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SURVEY OF BRITISH TOP FERMENTATION YEASTS: II. AN EXPLORATORY STUDY
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.tb06241.x
Subject(s) - yeast , fermentation , biology , suspension (topology) , food science , chemistry , biochemistry , mathematics , homotopy , pure mathematics
A limited survey has been carried out on samples of pressed yeast from 10 different breweries, clones isolated from these yeasts being differentiated by their giant colony characteristics. The viability of pressed yeast packed in McCartney bottles is little affected by transportation and by storage under normal conditions for short periods. However, pressed yeast is not suitable for a survey of the type contemplated, and although head yeast shows greater viability it, too, is unsuitable as selective effects may occur in head formation; yeast from suspension during fermentation appears most profitable for this type of work.