Kvasny Prum. 1981; 27(10): 225-227 | DOI: 10.18832/kp1981042

A contribution to the problem of brewery yeast autolyzing capability.Peer-reviewed article

O. BENDOVÁ, V. KURZOVÁ

The article comprises results of study dealing with the possibility of brewery yeast strain evaluation from standpoint of their autolyzing capability. Yeast autolysis can cause formation of autolyzing flavours of the final product and decrease its biological stability. The results presented here are the first communication how this problem is solved in the Research Institute of Brewing and Malting Industry. The publication giving full details is under preparation.
(In Czech, English summary only)

Keywords: autolyzing capability, brewers yeast, strain

Published: October 1, 1981