摘要：Brewer's yeast plays an important role on the production of flavour compounds. There are many organelles inside the cytoplasmic cell of brewers' yeast and mitochondrion is one of them. Mitochondrion consists of enzymes of tricarboxylic acid cycle and electron transport chain and therefore generates energy for cell. The most frequently identified spontaneously arising mutation in brewing yeast is mitochondrial mutation. Such mutations can range from partially mutations to complete lost of mitochondria. Mitochondrial mutation in brewers' yeast affects fermentation rate, flocculation and production of flavour compounds and therefore beer quality. For that reason, it is preferred in brewing that mitochondrial mutation should not occur in brewers' yeast. In this paper, the effect of mitochondrial mutation on the production of flavour compounds of beer was discussed.
