Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus floral aromas of finished beer. This study monitored evolution geraniol its throughout fermentatio...

Brewers' rice, which is known locally as temukut, is a mixture of broken rice, rice bran, and rice germ. Our present study was designed to identify the effect of brewers' rice on the attenuation of liver and kidney damage induced by azoxymethane (AOM). Alanine transaminase (ALT), alkaline phosphatase (ALP), aspartate transaminase (AST), creatinine, and urea were evaluated to understand potentia...

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...

It has been known for some time that living yeast is able to take up large amounts of thiamine, thereby converting this compound into thiaminepyrophosphate (TPP) I, 3, 3, 4,5. Normally, most of the thiamine is found to be present as T P P in yeast6; part of the latter compound can be accounted for as carboxylase. Very little additional carboxylase is formed when fresh yeast is incubated with th...