确定酵母甘露蛋白基因 HZY1 是啤酒中酵母产生的浊度的关键遗传决定因素

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of the American Society of Brewing Chemists Pub Date : 2024-07-11 DOI:10.1080/03610470.2024.2353412

Keith Lacy, Rita Mormando, Jeremy R. Smith, Patrick A. Gibney, Lance M. Shaner, Laura T. Burns

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引用次数: 0

摘要

随着朦胧型 IPAs 的持续流行，酿酒师们探索了多种方法来最大限度地增加稳定的朦胧度，使其在啤酒的保质期内始终保持悬浮状态。我们最近的研究发现了一种新的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Identification of the Yeast Mannoprotein Gene HZY1 as a Key Genetic Determinant for Yeast-Derived Haze in Beer

With the sustained popularity of hazy IPAs, brewers have explored multiple approaches to maximizing stable haze that will remain in suspension throughout the shelf life of the beer. Our recent inve...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.