Sato Masahide, Kishimoto Munekazu, Watari Junji, Takashio Masachika
Brewing Research Laboratories, Sapporo Breweries Ltd., 10-Okatohme, Yaizu, Shizuoka 425-0013, Japan.
J Biosci Bioeng. 2002;93(5):509-11. doi: 10.1016/s1389-1723(02)80101-3.
To improve the fermentability of a top-fermenting yeast at low-temperature, we performed hybridization trials between four top-fermenting Saccharomyces cerevisiae strains and a cryophilic yeast Saccharomyces bayanus YM84 with good fermentability at low-temperature. The hybrids selected using 5-bromo-4-chloro-3-indolyl-alpha-D-galactopyranoside were checked with pulsed-field gel electrophoresis and their brewing performance at the low-temperature of 10.5 degrees C was observed using small-scale (2 l) fermentation trials.
为提高上面发酵酵母在低温下的发酵能力，我们在四株上面发酵酿酒酵母菌株与一株在低温下具有良好发酵能力的嗜冷酵母巴氏酵母YM84之间进行了杂交试验。使用5-溴-4-氯-3-吲哚基-α-D-吡喃半乳糖苷筛选出的杂交种，通过脉冲场凝胶电泳进行检测，并使用小规模（2升）发酵试验观察它们在10.5摄氏度低温下的酿造性能。
