Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cachaça yeast strains: alternative starters to produce beer and bioethanol

(2018) Thalita Macedo Araújo et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers ( chicha ) of Ecuador

(2018) Fernanda Barbosa Piló et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Origins, evolution, domestication and diversity of Saccharomyces beer yeasts

(2018) Brigida Gallone et al.   CURRENT OPINION IN BIOTECHNOLOGY

Diverse yeasts for diverse fermented beverages and foods

(2018) Chris Todd Hittinger et al.   CURRENT OPINION IN BIOTECHNOLOGY

Bioflavoring by non-conventional yeasts in sequential beer fermentations

(2018) Sylvester Holt et al.   FOOD MICROBIOLOGY

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

(2018) Giovanni De Francesco et al.   FOOD MICROBIOLOGY

Primary souring: A novel bacteria-free method for sour beer production

(2018) Kara Osburn et al.   FOOD MICROBIOLOGY

Multiple rounds of artificial selection promote microbe secondary domestication – the case of cachaça yeasts

(2018) Raquel Barbosa et al.   Genome Biology and Evolution

Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing

(2018) Yoshifumi Takao et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication

(2018) Jean-Luc Legras et al.   MOLECULAR BIOLOGY AND EVOLUTION

The origin and adaptive evolution of domesticated populations of yeast from Far East Asia

(2018) Shou-Fu Duan et al.   Nature Communications

Genome Mining of Non-Conventional Yeasts: Search and Analysis of MAL Clusters and Proteins

(2018) Katrin Viigand et al.   Genes

Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

(2018) Valery Ripari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

(2018) Alicia Gutiérrez et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production

(2018) Serena Rossi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Genome evolution across 1,011 Saccharomyces cerevisiae isolates

(2018) Jackson Peter et al.   NATURE

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

(2018) Ana Hranilovic et al.   Scientific Reports

Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts

(2018) Richard Preiss et al.   Frontiers in Microbiology

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

(2018) Kristoffer Krogerus et al.   Frontiers in Microbiology

Selection of Pof-Saccharomyces eubayanus Variants for the Construction of S. cerevisiae × S. eubayanus Hybrids With Reduced 4-Vinyl Guaiacol Formation

(2018) Jasper A. Diderich et al.   Frontiers in Microbiology

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

(2018) Bara Senkarcinova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

(2017) Lucía M. Mendoza et al.   FOOD MICROBIOLOGY

Bioprospecting thermotolerant ethanologenic yeasts for simultaneous saccharification and fermentation from diverse environments

(2017) Jairam Choudhary et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

(2017) Kristoffer Krogerus et al.   Microbial Cell Factories

Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

(2017) Jarkko Nikulin et al.   YEAST

Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations

(2017) Warren Albertin et al.   YEAST

Identification of Novel Alleles Conferring Superior Production of Rose Flavor Phenylethyl Acetate Using Polygenic Analysis in Yeast

(2017) Bruna Trindade de Carvalho et al.   mBio

Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast

(2017) Anja Brickwedde et al.   Frontiers in Microbiology

Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production

(2017) Irma M. H. van Rijswijck et al.   Microbial Biotechnology

Contribution of non-conventional yeasts in alcoholic beverages

(2017) Anne Gschaedler   Current Opinion in Food Science

Technological and nutritional aspects of indigenous Latin America fermented foods

(2017) Cíntia Lacerda Ramos et al.   Current Opinion in Food Science

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

(2016) Cristian Varela   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Novel brewing yeast hybrids: creation and application

(2016) Kristoffer Krogerus et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

(2016) Margarida Gonçalves et al.   CURRENT BIOLOGY

Exploiting budding yeast natural variation for industrial processes

(2016) Francisco A. Cubillos   CURRENT GENETICS

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

L achancea thermotolerans as an alternative yeast for the production of beer

(2016) P. Domizio et al.   JOURNAL OF THE INSTITUTE OF BREWING

Aging of craft durum wheat beer fermented with sourdough yeasts

(2016) Ilaria Mascia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Complex Ancestries of Lager-Brewing Hybrids Were Shaped by Standing Variation in the Wild Yeast Saccharomyces eubayanus

(2016) David Peris et al.   PLoS Genetics

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

(2016) Adelfo Escalante et al.   Frontiers in Microbiology

Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines

(2016) Matthias Sipiczki   Frontiers in Microbiology

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

(2015) Stijn Mertens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains

(2015) S. Crauwels et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Saccharomyces eubayanusandSaccharomyces arboricolareside in North Island native New Zealand forests

(2015) Velimir Gayevskiy et al.   ENVIRONMENTAL MICROBIOLOGY

S. cerevisiae × S. eubayanus interspecific hybrid, the best of both worlds and beyond

(2015) Marit Hebly et al.   FEMS YEAST RESEARCH

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

(2015) Barbara Aquilani et al.   FOOD QUALITY AND PREFERENCE

New lager yeast strains generated by interspecific hybridization

(2015) Kristoffer Krogerus et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

(2015) Ilaria Mascia et al.   JOURNAL OF THE INSTITUTE OF BREWING

Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

(2015) Giovanni De Francesco et al.   JOURNAL OF THE INSTITUTE OF BREWING

Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium

(2015) Luis E. Segura-García et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Overexpression of PAD1 and FDC1 results in significant cinnamic acid decarboxylase activity in Saccharomyces cerevisiae

(2015) Peter Richard et al.   AMB Express

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

(2014) Jan Steensels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evidence for a Far East Asian origin of lager beer yeast

(2014) Jian Bing et al.   CURRENT BIOLOGY

Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia

(2014) M. Eugenia Rodríguez et al.   FEMS YEAST RESEARCH

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

(2014) Antonella Marongiu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Assessing the potential of wild yeasts for bioethanol production

(2014) Stefan Ruyters et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Population structure and reticulate evolution ofSaccharomyces eubayanusand its lager-brewing hybrids

(2014) David Peris et al.   MOLECULAR ECOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum

(2014) Pedro Almeida et al.   Nature Communications

Adaptive evolution of the lager brewing yeastSaccharomyces pastorianusfor improved growth under hyperosmotic conditions and its influence on fermentation performance

(2013) Jukka Ekberg et al.   FEMS YEAST RESEARCH

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru

(2013) Juan Andrés Vallejo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental speciesSaccharomyces eubayanus

(2013) Brian R. Gibson et al.   YEAST

Sex enhances adaptation by unlinking beneficial from detrimental mutations in experimental yeast populations

(2012) Jeremy C Gray et al.   BMC EVOLUTIONARY BIOLOGY

125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

(2012) Virve Vidgren et al.   JOURNAL OF THE INSTITUTE OF BREWING

Surprisingly diverged populations ofSaccharomyces cerevisiaein natural environments remote from human activity

(2012) Qi-Ming Wang et al.   MOLECULAR ECOLOGY

Nuclear ribosomal internal transcribed spacer (ITS) region as a universal DNA barcode marker for Fungi

(2012) C. L. Schoch et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

(2011) D. Libkind et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

The molecular characterization of new types of Saccharomyces cerevisiae × S. kudriavzevii hybrid yeasts unveils a high genetic diversity

(2011) David Peris et al.   YEAST

Trait Variation in Yeast Is Defined by Population History

(2011) Jonas Warringer et al.   PLoS Genetics

Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach

(2010) Simona Palomba et al.   ANNALS OF MICROBIOLOGY

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

Saccharomyces paradoxus and Saccharomyces cerevisiae reside on oak trees in New Zealand: evidence for migration from Europe and interspecies hybrids

(2010) Hanyao Zhang et al.   FEMS YEAST RESEARCH

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae

(2009) Nobuhiko Mukai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

(2009) Florent K. N’Guessan et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing

(2008) S. S. Gonzalez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

(2008) Patricia Lappe-Oliveras et al.   FEMS YEAST RESEARCH

Saccharomyces arboricolus sp. nov., a yeast species from tree bark

(2008) S.-A. Wang et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

(2007) Yousef I. Hassan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY