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FERMENTATION PROPERTIES OF BREWING YEAST WITH KILLER CHARACTER
Author(s) -
Hammond J. R. M.,
Eckersley K. W.
Publication year - 1984
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.2050-0416.1984.tb04258.x
Subject(s) - brewing , yeast , fermentation , strain (injury) , saccharomyces cerevisiae , biology , food science , saccharomyces , microbiology and biotechnology , biochemistry , anatomy
The cytoplasmically‐inherited killer character of a laboratory strain of Saccharomyces cerevisiae has been transferred to three different commercially‐used brewing yeasts; two ale strains and one lager strain. The ease with which the character can be transferred is very strain dependent. In addition to killer character, mitochondria from the brewing strain have been transferred into the new ‘killer’ brewing strains. Fermentations carried out with the manipulated strains produced beers which were very similar to those produced by the control brewing strains. The beers produced by killer brewing strains containing brewing yeast mitochondria were most like the control beers and could not be distinguished from them in three glass taste tests. In addition to producing good beers the genetically manipulated yeasts killed a range of contaminant yeasts and were themselves immune to the action of Kil‐k 1 killer yeasts.