Differentiation of brewery yeasts using a disc-diffusion test

A simple test, based on the inhibitory effect of a range of compounds (cycloheximide, rhodamine 6G, brilliant green, 2, 3, 5 triphenyl tetrazolium chloride, ethidium bromide, Janus green) towards microorganisms, can be used to discriminate between brewery and brewery‐associated yeast strains. Commer...

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Veröffentlicht in:	Journal of the Institute of Brewing 1992-01, Vol.98 (1), p.33-36
Hauptverfasser:	Simpson, W.J, Fernandez, J.L, Hammond, J.R.M
Format:	Artikel
Sprache:	eng
Schlagworte:	antibiotics Beers Biological and medical sciences brewers yeast differentiation dyes Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Identification of yeast (method of) Saccharomyces cerevisiae strain differences strains testing yeastar test
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Beschreibung
Zusammenfassung:	A simple test, based on the inhibitory effect of a range of compounds (cycloheximide, rhodamine 6G, brilliant green, 2, 3, 5 triphenyl tetrazolium chloride, ethidium bromide, Janus green) towards microorganisms, can be used to discriminate between brewery and brewery‐associated yeast strains. Commercially available test discs are used for the tests but the manufacturers' conditions are modified to suit the growth requirements of brewery strains. The test is easy to perform and yields reproducible results.
ISSN:	0046-9750 2050-0416
DOI:	10.1002/j.2050-0416.1992.tb01089.x