Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

The yeast Saccharomyces cerevisiae has been an essential component of human
civilization because of its long global history of use in food and beverage fermentation …

Highlights•The application of Brettanomyces species is becoming a trend in the beer
industry.•Brettanomyces-exclusive properties are relevant for beer production.•Recent …

Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds.
Brewers strive to achieve an appropriate balance of desired characters, while avoiding off …

Spontaneous fermentations that do not rely on backslopping or industrial starter cultures
were especially important to the early development of society and are still practiced around …

Highlights•Spoilage yeast occur frequently in mixed biofilms in breweries.•Heat resistance of
strains of S. diastaticus is highly heterogeneous.•Environmental growth conditions impact …

Lambic beers are beers produced through spontaneous fermentation and maturation in
wooden barrels. The production process of lambic beers differs from the production …

Acidic beers, such as Belgian lambic beers and American and other coolship ales, are
becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes …

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 …