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Journal of the American Society of Brewing Chemists最新文献

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New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction 新型脯氨酸特异性内切蛋白酶可提高啤酒胶体稳定性并减少面筋含量
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-08-28 DOI: 10.1080/03610470.2024.2360352
Jacob F. Cramer, Tove Bladt, Andrew Fratianni, Sven Schoenenberg, Jens Eiken
{"title":"New Proline-Specific Endoprotease for Improved Colloidal Beer Stability and Gluten Reduction","authors":"Jacob F. Cramer, Tove Bladt, Andrew Fratianni, Sven Schoenenberg, Jens Eiken","doi":"10.1080/03610470.2024.2360352","DOIUrl":"https://doi.org/10.1080/03610470.2024.2360352","url":null,"abstract":"Chill-haze is a well-known concern for brewers and most commonly involves polyphenols that interact with proline-rich hordein proteins in beers. An effective haze-suppressing effect has previously ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"14 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing 巴氏杀菌对陈酿啤酒花啤酒中萜烯、萜类、醛类和酯类的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-08-26 DOI: 10.1080/03610470.2024.2379636
Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg
{"title":"Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing","authors":"Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg","doi":"10.1080/03610470.2024.2379636","DOIUrl":"https://doi.org/10.1080/03610470.2024.2379636","url":null,"abstract":"Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insigh...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"6 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli 大肠杆菌中表达的布鲁氏酒香酵母菌酚酸脱羧酶的特征
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-08-13 DOI: 10.1080/03610470.2024.2371744
Michael Lentz
{"title":"Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli","authors":"Michael Lentz","doi":"10.1080/03610470.2024.2371744","DOIUrl":"https://doi.org/10.1080/03610470.2024.2371744","url":null,"abstract":"Brettanomyces yeasts are considered spoilage organisms in commercial fermentation settings; however, some historical beer styles and several modern specialty beer styles rely on Brettanomyces for u...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"96 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142203279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification of the Yeast Mannoprotein Gene HZY1 as a Key Genetic Determinant for Yeast-Derived Haze in Beer 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 2 4区 农林科学
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
{"title":"Identification of the Yeast Mannoprotein Gene HZY1 as a Key Genetic Determinant for Yeast-Derived Haze in Beer","authors":"Keith Lacy, Rita Mormando, Jeremy R. Smith, Patrick A. Gibney, Lance M. Shaner, Laura T. Burns","doi":"10.1080/03610470.2024.2353412","DOIUrl":"https://doi.org/10.1080/03610470.2024.2353412","url":null,"abstract":"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...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"1 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling 利用高光谱成像结合 AdaBoost-SVR 建模技术快速、无损地测定小麦中的蛋白质和脂肪含量
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-07-10 DOI: 10.1080/03610470.2024.2358637
Kangling He, Jianping Tian, Xinjun Hu, Xue Fei, Lipeng Han, Yuexiang Huang, Yan Liang, Liangliang Xie, Haili Yang, Dan Huang
{"title":"Rapid and Non-Destructive Determination of the Protein and Fat Contents in Wheat by Hyperspectral Imaging Combined with AdaBoost-SVR Modeling","authors":"Kangling He, Jianping Tian, Xinjun Hu, Xue Fei, Lipeng Han, Yuexiang Huang, Yan Liang, Liangliang Xie, Haili Yang, Dan Huang","doi":"10.1080/03610470.2024.2358637","DOIUrl":"https://doi.org/10.1080/03610470.2024.2358637","url":null,"abstract":"Wheat protein and fat contents directly affect the flavor and yield of liquor. This study utilized hyperspectral imaging (HSI) technology along with an integrated learning model to rapidly and non-...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"57 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration 啤酒酵母的快速适应性和生理状态调节确保其在脱水过程中的活性
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-06-28 DOI: 10.1080/03610470.2024.2345504
Jinjing Wang, Xuerong Fu, Feiyun Zheng, Chunfeng Liu, Chengtuo Niu, Qi Li
{"title":"Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration","authors":"Jinjing Wang, Xuerong Fu, Feiyun Zheng, Chunfeng Liu, Chengtuo Niu, Qi Li","doi":"10.1080/03610470.2024.2345504","DOIUrl":"https://doi.org/10.1080/03610470.2024.2345504","url":null,"abstract":"Yeast products either active dry yeast or liquid yeast are used for beer brewing. Dry yeast offers advantages over liquid yeast, including longer shelf life, easier storage and transportation, conv...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"40 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141612512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Probiotic Paradox: Thriving in High-Hopped Sour Beer 益生菌悖论：在高啤酒花酸啤酒中茁壮成长
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-06-28 DOI: 10.1080/03610470.2024.2350108
Marcos Edgar Herkenhoff
{"title":"The Probiotic Paradox: Thriving in High-Hopped Sour Beer","authors":"Marcos Edgar Herkenhoff","doi":"10.1080/03610470.2024.2350108","DOIUrl":"https://doi.org/10.1080/03610470.2024.2350108","url":null,"abstract":"The global craft beer market is witnessing substantial growth, with a particular spotlight on sour beers. These unique brews are created through lactic fermentation initiated by lactic acid bacteri...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"23 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141586915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation 高产乙醇酿酒酵母菌株的筛选及其对白酒固态发酵过程中微生物群落动态和风味的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-06-27 DOI: 10.1080/03610470.2024.2338999
Shuyuan Huang, Hui Qin, Changhao Yu, Mengyang Huang, Yuqing Che, Chong Ma, Shenghui Pu, Xiamin Huang, Caihong Shen, Jing Yu, Ping Song
{"title":"Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation","authors":"Shuyuan Huang, Hui Qin, Changhao Yu, Mengyang Huang, Yuqing Che, Chong Ma, Shenghui Pu, Xiamin Huang, Caihong Shen, Jing Yu, Ping Song","doi":"10.1080/03610470.2024.2338999","DOIUrl":"https://doi.org/10.1080/03610470.2024.2338999","url":null,"abstract":"Saccharomyces cerevisiae can metabolize sugars to produce ethanol and secondary metabolites that contribute to the complex flavor profile of Baijiu, a traditional Chinese distilled beverage. The ye...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"109 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141508184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein 利用箱式贝肯设计优化混合菌株固态发酵条件以生产啤酒糟蛋白
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-18 DOI: 10.1080/03610470.2024.2325748
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
{"title":"Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein","authors":"Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves","doi":"10.1080/03610470.2024.2325748","DOIUrl":"https://doi.org/10.1080/03610470.2024.2325748","url":null,"abstract":"As the most abundant by-product of the brewing industry, the valorization of proteins from brewers’ spent grains (BSG) is critical to reducing processing waste and meeting the growing demand for pl...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"92 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140625491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon 华盛顿州和俄勒冈州种植的卡斯卡特啤酒花和马赛克啤酒花的品种和地区特性对糊精还原酶活性的重要性
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2024-04-15 DOI: 10.1080/03610470.2024.2335828
Cade Jobe, Michael Féchir, Lindsey Rubottom, Thomas H. Shellhammer
{"title":"The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon","authors":"Cade Jobe, Michael Féchir, Lindsey Rubottom, Thomas H. Shellhammer","doi":"10.1080/03610470.2024.2335828","DOIUrl":"https://doi.org/10.1080/03610470.2024.2335828","url":null,"abstract":"This study analyzed hops from 35 fields located in two states (Washington and Oregon) repeatedly over 2 harvest years (2020 and 2021) to determine the impact that hop variety and regional identity,...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"87 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140585592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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