Author

Georg Arju

University of TartuORCID 0009-0006-9187-1582Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Microbiology· 1

Signature Assays, Organisms & Methods

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Approach:experimental assay· 1 Research Focus:metabolism & bioenergetics· 1 Assay:metabolomics· 1 Organism:yeast· 1

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Hidde Yaël BergiD· 1 shared Ildar NisamedtinoviD· 1 shared

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2024-2024 · peak 1/yr

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1 shared paperMicrobiology

Hidde Yaël BergORCID

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1 paper

Recent·Most cited

MicrobiologyJournal of the American Society of Brewing ChemistsPeer-reviewedSep 12, 2024

Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Hidde Yaël Berg, Georg Arju, Ildar Nisamedtinov

This study investigates how yeast utilizes oligopeptides as a nitrogen source during Scotch grain whisky fermentation, finding that peptides can replace free amino acids and improve fermentation performance.

5 citations

yeastmetabolomics

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