The brewing industry is experiencing a period of change and experimentation largely driven
by customer demand for product diversity. This has coincided with a greater appreciation of …

Yeasts play vital roles in food biotechnology, especially in fermented products. Yeasts are
monoculture bioprocessing agents, are members of complex microbial communities, and …

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 …

The lager yeast hybrid (Saccharomyces cerevisiae× Saccharomyces eubayanus) possesses
two key characteristics that are essential for lager brewing: efficient sugar utilization and cold …

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 …

Hybridisation is an important evolutionary mechanism to bring about novel phenotypes and
may produce new hybrids with advantageous combinations of traits of industrial importance …

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 …

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 …

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 …

An unknown interspecies Saccharomyces hybrid,“Muri,” was recently isolated from a “kveik”
culture, a traditional Norwegian farmhouse brewing yeast culture. Here we used whole …