Now showing items 11-28 of 28

  • 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 ...
  • Effect of salt hyperosmotic stress on yeast cell viability 

    Logothetis, Stelios; Walker, Graeme M.; Nerantzis, Elias T. (Matica Srpska, 2007)
    During fermentation for ethanol production, yeasts are subjected to different kinds of physico-chemical stresses such as: initially high sugar concentration and low temperature; and later, increased ethanol concentrations. ...
  • Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations 

    de Amorim Neto, H. Berbert; Yohannan, B. K.; Bringhurst, T. A.; Brosnan, J. M.; Pearson, S. Y.; Walker, J. W.; Walker, Graeme M. (Institute & Guild of Brewing, 2009)
    Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast ...
  • Identification of volatile organic compounds (VOCs) from bacteria and yeast causing growth inhibition of sapstain fungi 

    Bruce, Alan; Verrall, S.; Hackett, C. A.; Wheatley, R. E. (Walter de Gruyter, 2004-03)
    This paper describes an experiment to identify volatile organic compounds (VOCs) from a range of three bacteria and one yeast strain that had previously been shown to be inhibitory to selected sapstain fungi. The bacteria ...
  • The importance of magnesium ions in yeast biotechnology 

    Walker, Graeme M.; Maynard, A. Ian; Johns, Colin G. W. (Elsevier Applied Science, 1990)
  • Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae 

    Birch, R. M.; Walker, Graeme M. (Elsevier Science, 2000-06)
    This study has highlighted the role of magnesium ions in the amelioration of the detrimental effects of ethanol toxicity and temperature shock in a winemaking strain of Saccharomyces cerevisiae. Specifically, results based ...
  • Interactions between yeasts and zinc 

    De Nicola, Raffaele; Walker, Graeme M. (Springer Netherlands, 2009-04)
    Zinc is an essential trace element in biological systems. For example, it acts as a cellular membrane stabiliser, plays a critical role in gene expression and genome modification and activates nearly 300 enzymes, including ...
  • 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 ...
  • Lignocellulose to fuel alcohol: current trends 

    Walker, Graeme M. (Society for General Microbiology, 2013-11)
  • Magnesium as a stress-protectant for industrial strains of saccharomyces cerevisiae 

    Walker, Graeme M. (American Society of Brewing Chemists, 1998-08)
    During brewery fermentations, individual yeast cells may be confronted with a variety of environmental stresses that impair yeast growth and fermentative metabolism. An understanding of the stress physiology of industrial ...
  • Magnesium ions and the control of the cell cycle in yeast 

    Walker, Graeme M.; Duffus, J. H. (Company of Biologists, 1980)
    A study has been made of the role of magnesium ions in cell division cycle control in the fission yeast, Schizosaccharomyces pombe, and the budding yeast, Kluyveromyces fraglis. Synchronization of cell division in these ...
  • 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-limited growth of Saccharomyces cerevisiae 

    Walker, Graeme M.; Maynard, A. Ian (Elsevier, 1996-05)
    The growth response of Saccharomyces cerevisiae to magnesium limitation when propagated aerobically in batch culture under conditions of glucose repression was hyperbolic, thus indicating a Monod relationship. The saturation ...
  • Nanoscopic morphological changes in yeast cell surfaces caused by oxidative stress: an atomic force microscopic study 

    Canetta, Elisabetta; Walker, Graeme M.; Adya, Ashok K. (Korean Society for Microbiology and Biotechnology, 2009)
    Nanoscopic changes in the cell surface morphology of the yeasts Saccharomyces cerevisiae (strain NCYC 1681) and Schizosaccharomyces pombe (strain DVPB 1354), due to their exposure to varying concentrations of ...
  • The role of magnesium and calcium in governing yeast agglomeration 

    Birch, Rosslyn M.; Dumont, Ann; Walker, Graeme M. (Food Technology and Biotechnology / University of Zagreb, 2002-06)
    "Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast ...
  • 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 ...