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Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains
- Petruzzi, Leonardo, Rosaria Corbo, Maria, Sinigaglia, Milena, Bevilacqua, Antonio
- Food reviews international 2016 v.32 no.4 pp. 341-363
- beers, brewing, consumer preferences, fermentation, phenotype, yeasts
- Historically, brewing beer came from uncontrolled spontaneous fermentations; nowadays, spontaneous fermentation is still used in speciality products such as Belgian acid beers (e.g., lambic, gueze , and Rodenbach) or in various traditional beers worldwide. On the other hand, industrial fermentations sometimes require a combination of phenotypic traits that might not be commonly encountered in nature. In some cases, the demand for increased productivity, as well as changing consumer preferences, leads to a great interest towards improvement and/or design new strains or yeast variants. This review addresses the following topics: controlled and uncontrolled fermentations, and advances in the selection of novel, nonconventional, and superior strains for beer.