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Yeast identification and characterization

M. Hutzler, J. Koob, R. Riedl, H. Schneiderbanger, K. Mueller-Auffermann,  and F. Jacob     Research Center Weihenstephan for Brewing and Food Quality, TU München, Munich, Germany

Abstract

Yeast identification and characterization is of significant importance for yeast strain quality and purity, and hence for the final product. This chapter describes the different brewing yeast species and identification as well as differentiation methods. Yeast strains are described from the perspective of fermentation technology. Universal yeast quality specifications are being defined. Diverse methods to determine cell concentration, viability, vitality, main fermentation parameters, fermentation by-products, online ...

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