Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing
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Yeast strain and culture conditions
A top-fermenting brewers’ yeast, S. cerevisiae NCYC1245 (National Collection of Yeast Cultures, Norwich, UK) was used. Yeast cells were cultivated at 25°C with YPD (1% Bacto yeast extract [Becton-Dickinson, Sparks, MD, USA], 2% Bacto peptone [Becton-Dickinson], 8% glucose) medium. The glucose concentration in YPD medium was increased to a level higher than usual to ensure glucose repression during cultivation. To prepare an agar medium, 2% agar was added to YPD medium.
Isolation of a low-acetic-acid-producing strain from 2-DG-resistant mutants
The yeast cultured in YPD
Isolation of low acetic-acid-producing strain from 2-DG-resistant mutants
Thirty colonies were isolated as 2-DG-resistant mutants, with an isolation rate of about 1×10−5. These mutants were used to select a mutant that produces less acetic acid and more ethanol than the parental strain NCYC1245 (hereafter represented as NCYC1245). Although ethanol productivities were almost the same among the mutants, which might be due to the normal original gravity of wort (13%, w/w), 24 mutants produced less acetic acid than NCYC1245. Moreover, we performed the tall-tube
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