Appearance of poor-fermenting variants in brewing yeast culture.
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.
Yamagishi
H
H
Brewing Research and Development Laboratory, Asahi Breweries, Ibaraki, Japan.
Yuuki
T
T
Kagami
N
N
Yokogawa
Y
Y
Shibata
K
K
Minemura
M
M
Ohya
Y
Y
D015169:Colony Count, Microbial; D005285:Fermentation / Q000502:physiology; D006358:Hot Temperature; D008320:Maltose / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*
D008320:Maltose