Premium
IDENTIFICATION AND SIGNIFICANCE OF YEASTS ENCOUNTERED IN THE BREWERY
Author(s) -
Wiles A. E.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb02717.x
Subject(s) - identification (biology) , biology , biochemical engineering , computational biology , engineering , ecology
The methods of identifying and classifying yeasts are discussed and the writer's method for classifying strains of Saccharomyces cerevisiae is described. Twenty‐seven different yeast species have been isolated from various stages of the brewing process, hops (12 species) and brewing yeast (11 species) having afforded the greatest number of these. Six species were obtained from priming solutions and these were unique in having very simple growth‐factor requirements; two of them have been isolated from turbid beer on a previous occasion. Special media were necessary to isolate contaminants from the brewing yeast and it was this source which afforded those species most likely to cause turbidity in beer.