Centre of Biological Engineering / Centro de Engenharia Biológica

Research
Publications

2000 - 2006: INCO-Copernicus

Recent Publications

1	Pires, Eduardo J.; Teixeira, J.A.; Brányik, T.; Brandão, Tiago; Vicente, A.A. Continuous beer fermentation – diacetyl as a villain Journal of the Institute of Brewing, 121(1), 55-61, 2015
2	Pires, Eduardo; Teixeira, J.A.; Brányik, T.; Vicente, A.A. Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast Applied Microbiology and Biotechnology, 98(5), 1937-1949, 2014
3	Pires, Eduardo J.; Teixeira, J.A.; Brányik, Tomás; Côrte-Real, Manuela; Vicente, A.A. Maintaining yeast viability in continuous primary beer fermentation Journal of the Institute of Brewing, 120(1), 52-59, 2014
4	Pires, Eduardo J.; Teixeira, J.A.; Brányik, T.; Côrte-Real, Manuela; Brandão, Tiago; Vicente, A.A. High gravity primary continuous beer fermentation using flocculent yeast biomass Journal of the Institute of Brewing, 120(4), 486-494, 2014
5	Pires, Eduardo J.; Teixeira, J.A.; Brányik, T.; Vicente, A.A. Carrier-free, continuous primary beer fermentation Journal of the Institute of Brewing, 120(4), 500-506, 2014
6	Mota, A.; Novák, P.; Macieira-Silva, F.F.; Vicente, A.A.; Teixeira, J.A.; Šmogrovicová, D.; Brányik, T. Formation of flavor-active compounds during continuous alcohol-free beer production: The influence of yeast strain, reactor configuration, and carrier type Journal of the American Society of Brewing Chemists, 69(1), 1-7, 2011
7	Kurec, Michal; Baszczynski, Martin; Lehnert, Radek; Mota, André; Teixeira, José A.; Brányik, T. Flow cytometry for age assessment of a yeast population and its application in beer fermentations Journal of the Institute of Brewing, 115(3), 253-258, 2009
8	Lehnert, R.; Macieira-Silva, F.F.; Kurec, M.; Teixeira, J.A.; Brányik, T. Optimisation of lab-scale continuous alcohol-free beer production Czech Journal of Food Sciences, 27(4), 267-275, 2009
9	Brányik, T.; Vicente, A.A.; Dostálek, Pavel; Teixeira, J.A. A review of flavour formation in continuous beer fermentations Journal of the Institute of Brewing, 114(1), 3-13, 2008
10	Silva, D.P.; Brányik, T.; Dragone, G.M.; Vicente, A.A.; Teixeira, J.A.; Silva, J.B.A. High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality Chemical Papers, 62(1), 34-41, 2008
11	Lehnert, Radek; Kurec, Michal; Brányik, T.; Teixeira, J.A. Effect of oxygen supply on flavor formation during continuous alcohol-free beer production: a model study Journal of the American Society of Brewing Chemists, 66(4), 233-238, 2008
12	Brányik, T.; Silva, D.P.; Vicente, A.A.; Lehnert, Radek; Silva, J.B.A.; Dostálek, Pavel; Teixeira, J.A. Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials Journal of Industrial Microbiology and Biotechnology, 33(12), 1010-1018, 2006
13	Almeida, M.C.; Brányik, T.; Ferreira, Pedro Moradas; Teixeira, J.A. Use of two different carriers in a packed bed reactor for endopolygalacturonase production by a yeast strain Process Biochemistry, 40(5), 1937-1942, 2005
14	Brányik, T.; Vicente, A.A.; Dostálek, Pavel; Teixeira, J.A. Continuous beer fermentation using immobilized yeast cell bioreactor systems Biotechnology Progress, 21(3), 653-663, 2005
15	Brányik, T.; Vicente, A.A.; Kuncová, G.; Podrazký, O.; Dostálek, P.; Teixeira, J.A. Growth model and metabolic activity of brewing yeast biofilm on the surface of spent grains: a biocatalyst for continuous beer fermentation Biotechnology Progress, 20(6), 1733-1740, 2004
16	Brányik, T.; Vicente, A.A.; Cruz, José Machado; Teixeira, J.A. Continuous primary fermentation of beer with yeast immobilized on spent grains: the effect of operational conditions Journal of the American Society of Brewing Chemists, 62(1), 29-34, 2004
17	Brányik, T.; Vicente, A.A.; Oliveira, R.; Teixeira, J.A. Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor Biotechnology and Bioengineering, 88(1), 84-93, 2004
18	Almeida, M.C.; Brányik, T.; Ferreira, Pedro Moradas; Teixeira, J.A. Continuous production of pectinase by immobilized yeast cells on spent grains Journal of Bioscience and Bioengineering, 96(6), 513-518, 2003
19	Brányik, T.; Vicente, A.A.; Cruz, José Machado; Teixeira, J.A. Continuous primary beer fermentation with brewing yeast immobilized on spent grains Journal of the Institute of Brewing, 108(4), 410-415, 2002
20	Brányik, T.; Vicente, A.A.; Cruz, José Machado; Teixeira, J.A. Spent grains: a new support for brewing yeast immobilisation Biotechnology Letters, 23, 1073-1078, 2001

Full List

Tomáš Brányik

Post-Doc

Recent Publications

Continuous beer fermentation – diacetyl as a villain

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Maintaining yeast viability in continuous primary beer fermentation

High gravity primary continuous beer fermentation using flocculent yeast biomass

Carrier-free, continuous primary beer fermentation

Formation of flavor-active compounds during continuous alcohol-free beer production: The influence of yeast strain, reactor configuration, and carrier type

Flow cytometry for age assessment of a yeast population and its application in beer fermentations

Optimisation of lab-scale continuous alcohol-free beer production

A review of flavour formation in continuous beer fermentations

High gravity batch and continuous processes for beer production: evaluation of fermentation performance and beer quality

Effect of oxygen supply on flavor formation during continuous alcohol-free beer production: a model study

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials

Use of two different carriers in a packed bed reactor for endopolygalacturonase production by a yeast strain

Continuous beer fermentation using immobilized yeast cell bioreactor systems

Growth model and metabolic activity of brewing yeast biofilm on the surface of spent grains: a biocatalyst for continuous beer fermentation

Continuous primary fermentation of beer with yeast immobilized on spent grains: the effect of operational conditions

Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Continuous production of pectinase by immobilized yeast cells on spent grains

Continuous primary beer fermentation with brewing yeast immobilized on spent grains

Spent grains: a new support for brewing yeast immobilisation

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Tomáš Brányik

Post-Doc

Recent Publications

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