Author: Victoria De Garcia

YEAST BIOTECHNOLOGY TO IMPROVE THE QUALITY OF PATAGONIAN CIDERS

Gonzalez Flores, M.1,2; Rodriguez, M. E.1,3; Lopes, C.1,2 1Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; 2 Facultad de Ciencias Agrarias, Universidad Nacional del Comahue; 3 Facultad de Ciencias Médicas, Universidad Nacional del Comahue melisa.gonzalez@probien.gob.ar La sidra es una bebida de relevancia económica para la región Patagónica de Argentina. En […]

WILD ECUADORIAN SACCHAROMYCES CEREVISIAE STRAINS AND THEIR POTENTIAL IN THE MALT-BASED BEVERAGES INDUSTRY

Simbaña, J.1, Portero, P.1, Carvajal Barriga, E. J.1 1Pontificia Universidad Católica del Ecuador, Escuela de Ciencias Biológicas, Colección de Levaduras Quito-Católica CLQCA ejcarvajal@puce.edu.ec Ecuador is a biodiverse country where a wide range of Saccharomyces cerevisiae yeasts are present. Ecuador also holds a rich tradition of brewing corn-based beer. Genetics and domestication of S. cerevisiae throughout […]

WILD BREWING YEASTS: REGULATORY ASPECTS, ADEQUATE CONSERVATION AND THE ROLE OF CULTURE COLLECTIONS

Yurkov, A.1 1Leibniz Institute DSMZ – German Collection of Microorganisms and Cell Cultures, Bioresources for Bioeconomy and Health Research, Germany andrey.yurkov@dsmz.de The diversity of yeasts used for brewing is rapidly growing. Brewing potential has been discovered for many species. The interest in discovering new brewing yeasts can boost biodiversity research, like it has happened with […]

NON-SACCHAROMYCES YEASTS FOR WHISKY FERMENTATIONS

Daute, M.1,2; Jack, F.2; Walker, G.1 1Abertay University, Division of Engineering and Food Science, Dundee, Scotland, UK; 2The Scotch Whisky Research Institute, Edinburgh, Scotland, UK 1704240@abertay.ac.uk Using diverse yeast is typical for brewing and wine making. A wide variety of yeasts are commercially offered with most breweries having their own proprietary strains. However, brewers and […]

YEAST HUNTING IN EUROPE AND THE BREWING POTENTIAL

Hutzler, M.1 1Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie 3, 85354 Freising m.hutzler@tum.de Newly developed culture media (MYTE, RYTE, SLBT, WSBT) and four modified culture media (WT, WTE, YMT, YMTE) were used to cultivate the yeast from environmental samples (focus on brewery-related plants), brewery cellar samples of old/historic […]

LETHALITY PARAMETERS OF SPOILAGE MICROORGANISMS FOUND IN PATAGONIAN CRAFT BEERS RELEVANT FOR THE PATEURIZATION PROCESS

Latorre, M.1; Ranalli, N.1; Libkind, D.1; Santos, V.1 1Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales CONICET, Universidad Nacional del Comahue, Quintral, 1250 Bariloche, Argentina nranalli@comahue-conicet.gob.ar Pasteurization has become an attractive alternative for the craft brewing sector since 2020 when the pandemic initiated in march. The advantages of applying a correct pasteurization process in cans […]

LESSONS AND LEARNINGS FROM A DECADE WITH S. EUBAYANUS

Libkind, D.1 1Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales CONICET, Universidad Nacional del Comahue, Quintral, 1250 Bariloche, Argentina libkindfd@comahue-conicet.gob.ar The publication that reported the discovery of the elusive parent of the Lager brewing yeast and the formal description of Saccharomyces eubayanus was first published the […]