Our current food system relies on unsustainable practices, which often fail to provide healthy
diets to a growing population. Therefore, there is an urgent demand for new sustainable …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to
what extent microbes associated with the production of food have also undergone human …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are,
however, both a water and energy intensive crop and vary considerably in essential oil …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

Domestication refers to artificial selection and breeding of wild species to obtain cultivated
variants that thrive in man-made niches and meet human or industrial requirements. Several …

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 burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …

The natural interspecies Saccharomyces cerevisiae× Saccharomyces eubayanus hybrid
yeast is responsible for global lager beer production and is one of the most important …