Author: Victoria De Garcia

CREATION AND CHARACTERIZATION OF A NON-DIASTATIC SAISON YEAST USING NON-GMO BREEDING TECHNIQUES: LalBrew®️ FARMHOUSE

Turgeon, Z.1; Swanson, J.1; Baumgartner, S.1; Gene, A.1 1Renaissance BioScience Corp., Vancouver, Canada zturgeon@renaissancebioscience.com Many traditional styles of beer such as saison and other Farmhouse-type ales owe much of their sensory attributes to the yeast strains used to ferment them. Such saison (and related) strains possess an endogenous glucoamylase enzyme which is encoded by the […]

GENERATION AND CHARACTERIZATION OF NEW LAGER YEAST HYBRIDS FROM CHILEAN WILD ISOLATES OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES EUBAYANUS

Molinet J.1,2; Nespolo, R.2,3,4; Cubillos, F.A.1,2 1Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; 2Millennium Institute for Integrative Biology (iBio), Santiago, Chile; 3 Instituto de Ciencias Ambientales y Evolutivas, Universidad Austral de Chile, Valdivia, Chile; 4 Center of Applied Ecology and Sustainability (CAPES), Facultad de Ciencias Biológicas, Universidad […]

IMPROVEMENT ON BREWING YEASTS: EXPERIMENTAL EVOLUTION ON SACCHAROMYCES EUBAYANUS

Eizaguirre, J. I.1; Moliné, M.1; Bellora, N.1; Libkind, D.1 1Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC) Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) CONICET – Universidad Nacional del Comahue. juani.eizaguirre@gmail.com Desde el descubrimiento de Saccharomyces eubayanus, parental del híbrido Lager, S. pastorianus, se ha intentado utilizar la cepa CRUB1568T para su […]

ADAPTIVE EVOLUTION AT GENOMIC AND PHENOTYPIC LEVEL OF THE LAGER STRAIN W34/70 AFTER 30 RE-PITCHINGS

Čadež, N.1; Tome, M.1 1University of Ljubljana, Biotechnical Faculty, Slovenia neza.cadez@bf.uni-lj.si Serial recycling of yeast biomass, re-pitching is a common practice in lager brewing, mainly for economic reasons. Empirically it has been shown that re-pitching can be performed six to twelve times, mainly because of phenotypic changes in yeasts that affect beer quality. Recent advances […]

MUTANT BEER: WATCHING YEAST EVOLVE IN REAL TIME IN THE BREWERY

Dunham, M. 1 1University of Washington, Department of Genome Sciences, USA maitreya@uw.edu What limits the number of times yeast can be reused in a brewery? One possible variable is the yeast itself, which can accumulate mutations in its genome and evolve traits that are different from the starting strain. To investigate this process at high […]

PRESENTATION OF THE NEW VERSION OF THE MICROBREW.AR APP

Bertoli, C.1; Bruzone, C.2; Burini, J.2; Eizaguirre, J.I.2; Libkind, D.2 1Universidad Nacional del Comahue; 2Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC; CONICET-UNCo) clarabruzone@gmail.com Dentro del sector cervecero, la reutilización de levaduras es una de las prácticas de mayor impacto en términos de reducción de […]

DELICIOUS LEFTOVERS: VALORIZATION OF YEAST PRODUCTION SIDE-STREAMS INTO TASTY FOOD

Faria-Oliveira, F.1; Rømer Sørensen, M.1,2*; Jørgensen, L. N.1,2 *; Arneborg, N.2, Lametsch, R.2; Moore, M.1; Prahl, T.1 1 White Labs Copenhagen ApS, Kastrup, Denmark; 2 University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark; *Authors contributed equally ffariaoliveira@whitelabs.com   Climate change and resource overuse require a transition to a cleaner and […]