Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ...

Abstract Coffee is a beverage enjoyed worldwide and an active area of current research. The brewing coffee also presents opportunity to demonstrate the model, simulate optimise paradigm in action. This done context cafetière coffee. Using published model experimental data we show that existing can be parameterised results experiment. From here optimisation step applied which recipe changed impr...

During the last two decades the brewing industry has shown increasing awareness for environmental protection and the need of sustainable production processes. Implementation of ISO 14001 certification and more stringent environmental legislation have been important drivers for the brewing industry to invest in biological effluent treatment. The role of biological effluent treatment is discussed...

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