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125th Anniversary Review: Developments in brewing and distilling yeast strains

机译：125周年评论：酿造和蒸馏酵母菌株的发展

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摘要

Progress during the past 25 years regarding our knowledge of brewer's yeast strains is considered. This is not a comprehensive review but rather focuses on some specific areas. These areas include a brief description of genomics, proteomics and metabolomics as applied to brewer's yeast strains. This review subsequently considers differences between ale and lager yeast strains, the uptake and metabolism of wort sugars and amino acids, yeast flocculation, yeast management between fermentations and yeast strain genetic stability. The question of process intensification, with particular attention to high-gravity brewing, is also addressed. Fermentation systems and processes are considered with an emphasis on novel procedures for stirred fermentations.
机译：考虑了过去25年中我们对啤酒酵母菌株知识的进步。这不是一个全面的审查，而是侧重于某些特定领域。这些领域包括对啤酒酵母菌株的基因组学，蛋白质组学和代谢组学的简要描述。这篇综述随后考虑了强力型和大型啤酒菌株之间的差异，麦芽糖和氨基酸的摄取和代谢，酵母絮凝，发酵之间的酵母管理以及酵母菌株的遗传稳定性。还解决了过程强化问题，特别是对高重力冲泡的关注。考虑发酵系统和方法，重点是搅拌发酵的新方法。

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