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