Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation

Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

(2020) Wladimir Mardones et al.   Microbial Biotechnology

Postglacial migration shaped the genomic diversity and global distribution of the wild ancestor of lager-brewing hybrids

(2020) Quinn K. Langdon et al.   PLoS Genetics

An Out-of-Patagonia migration explains the worldwide diversity and distribution of Saccharomyces eubayanus lineages

(2020) Roberto F. Nespolo et al.   PLoS Genetics

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

(2019) Francisco A. Cubillos et al.   YEAST

Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

(2019) Konstantin Bellut et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters

(2019) Sedjro Emile Tokpohozin et al.   FOOD MICROBIOLOGY

Evolution of a novel chimeric maltotriose transporter in Saccharomyces eubayanus from parent proteins unable to perform this function

(2019) EmilyClare P. Baker et al.   PLoS Genetics

Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers

(2019) Vanessa Giannetti et al.   MICROCHEMICAL JOURNAL

Influence of nitrogen status in wine alcoholic fermentation

(2019) Antoine Gobert et al.   FOOD MICROBIOLOGY

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation

(2018) Matthias Eder et al.   BMC GENOMICS

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

Flavour-active volatile compounds in beer: production, regulation and control

(2017) Ademola O. Olaniran et al.   JOURNAL OF THE INSTITUTE OF BREWING

Progress in Brewing Science and Beer Production

(2017) C.W. Bamforth   Annual Review of Chemical and Biomolecular Engineering

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

Gene expression in wheat beer yeast strains and the synthesis of acetate esters

(2016) H. Schneiderbanger et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae

(2016) José Antonio Curiel et al.   Microbial Cell Factories

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

(2015) Rebecca C. Deed et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Saccharomyces eubayanusandSaccharomyces arboricolareside in North Island native New Zealand forests

(2015) Velimir Gayevskiy et al.   ENVIRONMENTAL MICROBIOLOGY

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

Evidence for a Far East Asian origin of lager beer yeast

(2014) Jian Bing et al.   CURRENT BIOLOGY

AcetyltransferaseSAS2and sirtuinSIR2,respectively, control flocculation and biofilm formation in wine yeast

(2014) María E. Rodriguez et al.   FEMS YEAST RESEARCH

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

(2014) David Peris et al.   MOLECULAR ECOLOGY

Mapping Genetic Variants Underlying Differences in the Central Nitrogen Metabolism in Fermenter Yeasts

(2014) Matías Jara et al.   PLoS One

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The Microbiology of Malting and Brewing

(2013) N. A. Bokulich et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Interplay of Aro80 and GATA activators in regulation of genes for catabolism of aromatic amino acids inSaccharomyces cerevisiae

(2013) Kyusung Lee et al.   MOLECULAR MICROBIOLOGY

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

(2012) Lucie Crépin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Recognizing Age at Slaughter of Cattle from Beef Samples Using GC/MS–SPME Chromatographic Method

(2012) Rocío Santander et al.   Food and Bioprocess Technology

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

(2012) Catarina Barbosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

(2011) Ademola O. Olaniran et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

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

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

(2009) Catarina Barbosa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

Linking gene regulation and the exo-metabolome: A comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast

(2008) Debra Rossouw et al.   BMC GENOMICS

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY