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THE DIFFERENTIATION OF PRIMARY BREWING YEASTS BY IMMUNOFLUORESCENCE
Author(s) -
Thompson C. C.,
Cameron A. D.
Publication year - 1971
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.2050-0416.1971.tb03349.x
Subject(s) - brewing , saccharomyces cerevisiae , fermentation , immunofluorescence , primary (astronomy) , biology , yeast , microbiology and biotechnology , food science , biochemistry , genetics , antibody , physics , astronomy
The application of immunofluorescent methods to differentiate between primary brewery strains of Saccharomyces cerevisiae in current commercial use has been investigated. It was found possible to distinguish between strains which always sediment at the completion of fermentation and those which are capable of forming top crops. Attempts to differentiate between top‐cropping strains were largely unsuccessful.