09:00-10:45 / SESSION 8A: Yeasts in food and beverage. Traditional fermentations

Main Speaker:

Lene Jespersen

IMPROVEMENT OF THE QUALITY OF TRADITIONAL FERMENTED FOODS – HIDDEN IDENTITIES, SMALL TALK AND GUT FEELING


Oral presentations:

Nick Brouwers:

STRUCTURAL, PHYSIOLOGICAL AND REGULATORY ANALYSIS OF MALTOSE TRANSPORTER GENES IN SACCHAROMYCES EUBAYANUS CBS12357T

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Pernille Johansen:

VIABILITY AND PHYSIOLOGICAL RESPONSES OF YEASTS EXPOSED TO STRESS CONDITIONS OCCURING IN WEST AFRICAN FERMENTED CEREAL DOUGHS

Sofía Sampaolesi:

POTENTIALITY OF YEAST STRAINS ISOLATED FROM BEER STARTERS AND BREWING FERMENTATION RESIDUES TO BE USED AS PROBIOTICS

Brian Gibson:

FREEZE TOLERANCE AND BAKING POTENTIAL OF THE PSYCHROTOLERANT YEASTS SACCHAROMYCES EUBAYANUS AND SACCHAROMYCES JUREI

Juan Ignacio Eizaguirre:

BREWING PROPERTIES OF SACCHAROMYCES EUBAYANUS SUB-POPULATIONS