Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …

A combination of biological and non‐biological factors has led to the interspecific hybrid
yeast species Saccharomyces pastorianus becoming one of the world's most important …

Industrial fermentation processes strive for high robustness to ensure optimal and consistent
performance. Medium components, fermentation products, and physical perturbations may …

The interspecific hybrid Saccharomyces pastorianus is the most commonly used yeast in
brewery fermentations worldwide. Here, we generated de novo lager yeast hybrids by …

Two distinct genetic groups (Saaz and Frohberg) exist within the hybrid Saccharomyces
pastorianus (S. cerevisiae× S. eubayanus) taxon. However, physiological/technological …

The production of experimental beer and cider products has increased, worldwide. The
complex microbiomes found in these beverages affect their organoleptic qualities and …

The widespread production of fermented food and beverages has resulted in the
domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production …

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 …

(1) Background: Wine yeast research offers the possibility of isolating new strains with
distinct metabolic properties due to the geographical location of the vineyard and the …

Brewer's wort is a challenging environment for yeast as it contains predominantly α-
glucoside sugars. There exist two subgroups of the lager yeast Saccharomyces pastorianus …