new yeast strain for brewery: Properties and advantages

Beer is a natural product and is a multicomponent system that has both positive and negative consumer properties. Organoleptical off-flavors of beer are difficult to eliminate. Yeasts are the main active component of the system. The relationship between beer quality and yeast usage is well known. Ne...

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Bibliographic Details
Published in:Russian journal of genetics 2010-11, Vol.46 (11), p.1295-1305
Main Authors: Davydenko, S. G, Yarovoy, B. F, Stepanova, V. P, Afonin, D. V, Batashov, B. E, Dedegkaev, A. T
Format: Article
Language:English
Subjects:
Animal Genetics and Genomics
Beer
Biomedical and Life Sciences
Biomedicine
Breweries
Consumers
Diacetyl
Fermentation
Genetics of Microorganisms
Human Genetics
Industrial strains
Microbial Genetics and Genomics
Microorganisms
natural products
Off flavor
Saccharomyces cerevisiae
Sulfur
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Summary:Beer is a natural product and is a multicomponent system that has both positive and negative consumer properties. Organoleptical off-flavors of beer are difficult to eliminate. Yeasts are the main active component of the system. The relationship between beer quality and yeast usage is well known. New industrial strains for brewery are continuously developed. An industrial yeast Saccharomyces cerevisiae strain was obtained and showed high technological properties, including efficient fermentation, a reduced production of sulfur hydrate, and a high diacetyl reduction rate. The advantages made it possible to develop new brands of beer and nonalcoholic products. The commercial use of the strain was patented. The strain was deposited in the Russian Collection of Industrial Microorganisms.
ISSN:1022-7954
1608-3369
DOI:10.1134/S1022795410110049