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CONSTRUCTION OF YEAST STRAINS FOR THE PRODUCTION OF LOW‐CARBOHYDRATE BEER
Author(s) -
HANSEN M.,
RÖCKEN W.,
EMEIS C.C.
Publication year - 1990
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.2050-0416.1990.tb01022.x
Subject(s) - brewing , yeast , saccharomyces , food science , chemistry , strain (injury) , saccharomyces cerevisiae , biology , biochemistry , fermentation , anatomy
By way of somatic hybridization of a lager brewing strain with Saccharomyces diastaticus , a hybrid was constructed, which is suitable for the production of low carbohydrate beer. The hybrid character of the fusion product was confirmed by physiological tests and segregation analyses, as well as, on a molecular basis, by OFAGE (TAFE) and Ty‐hybridization.