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SURVEY OF BRITISH TOP FERMENTATION YEASTS: I. INTRODUCTION
Author(s) -
Hall Jean F.
Publication year - 1954
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.2050-0416.1954.tb06240.x
Subject(s) - yeast , fermentation , isolation (microbiology) , brewing , food science , gelatin , chemistry , biology , biochemistry , microbiology and biotechnology
Methods employed in the isolation and storage of yeast clones are discussed. 10% wort‐gelatin is preferred as medium for development of giant colonies; at 18° C. good colony growth requires ca . 3 weeks. Owing to wort variations, initial comparisons should be made using the same wort. The incorporation in the medium of 0·1% of diphenyl as fungistatic has no adverse effect on the yeast. Growth records are made photographically and by verbal description.