FIELD: microbiology.
SUBSTANCE: strain of yeast Saccharomyces carlsbergensis 161 VKPM Y-3356 is produced by means of mass hybridization of monosporous cultures of beer yeast strains Saccharomyces carlsbergensis 96 and Saccharomyces carlsbergensis 34/70.
EFFECT: strain has high speed of beer-wort fermentation and makes it possible to reduce duration of beer-wort fermentation process and to produce product, having improved taste properties.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| SACCHAROMYCES CEREVISIAE VKPM Y-5074 YEAST STRAIN FOR BEER PRODUCTION | 2023 |
|
RU2816206C1 |
| HYBRID YEAST STRAIN SACCHAROMYCES CEREVISIAE X SACCHAROMYCES BAYANUS USED IN WINE-MAKING INDUSTRY | 1994 |
|
RU2065495C1 |
| STRAIN OF YEAST SACCHAROMYCES CARLSBERGEHSIS 35-11-CP USED FOR FERMENTING MALT WORT | 0 |
|
SU834126A1 |
| METHOD OF CARBOHYDRATE FERMENTATION TO ETHANOL | 0 |
|
SU1794085A3 |
| YEAST STRAIN Saccharomyces cerevisiae FOR USE IN BREWING INDUSTRY | 2007 |
|
RU2340666C1 |
| SACCHAROMYCES CARLSBERGENSIS YEAST STRAIN 7G NO.126 USED FOR FERMENTING MALT WORT | 0 |
|
SU1139745A1 |
| YEAST STRAIN SACCHAROMYCES CEREVISIAE FOR BEER PRODUCTION | 1997 |
|
RU2110572C1 |
| IMPROVED PRODUCTION OF BEER | 2006 |
|
RU2418848C2 |
| SACCHAROMYCES CARLBERGENSIS F-2 NO.119 YEAST STRAIN USED FOR FERMENTING MALT WORT | 0 |
|
SU588235A1 |
| MICROBIOLOGICALLY STABILISED BEER | 2006 |
|
RU2380400C1 |
