CLASSIFICATION OF BREWING YEASTS BY PRINCIPAL COORDINATES ANALYSIS OF THEIR BREWING PROPERTIES

被引：4

作者：

BRYANT, TN ^{[1
]}

COWAN, WD ^{[1
]}

机构：

[1] WATNEY MANN & TRUMANS BREWERS LTD,LONDON E1 6QN,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1979年 / 85卷 / 02期

关键词：

Taxonomy; Yeast;

D O I：

10.1002/j.2050-0416.1979.tb06832.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Numerical taxonomic techniques have been used to re‐evaluate the findings of Walkey and Kirsop8 on practical brewing yeast classification. Principal co‐ordinates analysis produced five groups each of which could be divided into two subgroups. The use of this technique for selecting yeast strains for the various types of fermentation systems is discussed. 1979 The Institute of Brewing & Distilling

引用

页码：89 / 91

页数：3

共 9 条

[1]

[Anonymous], STATISTICAL PACKAGE

[2]

Blackith R. E., 1971, MULTIVARIATE MORPHOM

[3]

GOWER JC, 1966, BIOMETRIKA, V53, P325, DOI 10.2307/2333639

[4]

KIRSOP BH, 1970, NATIONAL COLLECTION

[5]

Sneath PHA, 1973, NUMERICAL TAXONOMY

[6]

THORNE RSW, 1975, PROCESS BIOCHEM, V10, P17

[7]

WALDSTEDT WC, 1968, 21 U KANS STAT GEOL

[8] PERFORMANCE OF STRAINS OF SACCHAROMYCES CEREVISIAE IN BATCH FERMENTATION [J].

WALKEY, RJ ;

KIRSOP, BH .

JOURNAL OF THE INSTITUTE OF BREWING, 1969, 75 (04) :393-&

[9]

WISHART D, 1969, 38 U KANS STAT GEOL

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