Abstract
AbstractA haploid, glucoamylase‐producing strain of Saccharomyces diastaticus lacking the POF gene and thus unable to produce phenolic off‐flavour in beer was constructed by classical genetic techniques. Protoplast fusion was performed between this strain and a brewing polyploid Saccharomyces uvarum strain. Some clones derived from fusion products can produce low‐carbohydrate beer of acceptable flavour.
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