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Ageing is the predetermined progressive transition of an individual cell from youth to old age that finally culminates in death. Yeast replicative ageing is a function of the number of divisions undertaken by an individual cell, and may be measured by enumerating the number of bud scars on the cell surface. An aged yeast cell exhibits a distinct morphology and physiology from that of younger cells : the impact of such modifications in cellular function on fermentation performance is examined here. Although the precise mechanism of ageing has not been fully elucidated, the current theories are reviewed and discussed.

Replicative ageing and senescence in Saccharomyces cerevisiae and the impact on brewing fermentations