Isolation and characterization of brewer's yeast variants with improved fermentation performance under high-gravity conditions.

@article{Blieck2007IsolationAC,
  title={Isolation and characterization of brewer's yeast variants with improved fermentation performance under high-gravity conditions.},
  author={Lies Blieck and Geert Toye and F. A. G. Dumortier and Kevin J Verstrepen and Freddy R. Delvaux and Johan M Thevelein and Patrick van Dijck},
  journal={Applied and environmental microbiology},
  year={2007},
  volume={73 3},
  pages={815-24}
}
To save energy, space, and time, today's breweries make use of high-gravity brewing in which concentrated medium (wort) is fermented, resulting in a product with higher ethanol content. After fermentation, the product is diluted to obtain beer with the desired alcohol content. While economically desirable, the use of wort with an even higher sugar concentration is limited by the inability of brewer's yeast (Saccharomyces pastorianus) to efficiently ferment such concentrated medium. Here, we… CONTINUE READING
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