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The fermentable carbohydrate composition of wort and the manner in which it is utilised by yeast during brewery fermentation has a direct influence on fermentation efficiency and quality of the finished product. In this study the response of a brewing yeast strain to changes in wort fermentable carb...
ORGANISM(S): Saccharomyces cerevisiae 
Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing processes with a view to determining the environme...
ORGANISM(S): Saccharomyces cerevisiae 
The aim of the experiment was to assess the differentiation and activation status of influenza-specific CD8+ T cells (A2/PB1 413 and A2/BHA 543) from an individual naturally infected with influenza B (PCR-confirmed). Single tetramer+ CD8+ T cells from tetramer-enriched PBMCs were sorted from baselin...
ORGANISM(S): Homo sapiens 
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