Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.
K. Giannakou, F. Visinoni, P. Zhang, N. Nathoo, P. Jones, M. Cotterrell, U. Vrhovsek, D. Delneri
This study creates non-GMO hybrids between Saccharomyces jurei and ale yeasts to develop craft beer strains with improved fermentation and complex flavor profiles.
bioRxiv · Jan 8, 2021Microbiology