Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Research output: Contribution to journalReview Article

Standard

Bioprospecting for brewers : Exploiting natural diversity for naturally diverse beers. / Cubillos, Francisco A.; Gibson, Brian; Grijalva-Vallejos, Nubia; Krogerus, Kristoffer; Nikulin, Jarkko.

In: Yeast, Vol. 36, No. 6, 01.06.2019, p. 383-398.

Research output: Contribution to journalReview Article

Harvard

Cubillos, FA, Gibson, B, Grijalva-Vallejos, N, Krogerus, K & Nikulin, J 2019, 'Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers', Yeast, vol. 36, no. 6, pp. 383-398. https://doi.org/10.1002/yea.3380

APA

Cubillos, F. A., Gibson, B., Grijalva-Vallejos, N., Krogerus, K., & Nikulin, J. (2019). Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. Yeast, 36(6), 383-398. https://doi.org/10.1002/yea.3380

Vancouver

Cubillos FA, Gibson B, Grijalva-Vallejos N, Krogerus K, Nikulin J. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. Yeast. 2019 Jun 1;36(6):383-398. https://doi.org/10.1002/yea.3380

Author

Cubillos, Francisco A. ; Gibson, Brian ; Grijalva-Vallejos, Nubia ; Krogerus, Kristoffer ; Nikulin, Jarkko. / Bioprospecting for brewers : Exploiting natural diversity for naturally diverse beers. In: Yeast. 2019 ; Vol. 36, No. 6. pp. 383-398.

Bibtex - Download

@article{4b8b46f0571345f29ad7c10b65656176,
title = "Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers",
abstract = "The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.",
keywords = "beer, domestication, flavour, identification, isolation, yeast",
author = "Cubillos, {Francisco A.} and Brian Gibson and Nubia Grijalva-Vallejos and Kristoffer Krogerus and Jarkko Nikulin",
year = "2019",
month = "6",
day = "1",
doi = "10.1002/yea.3380",
language = "English",
volume = "36",
pages = "383--398",
journal = "Yeast",
issn = "0749-503X",
number = "6",

}

RIS - Download

TY - JOUR

T1 - Bioprospecting for brewers

T2 - Exploiting natural diversity for naturally diverse beers

AU - Cubillos, Francisco A.

AU - Gibson, Brian

AU - Grijalva-Vallejos, Nubia

AU - Krogerus, Kristoffer

AU - Nikulin, Jarkko

PY - 2019/6/1

Y1 - 2019/6/1

N2 - The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

AB - The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

KW - beer

KW - domestication

KW - flavour

KW - identification

KW - isolation

KW - yeast

UR - http://www.scopus.com/inward/record.url?scp=85061429578&partnerID=8YFLogxK

U2 - 10.1002/yea.3380

DO - 10.1002/yea.3380

M3 - Review Article

VL - 36

SP - 383

EP - 398

JO - Yeast

JF - Yeast

SN - 0749-503X

IS - 6

ER -

ID: 32161703