Brewer's yeast research - a keynote paper - part 2

Abstract

Following a general review of current developments in brewer's yeast species and strains in Part 1, Part 2 considers more specific aspects. Flocculation, centrifugation, genetic manipulation and spontaneous mutation aspects of a broad spectrum of brewer?s yeast strains are reviewed in detail. In particular, the complexities of a flocculation phenomenon as they are affected by genetic, physiological and environmental factors (nature-nurture effects) are considered. The prevalent hypothesis, the lectin-like theory of flocculation, is discussed in detail together with the genes that control this phenomenon.