A large set of newly created interspecific Saccharomyces hybrids increases aromatic diversity in lager beers

Applied and Environmental Microbiology

Volumn 81, Issue 23, 2015, Pages 8202-8214

  Mertens, Stijn ^a,b   Steensels, Jan ^a,b   Saels, Veerle ^a,b   De Rouck, Gert ^a   Aerts, Guido ^a   Verstrepen, Kevin J ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; BEER; BIODIVERSITY; BREWING; FERMENTATION; GENES; ODORS;

FERMENTATION CAPACITY; INDUSTRIAL POTENTIALS; INTERSPECIFIC HYBRIDIZATION; INTERSPECIFIC HYBRIDS; SACCHAROMYCES HYBRIDS; SACCHAROMYCES PASTORIANUS; TEMPERATURE TOLERANCE; WHOLE GENOME SEQUENCING;

YEAST;

ALCOHOL; FERMENTATION; GENETIC VARIATION; GENOMICS; HYBRIDIZATION; INTERSPECIFIC INTERACTION; LABORATORY METHOD; LOW TEMPERATURE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

FRAGRANCE;

ANALYSIS; BEER; FERMENTATION; GENETIC VARIATION; GENETICS; HYBRIDIZATION; METABOLISM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

BEER; FERMENTATION; GENETIC VARIATION; HYBRIDIZATION, GENETIC; ODORANTS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84946043832     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02464-15     Document Type: Article

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