Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation
B. Foster, C. Tyrawa, E. Ozsahin, M. Lubberts, K. Krogerus, R. Preiss, G. van der Merwe
This study examines kveik brewing yeasts' fermentation temperature flexibility, flavour metabolite production, and trehalose accumulation, revealing strain variation and potential mechanisms for thermotolerance.
bioRxiv · Jul 26, 2021 · PreprintMicrobiology