{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T20:19:57Z","timestamp":1773519597119,"version":"3.50.1"},"reference-count":35,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[2010,3,1]],"date-time":"2010-03-01T00:00:00Z","timestamp":1267401600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2010,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17\u00b0P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25\u00b0P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the \u03b1-glucoside concentration at about 10 to 20 g\u00b7liter\n            <jats:sup>\u22121<\/jats:sup>\n            by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 10\n            <jats:sup>6<\/jats:sup>\n            original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g\u00b7liter\n            <jats:sup>\u22121<\/jats:sup>\n            ) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.\n          <\/jats:p>","DOI":"10.1128\/aem.03153-09","type":"journal-article","created":{"date-parts":[[2010,1,16]],"date-time":"2010-01-16T02:20:30Z","timestamp":1263608430000},"page":"1563-1573","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":55,"title":["Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts"],"prefix":"10.1128","volume":"76","author":[{"given":"Anne","family":"Huuskonen","sequence":"first","affiliation":[{"name":"VTT Technical Research Centre of Finland, P.O. Box 1000, Espoo, FIN-02044 VTT, Finland"}]},{"given":"Tuomas","family":"Markkula","sequence":"additional","affiliation":[{"name":"VTT Technical Research Centre of Finland, P.O. Box 1000, Espoo, FIN-02044 VTT, Finland"}]},{"given":"Virve","family":"Vidgren","sequence":"additional","affiliation":[{"name":"VTT Technical Research Centre of Finland, P.O. Box 1000, Espoo, FIN-02044 VTT, Finland"}]},{"given":"Luis","family":"Lima","sequence":"additional","affiliation":[{"name":"VTT Technical Research Centre of Finland, P.O. Box 1000, Espoo, FIN-02044 VTT, Finland"}]},{"given":"Linda","family":"Mulder","sequence":"additional","affiliation":[{"name":"Heineken Supply Chain, Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, the Netherlands"}]},{"given":"Wim","family":"Geurts","sequence":"additional","affiliation":[{"name":"Heineken Supply Chain, Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, the Netherlands"}]},{"given":"Michael","family":"Walsh","sequence":"additional","affiliation":[{"name":"Heineken Supply Chain, Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, the Netherlands"}]},{"given":"John","family":"Londesborough","sequence":"additional","affiliation":[{"name":"VTT Technical Research Centre of Finland, P.O. 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