Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

(2019) Francisco A. Cubillos et al.   YEAST

Bioflavoring by non-conventional yeasts in sequential beer fermentations

(2018) Sylvester Holt et al.   FOOD MICROBIOLOGY

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer

(2018) Darel Wee Kiat Toh et al.   LWT-FOOD SCIENCE 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

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

(2017) Laura Canonico et al.   INTERNATIONAL JOURNAL OF FOOD 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

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

(2016) Cristian Varela   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation

(2016) Amparo Gamero et al.   FOOD MICROBIOLOGY

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

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Evaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation

(2016) W. D. Estela-Escalante et al.   JOURNAL OF THE INSTITUTE OF BREWING

Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

(2016) Maximilian Michel et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

(2015) Leonardo Petruzzi et al.   FOOD REVIEWS INTERNATIONAL

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

(2015) Juliano Garavaglia et al.   MICROBIOLOGICAL RESEARCH

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation

(2014) Laura Canonico et al.   JOURNAL OF THE INSTITUTE OF BREWING

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

(2010) Paola Domizio et al.   ANNALS OF MICROBIOLOGY

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

(2010) Maurizio Ciani et al.   ANNALS OF MICROBIOLOGY

Improved Fermentation Performance of a Lager Yeast after Repair of Its AGT1 Maltose and Maltotriose Transporter Genes

(2009) V. Vidgren et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

The yeastSaccharomyces cerevisiae– the main character in beer brewing

(2008) Elizabeth J. Lodolo et al.   FEMS YEAST RESEARCH