The development of a non-foaming mutant of Saccharomyces cerevisiae

E. Kordialik-Bogacka, I. Campbell

    Research output: Contribution to journalArticle

    3 Citations (Scopus)

    Abstract

    The non-foaming mutant of the brewery production top-fermenting ale strain Saccharomyces cerevisiae was induced by serial repitching of bottom-cropped yeast. The concentration of total protein and hydrophobic polypeptide in wort fermented with the non-foaming mutant and its parent strain was determined in order to elucidate their effect on the formation of a yeast head during beer fermentation. A slight difference in the quantity of total protein in beer fermented with the non-foaming mutant and its parent strain was found. In turn, there were not any systematic differences in hydrophobic polypeptides. Simultaneously, organoleptic properties of green beer fermented with the non-foaming mutant and the original strain were checked and significant variations were observed. Large variations were also found in attenuation of these beers and in the viability of the bottom-cropped non-foaming mutant and the top-cropped parent strain collected after successive fermentations. © 2000 Elsevier B.V. All rights reserved.

    Original languageEnglish
    Pages (from-to)81-86
    Number of pages6
    JournalProgress in Biotechnology
    Volume17
    Issue numberC
    DOIs
    Publication statusPublished - 2000

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