Appearance of Poor-fermenting Variants in Brewing Yeast Culture

Hiromi YAMAGISHI; Toshifumi YUUKI; Noboru KAGAMI; Yukitomo YOKOGAWA; Kazunori SHIBATA; Masayo MINEMURA; Yoshikazu OHYA

doi:10.1271/bbb.65.2361

Microbiology & Fermentation Technology

Appearance of Poor-fermenting Variants in Brewing Yeast Culture

Hiromi YAMAGISHI, Toshifumi YUUKI, Noboru KAGAMI, Yukitomo YOKOGAWA, Kazunori SHIBATA, Masayo MINEMURA, Yoshikazu OHYA

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Keywords: fermentation, genetic instability, bottomfermenting brewing yeast, temperaturesensitivity

JOURNAL FREE ACCESS

2001 Volume 65 Issue 10 Pages 2361-2363

DOI https://doi.org/10.1271/bbb.65.2361

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Abstract

A class of yeast variants appears after cultivation of a bottom-fermenting brewing yeast strain, IFO2003. Although IFO2003 fails to grow well above 33°C, the variants can grow up to 34°C. Temperature-resistance and an acquired phenotype of maltose poor-fermentation ability are strictly correlated in the bottom-fermenting brewing yeast, enabling us to develop easy estimation of the fermentation ability of the variants.

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