Yeast Cells

Publications

Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

  • Nikulin J, Eerikäinen R, Hutzler M, Gibson B ,

  • Beverages ,

  • 2020,

  • 2306-5710

  • Instrument: NucleoCounter® YC-100™
  • Cell Type: Yeast Cells
  • Research area: Brewing

The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose,...

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