Krzyżówki drożdży browarniczych. 1. Historia, stan obecny i perspektywy

• Autorzy: Harasym J. , Podeszwa T. , Bogacz-Radomska L.

Warianty tytułu

EN

Brewing yeast hybrids. 1. History, current state and prospects

• Języki publikacji: PL

Abstrakty

PL

Wiedza o genomie drożdży piwowarskich, ich pochodzeniu, jak również potencjale dalszego rozwoju, jest wciąż bardzo ograniczona. Drożdże dolnej fermentacji zrewolucjonizowały proces fermentacji alkoholowej piwa umożliwiając pojawienie się piwa typu lager – o zupełnie odmiennej charakterystyce smakowej niż dotychczas wytwarzane piwo typu ale. Ta odmienna charakterystyka technologiczna wynikała z wykorzystania drożdży browarniczych o nowym fenotypie – m.in. tolerujących niskie temperatury. Okazały się one być krzyżówką międzygatunkową charakteryzującą się nowym, w stosunku do gatunków rodzicielskich, zestawem cech, które bezpośrednio przełożyły się na możliwość uzyskania odmiennych produktów.

EN

The knowledge about the genome of brewing yeast, their origin as well as the potential for further development is still very limited. Bottom fermentation yeasts have revolutionized the alcoholic fermentation process of beer, allowing the appearance of lager beer – with a completely different flavor than the ale beer produced so far. This different technological characteristic was due to the use of brewing yeast with a new phenotype – among others – tolerant of low temperatures. These came out to be interspecific hybrid with a new set of features that directly translated into the possibility of obtaining different products.

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2017
• Tom: 61
• Numer: 07
• Opis fizyczny: s.20,22-24,bibliogr.

Twórcy

autor

Harasym J.

• Department of Agriculture and Forestry Engineering, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
• Bio-Ref Lab, Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław

autor

Podeszwa T.

• Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław

autor

Bogacz-Radomska L.

• Katedra Biotechnologii i Analizy Żywności, Wydział Inżynieryjno-Ekonomiczny, Uniwersytet Ekonomiczny we Wrocławiu, Wrocław

Bibliografia

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Identyfikatory

DOI

10.15199/64.2017.7.2