In this ASM Virtual Lecture Graham Stewart, PhD, Heriot-Watt University, Edinburgh, describes the role of yeast in industrial brewing and distilling processes.

Published in ASM Virtual Lectures
Friday, 16 December 2016 14:08

The Natural History of Cheese Mites

Some of the most delicious aged cheeses are the natural habitat of tiny arachnids that make a living foraging for fungi within the rind.

Published in Microbial Sciences
Wednesday, 14 December 2016 14:05

The Microbiology of Beer

The master ingredient in beer is yeast – a microbe – and every step in the brewing process helps the yeast do its job better. Learn more about how microbes are selected, grown, and manipulated in modern breweries to develop a wide variety of flavors and textures!

Published in ASM Videos

Mertens, a graduate student working with Kevin Verstrepen at the University of Leuven in Belgium, talks with Jeff Fox about their efforts to develop new yeast strains for making lager beers—imparting novel flavor and aroma notes without detracting from the freshness and drinkability of lagers.

Published in Microbe Magazine
The master ingredient in beer is yeast – a microbe – and every step in the brewing process helps the yeast do its job better. Learn more about how microbes are selected, grown, and manipulated in modern breweries to develop a wide variety of flavors and textures!
Published in Microbes After Hours

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