By Graham G. Stewart
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Additional info for Advances in Biotechnology. Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20–25, 1980
KEYWORDS Baker's yeast; reserve carbohydrates; fermentative activity; oxygen availability; trehalose; glycogen; keeping quality. INTRODUCTION Being a living organism7baker's yeast needs energy for its maintenance during storage. To obtain this energy,the cells metabolize their reserve carbohydrates, primarily the acetic acid-soluble fraction of glycogen and the trehalose (Sjöblom and Stolpe, I96U; Burrows, 1970). The most decisive factor influencing the keeping quality of baker's yeast is the temperature of the yeast and the environment.
THE DEVELOPMENT OF SPECIALISED YEAST STRAINS FOR USE IN SCOTCH MALT WHISKY FERMENTATIONS D. C. Watson Chivas Brothers Limited, Strathisla Distillery, Seafield Avenue, Keith, Banffshire, Scotland, U. K. ABSTRACT The major physiological aspects of the Scotch Malt Whisky fermentation are outlined. The roles of the most commonly-used yeasts are discussed. The development of new strains with dextrinase activity is described. Examples are given of the performance of these yeast in the commercial fermentation.
8 16 24 32 40 48 HOURS S. G. and % alcohol readings from fermentations using D1 or D6 as the priinary yeast. , £ :D1 % alcohol, A :D6 % alcohol Again, this indicates that the dextrinase strain (D6) is a better yielder than the super-permease strain (D1 ). However, both are much better fermenters than the conventional Saccharomyces cerevisiae strains. Although we tend to use secondary yeast with the D6, other dextrinase strains have been developed, which can be used as the only yeast in the fermentation.