Czasopismo | PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY | Rocznik 2018 - zeszyt 2

Krzyżówki drożdży browarniczych. Cz. 3. Przemysłowo użyteczne fenotypy krzyżówek międzygatunkowych

Brewing Yeasts Hybrids Part III. Industrially useful Phenotypes of interspecific Hybrids

10.15199/64.2018.2.2

nr katalogowy: 112303
10.15199/64.2018.2.2

Streszczenie

Praktyka przemysłowa w przemyśle piwowarskim wyróżnia określone – użyteczne przemysłowo fenotypy szczepów drożdży browarniczych. Istotnymi z punktu widzenia opłacalności ekonomicznej cechami charakteryzującymi te szczepy są m.in.: produkcja związków zapachowych, tolerancja niskiej temperatury czy wykorzystanie węglowodanów dostępnych w brzeczce. Cechy te są u drożdży ściśle zależne od genotypu i jego ploidalności, otwierając szerokie pole do zmian opartych na technice hybrydyzacji. Dodatkowo zjawisko heterozji mieszańców umożliwia osiągnięcie wzmocnienia pewnych cech w krzyżówkach potomnych.

Abstract

Industrial practice in the brewing industry distinguishes specific – industrially useful phenotypes of brewing yeasts. Economically significant features characterizing these strains are aroma production, low temperature tolerance or the use of carbohydrates available in wort. These features in yeast are closely related to the genotype and its ploidity,which opens wide possibilities to changewith hybridization techniques. In addition, the heterosis phenomenon enables the enhancement of certain features in resulting hybrids

Słowa kluczowe

Keywords

Bibliografia

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