| Abstract: | A simple test, based on the inhibitory effect of a range of compounds (cycloheximide, rhodamine 6G, brilliant green, 2, 3, 5 triphenyl tetrazolium chloride, ethidium bromide, Janus green) towards microorganisms, can be used to discriminate between brewery and brewery-associated yeast strains. Commercially available test discs are used for the tests but the manufacturers' conditions are modified to suit the growth requirements of brewery strains. The test is easy to perform and yields reproducible results. |
