechnology 15:1351–1357. |
| Bai, F.W., W.A. Anderson, and M. Moo-Young. 2008 Ethanol fermentation technologies from sugar and starch feedstocks. Biotechnology Advances 26: 89-105. |
| Bamforth, C. W. 2003. Beer: tap into the art and science of brewing. Oxford University Press, New York. 233pp. |
| Barnett, J.A. 1997. Sugar utilization by Saccharomyces cerevisiae. Pages 35-43 in F.K. Zimmermann and K.D. Entian, editors. Yeast Sugar Metabolism. Technomic Publishing Company, Inc., Lancaster, Pennsylvania. |
| Boswell, C.D., A.W. Nienow, and C.J. Hewitt. 2002. Studies on the effect of mechanical agitation on the performance of brewing fermentations: Fermentation rate, yeast physiology, and development of flavor compounds. Journal of the American Society of Brewing Chemists 60: 101-106 |
| Botstein D., S.A. Chervitz, and J.M. Cherry. 1997. Yeast as a model organism. Science 277: 1259-1260 |
| Cauvain, S.P. 2001. Breadmaking. Pages 204-230 in G. Owens, editor. Cereals Processing Technology. Woodhead Publishing. Online version available at: http://app.knovel.com/hotlink/toc/id:kpCPT00001/cereals-processing-technology/cerealsprocessing-technology/ |
| D’Amore, T. 1992. Cambridge Prize Lecture: improving yeast fermentation performance. Journal of the Institute of Brewing 98: 375-382. |
| Eroshin, V.K., I.S. Utkin, S.V. Ladynichev, V.V. Samoylov, V.D. Kuvshinnikov, and G.K. Skryabin G.K. 1976. Influence of pH and temperature on the substrate yield coefficient of yeast growth in a chemostat. Biotechnology and Engineering 43: 289-295. |
| Llauradó, J., N. Rozes, R. Bobet, A. Mas, and M. Constanti. 2002. Low temperature alcoholic fermentations in high sugar concentration grape musts. Journal of Food Science 67: 268-273. |
| Markham, E. and W.J. Byrne. 1967. Uptake, storage and utilization of phosphate by yeast III. The behavior of phosphate-starved yeast. Journal of the Institute of Brewing 74: 374-378. Pasteur, L. 1876. Studies on Fermentation. Macmillan, London. |
| Pereira, A. P., A. Mendes-Ferreira1, J. M. Oliveira, L. M. Estevinho, and A. Mendes-Faia. 2015. Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing 121:122–128. |
| Rikhvanov, E.G., I.V. Fedoseeva, N.N. Varakina, T.M. Rusaleva, and A.V. Fedyaeva 2014. Mechanism of Saccharomyces cerevisiae yeast cell death induced by heat shock. Effect of cycloheximide on thermotolerance. Biochemistry-Moscow 79: 16–24 |
| Thomsom, J.M., E.A. Gaucher, M.F. Burgan, D.W. De Kee, T. Li, J.P. Aris, and S.A. Benner. 2005. Resurrecting ancestral alcohol dehydrogenases from yeast. Nature Genetics 37: 630-635. |
| Verstrepen K.J., D. Iserentant, P. Malcorps, G. Derdelinckx, P. Van Dijck, J. Winderickx, I.S. Pretorius, J.M. Thevelein, F.R. Delvaux 2004. Glucose and sucrose: hazardous fast-food for industrial yeast? Trends in Biotechnology 22: 531–537. |
To suggest articles or journals that you think should be included on this page, please click the members only link and then click on the submit your idea link.