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The temperature dependence of maltose transport in ale and lager strains of brewer's yeast
Lager beers are traditionally made at lower temperatures (6–14 °C) than ales (15–25 °C). At low temperatures, lager strains (Saccharomyces pastorianus) ferment faster than ale strains (Saccharomyces cerevisiae). Two lager and two ale strains had similar maltose transport activities at 20 °C, but at...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2010
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2878602/ https://www.ncbi.nlm.nih.gov/pubmed/20402791 http://dx.doi.org/10.1111/j.1567-1364.2010.00627.x |