Brewing pp 279-293 | Cite as

Brewer’s yeast

  • Michael J. Lewis
  • Tom W. Young


Yeast is the most important microorganism for producing fermented beverages. The growth and multiplication of this living organism are inseparable from the metabolic processes that produce ethanol, carbon dioxide, and the whole range of metabolic products that contribute to the flavor of the finished product. The brewer rightly attributes great significance to the strain of yeast used and often will not make it freely available to competitors.


Sulfide Agar Steam Folic Acid Turbidity 


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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Michael J. Lewis
    • 1
    • 2
  • Tom W. Young
    • 3
  1. 1.University of CaliforniaDavisUSA
  2. 2.University ExtensionDavisUSA
  3. 3.School of BiosciencesThe University of BirminghamBirminghamUK

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