title: A possible application of ale brewery strains ofSaccharomyces cerevisiae in lager beer production.
abstract: The physiological characteristics of two strains of brewery ale yeasts,Saccharomyces cerevisiae, with sedimentation abilities, were investigated to see if the strains were suitable for lager beer production. Compared with typical industrial ale strains ofS. cerevisiae and lager strains ofS. uvarum (nowS. cerevisiae), the investigated strains differ in fermentation dynamics, as well as in biological properties. The differences, however, particularly between the two strains and the lager brewing yeasts, were not significant.
authors.affiliation: Institute for Food Technology, Faculty of Agriculture, 11081 Belgrade, Nemanjina 6, Yugoslavia.
authors.forename: I
authors.initials: I
authors.lastname: Leskošek
authors.forename: M
authors.initials: M
authors.lastname: Stojanović