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Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures

The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylo...

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Hoofdauteurs: Chiara Nasuti, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere, Lisa Solieri
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2023-08-01
Reeks:Microorganisms
Onderwerpen:
sour beer
craft brewing
STA1 gene
dextrin
hybrid
<i>Saccharomyces cerevisiae</i>
Online toegang:https://www.mdpi.com/2076-2607/11/9/2138
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