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标题：Mitochondry and the Effect of Mitochondrial Mutation on Beer Quality
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作者：Gülten Yağmur ; Hasan Tangüler ; Hüseyin Erten 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2008
卷号：33
期号：2
出版社：Association of Food Technology, Turkey
摘要：Like all other microorganisms, brewers' yeast ( Saccharomyces cerevisiae ) which is one of the important factors affecting beer quality is susceptible to mutation. Mutations can arise from either spontaneously or artifically by chemical and physical treatments known as mutagen. The most frequently identified spontaneously arising mutation in brewers' yeast is mitochondrial mutation. So, mutants which are partially or complete lost of mitochondri occur. In such mutants, the fermentation rate, flocculation, formation of ethyl alcohol and flavour components, therefore beer quality are significantly affected. In this paper, the effect of mitochondrial mutants on beer quality was overwieved.
关键词：Beer; beer quality; mitochondry; mitochondrial mutation; Saccharomyces cerevisiae