Informace o publikaci
Surface characteristics and taxonomy of brewing yeasts
| Název česky | Povrchové vlastnosti a taxonomie pivovarských kvasinek |
|---|---|
| Autoři | |
| Rok publikování | 2014 |
| Druh | Článek v odborném periodiku |
| Časopis / Zdroj | Kvasný průmysl |
| Fakulta / Pracoviště MU | |
| Citace | |
| Obor | Mikrobiologie, virologie |
| Klíčová slova | brewing yeasts; flocculation; hydrophobicity;polyphasic taxonomy; Saccharomyces |
| Popis | The article is dealing with taxonomy of brewing yeasts, methods their classification and identification; hybrid character of brewing yeasts is highlighted with related problems in their classification. The methods of molecular biology are mostly used for the classification of brewing yeasts, where the differences in chromosomal and mitochondrial DNA are monitored–genotypic methods. Polyphasic taxonomy of yeasts is based on combination genotypic, phenotypic and chemotaxonomic methods. Important quality of brewing yeasts are surface characteristic, which could strongly affect yeast flocculation. The terms „flocculation“ and „hydrophobicity“ are clarified, factors affecting flocculation are described, and the methods of polyphasic approach in brewing yeast taxonomy are summarized. |
| Související projekty: |