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OCCURRENCE OF A KILLER STRAIN OF SACCHAROMYCES CEREVISIAE IN A BATCH FERMENTATION PLANT
Author(s) -
Taylor R.,
Kirsop B. H.
Publication year - 1979
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.2050-0416.1979.tb03934.x
Subject(s) - saccharomyces cerevisiae , fermentation , strain (injury) , food science , chemistry , fed batch culture , biology , microbiology and biotechnology , biochemistry , yeast , anatomy
A killer strain of Saccharomyces cerevisiae has been isolated from batch fermented beer which had attenuated poorly and possessed an unpleasant phenolic (clove‐like) aroma.