IDENTIFICATION AND SIGNIFICANCE OF YEASTS ENCOUNTERED IN THE BREWERY

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Abstract
The methods of identifying and classifying yeasts are discussed and the writer's method for classifying strains of Saccharomyces cerevisiae is described. Twenty-seven different yeast species have been isolated from various stages of the brewing process, hops (12 species) and brewing yeast (11 species) having afforded the greatest number of these. Six species were obtained from priming solutions and these were unique in having very simple growth-factor requirements; two of them have been isolated from turbid beer on a previous occasion. Special media were necessary to isolate contaminants from the brewing yeast and it was this source which afforded those species most likely to cause turbidity in beer.

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