bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of the divalent ions magnesium and calcium on yeast fermentation performance in conventional (12°P) and high (20°P) gravity worts in both static and shaking fermentations
Authors: Rees Elizabeth M R , Stewart Graham G 
Published: November 2023

Abstract
Investigations into alleviating the drawbacks of high gravity brewing have shown that the addition of certain compounds, including metal ions, can optimize yeast performance under the conditions exerted by high gravity worts. In the present study it was observed that the addition of calcium or magnesium resulted in changes in the fermentation parameters in the ale and lager strains employed. These results emphasise the need to monitor the calcium to magnesium ratio in brewer’s wort, and for an awareness of the inter-actions that occur between these ions during fermentation.
Beer maturation in a continuously operating bioreactor using a flocculating brewer’s yeast strain
Authors: Mafra Isabel , Teixeira J M Machado Cruz& J A 
Published: November 2023

Abstract
The use of a flocculating yeast for beer maturation - one of the main areas of concern in today’s brewing industry - is assayed. Experiments made in a 6 litre continuous internal loop gas-lift bioreactor with a sedimentation zone using a brewer’s yeast flocculating strain show that this system can be applied for beer maturation. For a residence time of 32 hours, the quality of the final beer is not affected and the desired reduction of VDKs to levels below the threshold value is obtained. The operational stability of this procedure was confirmed by one month of continuous operation.
New techniques for the evaluation of interactions in beer foams
Authors: Hughes P S , Wilde P J 
Published: November 2023

Abstract
The heterogeneous and dynamic nature of beer foam presents a significant scientific challenge to scientists. Applying techniques such as microconductivity and dilational rheology, the behaviour of individual iso-a-acids and beer protein fraction has been studied. From these model studies it was apparent that the amphipathicity of hop-derived bitter acids is key to their foam¬ stabilizing potency. From brewing trials, it is apparent that foam assessment methods were sensitive hop bitter acids in various ways. Thus, Ross & Clark and microRudin values are adversely affected by high proportions of trans-iso-a-acids. This study indicates the importance of hop acid distribution for optimal foam activity.
Practice on the improvement of beer flavour stability by new technology and quality management
Authors: Takemura Osamu , Oka Kaneo , Uchicta Masaaki , Kawasaki Yasutsugu , Kakimi Yoshihiko 
Published: November 2023

Abstract
We have practiced a new methodology in the quality management for the flavour stability of beers produced in over 25-year-old breweries using new technology. The flavour stability has been improved almost two times better than before by adopting the following three technologies:
process changes for the reduction of active oxygen generating activity of beers, the enhancement of active oxygen quenching activity of beers and the minimization of oxygen in beers; 2) introduction of rapid prediction methods for daily analysis of flavour stability using electron spin resonance spectroscopy; 3) quick action in process control in response to the results of its daily analysis.
Untersuchungen zum Bieraroma und der Geschmacksstabilität mit verschiedenen Malzschilttungen hergestellter dunkler Biere
Authors: Forster C , NarziB L , Back W 
Published: November 2023

Abstract
Dark beers were brewed with varying ratios of different dark malts, black malt as well as coloured beer. In dark beers brewed with specially kilned dark malts according to a specific withering scheme high concentrations of flavour compounds were found which show a strong increase during the staling of pale lager beer. In dark beers, however, these substances are in high concentrations responsible for an agreeable sweet malty flavour. The time after kilning at which dark malt is used for brewing has a great influence on malt flavour as well as on staling of dark beer. Black malt has a totally different flavour composition and results in dark beers of little malt flavour and low flavour stability.
A modern approach to the sensory evaluation of beers
Authors: Hegarty Paul K 
Published: November 2023

Abstract
Flavour assessment is sometimes seen to be time consuming and unreliable and there is a need for robust methods. Products should be optimised using external consumer research and subsequent internal assessment used to ensure that the target is met. The rigid demands of sensory analysis must be balanced with considerations of cost and sample number to be assessed. Methodology reported reduces the need for duplicate sample assessment and dependence on complex statistics. An intercollaborative study showed that flavour results are not currently comparable between breweries. Development of international flavour methods is possible but benefits must be balanced against the cost of their development and maintenance
The relationship between sensory data and the composition of beer
Authors: Hughes P S , Menneer I D 
Published: November 2023

Abstract
Sensory evaluation tends to be an expensive procedure and prone to high noise levels. Thus, it is desirable to be able to model sensory parameters from analytical data alone, and understand the key variables which need to be controlled. Studies on the effects of gas composition on beer flavour revealed that high levels of nitrogen gas in beer significantly affect perceived hoppy, bitter and astringent attributes, whilst the composition of the base beer is unaltered. Time-intensity (Tl) assessment of beers brewed with different hop products revealed that bitterness Tl curves are dependent on the hop acid profile.
Optical systems for the in-line process control of consumer sensitive beer parameters
Authors: Sharpe F Richard , Engineer Sam J , Ormrod Ian H L 
Published: November 2023

Abstract
Optical in-line process control systems for assessing consumer-sensitive beer parameters are reviewed. Existing in-line optical techniques available for the measurement of colour and haze are discussed. Eighteen months experience of an in-line near infra-red analysis of alcohol in a 2.5m hi plant where multiple beer qualities are brewed diluted and packaged is reviewed highlighting advantages and issues. The development and commercial experience with a new in-line bitterness measurement are described together with a simple laboratory instrumental technique for bitterness analysis. It will be demonstrated how both these latter techniques can measure colour simultaneously.
An investigation into styrene in beer
Authors: Daly Brian , Collins Eddie , Madigan David , Coakley Dan Donnelly Mairead , Ross Paul 
Published: November 2023

Abstract
Certain yeast strains possess a decarboxylase activity which converts ferulic acid to 4-vinyl guaiacol (4VG), a marker compound for phenolic off-flavour (pof). A similar mechanism may be responsible for the conversion of cinnamic acid, a constituent of wort, to styrene. To explore this two analytical techniques were developed for the analysis of styrene. Fermentations using Por strains were shown to form 4VG and styrene. Formation of 4VG was mirrored by the intensity of styrene formation. With Pof strains neither 4VG nor styrene was produced. Polymerase chain reaction analysis showed that the pof gene was conserved in terms of size in all strains, and was surprisingly present in Pof strains.
Der Einflu8 der Kurzzeiterhitzung auf die Bierqualität
Authors: Wackerbauer Karl , Zufall Carsten 
Published: November 2023

Abstract
The impact of flash pasteurization on beer quality using different temperature-time combinations has been examined with trials of 15, 80 and 500 pasteurization units at temperatures of 60°, 72° and 84°C each. In contrast to the common opinion that high flash pasteurization temperatures are equivalent to a stronger damage to the product, a flash pasteurization made at 60°C led to a more pronounced stale flavour and higher aldehyde content and a lower flavour stability compared to higher temperatures. The time during which beer is kept at pasteurization temperature seems to play a decisive role in this context. Whilst 72°C turned out to be the most favourable temperature for 15 PU, beer quality preservation during flash pasteurizations of 80 and 500 PU was best at a temperature of 84°C. It could thus be demonstrated, that the pasteurization unit is not suitable as a measure for product damage through thermal treatment.
Monitoring the reliability of sensory profiling data by comparing flavour profiling results with results from an ‘overall difference test’
Authors: Daems V , Delvaux F 
Published: November 2023

Abstract
To evaluate the effect of specific production parameters on the sensory properties of beer, 15 test beers were tasted by a sensory profiling panel, and by a so-called “difference-panel”, scoring the overall difference between pairs of beers, without identifying specific attributes. The comparison of Biplots and MDS-plots showed that beers were grouped the same way, based on their overall flavour impression (difference testing) or based on specific flavour characteristics (profiling). This can be seen as an indication of the reliability of the profiling data and the relevance of the descriptive terminology.
The use of hydraulic mechanisms for the development of high flux crossflow microfiltration systems
Authors: O’Shaughnessy C L , Durosinmi-Etti 0. 
Published: November 2023

Abstract
The main reasons that crossflow microfiltra!ion has not been widely accepted in brewing is due to low filtrate productivity and potential loss of quality components. Studies aimed at understanding the fouling mechanisms involved have shown that filtration performance is influenced by raw materials, distribution of particulates within the beer and the filter membrane material. Three novel techniques for enhancing filtrate productivity without loss of beer components have been demonstrated, warmer filtration, pressure ramping (gradually increasing the pressure during a filter run) and backpulsing (the momentary reversal of filtrate flow to dislodge the fouling layer). The latter is the most effective.
Cold stabilised beer - an economic reality
Authors: Walker Grahame , Gaub Reiner 
Published: November 2023

Abstract
Membrane filtration has been available to brewers for some years as an alternative to pasteurisation. This technique is attractive as it provides good security and the natural fresh flavour of the beer is retained. Early systems were manually operated and required careful management to be economic. The CFS (Cluster Filter System) is a fully automated membrane filter for microbiological stabilisation of beer. The unique patented (EP87116109.7 US5417101) cluster arrangement allows groups of cartridges to be integrity tested and cleaned independently. This ensures that cleaning is optimised and if necessaIy the unit can be operated with one or more clusters isolated. This poster will review the design and operation of the CFS including independent studies of microbiological and economic performance.
Recovery of CO2 with relatively high air content
Authors: Swinkes Wim , Haffmans Bert , Crommentuyn Leon 
Published: November 2023

Abstract
With respect to the recovery of CO2, the following requirements apply, which to date, have not been met: increase of the recovery quota, simplification of complicated changeover of the fermentation tank, higher volumetric efficiency of the CO2 recovery plant, lower concentration of 02 and by-products of fermentation in the recovered CO2• A new CO2 recovery plant at Bavaria Brewery, Lieshout (capacity 3,000 kg CO/h} meets these requirements. By means of careful design, the concentration of CO2 in the vent gasses is reduced to 65 vol.-%. This results in a total efficiency of 86 % or a CO2- related efficiency of 90 %, and consequently an extremely.efficient recovery.
Microcalorimetry of protein-DNA interactions
Authors: Cooper Alan 
Published: November 2023

Abstract
This chapter describes the application of current DSC and ITC calorimetry methods to the study of protein-DNA complexes and related protein-nucleic acid interactions, together with the minimal thermodynamic background necessary to interpret the experimental data. Microcalorimetry is a potentially non-invasive technique for studying biomolecular stability and interaction in solution. Since almost all chemical or physical changes involve uptake or release of heat energy, calorimetric measurement of this heat effect can be used as a general. relatively non-specific analytical probe of the extent or magnitude of the pa11icular process under investigation. In this respect, calorimetric methods are just like other analytical methods (fluorescence, UV/vis, etc.) that rely on intrinsic properties of the molecules concerned, and it is not necessary to understand the fundamental thermodynamics lying behind the heat effects. However, for those that need it, calorimetry also provides direct measurements of real thermodynamic quantities that relate to the fundamental forces at work in the process and which can give additional analytical information.
Solid-phase DNAse I footprinting
Authors: Sandaltzopoulos Raphael 
Published: November 2023

Abstract
Classical DNase I footprinting is used to map the DNA targets of sequence-specific binding proteins (1). An end-labelled DNA fragment encompassing a specific target sequence is incubated with the DNA-binding protein to form a protein-DNA complex. Mild digestion of the fragment with DNA as I gives rise to a distinct fragmentation pattern which c;in be visualized owing to the end-labelling. Tightly bound protein will protect its target sequences from DNase I cleavage. The direct comparison of the cleavage pattern derived from the DNA/protein complex with that derived from free DNA reveals the sequences that are protected by the hound protein. Ordinary footprinting protocols are laborious, with most of the time needed being spent on the preparation of the labelled template and purification of DNA fragments prior to gel electrophoresis.
Digitization and quantitative analysis of footprinting gels
Authors: Smith Judith 
Published: November 2023

Abstract
Quantitative footprinting is used in a variety of experimental procedures, including general nuclease protection, band shift analysis. drug-DNA binding, ribosome cleavage and protein component analysis. The 3-step process of quantitative gel analysis is achieved by gel electrophoresis follow’d by digitization of the gel, and subsequent computer analysis. Electrophoresis produces a pattern of more or less well-separated bands which correspond to the individual components of the sample. Digitization of the gel enables the pattern to be subjected to quantitative analysis, and hence the determination of the contribution from each individual band. This fundamental technique is used by marry experimentalists for many kinds of quantitative gel analysis, but where approximate area calculations may be sufficient for some anc1lyses, footprinting experiments need to be able to detect minute differences between band intensities, for which a high resolution analysis is required.
Fission yeast chromosome analysis: fluorescence in situ hybridization (FISH) and chromatin immunoprecipitation (CHIP)
Authors: Ekwall Karl , Partridge Janet F 
Published: November 2023

Abstract
The fission yeast (Schizosaccharomyces pombe/S. pombe) is a unicellular ascomycete, that is a well-studied model organism for cell biology and molecular genetics.
Isolation of vertebrate metaphase chromosomes and their analysis by FISH
Authors: Craig Jeff 
Published: November 2023

Abstract
This chapter concentrates on the in situ hybridization of DNA probes to metaphase chromosomes isolated from vertebrate cells. Fluorescence in situ hybridization (FISH) has a number of applications within the field of chromosome structure, ranging from the simple mapping of specific genes or markers (1-3), mapping transgene integration sites (4-7), through to analysis of the distribution of particular classes of DNA sequence across the genome, e.g. repeat sequence families (6--10), CpG islands (11), fractions of defined base composition (12), and scaffold or matrix-associated sites (13). Whole chromosomes can also be highlighted by chromosome painting probes (14, 15, and Chapter 6), and interspecies hybridization can highlight regions of conserved synteny (16, 17). There are also other novel applications of FISH in studies of chromosome structure, these either analyse karyotype changes or explore the higher order organization of chromosomes (18-24).
Analysis of mammalian interphase chromosomes by FISH and immunofluorescence
Authors: Bridger Joanna M , Lichter Peter 
Published: November 2023

Abstract
The analysis of chromosome structure and organization in mammals has traditionally been performed on metaphase chromosomes. This is especially true for the localization of specific DNA sequences and chromosomal-associated proteins longitudinally along the metaphase chromosomes (1). It is not yet clear to what extent the structure and organization of metaphase chromosomes is different from, or related to, the structure and organization of the same chromosomes in interphase nuclei. Furthermore, different proteins may contribute to the maintenance of chromosome structure and organization during mitosis and interphase.
Fluorescence in situ hybridization in whole-mount tissues
Authors: Dernburg Abby F 
Published: November 2023

Abstract
This chapter outlines techniques for the investigation of chromosome organization using fluorescence in-situ hybridization (FISH) to DNA in whole-mount tissues. Emphasis is placed on procedures that preserve global tissue morphology. Nuclear architecture is not static, but may vary with time, cell type, and stage of development or differentiation. Therefore, many questions demand the examination of chromosome organization in a relevant developmental, spatial, and temporal context. These techniques were designed to permit the investigation of a variety of such questions, including chromosome pairing (1, 2), interaction of chromosomal DNA with proteins or other nuclear structures (3), and the global arrangement of chromosomes within the nucleus (4). Whole-mount FISH also allows direct karyotyping of gametes or embryos ( (5), Figure 1).
Control of transcription by adenovirus-E1A proteins
Authors: Zantema Alt , Van Der Eb Alex J 
Published: November 2023

Abstract
Human adenoviruses induce productive infection in their natural host, but in rodent cells they usually cause only abortive infection. Some abortively infected rodent cells will undergo transformation, in which case adenovirus (Ad) DNA is integrated into the host genome and at least some of the Ad genes are expressed. Early region 1 (E1) of Ad DNA plays an essential role, both in lytic infection and transformation. In either case, it affects the cell by altering cellular gene expression and, in the case of lytic infection, it also stimulates transcription of other Ad genes. The E1 region consists of two transcriptional units, E1A and E1B, which respectively encode two related proteins of about 45 kDa and two unrelated proteins of 19 kDa and 55 kDa. E1A is the gene that induces most of the alterations of transcription and is able to immortalize cells (1). When E1B is also present, a distinct morphological transformation takes place and transformation occurs more efficiently due to the fact that the E1B region protects the cells from apoptosis, one of the (side)-effects of E1A (2): the E1B-55 kDa protein inactivates p53 and thereby blocks the p53-dependent apoptosis (for a review on the role of p53 see ref. 3), while the ElB-19 kDa protein binds to and inactivates the proapoptotic Bax, Bak and Bhk/Bik proteins (4 – 8).
Mutagenesis of DNA virus genomes
Authors: Leppard Keith n. 
Published: November 2023

Abstract
DNA viruses encompass a wide range of virus types which can infect bacteria, plants, insects, and birds, as well as mammals including man. Mutant strains of these viruses have been essential to our understanding of how individual viral genes contribute to the process of infection but, for a variety of reasons, far more mutant strains have been isolated of some viruses than of others. DNA viruses which have been subject to extensive genetic characterization include various bacteriophages, and mammalian viruses such as simian virus 40, adenovirus types 2 and 5, herpes simplex virus type 1, and vaccinia virus. Although there are considerable similarities between the techniques used to isolate mutant viruses from different host systems, this chapter deals exclusively with the study of mammalian viruses.
Transformation
Authors: Jin Yishi 
Published: November 2023

Abstract
The technique of transformation was introduced to C. elegans in the early 1980s, when tRNAs isolated from sup 7(st5) amber suppressor mutants were injected into the gonads of tra 3 animals to suppress the sex transformation phenotype of an amber suppressible mutation, tra 3(e1107) (1). Soon after, DNA mediated germline transformation was evolved both in integrative and non integrative forms (2, 3).
Gene expression patterns
Authors: Mounsey Andrew , Molin Laurent , Hope Ian A 
Published: November 2023

Abstract
The first step after identifying a C. elegans gene of interest, either through a molecular approach or through sequence homology, is often to determine the gene ‘s expression pattern. Expression pattern information is relatively easy to obtain and in combination with the sequence data can provide a valuable guide to subsequent strategies of investigation. For example, when and where a gene is expressed may direct the search for a mutant phenotype for that gene. Perhaps the most frequently used technique for the study of gene expression in C. elegans involves reporter genes. Plasmid expression vectors have been constructed containing reporter genes specifically designed for examining gene expression in C. elegans. A gene fusion is created between the C. elegans gene of interest and the reporter gene, by standard recombinant DNA techniques. The resulting recombinant plasmid is microinjected into C. elegans to generate stable transgenic lines (see Chapter 5). Expression of the reporter gene in the transformants is driven by regulatory elements of the C. elegans gene, and the distribution of the protein product of the reporter gene is discerned in the intact animal.
Combinatorial Chemistry
Authors: Fenniri Hicham 
Published: November 2023

Abstract
Combinatorial Chemistry is a genuine practical guide covering all the major areas of combinatorial chemistry from an experimental and conceptual point of view. Being one of the most powerful of modern technologies, combinatorial chemistry has had implications to many areas of chemistry and biology and the current approaches to drug, catalyst, receptor, and materials development and discovery are all included in this volume. It also contains protocols on solid, liquid, and solution phase synthesis and expedient methods of library screening and evaluation. The use of automation and robotics is also explained. It is written at a level easily accessible to novices and will enable readers to use combinatorial techniques to the best advantage.
Organic reactions on solid support — an overview
Authors: Bennett William D 
Published: November 2023

Abstract
These tables document the rapidly expanding number of traditional solution phase reactions that have been successfully adapted to solid phase synthesis over the past two years. Details about the resins and solvents used and the yields obtained are also included. Peptide and oligonucleotide synthesis reactions are well documented and are therefore not included in these tables unless they illustrate new resins, reagents, or synthetic strategies. Reflecting the growing interest in using polymer-supported reagents for solution phase synthesis and work-up, tables of scavengers, catalysts, and reagents on insoluble supports are also featured.