Enhanced wort fermentation with de novo lager hybrids adapted to high-ethanol environments

Applied and Environmental Microbiology

Volumn 84, Issue 4, 2018, Pages

  Krogerus, Kristoffer ^a,b   Holmström, Sami ^a   Gibson, Brian ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b AALTO UNIVERSITY   (Finland)

Author keywords

Adaptive evolution; Beer; Ethanol; Flavor; Hybridization; Yeast

Indexed keywords

BEER; BREWING; ETHANOL; FLAVORS; GENES; YEAST;

ADAPTIVE EVOLUTION; BEER FERMENTATIONS; ETHANOL CONCENTRATIONS; FERMENTATION PERFORMANCE; HYBRIDIZATION; INDUSTRIAL CONDITIONS; INTERSPECIFIC HYBRIDIZATION; SINGLE NUCLEOTIDES;

FERMENTATION;

ALCOHOLIC BEVERAGE; CONCENTRATION (COMPOSITION); ETHANOL; FERMENTATION; GENOME; HYBRIDIZATION; PERFORMANCE ASSESSMENT; YEAST;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

ALCOHOL; ESTER;

ADAPTATION; BEER; FERMENTATION; GENETICS; HYBRIDIZATION; MICROBIOLOGY; MOLECULAR EVOLUTION; PHENOTYPE; SACCHAROMYCES CEREVISIAE;

ADAPTATION, BIOLOGICAL; BEER; ESTERS; ETHANOL; EVOLUTION, MOLECULAR; FERMENTATION; HYBRIDIZATION, GENETIC; PHENOTYPE; SACCHAROMYCES CEREVISIAE;

EID: 85041305822     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02302-17     Document Type: Article

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