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

Yeast

Volumn 35, Issue 1, 2018, Pages 113-127

  Nikulin, Jarkko ^a,b   Krogerus, Kristoffer ^a,c   Gibson, Brian ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF OULU   (Finland)

^c AALTO UNIVERSITY   (Finland)

Author keywords

aroma; cold tolerance; hybridization; lager beer; maltotriose; phenolic off flavour; saccharomyces pastorianus

Indexed keywords

ALCOHOL DERIVATIVE; GUAIACOL; MALTOTRIOSE;

ALCOHOL PRODUCTION; AROMA; ARTICLE; BEER; BREWING; CONTROLLED STUDY; FERMENTATION; FUNGAL GENE; FUNGUS GROWTH; FUNGUS SPORE; GENETIC TRAIT; HYBRID; HYBRIDIZATION; LOW TEMPERATURE PROCEDURES; MOLECULAR CLONING; NONHUMAN; PHENOTYPE; PLOIDY; POLYPLOIDY; PRIORITY JOURNAL; SACCHAROMYCES; SACCHAROMYCES ARBORICOLA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES EUBAYANUS; SACCHAROMYCES MIKATAE; SACCHAROMYCES UVARUM; COLD; GENETICS; METABOLISM; MICROBIOLOGY; SPECIES DIFFERENCE;

BEER; COLD TEMPERATURE; FERMENTATION; HYBRIDIZATION, GENETIC; SACCHAROMYCES; SPECIES SPECIFICITY;

EID: 85040688557     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3246     Document Type: Article

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