Katherine Smart

SABMiller Professor of Brewing Science, Faculty of Science

Personal Details
Publications

Contact

workFood Sciences
Sutton Bonington Campus
Sutton Bonington
Leicestershire
LE12 5RD
UK
work0115 951 6214
fax0115 951 6162
katherine.smart@nottingham.ac.uk

Research Summary

Professor Katherine Smart

Background

In 2005 Professor Katherine Smart was appointed as SABMiller Professor of Brewing Science at the University of Nottingham. Katherine Smart completed a BSc (Hons) in Biological Sciences at the University of Nottingham in 1987 and was awarded the Rainbow Research Scholarship to complete a PhD in Brewing Yeast Physiology at Bass Brewers, Burton-on-Trent. She then moved to Cambridge University to take up an appointment as Research Fellow in the Department of Plant Sciences where she worked on bioactive surfaces, biofouling and bacterial contamination of beverages. In 1992, Katherine became a Lecturer and then Senior Lecturer in Microbiology and Fermentation at Oxford Brookes University. In 2000, she was appointed to Scottish Courage Reader in Brewing Science. In 2004 she became a Professor at Oxford Brookes University.

Research Interests

Professor Smart's research program has made an international contribution to the understanding of brewing and model organism, Saccharomyces cerevisiae, yeast cell biology. Her enthusiasm for yeast cell biology lead Professor Smart to become one of the first scientists in the UK to investigate the mechanism of ageing, and her work is widely considered to have provided a major contribution in this field. Current projects include (1) role of mitochondrial DNA damage in replicative ageing in yeast.

She collaborates extensively with the world's brewing industry with the primary aim of improving fermentation process efficiency and final product quality. Her research has concentrated on the performance of yeast during fermentation. Current projects include: (1) understanding the biological basis for the inherent variability of fermentation lag phase (2) the regulation of growth and division during brewery fermentations (3) improving the consistency of brewery yeast fermentation performance (3) the regulation and mechanism of brewing yeast flocculation. Professor Smart has also focused on the mechanisms by which yeast sense stress in general and more specifically during brewing fermentation including osmotic stress, cold shock, CO2-induced anaerobiosis and ethanol stress. Current projects include: (1) ethanol and acetaldehyde stress leading to formation of mitochondrial DNA mutants (2) oxidative stress during propagation and fermentation (3) dehydration and rehydration stress damage, repair and circumvention.

In addition Professor Smart has developed several rapid techniques for assessing yeast quality that have been adopted as standard methods by the industry including viability and vitality assessments and microbial stability. This has lead her to apply these technologies to non-brewing fermentations including pineapple fermentations (with Dr Chris Dodd) and bioethanol fermentations (with Dr Tim Aldsworth).

Research Funding Held

Her research has attracted significant funding from research councils, European funding agencies, charities including the royal society and industry. Since joining the University of Nottingham in September 2005, Professor Smart has successfully secured £770,000 funding from the BBSRC, EPSRC, British Sugar, Coos Brewers UK Limited, Lallemand Inc, SABMiller, Scottish and Newcastle PLC, SEPOC, Lachesis and the Institute of Brewing and Distilling.

Awards And Evidence Of Peer Esteem

Katherine Smart has received the following awards: the Institute of Brewing and Distilling Cambridge

Selected Publications

LAWRENCE, S.J. and SMART, K.A., 2007. Impact of CO2-Induced Anaerobiosis on the Measurement of Flocculation Journal of the American Society of Brewing Chemists. 65(4), 208-213
GIBSON, B.R., LAWRENCE, S.J., SMITH, J.M., SHELTON, N., SMITH, J.M. and SMART, K.A., 2006. Oxygen as toxin: oxidative stress and brewing yeast physiology CEREVISIA - BELGIAN JOURNAL OF BREWING AND BIOTECHNOLOGY. 31(1), 25-36
POWELL, C. D., QUAIN, D. E. and SMART, K. A., 2004. The impact of sedimentation on cone yeast heterogeneity Journal of the American Society of Brewing Chemists. VOL 62(PART 1), 8-17
BOURDUADHUI, G. DILLEMANS, M. VAN NEDERVELDE, L. VAN ZANDYCKE, S. SMART, K. A. AND DEBOURG, A., 2004. Potential Use of Natural Antioxidants Extracted from Saccharomyces cerevisae CEREVISIA. 29(1), 30-35

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GIBSON, B., LAWRENCE, S., BOULTON, C., BOX, W., GRAHAM, N., LINFORTH, R. and SMART, K., 2008. The oxidative stress response of a lager brewing yeast strain during industrial propagation and fermentation. FEMS Yeast Research. 8(4), 574-585
GIBSON, B.R., BOULTON, C.A., BOX, W.G., GRAHAM, N.S., LAWRENCE, S.J., LINFORTH, R.S.T. and SMART, K.A., 2008. Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation Yeast. 25, 549-562
GIBSON, B. R., PRESCOTT, K. A. and SMART, K. A., 2008. Petite mutation in aged and oxidatively stressed ale and lager brewing yeast. Letters in applied microbiology. 46(6), 636-642
LAWRENCE, S.J. and SMART, K.A., 2007. Impact of CO2-Induced Anaerobiosis on the Measurement of Flocculation Journal of the American Society of Brewing Chemists. 65(4), 208-213
GIBSON, B, LAWRENCE, S, LECLAIRE, J, POWELL, C and SMART, K, 2007. Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiology Reviews. 31, 535-569
SMART, K.A., 2007. Brewing Yeast Genomes and Genome-Wide Expression and Proteome Profiling During Fermentation Yeast. 24, (In Press.)
GIBSON, B.R., LAWRENCE, S.J., SMITH, J.M., SHELTON, N., SMITH, J.M. and SMART, K.A., 2006. Oxygen as toxin: oxidative stress and brewing yeast physiology CEREVISIA - BELGIAN JOURNAL OF BREWING AND BIOTECHNOLOGY. 31(1), 25-36
SMART, K.A., LAWRENCE, S., LECAIRE, J. and DAVY, S.C., 2006. Brewing Yeast Flocculation: A model For Onset and Control In: Institute of Brewing and Distilling Asia Pacific. CD Edtion
GIBSON, B.R., LAWRENCE, S. J. and AND SMART, K.A., 2005. The Oxidative Stress Response of Brewing Yeast During Brewery Propagation and Fermentation In: Proceedings of the 30th European Congress. 264-280
SMART, K.A. AND POWELL, C.D, 2005. Wild Yeasts In Brewing: A Review In: Institute of Brewing and Distilling 10th African Section Convention. 34-39
JENKINS, C.L., KENNEDY, A.I., THURSTON, P. HODGSON, J. A. and SMART, K. A., 2005. Does Mitochondrial DNA Matter? In: Proceedings of the 30th European Brewing Congress. 1130-1144
SMART, K.A., POWELL, C.D., JENKINS, C.L. and LECLAIRE, J. AND MARTIN, V., 2005. Cropped Yeast Heterogeneity: Are All Cropped Yeast Slurries The Same In: Institute of Brewing and Distilling 10th African Section Congress. 52-57
POWELL, C. D., QUAIN, D. E. and SMART, K. A., 2004. The impact of sedimentation on cone yeast heterogeneity Journal of the American Society of Brewing Chemists. VOL 62(PART 1), 8-17
MASKELL, D. L. KENNEDY, A. I. AND SMART, K. A, 2004. the Impact of environmental pH and acid washing on Saccharomyces cerevisae (syn. S. patorianus) PROCEEDINGS OF THE INSTITUTE AND GUILD OF BREWING ASIA PACIFIC CONGRESS.
BOURDUADHUI, G. DILLEMANS, M. VAN NEDERVELDE, L. VAN ZANDYCKE, S. SMART, K. A. AND DEBOURG, A., 2004. Potential Use of Natural Antioxidants Extracted from Saccharomyces cerevisae CEREVISIA. 29(1), 30-35
POWELL, C.D., QUAIN, D.E. and SMART, K.A., 2003. Chitin scar breaks in aged Saccharomyces cerevisiae Microbiology (Reading, England). 149(11), 3129-3137
POWELL, C.D., QUAIN, D.E. and SMART, K.A., 2003. The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation FEMS Yeast Research. 3(2), 149-157
MASKELL, D.L, KENNEDY, A.I., HODGSON, J.A. and SMART, K.A., 2003. Chronological and replicative lifespan of polyploid Saccharomyces cerevisiae (syn. S. pastorianus). FEMS Yeast Research. 3(2), 201-209
VAN ZANDYCKE, S. M., SIMAL, O., GUALDONI, S. and SMART, A., 2003. Determination of Yeast Viability Using Fluorophores JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 61(PART 1), 15-22
JENKINS, C. L., KENNEDY, A. I., HODGSON, J. A., THURSTON, P. and SMART, K. A., 2003. Impact of Serial Repitching on Lager Brewing Yeast Quality JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 61(PART 1), 1-9
POWELL, C. D. QUAIN, D. E. AND SMART, K. A, 2003. The impact of yeast cell age on fermentation, attenuation and flocculation. In: K. A. SMART, ed., Brewing Yeast Fermentation Performance 2. Blackwell Science. 272-280
POWELL, C. D., BARNEY, M., DOWGIERT, T., HUTTER, K. J., KELLY, G., LODOLO, E., MCLEAN, D., NEWMAN, R., NITZSCHE, F., ROGERS, P., SMART, K., THEILE, F., VERSTREPEN, K. and VILLA, K, 2003. Determination of yeast viability by fluorescent staining Journal of the American Society of Brewing Chemists. 61(4), 231-232
POWELL, C. and SMART, K., 2003. Rapid detection and identification of wild yeast in brewery samples Proceedings of the Institute and Guild of Brewing African Section Congress. CONF 9, 86
BARNEY, M. BARBERRO, F. BARBERRO, I. BATES, S. BENDIAK, D. CASTANE, F. X. CONLIN, H. DICKERSON, P. GARCIA, M. HELBER, J. KELLY, G. LLOPART, C. MACEBO, R. NARA, Y. POWELL, C. SMART, K. SOBCZAK, J. SUZUKI, K. TANAKA, K. AND DULL, C. L, 2003. Evaluation of nystatin as an alternative to cycloheximide in selective culture media (ICM) Journal of the American Society of Brewing Chemists. 61(4), 235-238
POWELL, C. D. AND SMART, K. A, 2003. A comparison of new and traditional methods for the detection of brewery contaminants Proceedings of the European Brewing Convention. 29(115), 1-13
SMART, KATHERINE, 2003. BREWING YEAST FERMENTATION PERFORMANCE: edited by Katherine Smart Oxford : Blackwell Science.
SMART, K., 2003. Defining life: current understanding of the brewing yeast cell death pathway PROCEEDINGS OF THE SCIENTIFIC AND TECHNICAL CONVENTION- INSTITUTE OF BREWING CENTRAL AND SOUTHERN AFRICAN SECTION. CONF 9, 74-81
LECLAIRE, J. KENNEDY, A. I. AND SMART, K. A, 2003. Occurence of cold of cold shock genes in ale and lager yeast strains PROCEEDINGS OF THE 29TH EUROPEAN BREWING CONVENTION. 29,
WHITE, P. A. KENNEDY, A. I. AND SMART, K. A, 2003. The Osmotic Stress Response of Ale and Lager Brewing Yeast Strains. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
SMART, K. A, 2003. Differential regulation of yeast cell wall mannoproteins in response to stress during brewing yeast fermentation PROCEEDINGS OF THE EUROPEAN BREWING CONVENTION. 29,
JENKINS, C. L. KENNEDY, A. I. THURSTON, P. HODGSON, J. A. AND SMART, K. A, 2003. Serial Repitching Fermentation Performance and Functional Biomarkers. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
WHITE, P. KENNEDY, A. I. AND SMART, K. A, 2003. Osmotolerance and the adaptive osmotic stress response in ale and lager brewing yeast PROCEEDINGS OF THE EUROPEAN BREWING CONVENTION. 29,
VAN ZANDYCKE, S. M. SIMAL, O. GUALDONI, S. AND SMART, K. A, 2003. Yeast Quality and Fuorophore Technologies. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
DAVY, S. HULSE, G. AND SMART, K. A, 2003. On the mechanism of NEWFLO flocculation in lager brewing yeast PROCEEDINGS OF THE 29TH EUROPEAN BREWING CONVENTION.
MASKELL, D. L. KENNEDY, A. I. HODGSON, J. A. AND SMART, K. A, 2003. Chronological and Replicative Lifespan in Lager Brewing Yeast. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
VAN ZANDYCKE, S. NENDIAK, D. CERVANTES, DEBOURG, A. FUJITA, A. KELLY, G. LOGSDON, D. MCLEAN, D. PELLETTIERI, M. POTTER, J. POWER, J. ROGERS, P. SMART, K. WALKER, G. WHITE, C. VILLA, K, 2003. Methods for the Measurement of Yeast Viability JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 61(4), 239-240
VAN ZANDYCKE, S. M. SIMAL, O. AND SMART, K. A, 2003. Vitality Assessment Using the Fluorophore Stain FUN1. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
VAN ZANDYCKE, S., SIDDIQUE, R. and SMART, K. A., 2003. The Role of the Membrane in Predicting Yeast Quality TECHNICAL QUARTERLY- MASTER BREWERS ASSOCIATION OF THE AMERICAS. VOL 40(PART 3), 169-173
MARTIN, V. QUAIN, D. E. AND SMART, K. A, 2003. Brewing Yeast Oxidative Stress Responses. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE 2. Blackwell Science.
VAN ZANDYCKE, S.M., SOHIER, P.J. and SMART, K.A., 2002. The impact of catalase expression on the replicative lifespan of Saccharomyces cerevisiae Mechanisms of Ageing and Development. 123(4), 365-373
POWELL, C. D. AND SMART, K. A, 2002. The impact of yeast sedimentation on the distribution of cells within the cone of a cylindroconical vessel Proceedings of the Institute and Guild of Brewing Asia Pacific Congress. 27(22), 1-7
POWELL, C. D and QUAIN, D. E. AND SMART, K. A, 2002. What is old yeast? Proceedings of the X Jean De Clerck Chair Conference. 94-101
SMART, K. A, 2002. Challenges to Yeast Quality - The Brewing Yeast Stress Response PROCEEDINGS OF THE X JEAN DE CLERCK CHAIR CONFERENCE.
SMART, K. A, 2002. Fishing for Chips BREWER'S GUARDIAN. 131(8), 31-33
JENKINS, C. L. KENNEDY, A. I. THURSTON, P. HODGSON, J. A. AND SMART, K. A, 2002. Yeast Handling and Brewing Yeast Cell Wall Integrity PROCEEDINGS OF THE INSTITUTE AND GUILD OF BREWING ASIA PACIFIC CONGRESS CD.
VAN ZANDYCKE, S. CAVALIERE, R. POWELL, C. D. AND SMART, K. A, 2002. Phenotypic and Genotypic Characteristics of Petite Mutant Strains PROCEEDINGS OF THE INSTITUTE AND GUILD OF BREWING ASIA PACIFIC CONGRESS CD.
JENKINS, C. KENNEDY, A. THURSTON, P. HODGSON, J. AND SMART, K. A, 2001. Impact of Wort Composition and Serial Repitching on Lager Brewing Yeast Fermentation Performance and Organelle Integrity PROCEEDINGS OF THE 28TH EUROPEAN BREWING CONVENTION.
VAN ZANDYCKE, S. M. SIDDIQUE, R. AND SMART, K. A, 2001. Yeast Membrane Potential and Carbohydrate Metabolism PROCEEDINGS OF THE 28TH EUROPEAN BREWING CONVENTION. 28, 334-343
SMART, K. A, 2001. The Management of Brewing Yeast Stress PROCEEDINGS OF THE 28TH EUROPEAN BREWING CONVENTION. 306-315
RHYMES, M. R. and SMART, K. A., 2001. Effect of Storage Conditions on the Flocculation and Cell Wall Characteristics of an Ale Brewing Yeast Strain JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 59(PART 1), 32-38
MASKELL, D. L., KENNEDY, A. I., HODGSON, J. A. and SMART, K. A., 2001. Impact of Carbohydrate Composition of Media on Lager Yeast Replicative Lifespan JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 59(PART 3), 111-116
SMART, K., 2001. Biomarkers of yeast condition - Predicting fitness to ferment SCIENTIFIC AND TECHNICAL CONVENTION- INSTITUTE AND GUILD OF BREWING AFRICA SECTION. 8TH, 138-149
POWELL, C. D., QUAIN, D. E. and SMART, K. A., 2000. The impact of media composition and petite mutation on the longevity of a polyploid brewing yeast strain. LETTERS IN APPLIED MICROBIOLOGY. VOL 31(PART 1), 46-51
POWELL, C. D and QUAIN, D. E. AND SMART, K. A, 2000. The relationship between brewing yeast lifespan, genetic variation and fermentation performance. In: K. A. SMART, ed., Brewing Yeast Fermentation Performance Blackwell Science. 114-118
POWELL, C. D, VAN ZANDYCKE, S. M and QUAIN, D. E. & SMART, K. A., 2000. Replicative ageing and senescence in Saccharomyces cerevisiae and the impact on brewing fermentations. Microbiology. 146, 1023-34
RHYMES, M. R. AND SMART, K. A, 2000. The Relationship between Flocculation and Cell Surface Physical Properties in a FLO1 Ale Yeast. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE Blackwell Science.
MARTIN, V. QUAIN, D. E. AND SMART, K. A, 2000. The Oxidative Stress Response of Ale and Lager Yeast Strains. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE Blackwell Science.
SMART, K. A, 2000. Flocculation and Adhesion: A Review PROCEEDINGS OF THE EUROPEAN BREWING CONVENTION - YEAST SYMPOSIUM.
SMART, K. A, 2000. The Death of the Yeast Cell. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE Blackwell Science.
SIDDIQUE, R. AND SMART, K. A., 2000. Predicting Fermentation Performance Using Proton Efflux. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE Blackwell Science.
RODGERS, D. L. KENNEDY, A. I. THURSTON, P. A. HODGSON, J. A. AND SMART, K. A, 2000. The Influence of Media Composition on Replicative Lifespan in Lager Brewing Yeast. In: K. A. SMART, ed., BREWING YEAST FERMENTATION PERFORMANCE Blackwell Science.
SMART, KATHERINE, 2000. BREWING YEAST FERMENTATION PERFORMANCE: edited by Katherine Smart Oxford : Blackwell Science.
MARTIN, V. QUAIN, D. E. AND SMART, K. A, 1999. The Oxidative Stress Response of Ale and Lager Yeast Strains PROCEEDINGS OF THE EUROPEAN BREWING CONVENTION. 679-686
BARKER, M G, BRIMAGE, L J and SMART, K A, 1999. Effect of Cu,Zn superoxide dismutase disruption mutation on replicative senescence in Saccharomyces cerevisiae. FEMS MICROBIOLOGY LETTERS. 177(2), 199-204
SMART, K. A, 1999. Brewing Yeast Ageing BREWER'S GUARDIAN. 128(2), 19-25
RODGERS, D. L. KENNEDY, A. I. HODGSON, J. A. AND SMART, K. A, 1999. Lager Brewing Yeast Ageing and Stress Tolerance PROCEEDINGS OF THE EUROPEAN BREWING CONVENTION. 27, 671-678
SMART, K. A., CHAMBERS, K. M., LAMBERT, I., JENKINS, C. and SMART, C. A., 1999. Use of Methylene Violet Staining Procedures to Determine Yeast Viability and Vitality JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 57(NUMBER 1), 18-23
SMART, K. A, 1998. Yeast Workshop - Comment. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS: THE NEWSLETTER.
DULL, C. BEALE, H. BLINDER, K. DRESS, J. GOMEZ, H. GONZALEZ, M. HAYASHI, N. HUIJBERTS, G. JOHNSON, B. MIYAJIMA, K. MOTOYAMA, Y. RODERIGUEZ, G. SMART, K. SOBCZAK, J. SPEERS, A. THOMPSON, A. THOMPKINS, T. VAUGHAN, K. AND BENDIAK, D, 1998. Clen Medium for the detection of wild yeast JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 55(4), 185-189
SMART, K. A, 1997. Fermentation Performance and the Brewing Industry EUROPEAN FOOD AND DRINK REVIEW - WINTER. 24-26
BENDIAK, D. VAN DER AAR, P. BARBERRO, F. BENZING, P. BERNDT, R. CARRICK, K. DULL, C. DUNN, S. ETO, M. GONZALEZ, M. HAYASHI, N. LAWRENCE, D. MILLER, J. PHARE, K. PUGH, T. RASHEL, L. ROSSMORE, K. SMART, K. SOBCZAK, J. SPEERS, A. AND CASEY, G., 1997. Determination of percent yeast solids by a spin-down method JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 55(4), 176-178
COATES, P J, JAMIESON, D J, SMART, K, PRESCOTT, A R and HALL, P A, 1997. The prohibitin family of mitochondrial proteins regulate replicative lifespan. CURRENT BIOLOGY: CB. 7(8), 607-10
SMART, K. A. and WHISKER, S., 1996. Effect of Serial Repitching on the Fermentation Properties and Condition of Brewing Yeast JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 54(NUMBER 1), 41-44
BENDIAK, D. VAN DER AAR, P. BARBERRO, F. BENZING, P. BERNDT, R. CARRICK, K. DULL, C. DUNN, S. ETO, M. GONZALEZ, M. HAYASHI, N. LAWRENCE, D. MILLER, J. PHARE, K. PUGH, T. RASHEL, L. ROSSMORE, K. SMART,, 1996. Yeast Flocculation by Absorbance JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 54(4), 245-248
BARKER, M. G. and SMART, K. A., 1996. Morphological Changes Associated with Cellular Aging of a Brewing Yeast Strain JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 54(NUMBER 2), 121-126
RHYMES, M. R. and SMART, K. A., 1996. Effect of Starvation on the Flocculation of Ale and Lager Brewing Yeasts JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 54(NUMBER 1), 50-56
SMART, K. A, 1996. Nutrient Requirements and fermentation performance EUROPEAN BREWERY CONVENTION MONOGRAPH XXIV. 146-155
HODGSON, G. E. AND SMART, K. A, 1995. Physiological state of brewing yeast and their surface properties. In: CAMPBELL, I. AND PRIEST, F, ed., PROCEEDINGS OF THE FOURTH AVIEMORE CONFERENCE FOR BREWING TECHNOLOGY 1994 Institute of Brewing Publications, London. 199-202
HODGSON, G. E. AND SMART, K. A, 1995. Use of Cell Surface Characteristics as a measure of Brewing Yeast Condition and Homogeneity PROCEEDINGS OF THE 25TH EUROPEAN BREWING CONGRESS. 329-336
WILCOCKS, K L and SMART, K A, 1995. The importance of surface charge and hydrophobicity for the flocculation of chain-forming brewing yeast strains and resistance of these parameters to acid washing. FEMS MICROBIOLOGY LETTERS. 134(2-3), 293-7
SMART, K. A and BOULTON, C. A. AND HINCHLIFFE, E, 1995. Elucidation of the mechanism of brewing yeast attachment to glass. In: CAMPBELL, I. AND PRIEST, F, ed., PROCEEDINGS OF THE FOURTH AVIEMORE CONFERENCE FOR BREWING TECHNOLOGY 1994 Institute of Brewing Publications, London. 313-316
GEORGE, E., HODGSON, J. A. and SMART, K. A., 1995. Use of cell surface characteristics as a measure of brewing yeast condition and homogeneity PROCEEDINGS OF CONGRESS- EUROPEAN BREWERY CONVENTION. VOL 25, 329-336
SMART, K. A. BOULTON, C. A. HINCHLIFFE, E. AND MOLZAHN, S., 1995. The effect of physiological stress on the surface properties of brewing yeast JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 53(1), 33-38
SMART, K. A, 1995. The Importance of the Brewing Yeast Cell Wall BREWER'S GUARDIAN. 124(4), 43-50
SMART, K. A and SMITH, A. P. BARROW, J. AND PANAQUE, G, 1994. Identification and classification of yeasts from a natural wine fermentation. In: , ed., PROCEEDINGS OF THE BIOTECHNOLOGY '94 CONFERENCE ON FERMENTATION PHYSIOLOGY Chameleon Press Limited, London. 40-43
GEORGE, E., HODGSON, J. A. and SMART, K. A., 1994. The relationship between brewing yeast cellular morphology and cell surface physical characteristics BIOTECHNOLOGY -CONFERENCE-. 2nd, 40-42
SMART, K. A and GEORGE, E. AND HODGSON, J, 1994. Brewing yeast cell surface physical characteristics vary with culture age. In: , ed., PROCEEDINGS OF THE BIOTECHNOLOGY '94 CONFERENCE ON FERMENTATION PHYSIOLOGY Chameleon Press Limited, London. 13-15
GEORGE, E., SMART, K. A. and HODGSON, J. A., 1994. Physiological State of Brewing Yeasts and their Surface Properties PROCEEDINGS OF THE AVIEMORE CONFERENCE ON MALTING BREWING AND DISTILLING. 4th, 198-201
RHYMES, M. R. AND SMART, K. A, 1994. The effect of starvation on the surface properties of brewing yeast. In: , ed., PROCEEDINGS OF THE BIOTECHNOLOGY '94 CONFERENCE ON FERMENTATION PHYSIOLOGY Chameleon Press Limited, London. 34-36
HODGSON, G. E. AND SMART, K. A, 1994. The Relationship between yeast cell morphology and cell surface characteristics. In: , ed., PROCEEDINGS OF THE BIOTECHNOLOGY '94 CONFERENCE ON FERMENTATION PHYSIOLOGY Chameleon Press Limited, London. 37-39
WOOD, K. A. QUAIN, D. E. AND HINCHLIFFE, E, 1992. The attachment of brewing yeast to glass JOURNAL OF THE INSTITUTE OF BREWING. 98(4), 325-328
D' HAUTCOURT, O. AND SMART, K. A, 57. The Measurement of Brewing Yeast Flocculation JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 123-128
SMART, K. A, Live and Let Dye BREWER'S GUARDIAN. 130(3), 24-26

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Loughborough, Leicestershire LE12 5RD

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