PERFORMANCE OF STRAINS OF SACCHAROMYCES CEREVISIAE IN BATCH FERMENTATION

被引：12

作者：

WALKEY, RJ

KIRSOP, BH

机构：

[1] Brewing Industry Research Foundation, Redhill, Surrey, Nutfield

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1969年 / 75卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1969.tb03233.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The properties of 153 strains of Saccharomyces cerevisiae, isolated from British breweries, have been determined in batch fermentations. A wide range of expression of technically significant characteristics has been observed. Head formation is absent in over one‐quarter of the yeasts. While physical aspects of yeast behaviour determine the degree of fermentation which occurs with some yeasts, the loss of fermentative ability is of major importance with others. Fermentation rate is determined during the first 24 hr. after inoculation. It is found impossible to predict fermentation characteristics from giant colony morphology. 1969 The Institute of Brewing & Distilling

引用

页码：393 / &