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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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| Published in: | Russian journal of genetics 2010-11, Vol.46 (11), p.1295-1305 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c344t-46c5e0ad3355a1e828631e1c6cba0730e5c6f77e948ae7e6220a666a0a70d673 |
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| cites | cdi_FETCH-LOGICAL-c344t-46c5e0ad3355a1e828631e1c6cba0730e5c6f77e948ae7e6220a666a0a70d673 |
| container_end_page | 1305 |
| container_issue | 11 |
| container_start_page | 1295 |
| container_title | Russian journal of genetics |
| container_volume | 46 |
| creator | Davydenko, S. G Yarovoy, B. F Stepanova, V. P Afonin, D. V Batashov, B. E Dedegkaev, A. T |
| description | 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. |
| doi_str_mv | 10.1134/S1022795410110049 |
| format | article |
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The strain was deposited in the Russian Collection of Industrial Microorganisms.</description><identifier>ISSN: 1022-7954</identifier><identifier>EISSN: 1608-3369</identifier><identifier>DOI: 10.1134/S1022795410110049</identifier><language>eng</language><publisher>Dordrecht: Dordrecht : SP MAIK Nauka/Interperiodica</publisher><subject>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</subject><ispartof>Russian journal of genetics, 2010-11, Vol.46 (11), p.1295-1305</ispartof><rights>Pleiades Publishing, Ltd. 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c344t-46c5e0ad3355a1e828631e1c6cba0730e5c6f77e948ae7e6220a666a0a70d673</citedby><cites>FETCH-LOGICAL-c344t-46c5e0ad3355a1e828631e1c6cba0730e5c6f77e948ae7e6220a666a0a70d673</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27915,27916</link.rule.ids></links><search><creatorcontrib>Davydenko, S. 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The advantages made it possible to develop new brands of beer and nonalcoholic products. The commercial use of the strain was patented. 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| fulltext | fulltext |
| identifier | ISSN: 1022-7954 |
| ispartof | Russian journal of genetics, 2010-11, Vol.46 (11), p.1295-1305 |
| issn | 1022-7954 1608-3369 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902380477 |
| source | Springer Nature |
| 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 |
| title | new yeast strain for brewery: Properties and advantages |
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