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SEGREGATION OF STRAINS OF BREWING YEAST BY THEIR CARBON ASSIMILATION PATTERNS
Author(s) -
Kirsop Barbara
Publication year - 1974
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.2050-0416.1974.tb03648.x
Subject(s) - brewing , yeast , assimilation (phonology) , saccharomyces cerevisiae , saccharomyces , carbon assimilation , food science , biology , chemistry , biochemistry , fermentation , linguistics , philosophy , photosynthesis
The carbon assimilation patterns of different strains of Saccharomyces cerevisiae and Saccharomyces uvarum have been found to be sufficiently different to allow the segregation of 130 strains into 25 distinct groups. These differences offer an additional means of finger‐printing commercially used strains and of detecting contamination of these with other strains of brewing yeast.