Review
doi: 10.1016/j.copbio.2018.07.009.
Epub 2018 Aug 30.
The raise of Brettanomyces yeast species for beer production
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- PMID: 30173102
- DOI: 10.1016/j.copbio.2018.07.009
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Review
The raise of Brettanomyces yeast species for beer production
Curr Opin Biotechnol.
2019 Apr.
Free article
Abstract
The adequate application of Brettanomyces species could raise a potential opportunity for the beer industry, generating new products and optimizing production processes. Several valuable properties like high ethanol yield, tolerance to low pH and production of unique flavors have brought this yeast species into the spotlight. Aroma and flavor production of Brettanomyces in beer is currently under discussion, and it can be adjusted if the mechanism insights are understood. This review summarizes the recent findings in physiological, genetic and biochemical traits related to the application of Brettanomyces species for brewing.
Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.
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