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VIEW ARTICLE DOI: 10.1094/ASBCJ-44-0098
The Genetic Modification of Brewing Yeast with Recombinant DNA. Edward Hinchliffe and Christine J. Daubney, Research Department, Bass Public Limited Company, Burton-on-Trent, England. J. Am. Soc. Brew. Chem. 44:0098, 1986.
The presence of 2-µm plasmid DNA was demonstrated in each of seven different strains of brewing yeast investigated. These yeasts were used as recipients for 2-µm-based recombinant DNA plasmids carrying the copper resistance gene of Saccharomyces cerevisiae and the β-glucanase gene of Bacillus subtilis. When grown under nonselective brewery conditions, the transformed copper-resistant phenotype of brewing yeast was shown to be relatively stable. The brewing properties of yeast harboring recombinant DNA plasmids were indistinguishable from their unmodified parental counterparts.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |