SOME OBSERVATIONS ON THE DECLINING ATTENUATIVE POWER OF BREWERY YEAST

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Abstract
Single-strain culture yeast used on successive occasions in the brewery became seriously infected with other strains; the culture yeast was flocculent but the infecting strains were non-flocculent, and this led unexpectedly to poor attenuation due to a mutual flocculation reaction between the two types. Methods which have been used for determining the composition of the pitching yeast are described, but these are not of universal application. It is as necessary to prevent infection of the pitching yeast by other strains of Saccharomyces cerevisiae as it is to keep out bacterial or wild yeast infection.

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