Five spontaneous respiratory deficient mutants of one strain of bottom brewer's yeast were studied, being chosen for differences in their cytochrome system, and in rates of growth and fermentation. Pilot plant experiments showed that these 5 mutants differed from the original type also in the utilization of nitrogen compounds, in the sequence of utilization of sugars, and in the pattern of sedimentation. The beers prepared using these mutants were more aromatic, had higher contents of nitrogen compounds and of anthocyanogens, lower contents of most free amino acids and substantially lower contents of higher aliphatic alcohols. Their pH values were higher as well as their buffering capacities. One of the 5 mutants studied produced beer of better flavour than the original type.

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