Very high gravity wort fermentation by immobilised yeast

Reserve carbohydrate metabolism in Saccharomyces cerevisiae: responses to nutrient limitation

S H Lillie, John R. Pringle · Journal of Bacteriology · 1980 · 819 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production

Gregory P. Casey, C. A. Magnus, W. M. Ingledew · Applied and Environmental Microbiology · 1984 · 265 citations · Full text

Agriculture, Microbiology, Nutrition +17

Effects of immobilization on growth, fermentation properties, and macromolecular composition of <i>Saccharomyces cerevisiae</i> attached to gelatin

Pauline M. Doran, James E. Bailey · Biotechnology and Bioengineering · 1986 · 211 citations

Life Sciences, Cell Biology, Microbiology +13

Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation

K. C. Thomas, S. H. Hynes, W. M. Ingledew · Process Biochemistry · 1996 · 157 citations

Agriculture, Chemical Engineering, Microbiology +14

Alcoholic fermentation by immobilized yeast at high sugar concentrations

I. B. Holcberg, P. Margalith · Applied Microbiology and Biotechnology · 1981 · 117 citations

Agriculture, Biotechnology, Microbiology +16