beer

Summary

Summary: An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.

Top Publications

  1. Blasco L, Viñas M, Villa T. Proteins influencing foam formation in wine and beer: the role of yeast. Int Microbiol. 2011;14:61-71 pubmed
    This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of ..
  2. Lefèvre T, Gouagna L, Dabiré K, Elguero E, Fontenille D, Renaud F, et al. Beer consumption increases human attractiveness to malaria mosquitoes. PLoS ONE. 2010;5:e9546 pubmed publisher
    ..Our aim was to ascertain the effect of beer consumption on human attractiveness to malaria mosquitoes in semi field conditions in Burkina Faso...
  3. Saison D, De Schutter D, Vanbeneden N, Daenen L, Delvaux F, Delvaux F. Decrease of aged beer aroma by the reducing activity of brewing yeast. J Agric Food Chem. 2010;58:3107-15 pubmed publisher
    The flavor profile of beer is subject to changes during storage. Since, possibly, yeast has an influence on flavor stability, the aim of this study was to examine if there is a direct impact of brewing yeast on aged aroma...
  4. Dancause K, Akol H, Gray S. Beer is the cattle of women: sorghum beer commercialization and dietary intake of agropastoral families in Karamoja, Uganda. Soc Sci Med. 2010;70:1123-30 pubmed publisher
    ..Follow-up fieldwork in 2004 revealed surprising subsistence changes: sorghum beer, an important food and ritual item, was being brewed for sale, which had not been noted in previous literature on ..
  5. Horák T, Culík J, Cejka P, Jurková M, Kellner V, Dvorak J, et al. Analysis of free fatty acids in beer: comparison of solid-phase extraction, solid-phase microextraction, and stir bar sorptive extraction. J Agric Food Chem. 2009;57:11081-5 pubmed publisher
    ..caprylic, pelargonic, capric, lauric, myristic, palmitic, stearic, oleic, linoleic, and linolenic acids) from beer. Subsequent gas chromatographic analyses with flame ionization detection were used for the determination of these ..
  6. Intelmann D, Demmer O, Desmer N, Hofmann T. 18O stable isotope labeling, quantitative model experiments, and molecular dynamics simulation studies on the trans-specific degradation of the bitter tasting iso-alpha-acids of beer. J Agric Food Chem. 2009;57:11014-23 pubmed publisher
    The typical bitterness of fresh beer is well-known to decrease in intensity and to change in quality with increasing age...
  7. Schutze M, Schulz M, Steffen A, Bergmann M, Kroke A, Lissner L, et al. Beer consumption and the 'beer belly': scientific basis or common belief?. Eur J Clin Nutr. 2009;63:1143-9 pubmed publisher
    The term 'beer belly' expresses the common belief that beer consumption is a major determinant of waist circumference (WC)...
  8. Behr J, Vogel R. Mechanisms of hop inhibition: hop ionophores. J Agric Food Chem. 2009;57:6074-81 pubmed publisher
    In this work, the mechanism of hop inhibition toward (beer spoiling) bacteria is revised...
  9. Horinouchi T, Yoshikawa K, Kawaide R, Furusawa C, Nakao Y, Hirasawa T, et al. Genome-wide expression analysis of Saccharomyces pastorianus orthologous genes using oligonucleotide microarrays. J Biosci Bioeng. 2010;110:602-7 pubmed publisher
    ..This comprehensive expression analysis of orthologous genes can provide valuable insights on understanding the phenotype of S. pastorianus...

More Information

Publications62

  1. Gerloff A, Singer M, Feick P. Beer but not wine, hard liquors, or pure ethanol stimulates amylase secretion of rat pancreatic acinar cells in vitro. Alcohol Clin Exp Res. 2009;33:1545-54 pubmed publisher
    ..After incubation of cells in the absence or presence of 1 to 10% (v/v) beer (containing 4.7% v/v ethanol), 10% (v/v) wine (containing 10.5 to 12...
  2. Bergsveinson J, Pittet V, Ziola B. RT-qPCR analysis of putative beer-spoilage gene expression during growth of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344(T) in beer. Appl Microbiol Biotechnol. 2012;96:461-70 pubmed publisher
    Lactic acid bacteria (LAB) contamination of beer presents a continual economic threat to brewers. Interestingly, only certain isolates of LAB can grow in the hostile beer environment (e.g...
  3. Zachariasova M, Vaclavikova M, Lacina O, Vaclavik L, Hajslova J. Deoxynivalenol oligoglycosides: new "masked" fusarium toxins occurring in malt, beer, and breadstuff. J Agric Food Chem. 2012;60:9280-91 pubmed publisher
    ..The structure, origination, and fate of these deoxynivalenol conjugates during malt/beer production and bread baking have been thoroughly investigated...
  4. Peris D, Lopes C, Belloch C, Querol A, Barrio E. Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins. BMC Genomics. 2012;13:407 pubmed publisher
    Interspecific hybrids between S. cerevisiae × S. kudriavzevii have frequently been detected in wine and beer fermentations...
  5. Castritius S, Kron A, SCHAFER T, Rädle M, Harms D. Determination of alcohol and extract concentration in beer samples using a combined method of near-infrared (NIR) spectroscopy and refractometry. J Agric Food Chem. 2010;58:12634-41 pubmed publisher
    ..and refractometry was developed in this work to determine the concentration of alcohol and real extract in various beer samples...
  6. Duong C, Strack L, Futschik M, Katou Y, Nakao Y, Fujimura T, et al. Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast. Metab Eng. 2011;13:638-47 pubmed publisher
    Diacetyl causes an unwanted buttery off-flavor in lager beer. It is spontaneously generated from ?-acetolactate, an intermediate of yeast's valine biosynthesis released during the main beer fermentation...
  7. Scherr J, Nieman D, Schuster T, Habermann J, Rank M, Braun S, et al. Nonalcoholic beer reduces inflammation and incidence of respiratory tract illness. Med Sci Sports Exerc. 2012;44:18-26 pubmed publisher
    ..Naturally occurring polyphenolic compounds present in food such as nonalcoholic beer (NAB) have strong antioxidant, antipathogenic, and anti-inflammatory properties...
  8. Piazzon A, Forte M, Nardini M. Characterization of phenolics content and antioxidant activity of different beer types. J Agric Food Chem. 2010;58:10677-83 pubmed publisher
    ..Total polyphenols and phenolic acids contents greatly vary among different beer types (i.e...
  9. Krnic M, Modun D, Budimir D, Gunjaca G, Jajić I, Vukovic J, et al. Comparison of acute effects of red wine, beer and vodka against hyperoxia-induced oxidative stress and increase in arterial stiffness in healthy humans. Atherosclerosis. 2011;218:530-5 pubmed publisher
    ..We determined and compared acute effects of different alcoholic beverages on oxygen-induced increase in oxidative stress plasma marker and arterial stiffness in healthy humans...
  10. Webber G, Spitzer D. Sexual and reproductive health issues facing Southeast Asian beer promoters: a qualitative pilot study. BMC Public Health. 2010;10:389 pubmed publisher
    ..Many find employment with beer companies or in the clubs where beer is sold, promoting the sale of beer...
  11. Thierauf A, Gnann H, Wohlfarth A, Auwärter V, Perdekamp M, Buttler K, et al. Urine tested positive for ethyl glucuronide and ethyl sulphate after the consumption of "non-alcoholic" beer. Forensic Sci Int. 2010;202:82-5 pubmed publisher
    ..To abstain from ethanol, but not from the taste of alcoholic beverages, in particular non-alcoholic beer has become more and more popular...
  12. Dasari S, Kölling R. Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation. Appl Environ Microbiol. 2011;77:727-31 pubmed publisher
    Diacetyl (2,3-butanedione) imparts an unpleasant "butterscotch-like" flavor to alcoholic beverages such as beer, and therefore its concentration needs to be reduced below the sensory threshold before packaging...
  13. Sicard D, Legras J. Bread, beer and wine: yeast domestication in the Saccharomyces sensu stricto complex. C R Biol. 2011;334:229-36 pubmed publisher
    ..by naturally occurring yeasts, and it is unknown when humans started to consciously add selected yeast to make beer, wine or bread...
  14. Mizutani K, Nagatomi Y, Mochizuki N. Metabolism of zearalenone in the course of beer fermentation. Toxins (Basel). 2011;3:134-41 pubmed publisher
    ..ionization (LC-ESI-MS/MS) has been established and validated in order to analyze ZON and its metabolites in beer and malt samples...
  15. Tamura M, Uyama A, Mochizuki N. Development of a multi-mycotoxin analysis in beer-based drinks by a modified QuEChERS method and ultra-high-performance liquid chromatography coupled with tandem mass spectrometry. Anal Sci. 2011;27:629-35 pubmed
    ..B(1), B(2), G(1), G(2), M(1), T-2 toxin, HT-2 toxin, zearalenone, fumonisin B(1), B(2), B(3), and ochratoxin A) in beer-based drinks (beer, low-malt beer, new genre, and nonalcoholic) by a modified QuEChERS method and an ultra-high-..
  16. Wakimoto T, Nitta M, Kasahara K, Chiba T, Ye Y, Tsuji K, et al. Structure-activity relationship study on alpha1 adrenergic receptor antagonists from beer. Bioorg Med Chem Lett. 2009;19:5905-8 pubmed publisher
    Hordatine A and aperidine have been previously isolated from beer as active ingredients, which bind to muscarinic M3 receptor. In addition, these compounds have exhibited antagonist activity against the alpha1A adrenoceptor...
  17. Houben K, Havermans R, Nederkoorn C, Jansen A. Beer à no-go: learning to stop responding to alcohol cues reduces alcohol intake via reduced affective associations rather than increased response inhibition. Addiction. 2012;107:1280-7 pubmed publisher
    ..Fifty-seven heavy drinkers were assigned randomly to two training conditions: in the beer/no-go condition, alcohol-related stimuli were always paired with a stopping response, while in the beer/go ..
  18. Pittet V, Abegunde T, Marfleet T, Haakensen M, Morrow K, Jayaprakash T, et al. Complete genome sequence of the beer spoilage organism Pediococcus claussenii ATCC BAA-344T. J Bacteriol. 2012;194:1271-2 pubmed publisher
    ..claussenii ATCC BAA-344. A ropy variant was chosen for sequencing to obtain genetic information related to growth in beer, as well as exopolysaccharide and possibly biofilm formation by this organism.
  19. Arranz S, Chiva Blanch G, Valderas Martínez P, Medina Remón A, Lamuela Raventos R, Estruch R. Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer. Nutrients. 2012;4:759-81 pubmed publisher
    ..people have attributed a variety of health benefits to moderate consumption of fermented beverages such as wine and beer, often without any scientific basis...
  20. Saison D, De Schutter D, Delvaux F, Delvaux F. Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry. J Chromatogr A. 2009;1216:5061-8 pubmed publisher
    ..chromatography and mass spectrometry was applied for quantification of 41 chemically diverse carbonyl compounds in beer. Therefore, in-solution derivatisation with o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) combined with SPME ..
  21. Cousseau F, Alves S, Trichez D, Stambuk B. Characterization of maltotriose transporters from the Saccharomyces eubayanus subgenome of the hybrid Saccharomyces pastorianus lager brewing yeast strain Weihenstephan 34/70. Lett Appl Microbiol. 2013;56:21-9 pubmed publisher
  22. Yu Z, Zhao H, Zhao M, Lei H, Li H. Metabolic flux and nodes control analysis of brewer's yeasts under different fermentation temperature during beer brewing. Appl Biochem Biotechnol. 2012;168:1938-52 pubmed publisher
    ..flux and nodes control analysis in brewer's yeasts under different fermentation temperature may provide an alternative approach to regulate glycolytic flux by changing V (max) and improve the production efficiency and beer quality.
  23. Cao J, Kong W, Zhou S, Yin L, Wan L, Yang M. Molecularly imprinted polymer-based solid phase clean-up for analysis of ochratoxin A in beer, red wine, and grape juice. J Sep Sci. 2013;36:1291-7 pubmed publisher
    ..imprinted polymer as a selective sorbent of SPE was proposed for the determination of ochratoxin A (OTA) in beer, red wine, and grape juice by HPLC coupled with fluorescence detection (HPLC-FLD)...
  24. Tanner G, Colgrave M, Blundell M, Goswami H, Howitt C. Measuring hordein (gluten) in beer--a comparison of ELISA and mass spectrometry. PLoS ONE. 2013;8:e56452 pubmed publisher
    Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten. Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs...
  25. Costanzo S, Di Castelnuovo A, Donati M, Iacoviello L, de Gaetano G. Wine, beer or spirit drinking in relation to fatal and non-fatal cardiovascular events: a meta-analysis. Eur J Epidemiol. 2011;26:833-50 pubmed publisher
    ..relationship for increasing wine consumption and vascular risk was found; however a similar association for beer or spirits could not be established...
  26. Menz G, Aldred P, Vriesekoop F. Growth and survival of foodborne pathogens in beer. J Food Prot. 2011;74:1670-5 pubmed publisher
    ..pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E...
  27. Colgrave M, Goswami H, Howitt C, Tanner G. What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer. J Proteome Res. 2012;11:386-96 pubmed publisher
    ..Analyses of wort, the liquid extracted from the mashing process during beer production, and beer were undertaken and a similar suite of prolamins were identified...
  28. Gosselt J, van Hoof J, Goverde M, de Jong M. One more beer? Serving alcohol to pseudo-intoxicated guests in bars. Alcohol Clin Exp Res. 2013;37:1213-9 pubmed publisher
    ..This article investigated compliance with these regulations in the Netherlands...
  29. Oberlin B, Dzemidzic M, Tran S, Soeurt C, Albrecht D, Yoder K, et al. Beer flavor provokes striatal dopamine release in male drinkers: mediation by family history of alcoholism. Neuropsychopharmacology. 2013;38:1617-24 pubmed publisher
    ..Employing positron emission tomography (PET), we hypothesized that beer's flavor alone can reduce the binding potential (BP) of [(11)C]raclopride (RAC; a reflection of striatal DA release)..
  30. Gibson B, Storgårds E, Krogerus K, Vidgren V. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus. Yeast. 2013;30:255-66 pubmed publisher
    ..Higher alcohol and ester production by S. eubayanus was similar to that of Frohberg strains...
  31. Nienow A, Nordkvist M, Boulton C. Scale-down/scale-up studies leading to improved commercial beer fermentation. Biotechnol J. 2011;6:911-25 pubmed publisher
    ..An example is given in this review of recent studies related to beer production. Work at the bench scale shows that brewing yeast is not compromised by mechanical agitation up to 4...
  32. Leitao C, Marchioni E, Bergaentzle M, Zhao M, Didierjean L, Taidi B, et al. Effects of processing steps on the phenolic content and antioxidant activity of beer. J Agric Food Chem. 2011;59:1249-55 pubmed publisher
    A new analytical method (liquid chromatography-antioxidant, LC-AOx) was used that is intended to separate beer polyphenols and to determine the potential antioxidant activity of these constituents after they were allowed to react online ..
  33. Martinez N, Urpi Sarda M, Martinez Gonzalez M, Andres Lacueva C, Mitjavila M. Dealcoholised beers reduce atherosclerosis and expression of adhesion molecules in apoE-deficient mice. Br J Nutr. 2011;105:721-30 pubmed publisher
    ..We studied the effect of a dealcoholised lager beer (DLB) and a dealcoholised dark beer (DDB) on atherosclerotic lesions, and the underlying mechanisms...
  34. Fasoli E, Aldini G, Regazzoni L, Kravchuk A, Citterio A, Righetti P. Les Maîtres de l'Orge: the proteome content of your beer mug. J Proteome Res. 2010;9:5262-9 pubmed publisher
    The beer proteome has been evaluated via prior capture with combinatorial peptide ligand libraries (ProteoMiner as well as a homemade library of reduced polydispersity) at three different pH (4.0, 7.0, and 9.3) values...
  35. Polshin E, Rudnitskaya A, Kirsanov D, Legin A, Saison D, Delvaux F, et al. Electronic tongue as a screening tool for rapid analysis of beer. Talanta. 2010;81:88-94 pubmed publisher
    An electronic tongue (ET) comprising 18 potentiometric chemical sensors was applied to the quantitative analysis of beer. Fifty Belgian and Dutch beers of different types were measured using the ET...
  36. Pedrera Zamorano J, Lavado Garcia J, Roncero Martin R, Calderon Garcia J, Rodriguez Dominguez T, Canal Macias M. Effect of beer drinking on ultrasound bone mass in women. Nutrition. 2009;25:1057-63 pubmed publisher
    To study the effect of beer consumption on bone mass in a group of healthy women, by using phalangeal bone ultrasound to evaluate the amplitude-dependent speed of sound. This was a cross-sectional study of 1697 healthy women (mean age 48...
  37. Rudnitskaya A, Polshin E, Kirsanov D, Lammertyn J, Nicolai B, Saison D, et al. Instrumental measurement of beer taste attributes using an electronic tongue. Anal Chim Acta. 2009;646:111-8 pubmed publisher
    ..of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc...
  38. Holle A, Machado M, Soares E. Flocculation in ale brewing strains of Saccharomyces cerevisiae: re-evaluation of the role of cell surface charge and hydrophobicity. Appl Microbiol Biotechnol. 2012;93:1221-9 pubmed publisher
    ..CSH and CSC play a minor role in the auto-aggregation of the ale strains since the degree of flocculation is defined, primarily, by the presence of active flocculins on the yeast cell wall. ..
  39. Yoon S, Lam T. The alcohol industry lobby and Hong Kong's zero wine and beer tax policy. BMC Public Health. 2012;12:717 pubmed publisher
    ..the Hong Kong Special Administrative Region Government is bucking the trend and lowered its duties on wine and beer by 50 percent in 2007. In 2008, Hong Kong removed all duties on alcohol except for spirits...
  40. Gerloff A, Singer M, Feick P. Beer-induced pancreatic enzyme secretion: characterization of some signaling pathways and of the responsible nonalcoholic compounds. Alcohol Clin Exp Res. 2009;33:1638-45 pubmed publisher
    ..Recently we demonstrated that beer dose-dependently induces amylase release of rat pancreatic acinar cells, whereas pure ethanol and other alcoholic ..
  41. Konecná H, Muller L, Dosoudilová H, Potesil D, Buršíková J, Sedo O, et al. Exploration of beer proteome using OFFGEL prefractionation in combination with two-dimensional gel electrophoresis with narrow pH range gradients. J Agric Food Chem. 2012;60:2418-26 pubmed publisher
    ..gel electrophoresis in combination with mass spectrometry has already been applied successfully to study beer proteome...
  42. Takoi K, Koie K, Itoga Y, Katayama Y, Shimase M, Nakayama Y, et al. Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer. J Agric Food Chem. 2010;58:5050-8 pubmed publisher
    ..monoterpene alcohols, has been found in various beers and been regarded as an important factor for a hop-derived beer flavor...
  43. Gerloff A, Singer M, Feick P. Beer and its non-alcoholic compounds: role in pancreatic exocrine secretion, alcoholic pancreatitis and pancreatic carcinoma. Int J Environ Res Public Health. 2010;7:1093-104 pubmed publisher
    ..of the newest data concerning the effect of non-alcoholic constituents of alcoholic beverages, especially of beer, on pancreatic secretion, and their possible role in alcoholic pancreatitis and pancreatic carcinoma...
  44. Tucker K, Jugdaohsingh R, Powell J, Qiao N, Hannan M, Sripanyakorn S, et al. Effects of beer, wine, and liquor intakes on bone mineral density in older men and women. Am J Clin Nutr. 2009;89:1188-96 pubmed publisher
    ..Men were predominantly beer drinkers, and women were predominantly wine drinkers. Compared with nondrinkers, hip BMD was greater (3.4-4...
  45. Liu J, Li Q, Dong J, Chen J, Gu G. Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods. J Agric Food Chem. 2008;56:7106-12 pubmed publisher
    Data collected from the sensory test score evaluation of bottled lager beer, together with the chemical components related to aging, including carbonyl compounds, higher alcohols, unsaturated fatty acid, organic acids, alpha-amino acids, ..
  46. García A, Grande B, Gándara J. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers. J Chromatogr A. 2004;1054:175-80 pubmed
    ..and ultraviolet detection (HPLC-UV) is proposed for the determination of 10 phenolic compounds which participate on beer stability and sensory properties in alcohol-free beers...
  47. McGregor I, Gallate J. Rats on the grog: novel pharmacotherapies for alcohol craving. Addict Behav. 2004;29:1341-57 pubmed
    ..To address some of these problems, our laboratory has recently developed the "beer model" of alcohol dependence and craving...
  48. Baxter A. Louis Pasteur's beer of revenge. Nat Rev Immunol. 2001;1:229-32 pubmed publisher
    ..Surprisingly, the relationship between the two founders of microbiology and immunology was far from friendly. ..
  49. Wang D, Sakoda A, Suzuki M. Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresour Technol. 2001;78:293-300 pubmed
    Unpretreated spent beer grains were successfully used as a basic substrate material for the cultivation of Pleurotus ostreatus...
  50. Tsai W, Hsu H, Su T, Lin K, Lin C. Removal of basic dye (methylene blue) from wastewaters utilizing beer brewery waste. J Hazard Mater. 2008;154:73-8 pubmed
    In the work, the beer brewery waste has been shown to be a low-cost adsorbent for the removal of basic dye from the aqueous solution as compared to its precursor (i.e...
  51. Yamaji N, Yokoo Y, Iwashita T, Nemoto A, Koike M, Suwa Y, et al. Structural determination of two active compounds that bind to the muscarinic M3 receptor in beer. Alcohol Clin Exp Res. 2007;31:S9-14 pubmed
    It is known that beer accelerates gastrointestinal motility in humans. Our previous studies showed that beer congener stimulates gastrointestinal motility by directly stimulating the muscarinic M3 receptor...
  52. Pinho O, Ferreira I, Santos L. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction. J Chromatogr A. 2006;1121:145-53 pubmed
    A simple and sensitive method for the analysis of beer volatile compounds was optimised using headspace solid-phase microextraction (SPME) and gas chromatography with mass detection...
  53. Nogueira L, Silva F, Ferreira I, Trugo L. Separation and quantification of beer carbohydrates by high-performance liquid chromatography with evaporative light scattering detection. J Chromatogr A. 2005;1065:207-10 pubmed
    ..with an evaporative light scattering detector was optimized and validated for quantification of carbohydrates in beer. The chromatographic separation was achieved using a Spherisorb NH2, 5 microm chromatographic column and gradient ..