J. Inst. Brew. 115(2), 122–127, 2009 In this study we present a ninhydrin based microwell assay that can be utilized in place of the traditional Kjeldahl method for the determination of the protein content of beer or wine. In addition, the assay is ideal for the determination of free amino acids in beer (FAN), a term understood and used by brewers, and yeast assimilable nitrogen (YAN) used by e...

During the past 3 years, we have experienced a major revolution in the biological sciences resulting from a tremendous flux of information generated by genomesequencing efforts. Our understanding of microorganisms, the metabolic processes they catalyze, the genetic apparatuses encoding cellular proteinaceous constituents, and the pathological conditions caused by these organisms has greatly ben...

Intensively feeding animals can be a costly exercise, and as a result many producers are exploring innovative ways to reduce their input costs. Commercial by-products from the human food industry (eg brewers grain, citrus pulp and apple pulp) have recently become popular in animal production. Bakery waste displays favourable characteristics for animal production, however, limited information is...