Premium
THE BRETTANOMYCES. II. TAXONOMIC SIGNIFICANCE OF SLOW FERMENTATIONS AND DESCRIPTION OF A NEW SPECIES
Author(s) -
Gilliland R. B.
Publication year - 1962
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.2050-0416.1962.tb01848.x
Subject(s) - fermentation , yeast , food science , biology , saccharomyces , biochemistry , saccharomyces cerevisiae
A number of strains of Brettanomyces, isolated from spoiled beer, were similar to one another but differed significantly from the hitherto described species. The characteristics of these strains warranted their separation into a new species for which the name Brettanomyces dublinensis is proposed. This yeast fermented some sugars very slowly and other examples of very slow fermentation were found in the genus Brettanomyces. Methods for the detection of slow or delayed fermentations have been compared and their taxonomic significance has been considered.