Now showing items 1-12 of 12

  • Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae 

    Walker, Graeme M.; Maynard, A. I. (Springer Verlag, 1997-01)
    When cells of Saccharomyces cerevisiae were grown aerobically under glucose-repressed conditions, ethanol production displayed a hyperbolic relationship over a limited range of magnesium concentrations up to around 0.5 mM. ...
  • Chapter 16: Selecting new distilling yeasts for improved fermentation and for sustainability 

    Walker, Graeme M.; Brosnan, James; Bringhurst, Tom; Jack, Frances (Nottingham University Press/The Institute of Brewing and Distilling, 2012)
  • Continuous ethanol production in a nonconventional five-stage system operating with yeast cell recycling at elevated temperatures 

    Laluce, C.; Souza, C. S.; Abud, C. L.; Gattas, E. A. L.; Walker, Graeme M. (Springer Verlag, 2002-09)
    Three ranges of increasing temperatures (35–43, 37–45, 39–47°C) were sequentially applied to a five-stage system continuously operated with cell recycling so that differences of 2°C (between one reactor to the next) and ...
  • Diversity of yeasts and yeast fermentation systems 

    Walker, Graeme M. (Society for Industrial Microbiology, 2009-11)
    Yeasts have been exploited, albeit unwittingly, in spontaneous fermentations for millennia. However, it was not until the pioneering research of Pasteur (France) and Hansen (Denmark) over 100 years ago that the involvement ...
  • Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production 

    Chandrasena, G.; Keerthipala, A. P.; Walker, Graeme M. (Institute of Brewing, 2006)
    Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found ...
  • Magnesium, calcium and fermentative metabolism in wine yeasts 

    Birch, Rosslyn M.; Ciani, Maurizio; Walker, Graeme M. (Taylor & Francis, 2003-04)
    The bioavailability of certain metal ions in grape must has been shown to be an important factor in governing fermentation performance by wine yeasts. Elevating levels of external magnesium by supplementing growth media, ...
  • Magnesium-induced mitochondrial polymorphism and changes in respiratory metabolism in the fission yeast, schizosaccharomyces pombe 

    Walker, Graeme M. (Springer, 1982)
    The role of magnesium ions in controlling mitochondrial structure and function in the fission yeast, Schizosaccharomyces pombe, has been studied. Results show that in control cultures of S. pombe grown in the presence of ...
  • Physiological responses of Crabtree positive and Crabtree negative yeasts to glucose upshifts in a chemostat 

    Wardrop, F. R.; Liti, G.; Cardinali, G.; Walker, Graeme M. (Univ. of Milan Department of Food Science and Microbiology, 2004)
    Growth and metabolic differences between a Crabtree positive yeast, Saccharomyces cerevisiae, and a Crabtree negative yeast, Kluyveromyces marxianus, were investigated using chemostat cultures under glucose limitation. ...
  • Wines: microbiology of winemaking 

    Walker, Graeme M. (Academic Press, 2014)
    This chapter provides a concise overview of the microbiology of winemaking, with particular focus on the role of yeasts in grape must fermentations. There is also coverage of the roles of bacteria, both good and bad, with ...
  • Yeasts 

    Walker, Graeme M. (Elsevier/Academic Press, 2009-07)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1000 yeast species are known, but this represents only a fraction of yeast biodiversity on Earth. The fermentative ...
  • Yeasts 

    Walker, Graeme M. (Elsevier Inc., 2009-02)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1000 yeast species are known, but this represents only a fraction of yeast biodiversity on Earth. The fermentative ...
  • Yeasts 

    Walker, Graeme M. (Academic Press, 2011)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1500 yeast species have been characterised, but this represents only a fraction (<1%) of yeast biodiversity on ...