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Chris Powell

Yeast & Fermentation Lecturer, Faculty of Science

Contact

  • workRoom C02 Bioenergy & Brewing Science
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6191
  • fax0115 951 6142

Recent Publications

  • POWELL, C. D. and KERRUISH, D. W. M., 2017. In: BAMFORTH, C. and BOKULICH, N, eds., Brewing Microbiology: Beer-spoiling yeasts: genomics, detection, and control. (In Press.)
  • GERSTGRASSER, M., NICHOLLS, S., STOUT, M., SMART, K., POWELL, C., KYPRAIOS, T. and STEKEL, D, 2016. A bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters. Journal of Bioinformatics and Computational Biology. 14, 1-23
  • ZHUANG, S., SMART, K. A. and POWELL, C. D., 2016. The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal of the American Society of Brewing Chemists. (In Press.)
  • OSHOMA, C. E., GREETHAM, D., LOUIS, E. J., SMART, K. A., PHISTER, T. G., POWELL, C. and DU, C., 2015. Screening of non-Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation. Plos One. 10, 1-17
  • BOX, W., BENDIAK, D., CASTONGUAY, L., FELICIANO, S., FISCHBORN, T., GIBSON, B., LODOLO, B., MILLER, M., NICHOLLS, S., PACHELLO, C., THIELE, F., WHITE, L. and POWELL, C. D., 2012. Differentiation of ale and lager yeast strains by rapid X-α-gal analysis. Journal of the American Society of Brewing Chemists. 70, 313-315
  • POWELL, C. D. & FISCHBORN, T., 2011. Minimizing stress and maintaining viability in dried yeast. In: SPEERS, A., ed., Yeast Flocculation, vitality and viability
  • VAN ZANDYCKE, S. M, FISCHBORN, T, PETERSON, D and OLIVER, G. & POWELL, C. D., 2011. The use of dry yeast for bottle conditioning. MBAA Technical Quarterly. 48(1), 32-37
  • SPEERS, A., BAUGH, C., COOK, D., ECK, E., GIBSON, B., JOY, R., MCLEOD, A., PANTELOGLOU, A., VOETZ, M., WALKER, S. and POWELL, C., 2011. Miniature fermentation method Journal of the American Society of Brewing Chemists. 69(4), 281-287
  • PACHELLO, C., BELDEN, E., BENDIAK, D., BRADLEY, M., EIDMAN, R., GALLEGOS, S., GOJANOVIC, T., KELLY, G., MANCEBO, R., MARQUES, L., MERCIER, A. and POWELL, C., 2011. Adenosine triphosphate (ATP) rapid testing for water and rinse water hygiene. Journal of the American Society of Brewing Chemists: ASBC Journal. 69(4), 278-280
  • JENKINS, DM, POWELL, CD, FISCHBORN, T and SMART, KA, 2011. Rehydration Of Active Dry Brewing Yeast And Its Effect On Cell Viability Journal Of The Institute Of Brewing. 117(3), 377-382
  • JENKINS, D.M., POWELL, C.D. and SMART, K.A., 2010. Dried yeast: impact of dehydration and rehydration on brewing yeast DNA integrity Journal of the American Society of Brewing Chemists: ASBC Journal. 68(3), 132-138
  • PACHELLO, C, BELDEN, E, BENDIAK, D, EIDMAN, R, GALLEGOS, S, GOJANOVIC, T, HODGSON, N, HUGHES, C, KELLY, G, MANCEBO, R, MARQUES, L, MERCIER, A and WHITE, L. & POWELL, C. D., 2010. Adenosine Triphosphate (ATP) Rapid Testing for Water and Rinse Water Hygiene Journal of the American Society of Brewing Chemists. 68(4), 226-230
  • POWELL, C. and FISCHBORN, T., 2010. Serial repitching of dried lager yeast Journal of the American Society of Brewing Chemists. 68(1), 48-56
  • POWELL, C. D., MERCIER, A. and STRACHAN, F., 2010. Development of a PCR method for detection of Saccharomyces cerevisiae in brewery rinse water Journal of the American Society of Brewing Chemists. 68(3), 148-151
  • VAN ZANDYCKE, S. M and FISCHBORN, T. & POWELL, C. D., 2009. Bottle conditioning using dried yeast New Brewer. March/April, 65-70
  • FISCHBORN, T, BELDEN, E, BERGERON, Y, BOX, W, CASTONGUAY, L, KANDA, H, J, KELLY, G, PACHELLO, C, PARK, J. H, SUZUKI, K, TADA, S, WHITE, L and WILSON, D. & POWELL, C. D., 2009. HLP medium for the detection of lactic acid bacteria Journal of the American Society of Brewing Chemists. 67, 247-248
  • POWELL, C. D. & VAN ZANDYCKE, S. M., 2009. What brewers can learn from the DNA of their yeast Brewer and Distiller International. 5, 16-17
  • VAN ZANDYCKE, S. M, BERTRAND, D, DANIEL, H, DOUGLAS, P, HELBER, J, JENKINS, D, KANDA, H, PAWLOWSKI, K, RAINIERI, S, ROSTI, J, SUZUKI, K, TOGAMI, K and WIMALASENA, T. & POWELL, C. D., 2008. PCR applications to brewing: Differentiation of brewing strains by PCR fingerprinting Journal of the American Society of Brewing Chemists. 66, 266-270
  • 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
  • VAN ZANDYCKE, S. M and BERTRAND, D. & POWELL, C. D., 2007. Methods to differentiate closely related lager brewing yeast strains Proceedings of the European Brewing Convention. 30, 1-13
  • POWELL, C. D. & DIACETIS, A., 2007. Long term serial repitching and the genetic and phenotypic stability of brewer's yeast Journal of the Institute of Brewing. 113, 67-74
  • POWELL, CD and DIACETIS, AN, 2007. Long Term Serial Repitching And The Genetic And Phenotypic Stability Of Brewer's Yeast Journal Of The Institute Of Brewing. 113(1), 67-74
  • VAN ZANDYCKE, S. M, AHLGREN, S, BENDIAK, D, CYR, N, DE NICOLA, R, FUJITA, A, GIBSON, B, KELLY, G, LOGSDON, D, MCLEAN, D, MORAN, C and PACHELLO, C. & POWELL, C. D., 2006. Method for measurement of yeast vitality Journal of the American Society of Brewing Chemists. 64, 244-247
  • POWELL, C.D., DOWGIERT, D., GIBSON, B., HARMS, D., KELLY, G., MILLER, M., NITZCHE, F., THIELE, F., VAN LAERE, S. and BENDIAK, D., 2005. Yeast viability as determined by fluorescent staining. Journal of the American Society of Brewing Chemists. 63(4), 220-224 (In Press.)
  • POWELL, C. D and VAN ZANDYCKE, S. & DEGRE, R., 2005. The microbiology of malolactic fermentation. In: MORENZONI, R. & SCULLY-SPECHT, K., ed., Malolactic fermentation in wine. Lallemand Press. 5:1-5:11
  • SMART, K. A. & POWELL, C. D., 2005. Wild Yeasts in Brewing: A Review Proceedings of the Institute and Guild of Brewing Africa Section Congress. 10, 34-39 (In Press.)
  • BOU, M. & POWELL, C. D., 2005. Strain selection techniques. In: MORENZONI, R. & SCULLY-SPECHT, K., ed., Malolactic fermentation in wine Lallemand Press. 6:1-6:8
  • SMART, K. A, POWELL, C. D, JENKINS, C. L and LE CLAIRE, J. & MARTIN, V., 2005. Cropped yeast heterogeneity: Are all cropped yeast slurries the same ? Proceedings of the Institute and Guild of Brewing Africa Section Congress. 10, 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
  • POWELL, C. D, DOWGIERT, T, HUTTER, K. J, MILLER, M, NITZSCHE, F, ROGERS, P, SMART, K, THIELE, F, VERSTREPEN, K and VILLA, K., 2004. Method for measurement of yeast viability by fluorescent staining Journal of the American Society of Brewing Chemists. 62, 184-189
  • 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
  • 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., 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. 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. 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
  • POWELL, C.D and QUAIN, D.E. & SMART, K.A., 2003. Chitin scar breaks in aged Saccharomyces cerevisiae. Microbiology. 149, 3129-3137
  • 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
  • VAN ZANDYCKE, S. M, CAVALIERE, R and POWELL, C. D. & SMART, K.A., 2002. Phenotypic and genotypic characterisation of petite mutant strains. Proceedings of the Institute and Guild of Brewing Asia Pacific Congress. 27(19), 1-5
  • QUAIN, D. E, POWELL, C. D, HAMILTON, A and RUDDLESDEN, J. D. & BOX, W. G., 2001. Why warm cropping is best ! Proceedings of the European Brewing Convention. 28, 388-396
  • POWELL ET AL, 2001. Development and demonstration of polymerase chain reaction based methods for process control in breweries. Proceedings of the European Brewing Convention. 28, 1010-1017
  • 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, 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
  • 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
  • VAN ZANDYCKE, S. M and POWELL, C. D. & SMART, K. A., 2000. Yeast ageing: Implications and applications. Cerevisiae. 4, 27-33

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