Yeast: Difference between revisions
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Yeast in worts rich in glucose may not be able to adapt to metabolize maltose and maltotriose, leading to slow or stuck fermentations.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | Yeast in worts rich in glucose may not be able to adapt to metabolize maltose and maltotriose, leading to slow or stuck fermentations.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | ||
Of 157 sequenced strains of S. cerevisiae, the majority of strains selected for use in alcoholic beverages have lost cinnamic acid decarboxylation function. A variety of loss-of-function mutations are found in either Pad1, Fdc1, or both among beer, wine, and sake strains (POF−), however all strains sequenced that fall into “wild”, industrial, or bread baking groups retain POF activity. Among the strains sequenced are three Bavarian wheat beer strains, where POF+ activity is essential for the clove/spice character attributed to 4-VG.<ref name=len/> | |||
*https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0014 | *https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0014 | ||