RESEARCH GUIDES

Microbiology 2100

Course library guide

Life Sciences Librarian

Amanda Rinehart

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Books

Brewing and Distilling Yeasts by Graham G. Stewart
ISBN: 9783319691268
Publication Date: 2018
Brewing Microbiology by F. G. Priest (Editor); Iain Campbell (Editor)
ISBN: 1441992502
Publication Date: 2011-06-27
Brewing Microbiology by Annie Hill (Editor)
ISBN: 9781782423492
Publication Date: 2015-05-26

Articles

Bleoanca, I. (2013). "Overview on brewing yeast stress factors". Romanian Biotechnological Letters (1224-5984), 18 (5), p. 8559.
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To access this article, search the title in quotes under the 'articles' tab, click on the correct article and request it via Interlibrary Loan.
Gallone B, Mertens S, Gordon JL, Maere S, Verstrepen KJ, Steensels J. (2018). Origins, evolution, domestication and diversity of Saccharomyces beer yeasts, Current Opinion in Biotechnology, Volume 49, Pages 148-155, ISSN 0958-1
Molinet J and Cubillos FA (2020). Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation. Front. Genet. 11:589350. doi: 10.3389/fgene.2020.589350
Stewart G. (2016). Saccharomyces species in the Production of Beer, Beverages 2, 34; doi:10.3390/beverages2040034
Thesseling FA, Bircham PW, Mertens S, Voordeckers K, and Verstrepen KJ. (2019). A hands-on guide to brewing and analyzing beer in the laboratory. Current Protocols in Microbiology, 54, e91. doi: 10.1002/cpmc.91
Walker GM and Stewart G. (2016). Saccharomyces cerevisiae in the Production of Fermented Beverages, Beverages, 2, 30; doi:10.3390/beverages2040030

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