Surface characteristics and taxonomy of brewing yeasts.

Abstract

This study deals with the taxonomy of brewing yeasts, methods of their classification and identification. The hybrid character of brewing yeasts is highlighted, along with related problems in their classification. Molecular biology methods mostly used for the classification of brewing yeasts focus on the differences in chromosomal and mitochondrial DNA, i.e. genotyping. Polyphasic taxonomy of yeasts is based on a combination of genotypic, phenotypic and chemotaxonomic methods. An important feature of brewing yeasts is their cell surface characteristics, which could strongly affect yeast flocculation. The terms "flocculation" and "hydrophobicity" are elucidated, factors affecting flocculation are described and methods of the polyphasic approach in brewing yeast taxonomy are summarized.This study deals with the taxonomy of brewing yeasts, methods of their classification and identification. The hybrid character of brewing yeasts is highlighted, along with related problems in their classification. Molecular biology methods mostly used for the classification of brewing yeasts focus on the differences in chromosomal and mitochondrial DNA, i.e. genotyping. Polyphasic taxonomy of yeasts is based on a combination of genotypic, phenotypic and chemotaxonomic methods. An important feature of brewing yeasts is their cell surface characteristics, which could strongly affect yeast flocculation. The terms "flocculation" and "hydrophobicity" are elucidated, factors affecting flocculation are described and methods of the polyphasic approach in brewing yeast taxonomy are summarized.

Keywords

• brewing yeasts
• flocculation
• hydrophobicity
• polyphasic taxonomy
• Saccharomyces