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Construction of the dextrin‐degrading pof brewing yeast by protoplast fusion
Author(s) -
Janderová Blanka,
Cvrčková Fatima,
Bendová Olga
Publication year - 1990
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620300708
Subject(s) - protoplast , brewing , dextrin , flavour , saccharomyces cerevisiae , yeast , strain (injury) , saccharomyces , ploidy , cell fusion , polyploid , biology , chemistry , food science , biochemistry , gene , fermentation , starch , cell , anatomy
A haploid, glucoamylase‐producing strain of Saccharomyces diastaticus lacking the POF gene and thus unable to produce phenolic off‐flavour in beer was constructed by classical genetic techniques. Protoplast fusion was performed between this strain and a brewing polyploid Saccharomyces uvarum strain. Some clones derived from fusion products can produce low‐carbohydrate beer of acceptable flavour.