STRAIN SACCHAROMYCES CEREVISIAE FOR PREPARATION OF BEER

摘要

This strain is intended for use in ale production. Using this strain allows an increase in the amount of fermentable carbohydrates, the observable degree of fermentation and the degree of transformation of the raw materials included, paralleled by reduction of total carbohydrate content. This strain is obtained through hybridisation of the initial industrial strains of micro organisms of the Saccharomyces cerevisiae species, registered with the NBPMCC under No. 1477.