Davydenko S G, Iarovoĭ B F, Stepanova V P, Afonin D V, Batashev B E, Dedegkaev A T
Genetika. 2010 Nov;46(11):1473-84.
Beer is a natural product and is a multicomponent system that has both positive and negative consumer properties. Organoleptical off-flavors of beer are difficult to eliminate. Yeasts are the main active component of the system. The relationship between beer quality and yeast usage is well known. New industrial strains for brewery are continuously developed. An industrial yeast Saccharomyces cerevisiae strain was obtained and showed high technological properties, including efficient fermentation, a reduced production of sulfur hydrate, and a high diacetyl reduction rate. The advantages made it possible to develop new brands of beer and nonalcoholic products. The commercial use of the strain was patented. The strain was deposited in the Russian Collection of Industrial Microorganisms.
啤酒是一种天然产品，是一个具有正负消费者属性的多组分系统。啤酒的感官异味很难消除。酵母是该系统的主要活性成分。啤酒质量与酵母使用之间的关系是众所周知的。酿酒厂不断开发新的工业菌株。获得了一种工业酵母酿酒酵母菌株，该菌株具有高效发酵、硫化氢产量降低和双乙酰还原率高等优良技术特性。这些优势使得开发新品牌的啤酒和无酒精产品成为可能。该菌株的商业用途已获得专利。该菌株保藏于俄罗斯工业微生物菌种保藏中心。
