By Graham G. Stewart
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Extra resources for Advances in Biotechnology. Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20–25, 1980
New active dried baker's yeasts, a process for preparing such yeasts, and yeast strains which can be used for this purpose. British Patent No. 1539211. , and S. Pfäffli (i960). Brew. (London), 67» 2^9-25^. S. Harrison (1956). Studies on yeast metabolism. 7. Yeast carbohydrate fractions. J. 63, 23-33. 9. THE DEVELOPMENT OF SPECIALISED YEAST STRAINS FOR USE IN SCOTCH MALT WHISKY FERMENTATIONS D. C. Watson Chivas Brothers Limited, Strathisla Distillery, Seafield Avenue, Keith, Banffshire, Scotland, U.
The time of storage during vhich the samples vere analyzed vas 12 days for yeast stored at 30°C, 27 days at 20°C, h2 days at 10°C, and U3 days at h°Q. The intervals for sampling vere 3-*+ days. RESULTS Changes in Carbohydrate Fractions on Storage One can consider that the yeast samples during the storage periods represented tvo different states of aerobiosis. For yeast in the centre of the 50 g pieces more atmospheric oxygen due to diffusion vas available than for yeast in the centre of the 1 kg blocks.
D :Sucrose, o:Glucose, A :Fructose «iMaltose xj_ D. C. Watson 60 YEAST STRAIN DEVELOPMENT When we began our yeast development programme, towards the end of 1975, it became clear that any new primary strain would have to be able to utilize wort dextrins. The most obvious way to achieve this, was for the yeast to produce a dextrinase enzyme, such as the glucoamylase of Saccharomyces diastaticus. In recent years, with the advent of low-carbohydrate beers, brewing research has shown a similar interest in such yeast (Barney, Jansen and Helbert, 1980; Erratt and Stewart, 1978).