Summary The utilization of S. eubayanus has recently become a topic of interest due to the novel organoleptic properties imparted to beer. However, the utilization of S. eubayanus in brewing requires the comprehension of the mechanisms that underlie fermentative differences generated from its natural genetic variability. Here, we evaluated fermentation performance and volatile compound production in ten genetically distinct S. eubayanus strains in a brewing fermentative context. The evaluated strains showed a broad phenotypic spectrum, some of them exhibiting a high fermentation capacity and high levels of volatile esters and/or higher alcohols. Subsequently, we obtained molecular profiles by generating ‘end‐to‐end’ genome assemblies, as we...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous di...
The utilization of S. eubayanus has recently become a topic of interest due to the novel organolepti...
The first production of alcoholic beverages by fermentation of plant-derived materials occurred many...
The first production of alcoholic beverages by fermentation of plant-derived materials occurred many...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain e...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain e...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brewing yeast plays a pivotal role in determining the flavor and quality of beer. Different process ...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous di...
The utilization of S. eubayanus has recently become a topic of interest due to the novel organolepti...
The first production of alcoholic beverages by fermentation of plant-derived materials occurred many...
The first production of alcoholic beverages by fermentation of plant-derived materials occurred many...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain e...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain e...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brewing yeast plays a pivotal role in determining the flavor and quality of beer. Different process ...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Non-domesticated Saccharomyces yeasts have promising brewing characteristics for beer diversificatio...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, bever...
Yeasts have been used for food and beverage fermentations for thousands of years. Today, numerous di...