Journal
FEMS YEAST RESEARCH
Volume 17, Issue 4, Pages -Publisher
OXFORD UNIV PRESS
DOI: 10.1093/femsyr/fox038
Keywords
beer; yeast; flavour
Funding
- Alfred Kordelin Foundation
- Svenska Kulturfonden-The Swedish Cultural Foundation in Finland
- PBL Brewing Laboratory
- Academy of Finland [276480, 305453]
- European Union's Seventh Framework Programme FP7 under REA [555, 606795]
- National Science Foundation [DEB-1253634]
- USDA National Institute of Food and Agriculture Hatch Project [1003258]
- DOE Great Lakes Bioenergy Research Center (DOE Office of Science) [BER DE-FC02-07ER64494]
- Pew Charitable Trusts
- Fundacao para a Ciencia e a Tecnologia, Portugal [UID/Multi/04378/2013]
- BBSRC
- CONICET [PIP424]
- FONCyT [PICT3677, PICT2542]
- COFECyT
- Universidad Nacional del Comahue
- Division Of Environmental Biology
- Direct For Biological Sciences [1253634] Funding Source: National Science Foundation
- Biotechnology and Biological Sciences Research Council [BB/L022508/1, 1550380, BB/R013381/1] Funding Source: researchfish
- BBSRC [BB/L022508/1] Funding Source: UKRI
- Academy of Finland (AKA) [305453, 305453] Funding Source: Academy of Finland (AKA)
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The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the character of beer and the widespread availability of powerful tools for yeast research. Genome analysis in particular has helped clarify the processes leading to domestication of brewing yeast and has identified domestication signatures that may be exploited for further yeast development. The functional properties of non-conventional yeast ( both Saccharomyces and nonSaccharomyces) are being assessed with a view to creating beers with new flavours as well as producing flavoursome non-alcoholic beers. The discovery of the psychrotolerant S. eubayanus has stimulated research on de novo S. cerevisiae x S. eubayanus hybrids for low-temperature lager brewing and has led to renewed interest in the functional importance of hybrid organisms and the mechanisms that determine hybrid genome function and stability. The greater diversity of yeast that can be applied in brewing, along with an improved understanding of yeasts' evolutionary history and biology, is expected to have a significant and direct impact on the brewing industry, with potential for improved brewing efficiency, product diversity and, above all, customer satisfaction.
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