Contents
Volume 72: Number 2 (2014)
Research Articles
Recent Discoveries in Beer Foam.
Karl J. Siebert. Pages 79-87.
http://dx.doi.org/10.1094/ASBCJ-2014-0319-01.
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Strengthening of Cell Wall Structure Enhances Stress Resistance and
Fermentation Performance in Lager Yeast.
Xin-er Li, Jin-jing Wang,
Supatcha Phornsanthia, Xiangsheng Yin, and Qi Li. Pages 88-94.
http://dx.doi.org/10.1094/ASBCJ-2014-0320-01.
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MALDI-TOF MS Analysis of Anaerobic Bacteria Isolated from
Biofilm-Covered Surfaces in Brewery Bottling Halls.
Andrea Vávrová,
Dagmar Matoulková, Tereza Balážová, and Ondrej Šedo. Pages 95-101.
http://dx.doi.org/10.1094/ASBCJ-2014-0324-01.
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A Novel Method of Inducing and Retaining Cell Cycle Synchronization
in Cultures of Saccharomyces cerevisiae.
J. Blake Layfield, Lucas R.
Vann, and John D. Sheppard. Pages 102-109.
http://dx.doi.org/10.1094/ASBCJ-2014-0324-02.
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Isolation and Pilot-scale Evaluation of Isoamyl Alcohol-overproducing
Mutants of Bottom-fermenting Brewing Yeasts.
Tomoo Ogata and Seiko
Miyashita. Pages 110-115. http://dx.doi.org/10.1094/ASBCJ-2014-0325-01.
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Influence of Different Hop Products on the cis/trans Ratio of
Iso-alpha-Acids in Beer and Changes in Key Aroma and Bitter Taste
Molecules During Beer Ageing.
Christina Schmidt, Martin Biendl, Annika
Lagemann, Georg Stettner, Christian Vogt, Andreas Dunkel, and Thomas
Hofmann. Pages 116-125. http://dx.doi.org/10.1094/ASBCJ-2014-0326-01.
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Investigation into the Antibacterial Activity of Mesoporous Zirconium
Phosphate Against Beer-Spoilage Organisms.
Xinxia Ge, Guangtian Zhou,
Song Wang, Naibin Zhang, Wen He, and Xiaoyong Du. Pages 126-134.
http://dx.doi.org/10.1094/ASBCJ-2014-0326-02.
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The Flavoring Potential of Hop Polyphenols in Beer.
Koen Goiris,
Barbara Jaskula-Goiris, Evelien Syryn, Filip Van Opstaele, Gert De
Rouck, Guido Aerts, and Luc De Cooman. Pages 135-142.
http://dx.doi.org/10.1094/ASBCJ-2014-0327-01.
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A Comparison of Dilute Acid- and Alkali-Catalyzed Hydrothermal
Pretreatments for Bioethanol Production from Brewers’ Spent Grains.
Stuart Wilkinson, Katherine A. Smart, and David J. Cook. Pages 143-153.
http://dx.doi.org/10.1094/ASBCJ-2014-0327-02.
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A New Method for Analyzing the Characteristic Flavor of Beer Using
Selectable One-Dimensional or Two-Dimensional Gas
Chromatography-Olfactometry/Mass Spectrometry.
Keita Tokita, Koji
Takazumi, Toshiyuki Oshima, and Tatsuro Shigyo. Pages 154-161.
http://dx.doi.org/10.1094/ASBCJ-2014-0402-01.
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