CINNAMIC ACID AS THE BASIS OF A MEDIUM FOR THE DETECTION OF WILD YEASTS
Open Access
- 6 May 1987
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 93 (3) , 213-215
- https://doi.org/10.1002/j.2050-0416.1987.tb04501.x
Abstract
Cinnamic acid (100 μg ml−1) incorporated in a solid medium was found to inhibit the growth of brewing strains (Pof−) of yeast while permitting the growth of Pof+ wild yeast contaminants. Typically, colonies of Saccharomyces cerevisiae var. diastaticus (Pof+) mixed with brewing yeast (S. cerevisiae NCYC 240) were visible after 5d incubation at 25°C. The incubation time required to detect a selection of brewery wild yeast isolates was found to vary from 3–12 d.Keywords
This publication has 6 references indexed in Scilit:
- MYGP + COPPER, A MEDIUM THAT DETECTS BOTH SACCHAROMYCES AND NON-SACCHAROMYCES WILD YEAST IN THE PRESENCE OF CULTURE YEAST*Journal of the Institute of Brewing, 1984
- EBC ANALYTICA MICROBIOLOGIC A: PART II: PREFACE: PREFACEJournal of the Institute of Brewing, 1981
- SCREENING YEAST STRAINS FOR THEIR ABILITY TO PRODUCE PHENOLIC OFF-FLAVOURS: A SIMPLE METHOD FOR DETERMINING PHENOLS IN WORT AND BEERJournal of the Institute of Brewing, 1981
- SELECTIVESACCHAROMYCESMEDIA CONTAINING ERGOSTEROL AND TWEEN 80Journal of the Institute of Brewing, 1978
- DETECTION OF WILD YEASTS IN THE BREWERY EFFICIENCY OF DIFFERENTIAL MEDIAJournal of the Institute of Brewing, 1975
- Phenolic Characteristics in Brewing. III. The Role of YeastProceedings. Annual meeting - American Society of Brewing Chemists, 1965