Krzyżówki drożdży browarniczych. Cz.3. Przemysłowo użyteczne fenotypy krzyżówek międzygatunkowych

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

Warianty tytułu

EN

Brewing yeasts hybrids. Part III. Industrially useful phenotypes of interspecific hybrids

• Języki publikacji: PL

Abstrakty

PL

Praktyka przemysłowa w przemyśle piwowarskim wyróżnia określone - użyteczne przemysłowo fenotypy szczepów drożdży browarniczych. Istotnymi z punktu widzenia opłacalności ekonomicznej cechami charakteryzującymi te szczepy są m.in.: produkcja związków zapachowych, tolerancja niskiej temperatury czy wykorzystanie węglowodanów dostępnych w brzeczce. Cechy te są u drożdży ściśle zależne od genotypu i jego ploidalności, otwierając szerokie pole do zmian opartych na technice hybrydyzacji. Dodatkowo zjawisko heterozji mieszańców umożliwia osiągnięcie wzmocnienia pewnych cech w krzyżówkach potomnych.

EN

Industrial practice in the brewing industry distinguishes specific - industrially useful phenotypes of brewing yeasts. Economically significant features characterizing these strains are aroma production, low temperature tolerance or the use of carbohydrates available in wort. These features in yeast are closely related to the genotype and its ploidity.which opens wide possibilities to changewith hybridization techniques. In addition, the heterosis phenomenon enables the enhancement of certain features in resulting hybrids.

Słowa kluczowe

PL

drozdze piwowarskie; krzyzowki miedzygatunkowe; substancje zapachowe; Saccharomyces cerevisiae; Saccharomyces eubayanus; Saccharomyces kurdiazevii; Saccharomyces uvarum; fenotyp; genotyp; ploidalnosc; hybrydyzacja; browarnictwo

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2018
• Tom: 62
• Numer: 02
• Opis fizyczny: s.14-17,bibliogr.

Twórcy

autor

Harasym J.

• Department of Agriculture and Forestry Engineering, College of Agricultural and Forestry Engineering, University of 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

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Identyfikatory

DOI

10.15199/64.2018.2.2