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Production of volatile sulphur compounds by ale and lager brewing strains of Saccharomyces cerevisiae
Author(s) -
Walker M. D.,
Simpson W. J.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01368.x
Subject(s) - brewing , saccharomyces cerevisiae , yeast , advertising , library science , biology , food science , fermentation , business , computer science , genetics
The ability of nine ale and nine lager brewing strains of Saccharomyces cerevisiae to produce volatile sulphur compounds during fermentation of brewers' wort was studied. In general, lager strains produced higher levels of hydrogen sulphide, methanethiol and methyl thioacetate than did ale strains. Methanethiol was shown to be a precursor of methyl thioacetate in both ale and lager strains.