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 …
Fermentation innovation through complex hybridization of wild and domesticated yeasts
The most common fermented beverage, lager beer, is produced by interspecies hybrids of
the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager …
the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager …
Role of yeasts in the brewing process: Tradition and innovation
M Iorizzo, F Coppola, F Letizia, B Testa, E Sorrentino - Processes, 2021 - mdpi.com
Nowadays, in the beer sector, there is a wide range of products, which differ for the
technologies adopted, raw materials used, and microorganisms involved in the fermentation …
technologies adopted, raw materials used, and microorganisms involved in the fermentation …
Genomic evidence for a hybrid origin of the yeast opportunistic pathogen Candida albicans
V Mixão, T Gabaldón - BMC biology, 2020 - Springer
Background Opportunistic yeast pathogens of the genus Candida are an important medical
problem. Candida albicans, the most prevalent Candida species, is a natural commensal of …
problem. Candida albicans, the most prevalent Candida species, is a natural commensal of …
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] Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations
K Giannakou, F Visinoni, P Zhang, N Nathoo, P Jones… - Food …, 2021 - Elsevier
Hybridisation is an important evolutionary mechanism to bring about novel phenotypes and
may produce new hybrids with advantageous combinations of traits of industrial importance …
may produce new hybrids with advantageous combinations of traits of industrial importance …
Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation
VL Nieto-Sarabia, CB Ballinas-Cesatti… - Food and Bioproducts …, 2022 - Elsevier
Meeting the demand for novel alcoholic beverages implies seeking innocuous yeasts that
generate ethanol abundantly and give good taste and fragrance to the final product. For the …
generate ethanol abundantly and give good taste and fragrance to the final product. For the …
A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing
K Krogerus, B Gibson - Applied microbiology and biotechnology, 2020 - Springer
Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and
ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded …
ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded …
Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
L Alperstein, JM Gardner, JF Sundstrom… - Applied microbiology …, 2020 - Springer
Producers often utilise some of the many available yeast species and strains in the making
of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural …
of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural …