Publication details

Surface characteristics and taxonomy of brewing yeasts



Year of publication 2014
Type Article in Periodical
Magazine / Source Kvasný průmysl
MU Faculty or unit

Faculty of Science

Field Microbiology, virology
Keywords brewing yeasts; flocculation; hydrophobicity;polyphasic taxonomy; Saccharomyces
Description The article is dealing with taxonomy of brewing yeasts, methods their classification and identification; hybrid character of brewing yeasts is highlighted with related problems in their classification. The methods of molecular biology are mostly used for the classification of brewing yeasts, where the differences in chromosomal and mitochondrial DNA are monitored–genotypic methods. Polyphasic taxonomy of yeasts is based on combination genotypic, phenotypic and chemotaxonomic methods. Important quality of brewing yeasts are surface characteristic, which could strongly affect yeast flocculation. The terms „flocculation“ and „hydrophobicity“ are clarified, factors affecting flocculation are described, and the methods of polyphasic approach in brewing yeast taxonomy are summarized.
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