Kvasny Prum. 1978; 24(6): 121-124 | DOI: 10.18832/kp1978018

Sensitivity of Yeast to "Killer yeast" Strains.Peer-reviewed article

O. BENDOVÁ, B. PARDONOVÁ

The results of a comprehensive series of experiments disclose, that the presence of "killer" strains in some stages of brewing process can affect very unfavourably fermentation, as well as the quality of final product. They slow down fermentation process and deteriorate organoleptic properties of beer, which is due to a high proportion of dead cells in the culture, their autolysis and unfavourable composition of aromatic compounds present in beer. Th research work also confirms that the "killer" factor can destroy even other species of the Saccharimyces kind, wheares other yeasts are to it quite resistant.
(In Czech, English summary only)

Keywords: killer yeats strains, brewing industry

Published: June 1, 1978