Yeast Cells


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,...

View Publication
Contact us