Adaptive laboratory evolution (ALE) is a useful experimental methodology for fundamental
scientific research and industrial applications to create microbial cell factories. By using ALE …

Although beer is a widely used beverage in many cultures, there is a need for a new
drinking alternative in the face of rising issues such as health concerns or weight problems …

Whiskey's complex and diverse flavor stems from a range of reactions that create congeners
that are primarily dependent upon the cereal source/mash bill and each stage of the …

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 …

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are
by far the most common beers; however, diversification is becoming increasingly important …

The yeast Saccharomyces pastorianus is responsible for the annual worldwide production of
almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces …

A variety of yeast species have been considered ideal hosts for metabolic engineering to
produce value-added chemicals, including the model organism Saccharomyces cerevisiae …

Beer is made via the fermentation of an aqueous extract predominantly composed of malted
barley flavoured with hops. The transforming microorganism is typically a single strain of …

Ale brewing yeast are the result of admixture between diverse strains of Saccharomyces
cerevisiae, resulting in a heterozygous tetraploid that has since undergone numerous …

The quality and aroma of beer are affected by the content of higher alcohols and esters. An
appropriate ratio of higher alcohols to esters is essential to the beer quality. The imbalanced …