2023
DOI: 10.1002/yea.3851
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Assessment of yeast physiology during industrial‐scale brewing practices using the redox‐sensitive dye resazurin

Abstract: Beer refermentation in bottles is an industrial process utilized by breweries where yeast and fermentable extract are added to green beer. The beer is refermented for a minimum of 2 weeks before distribution, with the physiological state of the yeast a critical factor for successful refermentation. Ideally, fresh yeast that is propagated from a dedicated propagation plant should be used for refermentation in bottles.Here, we explored the applicability of the fluorescent and redox-sensitive dye, resazurin, to a… Show more

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