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Yeast genetics

  • Chapter
Brewing Microbiology

Abstract

Yeasts have been employed in the production of alcoholic beverages for thousands of years. Originally adventitious organisms present on raw materials and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer quality.

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Hammond, J.R.M. (1996). Yeast genetics. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4679-2_3

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