Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations

This study exploits the genetic diversity of yeasts and shows how inter-specific hybridisation and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.PMID:34416971 | DOI:10.1016/j.fm.2021.103838

Source: Food Microbiology - August 21, 2021 Category: Food Science Authors: Konstantina Giannakou Federico Visinoni Penghan Zhang Nishan Nathoo Paul Jones Mark Cotterrell Urska Vrhovsek Daniela Delneri Source Type: research