BLBS102-c33 BLBS102-Simpson March 21, 2012 14:5 Trim: 276mm X 219mm Printer Name: Yet to Come
652 Part 5: Fruits, Vegetables, and Cerealstransport inSaccharomyces cerevisiae.J Appl Microbiol104:
1103–1111.
Smith AU et al. 1998. Yeast PKA represses Msn2p/Msn4p-
dependent gene expression to regulate growth, stress response
and glycogen accumulation.EMBO J17: 3556–3564.
Smogrovicov ́aD,Dom ̈ eny Z. 1999. Beer volatile by-product for- ́
mation at different fermentation temperature using immobilized
yeasts.Process Biochem34: 785–794.
Smogrovicov ́a D et al. 1997. Reactors for the continuous primary
beer fermentation using immobilised yeast.Biotechnol Tech11:
261–264.
Smogrovicov ́a D et al. 2001. Continuous beer fermentation using
polyvinyl alcohol entrapped yeast. Proceedings of the European
Brewery Convention Congress, Budapest, pp. 1–9.
Soler AP et al. 1987. Differential translational efficiency of the
mRNA isolated from derepressed and glucose repressedSaccha-
romyces cerevisiae.J Gen Microbiol133: 1471–1480.
Staab JF et al. 1999. Adhesive and mammalian transglutaminase
substrate properties ofCandida albicansHwp1.Science283:
1535–1583.
Stambuk BU, de Araujo PS. 2001. Kinetics of active alpha-glucoside
transport inSaccharomyces cerevisiae.FEMS Yeast Res1: 73–78.
Stewart GG, Russell I. 1993. Fermentation—the “black box” of the
brewing process.MBAA Tech Quart30: 159–168.
Stratford M. 1989. Yeast flocculation: calcium specificity.Yeast5:
487–496.
Suihko M et al. 1990. Recombinant brewer’s yeast strains suitable
for accelerated brewing.J Biotechnol14: 285–300.
Szlavko CM. 1973. Tryptophol, tyrosol and phenylethanol—the
aromatic higher alcohols in beer.JInstBrew83: 283–243.
Tada S et al. 1995. Pilot scale brewing with industrial yeasts which
produce theα-acetolactate decarboxylase ofAcetobacter aceti
ssp.xylium. Proceedings of the European Brewery Convention
Congress, Brussels, pp. 369–376.
Tata M et al. 1999. Immobilized yeast bioreactor systems for con-
tinuous beer fermentation.Biotechnol Prog15: 105–113.
Teunissen AW et al. 1993a. Sequence of the open reading frame
of theFLO1gene fromSaccharomyces cerevisiae.Yeast9: 423–
427.
Teunissen AW et al. 1993b. Physical localization of the flocculation
geneFLO1on chromosome I ofSaccharomyces cerevisiae.Yeast
9: 1–10.
Teunissen AW, Steensma HY. 1995. Review: the dominant floccu-
lation genes ofSaccharomyces cerevisiaeconstitute a new sub-
telomeric gene family.Yeast11: 1001–1013.
Tezuka H et al. 1992. Cloning of a gene suppressing hydrogen sul-
phide production bySaccharomyces cerevisiaeand its expression
in a brewing yeast.JAmSocBrewChem50: 130–133.
Thomas D, Surdin-Kerjan Y. 1997. Metabolism of sulfur amino
acids inSaccharomyces cerevisiae.Microbiol Mol Biol Rev61:
503–532.
Thorne RSW. 1968. Continuous fermentation in retrospect.Brew
Digest43(2): 50–55.
Thurston PA et al. 1981. Effects of linoleic acid supplements on
the synthesis by yeast of lipid and acetate esters.J Inst Brew87:
92–95.
Thurston PA et al. 1982. Lipid metabolism and the regulation of
volatile synthesis inSaccharomyces cerevisiae.JInstBrew88:
90–94.Udenfriend S, Kodukula K. 1995. How glyco-
sylphosphatidylinositol-anchored membrane proteins are
made.Annu Rev Biochem64: 563–591.
Unemoto S et al. 1998. Primary fermentation with immobilized
yeast in a fluidized bed reactor.MBAA Tech Quart35: 58–61.
Vanbeneden N et al. 2007. Formation of 4-vinyl and 4-ethyl deriva-
tives from hydroxycinnamic acids: occurrence of volatile pheno-
lic flavour compounds in beer and distribution of Pad1-activity
among brewing yeasts.Food Chem107: 221–230.
Van de Meersche J et al. 1977. The role of yeasts in the maturation of
beer flavour. Proceedings of the European Brewery Convention
Congress, Amsterdam, pp. 561–575.
Van Den Berg R et al. 1983. Diacetyl reducing activity in
brewer’s yeast. Proceedings of the European Brewery Convention
Congress, London, pp. 497–504.
Van De Winkel L. 1995. Design and optimization of a multipurpose
immobilized yeast bioreactor system for brewery fermentations.
Cerevisia20(1): 77–80.
Van De Winkel L et al. 1991. The application of an immobi-
lized yeast loop reactor to the continuous production of alcohol-
free beer. Proceedings of the European Brewery Convention
Congress, Lisbon, pp. 307–314.
Van Dieren D. 1995. Yeast metabolism and the production of
alcohol-free beer. EBC Monograph XXIV, EBC Symposium on
Immobilized Yeast Applications in the Brewing Industry, Espoo,
pp. 66–76.
Van Haecht JL, Dufour JP. 1995. The production of sulfur com-
pounds by brewing yeast: a review.Cerevisiae20: 51–64.
van Iersel MFM et al. 1998. Effect of environmental conditions on
flocculation and immobilization of brewer’s yeast during produc-
tion of alcohol-free beer.JInstBrew104: 131–136.
Van Mulders SE et al. 2009. Phenotypic diversity of Flo protein
family-mediated adhesion inSaccharomyces cerevisiae.FEMS
Yeast Res9: 178–190.
Verbelen PJ et al. 2006. Immobilized yeast cell systems for contin-
uous fermentation applications.Biotechnol Lett28: 1515–1525.
Verbelen PJ et al. 2009. The influence of yeast oxygenation prior
to brewery fermentation on yeast metabolism and the oxidative
stress response.FEMS Yeast Res9: 226–239.
Verbelen PJ et al. 2010. Bioprocess intensification of beer fer-
mentation using immobilised cells. In: NJ Zuidam, VA Nedovic
(eds.)Encapsulation Technologies for Active Food Ingredients
and Food Processing. Springer, New York, pp. 303–325.
Verstrepen KJ. 2003. Flavour-active ester synthesis inSaccha-
romyces cerevisiae. PhD thesis, Katholieke Universiteit Leuven,
Belgium.
Verstrepen KJ et al. 2003a. Yeast flocculation: what brewers should
know.Appl Microbiol Biotechnol61: 197–205.
Verstrepen KJ et al. 2003b. Flavor-active esters: adding fruitiness to
beer.J Biosci Bioeng96: 110–118.
Verstrepen KJ et al. 2003. Expression levels of the yeast alcohol
acetyltransferase genesATF1,Lg-ATF1,andATF2control the
formation of a broad range of volatile esters.Appl Environ Mi-
crobiol69: 5228–5237.
Verstrepen KJ et al. 2004. Origins of variation in the fungal cell
surface.Nat Rev Microbiol2: 533–540.
Vidgren V et al. 2005. Characterization and functional analysis of
theMALandMPHLoci for maltose utilization in some ale and
lager yeast strains.Appl Environ Microbiol71: 7846–7857.