P J Verbelen

Summary

Affiliation: Katholieke Universiteit Leuven
Country: Belgium

Publications

  1. ncbi Immobilized yeast cell systems for continuous fermentation applications
    Pieter J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
    Biotechnol Lett 28:1515-25. 2006
  2. ncbi Impact of pitching rate on yeast fermentation performance and beer flavour
    P J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P O Box 2463, 3001, Heverlee, Belgium
    Appl Microbiol Biotechnol 82:155-67. 2009
  3. ncbi The influence of yeast oxygenation prior to brewery fermentation on yeast metabolism and the oxidative stress response
    Pieter J Verbelen
    The Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Heverlee, Belgium
    FEMS Yeast Res 9:226-39. 2009
  4. ncbi The role of oxygen in yeast metabolism during high cell density brewery fermentations
    P J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2463, 3001 Heverlee, Belgium
    Appl Microbiol Biotechnol 82:1143-56. 2009
  5. ncbi Stability of high cell density brewery fermentations during serial repitching
    Pieter J Verbelen
    The Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2463, 3001, Heverlee, Belgium
    Biotechnol Lett 31:1729-37. 2009
  6. ncbi Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast
    S M G Saerens
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Heverlee, Belgium
    Appl Microbiol Biotechnol 80:1039-51. 2008
  7. ncbi Impact of continuous fermentation with immobilisation on the metabolism of brewer's yeast
    P J Verbelen
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, K.U. Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium
    Commun Agric Appl Biol Sci 72:319-23. 2007
  8. ncbi Phenotypic diversity of Flo protein family-mediated adhesion in Saccharomyces cerevisiae
    Sebastiaan E Van Mulders
    Department of Microbial and Molecular Systems, Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Leuven, Heverlee, Belgium
    FEMS Yeast Res 9:178-90. 2009
  9. ncbi Flocculation gene variability in industrial brewer's yeast strains
    Sebastiaan E Van Mulders
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Heverlee, Belgium
    Appl Microbiol Biotechnol 88:1321-31. 2010

Collaborators

Detail Information

Publications9

  1. ncbi Immobilized yeast cell systems for continuous fermentation applications
    Pieter J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium
    Biotechnol Lett 28:1515-25. 2006
    ..Then, the impact of immobilization on cell physiology and fermentation performance is discussed. In a last part, we focus on the practical use of continuous fermentation and cell immobilization systems for beer production...
  2. ncbi Impact of pitching rate on yeast fermentation performance and beer flavour
    P J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, P O Box 2463, 3001, Heverlee, Belgium
    Appl Microbiol Biotechnol 82:155-67. 2009
    ..However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations...
  3. ncbi The influence of yeast oxygenation prior to brewery fermentation on yeast metabolism and the oxidative stress response
    Pieter J Verbelen
    The Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Heverlee, Belgium
    FEMS Yeast Res 9:226-39. 2009
    ..These results suggest that yeast cells acquire a stress response along the preoxygenation period, which makes them more resistant against the stressful conditions of the preoxygenation process and the subsequent fermentation...
  4. ncbi The role of oxygen in yeast metabolism during high cell density brewery fermentations
    P J Verbelen
    Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2463, 3001 Heverlee, Belgium
    Appl Microbiol Biotechnol 82:1143-56. 2009
    ..These results demonstrate that optimisation of high cell density fermentations could be achieved by improving the oxygen conditions, without drastically affecting the physiological condition of the yeast and beer quality...
  5. ncbi Stability of high cell density brewery fermentations during serial repitching
    Pieter J Verbelen
    The Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2463, 3001, Heverlee, Belgium
    Biotechnol Lett 31:1729-37. 2009
    ..Therefore, to achieve sustainable high cell density fermentations throughout the economical valuable process of serial repitching, adequate yeast growth is essential...
  6. ncbi Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast
    S M G Saerens
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, Katholieke Universiteit Leuven, Heverlee, Belgium
    Appl Microbiol Biotechnol 80:1039-51. 2008
    ..Moreover, these results demonstrate that the initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial adaptation of the flavour of beer...
  7. ncbi Impact of continuous fermentation with immobilisation on the metabolism of brewer's yeast
    P J Verbelen
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, K.U. Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium
    Commun Agric Appl Biol Sci 72:319-23. 2007
  8. ncbi Phenotypic diversity of Flo protein family-mediated adhesion in Saccharomyces cerevisiae
    Sebastiaan E Van Mulders
    Department of Microbial and Molecular Systems, Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Leuven, Heverlee, Belgium
    FEMS Yeast Res 9:178-90. 2009
    ..Taken together, this study reveals how S. cerevisiae carries a small reservoir of FLO genes that allows cells to display a wide variety of adhesive properties...
  9. ncbi Flocculation gene variability in industrial brewer's yeast strains
    Sebastiaan E Van Mulders
    Centre for Malting and Brewing Science, Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Heverlee, Belgium
    Appl Microbiol Biotechnol 88:1321-31. 2010
    ..Taken together, this explicit genetic variation between flocculation genes hampers attempts to understand and control the flocculation behavior in industrial brewer's yeasts...