Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …
growing appreciation of the role of yeasts in determining beer character as well as a better …
Adaptive laboratory evolution of ale and lager yeasts for improved brewing efficiency and beer quality
B Gibson, M Dahabieh, K Krogerus… - Annual review of …, 2020 - annualreviews.org
Yeasts directly impact the efficiency of brewery fermentations as well as the character of the
beers produced. In recent years, there has been renewed interest in yeast selection and …
beers produced. In recent years, there has been renewed interest in yeast selection and …
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
K Bellut, M Michel, M Zarnkow, M Hutzler, F Jacob… - Fermentation, 2018 - mdpi.com
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers,
this product category offers economic benefits in the form of a growing market and often a …
this product category offers economic benefits in the form of a growing market and often a …
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing
L Johansson, J Nikulin, R Juvonen, K Krogerus… - Food …, 2021 - Elsevier
De novo sourdough cultures were here assessed for their potential as sources of yeast
strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete …
strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete …
Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics
R Romero-Rodríguez, E Durán-Guerrero… - Food and Bioproducts …, 2022 - Elsevier
Beer is a biotechnologically produced beverage that results from the anaerobic fermentation
of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly …
of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly …
[HTML][HTML] Levaduras no convencionales como herramientas de innovación y diferenciación en la producción de cerveza
JA Burini, JI Eizaguirre, C Loviso, D Libkind - Revista Argentina de …, 2021 - Elsevier
En la elaboración de cerveza las levaduras cumplen un rol fundamental. Además de ser
responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido …
responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido …
A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction
An unknown interspecies Saccharomyces hybrid,“Muri,” was recently isolated from a “kveik”
culture, a traditional Norwegian farmhouse brewing yeast culture. Here we used whole …
culture, a traditional Norwegian farmhouse brewing yeast culture. Here we used whole …
Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications
MS Colomer, A Chailyan, RT Fennessy… - Frontiers in …, 2020 - frontiersin.org
Brettanomyces yeasts have gained popularity in many sectors of the biotechnological
industry, specifically in the field of beer production, but also in wine and ethanol production …
industry, specifically in the field of beer production, but also in wine and ethanol production …
Wild yeast for the future: exploring the use of wild strains for wine and beer fermentation
J Molinet, FA Cubillos - Frontiers in Genetics, 2020 - frontiersin.org
The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in
fermentation led to the domestication and propagation of highly specialized strains in …
fermentation led to the domestication and propagation of highly specialized strains in …
Genetic engineering and synthetic genomics in yeast to understand life and boost biotechnology
D Schindler - Bioengineering, 2020 - mdpi.com
The field of genetic engineering was born in 1973 with the “construction of biologically
functional bacterial plasmids in vitro”. Since then, a vast number of technologies have been …
functional bacterial plasmids in vitro”. Since then, a vast number of technologies have been …