Saccharomyces diastaticus

The yeast Saccharomyces diastaticus produces a related n-glucose-pro-ducing amylase which cannot hydrolyze inter-chain linkages but can bypass them with the formation of n-glucose and a branched trisaccharide. 

Off-flavours may arise from the activities of all the wild yeasts encountered. Pichia and Candida species will oxidize ethanol in a vessel exposed to air to produce acetic acid, while Saccharomyces diastaticus will attack malto-tetraose and often dextrins to produce ethanol. There are also differences between culture yeast and wild yeast with respect to the production of esters, fusel alcohols, organo-sulphur compounds, hydrogen sulphide, vicinal diketones and other products important in beer flavour. Phenolic flavours are known to be produced by certain wild yeasts. [95]. 

Steyn, A. J. C., Pretoiius, I. S. (1991). Co-expression of a Saccharomyces diastaticus glucoatnylase-encoding gene and a Bacillus amyloliquefaciens alpha-amylase encoding gene in Saccharomyces cerevisiae. Gene, 100, 85-93. 

Amutha, R., Gunasekaran, P. (2001). Production of ethanol from liquefied cassava starch using co-immobilized cells of Zymomonas mobilis and Saccharomyces diastaticus. Journal of Bioscience and Bioengineering, 92, 560—564. 

Sakai, T, Koo, K., Saitoh, K. Use of the protoplast fusion for the development of rapid starch-fermenting strains of Saccharomyces diastaticus. Agric Biol Chem 1986, 50(2), 297-306. 

Turbidity formation In wine Saccharomyces bailii. S. chexalieri, Brettanomyces spp. In beer S. diastaticus, S. bayanus In soft drinks in wine S. bailli, S. chevalieri in beer. S. diastaticus, 5. bayannus. 

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