New yeasts-new brews: Modern approaches to brewing yeast design and development

Autores
Gibson, B.; Geertman, J. M. A.; Hittinger, C. T.; Krogerus, K.; Libkind Frati, Diego; Louis, E. J.; Magalhães, F.; Sampaio, J.P.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 non- Saccharomyces) 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 × 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.
Fil: Gibson, B.. Vtt Technical Research Centre Of Finland; Finlandia
Fil: Geertman, J. M. A.. Heineken Supply Chain; Países Bajos
Fil: Hittinger, C. T.. University of Wisconsin; Estados Unidos
Fil: Krogerus, K.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; Finlandia
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina
Fil: Louis, E. J.. University of Leicester; Reino Unido
Fil: Magalhães, F.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; Finlandia
Fil: Sampaio, J.P.. Universidade Nova de Lisboa; Portugal
Materia
BEER
FLAVOUR
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64951
Acceder
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network_name_str CONICET Digital (CONICET)
spelling New yeasts-new brews: Modern approaches to brewing yeast design and developmentGibson, B.Geertman, J. M. A.Hittinger, C. T.Krogerus, K.Libkind Frati, DiegoLouis, E. J.Magalhães, F.Sampaio, J.P.BEERFLAVOURYEASThttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The 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 non- Saccharomyces) 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 × 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.Fil: Gibson, B.. Vtt Technical Research Centre Of Finland; FinlandiaFil: Geertman, J. M. A.. Heineken Supply Chain; Países BajosFil: Hittinger, C. T.. University of Wisconsin; Estados UnidosFil: Krogerus, K.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; FinlandiaFil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; ArgentinaFil: Louis, E. J.. University of Leicester; Reino UnidoFil: Magalhães, F.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; FinlandiaFil: Sampaio, J.P.. Universidade Nova de Lisboa; PortugalWiley Blackwell Publishing, Inc2017-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64951Gibson, B.; Geertman, J. M. A.; Hittinger, C. T.; Krogerus, K.; Libkind Frati, Diego; et al.; New yeasts-new brews: Modern approaches to brewing yeast design and development; Wiley Blackwell Publishing, Inc; Fems Yeast Research; 17; 4; 4-6-2017; 1-131567-1356CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1093/femsyr/fox038info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsyr/article/17/4/fox038/3861261info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:59:28Zoai:ri.conicet.gov.ar:11336/64951instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:59:29.246CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv New yeasts-new brews: Modern approaches to brewing yeast design and development
title New yeasts-new brews: Modern approaches to brewing yeast design and development
spellingShingle New yeasts-new brews: Modern approaches to brewing yeast design and development
Gibson, B.
BEER
FLAVOUR
YEAST
title_short New yeasts-new brews: Modern approaches to brewing yeast design and development
title_full New yeasts-new brews: Modern approaches to brewing yeast design and development
title_fullStr New yeasts-new brews: Modern approaches to brewing yeast design and development
title_full_unstemmed New yeasts-new brews: Modern approaches to brewing yeast design and development
title_sort New yeasts-new brews: Modern approaches to brewing yeast design and development
dc.creator.none.fl_str_mv Gibson, B.
Geertman, J. M. A.
Hittinger, C. T.
Krogerus, K.
Libkind Frati, Diego
Louis, E. J.
Magalhães, F.
Sampaio, J.P.
author Gibson, B.
author_facet Gibson, B.
Geertman, J. M. A.
Hittinger, C. T.
Krogerus, K.
Libkind Frati, Diego
Louis, E. J.
Magalhães, F.
Sampaio, J.P.
author_role author
author2 Geertman, J. M. A.
Hittinger, C. T.
Krogerus, K.
Libkind Frati, Diego
Louis, E. J.
Magalhães, F.
Sampaio, J.P.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BEER
FLAVOUR
YEAST
topic BEER
FLAVOUR
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 non- Saccharomyces) 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 × 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.
Fil: Gibson, B.. Vtt Technical Research Centre Of Finland; Finlandia
Fil: Geertman, J. M. A.. Heineken Supply Chain; Países Bajos
Fil: Hittinger, C. T.. University of Wisconsin; Estados Unidos
Fil: Krogerus, K.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; Finlandia
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina
Fil: Louis, E. J.. University of Leicester; Reino Unido
Fil: Magalhães, F.. Vtt Technical Research Centre Of Finland; Finlandia. Aalto University; Finlandia
Fil: Sampaio, J.P.. Universidade Nova de Lisboa; Portugal
description 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 non- Saccharomyces) 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 × 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64951
Gibson, B.; Geertman, J. M. A.; Hittinger, C. T.; Krogerus, K.; Libkind Frati, Diego; et al.; New yeasts-new brews: Modern approaches to brewing yeast design and development; Wiley Blackwell Publishing, Inc; Fems Yeast Research; 17; 4; 4-6-2017; 1-13
1567-1356
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64951
identifier_str_mv Gibson, B.; Geertman, J. M. A.; Hittinger, C. T.; Krogerus, K.; Libkind Frati, Diego; et al.; New yeasts-new brews: Modern approaches to brewing yeast design and development; Wiley Blackwell Publishing, Inc; Fems Yeast Research; 17; 4; 4-6-2017; 1-13
1567-1356
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1093/femsyr/fox038
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsyr/article/17/4/fox038/3861261
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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