The study shows that VTT's method is suitable for the generation of new
lager yeast strains and the creation of new properties affecting the flavour of beer, as well as improving the beer production process.
New
lager yeast strains can now be generated entirely without genetic modification technology.
Not exact matches
The researchers studied growth rates and
lag times in both lab
strains and wild
yeast by varying the amount of its prime carbon food source, glucose.
The six
strains used in the study are commonly known as cask and bottle conditioned beer
yeast; California ale
yeast; Hefeweizen ale
yeast; Champagne
yeast; American ale
yeast and Pilsen
lager yeast.