2024
DOI: 10.1128/aem.01072-24
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Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing

Victor Zhong,
Nicholas Ketchum,
James K. Mackenzie
et al.

Abstract: Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of Saccharomyces cerevisiae var. diastaticus are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the STA1 gene. Saccharomyces yeasts can naturally produce antifungal protei… Show more

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