摘要：Like all other microorganisms, brewers' yeast ( Saccharomyces cerevisiae ) which is one of the important factors affecting beer quality is susceptible to mutation. Mutations can arise from either spontaneously or artifically by chemical and physical treatments known as mutagen. The most frequently identified spontaneously arising mutation in brewers' yeast is mitochondrial mutation. So, mutants which are partially or complete lost of mitochondri occur. In such mutants, the fermentation rate, flocculation, formation of ethyl alcohol and flavour components, therefore beer quality are significantly affected. In this paper, the effect of mitochondrial mutants on beer quality was overwieved.
