| KRESCANKOVÁ, Katarína, Jana KOPECKÁ, Miroslav NĚMEC and Dagmar MATOULKOVÁ. Characterization of Technologically Utilized Saccharomyces Yeast. Kvasný průmysl. Výzkumný ústav pivovarský a sladařský, 2015, vol. 61, No 6, p. 174-185. ISSN 0023-5830. Available from: https://dx.doi.org/10.18832/kp2015019. |
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@article{1307008,
author = {Krescanková, Katarína and Kopecká, Jana and Němec, Miroslav and Matoulková, Dagmar},
article_number = {6},
doi = {http://dx.doi.org/10.18832/kp2015019},
keywords = {identification brewer‘s yeast distiller‘s yeast baker‘s yeast Saccharomyces wine yeasts},
language = {eng},
issn = {0023-5830},
journal = {Kvasný průmysl},
title = {Characterization of Technologically Utilized Saccharomyces Yeast},
url = {https://kvasnyprumysl.cz/pdfs/kpr/2015/06/01.pdf},
volume = {61},
year = {2015}
}
TY - JOUR
ID - 1307008
AU - Krescanková, Katarína - Kopecká, Jana - Němec, Miroslav - Matoulková, Dagmar
PY - 2015
TI - Characterization of Technologically Utilized Saccharomyces Yeast
JF - Kvasný průmysl
VL - 61
IS - 6
SP - 174-185
EP - 174-185
PB - Výzkumný ústav pivovarský a sladařský
SN - 00235830
KW - identification brewer‘s yeast distiller‘s yeast baker‘s yeast Saccharomyces wine yeasts
UR - https://kvasnyprumysl.cz/pdfs/kpr/2015/06/01.pdf
L2 - https://kvasnyprumysl.cz/pdfs/kpr/2015/06/01.pdf
N2 - Saccharomyces yeasts have been used for several thousand years in production of various fermented beverages and foods. Many of the technological strains have a hybrid origin and their identification is often complicated. This article is based on a diploma thesis that focused on the characterization of 40 selected commercially available technological (brewer’s, wine, baker’s, distillery) and type yeast strains using molecular biological and phenotypic methods. The aim of this study was to select a method for species-specific identification of yeast and discrimination of yeast strains according to their technological classification. Two of the methods enabled the identification of yeast on the species-level. One sample of dried yeast intended for lager beer production was identified as top-fermenting yeast. All strains were further tested for the ability of grow at various temperatures and utilization of selected saccharides under aerobic and anaerobic conditions. The ability to grow on selected sugars confirmed the considerable variability among species of the genus Saccharomyces. None of the methods under study enabled us to discriminate the yeast strains on the basis of their technological group.
ER -
KRESCANKOVÁ, Katarína, Jana KOPECKÁ, Miroslav NĚMEC and Dagmar MATOULKOVÁ. Characterization of Technologically Utilized Saccharomyces Yeast. \textit{Kvasný průmysl}. Výzkumný ústav pivovarský a sladařský, 2015, vol.~61, No~6, p.~174-185. ISSN~0023-5830. Available from: https://dx.doi.org/10.18832/kp2015019.
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