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CINNAMIC ACID AS THE BASIS OF A MEDIUM FOR THE DETECTION OF WILD YEASTS
Author(s) -
Hope C. F. A.
Publication year - 1987
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.2050-0416.1987.tb04501.x
Subject(s) - brewing , yeast , saccharomyces cerevisiae , incubation , cinnamic acid , biology , food science , incubation period , chemistry , biochemistry , fermentation
Cinnamic acid (100 μg ml −1 ) incorporated in a solid medium was found to inhibit the growth of brewing strains (Pof − ) of yeast while permitting the growth of Pof+ wild yeast contaminants. Typically, colonies of Saccharomyces cerevisiae var. diastaticus (Pof+) mixed with brewing yeast ( S. cerevisiae NCYC 240) were visible after 5d incubation at 25°C. The incubation time required to detect a selection of brewery wild yeast isolates was found to vary from 3–12 d.