Appearance of Poor-fermenting Variants in Brewing Yeast Culture
| Autor: | Hiromi Yamagishi, Toshifumi Yuuki, Noboru Kagami, Yukitomo Yokogawa, Masayo Minemura, Yoshikazu Ohya, Kazunori Shibata |
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| Rok vydání: | 2001 |
| Předmět: |
Hot Temperature
Temperature sensitivity Colony Count Microbial Saccharomyces cerevisiae Applied Microbiology and Biotechnology Biochemistry Saccharomyces Analytical Chemistry Microbiology chemistry.chemical_compound Maltose Molecular Biology Genetics biology business.industry Organic Chemistry Genetic variants food and beverages General Medicine Yeast strain biology.organism_classification Yeast carbohydrates (lipids) chemistry Fermentation Brewing business Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 65:2361-2363 |
| ISSN: | 1347-6947 0916-8451 |
| Popis: | A class of yeast variants appears after cultivation of a bottom-fermenting brewing yeast strain, IFO2003. Although IFO2003 fails to grow well above 33 degrees C, the variants can grow up to 34 degrees C. Temperature-resistance and an acquired phenotype of maltose poor-fermentation ability are strictly correlated in the bottom-fermenting brewing yeast, enabling us to develop easy estimation of the fermentation ability of the variants. |
| Databáze: | OpenAIRE |
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