Appearance of poor-fermenting variants in brewing yeast culture

Authors
Yamagishi, H Yuuki, T Kagami, N Yokogawa, Y Shibata, K Minemura, M Ohya, Y
Citation
H. Yamagishi et al., Appearance of poor-fermenting variants in brewing yeast culture, BIOS BIOT B, 65(10), 2001, pp. 2361-2363
Citations number
8
Categorie Soggetti
Agricultural Chemistry","Biochemistry & Biophysics
Journal title
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
ISSN journal
09168451 → ACNP
Volume
65
Issue
10
Year of publication
2001
Pages
2361 - 2363
Database
ISI
SICI code
0916-8451(200110)65:10<2361:AOPVIB>2.0.ZU;2-Y
Abstract
A class of yeast variants appears after cultivation of a bottom-fermenting brewing yeast strain, IFO2003. Although IFO2003 fails to grow well above 33 degreesC, the variants can grow up to 34 degreesC. 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.