What is the performance and spoilage of Saccharomyces cerevisiae in Beer?
What is the performance and spoilage of Saccharomyces cerevisiae in Beer?
APA style. 7 pages double spaced. Use diagrams.
Include: S.cerevisiae classification, adaptations, nutrition, and life cycle.
References
Bokulich, N. A., and Bamforth, C. W. (2013). The microbiology of malting and brewing. Microbiology and Molecular Biology Reviews, 77(2), 157-172.
Cocolin, L., Campolongo, S., Gorra, R., and Rolle, L. (2011). Saccharomyces cerevisiae Biodiversity during the Brewing Process of an Artisanal Beer: A Preliminary Study. Journal of the Institute of Brewing, 117(3), 352-358.
Gallone, B., Mertens, S., Gordon, J., Maere, S., Verstrepen, K., and Steensels, J. (2018). Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. Current Opinion in Biotechnology, 49, 148.
Lodolo, E. J., Kock, J. L., Axcell, B. C., & Brooks, M. (2008). The yeast Saccharomyces cerevisiae–the main character in beer brewing. FEMS yeast research, 8(7), 1018-1036.
Stewart, G. (2016). Saccharomyces Species in the Production of Beer. The International Centre for Brewing and Distilling, Heriot-Watt University.
If you can please use these references that would be great.
outline needed
Answer Preview…………….
The brewing of beer involves microbial activity in each stage which allows the production of the final brew which many people across the world enjoy widely. However, of much importance is the microbial activity of S.cerevisiae, the species of yeast that is charged with the fermentation of wort into beer. Therefore, it is crucial to understand the dynamics of the………………….
APA 1973 words