BLBS102-c33 BLBS102-Simpson March 21, 2012 14:5 Trim: 276mm X 219mm Printer Name: Yet to Come
650 Part 5: Fruits, Vegetables, and Cereals
Michels CA et al. 1992. The telomere-associatedMAL3locus of
Saccharomycesis a tandem array of repeated genes.Yeast8:
655–665.
Michnick S et al. 1997. Modulation of glycerol and ethanol
yields during alcoholic fermentation inSaccharomyces cerevisiae
strains overexpressed or disrupted forGPD1encoding glycerol-
3-phosphate dehydrogenase.Yeast13: 783–793.
Minetoki T et al. 1993. The purification, properties and internal
peptide sequences of alcohol acetyltransferase isolated fromSac-
charomyces cerevisiae.Biosci Biotechnol Biochem57: 2094–
2098.
Mithieux SM, Weiss AS. 1995. Tandem integration of multiple
ILV5copies and elevated transcription in polyploid yeast.Yeast
11: 311–316.
Mockovciakov ́a D et al. 1993. Theogd1andkgd1mutants lacking
2-oxoglutarate dehydrogenase activity in yeast are allelic and can
be differentiated by the cloned amber suppressor.Curr Genet24:
377–381.
Moll M. 2006. Fermentation and maturation of beer with immo-
bilised yeasts.JInstBrew112: 346.
Moll M, Duteurtre B. 1996. Fermentation and maturation of beer
with immobilised microorganisms.Brauwelt Int14: 248–252.
Moll M et al. 1973. Continuous production of fermented liquids.
French Patent 73/23397; US Patent 4009286.
Moonjai N et al. 2000a. Unsaturated fatty acid supplementation of
stationary phase brewing yeast.Cerevisia25(3): 37–50.
Moonjai N et al. 2000b. The effects of linoleic acid supplementation
of cropped yeast on its performance and acetate ester synthesis.
JInstBrew108: 227–235.
Murray CR et al. 1984. The effect of yeast storage conditions on
subsequent fermentations.MBBA Tech Quart21: 189–194.
Nakatani K et al. 1984. Kinetic studies of vicinal diketones in brew-
ing. 2. Theoretical aspects for the formation of total vicinal dike-
tones.Tech Quart Master Brew Assoc Am21: 175–183.
Narziss L, Hellich P. 1971. Ein Beitrag zur wesentlichen Beschle-
unigung der G ̈arung und Reifung des Bieres.Brauwelt111:
1491–1500.
Narziss L et al. 1992. Technology and composition of non-alcoholic
beers.Brauwelt Int4: 396.
Navratil M et al. 2000. Fermented beverages produced by yeast ́
cells entrapped in ionotropic hydrogels of polysaccharide nature.
Minerva Biotechnol12: 337–344.
Navratil M et al. 2002. Production of non-alcoholic beer using free ́
and immobilized cells ofSccharomyces cerevisiaedeficient in
tricarboxylic acid cycle.Biotechnol Appl Biochem35: 133–141.
Nedovic VA et al. 1997. Analysis of liquid axial dispersion in an
internal loop gas-lift bioreactor for beer fermentation with immo-
bilized yeast cells. Proceedings of the 2nd European Conference
on Fluidization, Bilbao, pp. 627–635.
Nedovic V et al. 2005. Beer production using immobilised cells.
In: V Nedovic, R Willaert (eds.)Applications of Cell Immobili-
sation Biotechnology. Kluwer Academic Publishers, Dordrecht,
pp. 259–273.
Needleman RB et al. 1984.MAL6ofSaccharomyces: a complex
genetic locus containing three genes required for maltose fer-
mentation.Proc Natl Acad Sci USA. 81: 2811–2815.
Nehlin JO, Ronne H. 1990. YeastMIG1repressor is related to the
mammalian early growth response and Wilms’ tumour finger
proteins.EMBO J9: 2891–2898.
Nelissen B et al. 1995. Phylogenetic classification of the ma-
jor superfamily of membrane transport facilitators, as de-
duced from yeast genome sequencing. FEBS Lett 377:
232–236.
Nevoigt E, Stahl U. 1997. Reduced pyruvate decarboxylase and
increased glycerol-3-phosphate degydrogenase [NAD+]levels
enhance glycerol production inSaccharomyces cerevisiae.Yeast
12: 1331–1337.
Nevoigt E et al. 2002. Genetic engineering of brewing yeast to
reduce the content of ethanol in beer.FEMS Yeast Res2: 225–232.
Ni B, Needleman RB. 1990. Identification of the upstream activating
sequence ofMALand the binding sites for MAL63 activator of
Saccharomyces cerevisiae.Mol Cell Biol10: 3797–3800.
Nitzsche F et al. 2001. A new way for immobilized yeast sys-
tems: secondary fermentation without heat treatment. Proceed-
ingsof the European Brewery Convention, Budapest, pp. 486–
494.
NN. 2000. Fermentation and Maturation. In:European Brewery
Convention Manual of Good Practice.Getr ̈anke-Fachverlag Hans
Carl, Nurnberg. ̈
NN. 2005. Dossier sectoroverzicht van de Belgische brouwerijni-
jverheid.Het Brouwersblad. juni: 6–20.
Novak S et al. 2004. Regulation of maltose transport and metabolism
in Saccharomyces cerevisiae. Food Technol Biotechnol42:
213–218.
Nyk ̈anen L, Nyk ̈anen I. 1977. Production of esters by different yeast
strains in sugar fermentations.JInstBrew83: 30–31.
Ohno T, Takahashi R. 1986a. Role of wort aeration in the brewing
process. Part 1: oxygen uptake and biosynthesis of lipids by the
final yeast.J Inst Brew92: 84–87.
Ohno T, Takahashi R. 1986b. Role of wort aeration in the brewing
process. Part 2: the optimal aeration conditions for the brewing
process.JInstBrew92: 88–92.
Okabe M et al. 1992. Growth and fermentation characteristics of
bottom brewer’s yeast under mechanical stirring.J Ferment Bio-
eng73: 148–152.
Omura F. 2008. Targeting of mitochondrialSaccharomyces cere-
visiaeIlv5p to the cytosol and its effect on vicinal diketone for-
mation in brewing.Appl Microbiol Biotechnol78: 503–513.
Onnela M-L et al. 1996. Use of a modified alcohol dehydroge-
nase,ADH1, promotor in construction of diacetyl non-producing
brewer’s yeast.J Biotechnol49: 101–109.
Oshita K et al. 1995. Clarification of the relationship between fusel
alcohol formation and amino acid assimilation by brewing yeast
using^13 C-labeled amino acid. Proceedings of the European Brew-
ery Convention Congress, Brussels, pp. 387–402.
Pajunen E. 1995. Immobilized yeast lager beer maturation: DEAE-
cellulose at Synebrychoff. EBC Monograph XXIV, EBC Sympo-
sium on Immobilized Yeast Applications in the Brewing Industry,
Espoo, pp. 24–40.
Pajunen E, Gronqvist A. 1994. Immobilized yeast fermenters for ̈
continuous lager beer maturation. Proceedings of the 23rd Con-
vention Institute of Brewing Australia and New Zealand Section,
Sydney, pp. 101–103.
Panchal CJ, Stewart GG. 1979. Utilization of wort carbohydrates.
Brew DigestJune: 36–46.
Pajunen E et al. 2001. Controlled beer fermentation with contin-
uous one-stage immobilized yeast reactor. Proceedings of the
European Brewery Convention, Budapest, pp. 465–476.