Description
The aims, objectives, and the techniques of pure culturing, maintenance, and preservation of brewing yeast strains are being discussed and reviewed. The rationale of propagation is presented, and laboratory and plant-scale approaches are covered. Finally alternatives to propagation are offered.
Learning Objectives
- Appreciate the reasons for maintaining pure cultures of brewing yeasts
- Know how to isolate, preserve, and maintain pure yeast cultures
- Appreciate the reasons for propagating brewing yeast cultures
- Explain the basics of laboratory and plant propagation processes for brewing yeast
Dr. Graeme Walker
Graeme Walker completed his PhD in Microbial Physiology at Heriot-Watt University and has a DSc from Abertay University, Dundee, Scotland. Graeme is currently Professor of Zymology at the Abertay University where he leads a yeast research group. Prior to joining Abertay in 1987, he held positions in Denmark (Carlsberg Foundation), New Zealand (Otago University) and Ireland (Dublin City University). He also acts as Scientific Director at the Ethanol Technology Institute, and as a consultant for international brewing, distilling, yeast biotechnology and biofuel companies. He is a Fellow of the Institute of Brewing & Distilling and a member of the faculty and guest lecturer at the Siebel Institute of Technology/World Brewing Academy covering topics in the areas of yeast and fermentation. Graeme has published numerous articles as well as textbooks such as Yeast Physiology & Biotechnology and Bioethanol.
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