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A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Applied microbiology and biotechnology, 2020-05, Vol.104 (9), p.3745-3756

2020

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Unlocking the functional potential of polyploid yeasts

Nature communications, 2022-05, Vol.13 (1), p.2580-2580, Article 2580

2022

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Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Applied microbiology and biotechnology, 2021-11, Vol.105 (21-22), p.8359-8376

2021

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New lager yeast strains generated by interspecific hybridization

Journal of industrial microbiology & biotechnology, 2015-05, Vol.42 (5), p.769-778

2015

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Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

Frontiers in microbiology, 2020-04, Vol.11, p.764-764

2020

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Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Yeast (Chichester, England), 2019-06, Vol.36 (6), p.383-398

2019

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Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

Journal of industrial microbiology & biotechnology, 2018-12, Vol.45 (12), p.1103-1112

2018

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A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

Frontiers in microbiology, 2018-09, Vol.9, p.2253-2253

2018

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Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Yeast (Chichester, England), 2013-07, Vol.30 (7), p.255-266

2013

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Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts

Frontiers in microbiology, 2018-09, Vol.9, p.2137-2137

2018

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Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

Microbial cell factories, 2017-04, Vol.16 (1), p.66-66, Article 66

2017

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Brewing potential of the wild yeast species Saccharomyces paradoxus

European food research & technology, 2020-11, Vol.246 (11), p.2283-2297

2020

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Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash ( Fraxinus excelsior )

Frontiers in microbiology, 2021-03, Vol.12, p.645271-645271

2021

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Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation

Frontiers in microbiology, 2022-03, Vol.13, p.747546-747546

2022

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

Microbial biotechnology, 2020-07, Vol.13 (4), p.1012-1025

2020

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A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae

Journal of the Institute of Brewing, 2023-06, Vol.129 (2)

2023

Volltextzugriff (PDF)

Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

Microorganisms (Basel), 2021-03, Vol.9 (3), p.514

2021

Volltextzugriff (PDF)

Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid

Frontiers in fungal biology, 2021-09, Vol.2, p.733655-733655

2021

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Alternative Saccharomyces interspecies hybrid combinations and their potential for low‐temperature wort fermentation

Yeast (Chichester, England), 2018-01, Vol.35 (1), p.113-127

2018

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Novel brewing yeast hybrids: creation and application

Applied microbiology and biotechnology, 2017-01, Vol.101 (1), p.65-78

2017

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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

European food research & technology, 2023, Vol.249 (1), p.55-69

2023

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Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

Applied microbiology and biotechnology, 2022-08, Vol.106 (13-16), p.4929-4944

2022

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A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains

Applied microbiology and biotechnology, 2019-09, Vol.103 (18), p.7597-7615

2019

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Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation

Yeast (Chichester, England), 2022-01, Vol.39 (1-2), p.156-169

2022

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Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments

Applied and environmental microbiology, 2018-02, Vol.84 (4)

2018

Volltextzugriff (PDF)

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A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Unlocking the functional potential of polyploid yeasts

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

New lager yeast strains generated by interspecific hybridization

Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus

Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts

Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

Brewing potential of the wild yeast species Saccharomyces paradoxus

Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash ( Fraxinus excelsior )

Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation

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

A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae

Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid

Alternative Saccharomyces interspecies hybrid combinations and their potential for low‐temperature wort fermentation

Novel brewing yeast hybrids: creation and application

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains

Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation

Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments

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