Krzyżówki drożdży browarniczych. Cz. 2. Tworzenie i wykorzystanie krzyżówek międzygatunkowych w browarnictwie

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

Warianty tytułu

EN

Brewing yeasts hybrids. Part II. The generation and application of interspecific hybrids in brewing

• Języki publikacji: PL

Abstrakty

PL

Celowa hybrydyzacja drożdży browarniczych w celu pozyskania pożądanych cech technologicznych prowadzona była już w ubiegłym wieku. Jednakże dopiero pełne poznanie genomu i pochodzenia drożdży piwowarskich umożliwiło świadome próby utworzenia zarówno międzygatunkowych, jak i wewnątrzgatunkowych krzyżówek. Efektywność tworzenia krzyżówek ograniczona jest cechami charakterystycznymi szczepów rodzicielskich, które cechuje m.in. niska sporulacja i słaba żywotność. W celu podniesienia skuteczności krzyżowania wykorzystywane są np. techniki fuzji protoplastów lub rare-mating.

EN

Designed hybridization of brewer’s yeast in order to obtain desired characteristics of technology had already been conducted in the last century. However, full knowledge of the genome and origin of brewer’s yeast has made it possible to make dedicated attempts to generate both inter- and intraspecific hybrids. The effectiveness of hybridization is limited by the characteristics of parental strains. Low sporulation and poor viability. To improve crossing efficiency the techniques of protoplasts fusion or rare-mating are applied.

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2017
• Tom: 61
• Numer: 09
• Opis fizyczny: s.11-13,tab.,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

10.15199/64.2017.9.3