文档介绍：Applied Mycology and Biotechnology
Volume 2. Agriculture and Food Production 1
@ 2002 Elsevier Science . Al! rights reserved
Brewer's Yeast: ics and Biotechnology
Julio Polaina
Instituto de Agroquímica y ología de Alimentos, Consejo Superior de
Investigaciones Científicas, Apartado de Correos 73, E46100-Burjasot (Valencia),
Spain (E-Mail:jpola,******@).
The advance of Science in fue 19thcentury was a decisive force for fue deve10pmentand
expansion of fue modero brewing industry. Correspondingly, fue brewing industry
contributed important scientific achievements, such as Hansen's isolation of pure yeast
cultures. Early studies on yeast were connected to fue development of different scientific
disciplines such as Microbiology, Biochemistry and ics. An example of this connection
is Winge's discovery of Mendelian inheritance in yeast. However, ic studies with fue
specific type of yeast used in brewing were hampered by plex constitution of this
organismo The emergence of Molecular Biology allowed a precise characterization of fue
brewer's yeast and fue manipulation of its properties, aimed at fue improvement of the
brewing process and fue quality of fue beer.
1. INTRODUCTION
The progress of chemistry, physiology and microbiology during the ,allowed
a scientific approach to brewing that caused a tremendousadvancement on fue production of
beer. The precursor of such approach was the French microbiologist Louis Pasteur. At this
time, fue Danish brewer Jacob Christian Jacobsen,algO founded fue Carlsberg Brewery and
fue Carlsberg Laboratory. In Jacobsen'sown words, fue purpose ofthe Carlsberg Laboratory
was: "By independent investigation to test the doctrines already furnished by Science and by
continued studies to develop them into asfully scientij/c a basis as possible for the operation
of mailing, brewing and fermentation". Louis Pasteur (1822-1895) demonstrated that
alcoholic fermentation is a process caused