Saccharomyces cerevisiae: beer

Smith, P.G., Beers, P.J. and Hayes, W.A., Production of bioethanol in gas-solid fluidised bed fermentation using Saccharomyces cerevisiae. Third International Conference on Environmental Impact Assessment, Prague, 1996, 453-457. 

The most important yeasts are strains of Saccharomyces cerevisiae, which are used in the manufacture of wine and beer and in the leavening of bread. 

Saccharomyces cerevisiae Bakers yeast—bread Brewers yeast—beer, wine, cider, etc. Enzyme (invertase) Gene expression system Dietary supplement... 

Cereal derived Beer Barley malt Saccharomyces cerevisiae... 

Lagers comprise more than 95% of the brew sold in the U.S. A., but just over 40% of the beer sales in Canada, and less than 5% of the beer sold in the U.K. More than 50% of the beer sold in Canada and nearly 90% of that sold in the U.K. is an ale. The basic difference between these brews is that, an ale is produced by a top-fermenting yeast, such as Saccharomyces cerevisiae, from which the yeast is skimmed from the top of the beer on completion of fermentation. Fermentation with these yeasts is carried out at 15-20°C, slightly higher than bottom fermentations. Ales are also hopped at a higher rate than lagers, which gives the product its characteristic more bitter, hoppy flavor. 

Van lersel M.F.M., Van Dieren B., Rombouts F.M. and Abee T. Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae. Enzyme and Microbial Technology 24 (7) (1999) 407-411. 

Legras, J.-L., Merdinoglu, D., Comuet, J. M., KarsL F. (2007). Bread, beer and wine Saccharomyces cerevisiae diversity reflects human history. Molecular Ecology, 16, 2091-2102. 

Lodolo, E. J., Kock, J. L. R, AxceU, B. C., Brooks, M. (2008). The yeast Saccharomyces cerevisiae - the main character in beer brewing. FEMS Yeast Research, 8, 1018—1036. 

Alcoholic fermentation Beer Cereals (malt) Saccharomyces cerevisiae Brettanomyces bruxellensis Lb. brevis... 

Description of yeast strain TUM 68 Saccharomyces cerevisiae, top-fermenting, Bavarian wheat beer yeast, POF positive... 

Figure 5.3 Description of Saccharomyces cerevisiae TUM 68, a top-fermenting Bavarian wheat beer strain, in terms of fermentation parameters, beer-quality parameters, and aroma. Hutzler et al. (2014).

Van Der Aa Kuhle, A., Jesperen, L., Glover, R. L., Diawara, B., Jakobsen, M. (2001). Identification and characterization of Saccharomyces cerevisiae strains isolated from West African sorghum beer. Yeast, 18,1069-1079. 

This chapter is divided into five sections including an introdnction (Section 17.1), impact of yeast on beer appearance (Section 17.2), impact of yeast on beer flavour (Section 17.3), impact of bacteria on beer appearance and flavour (Section 17.4), and future trends (Section 17.5). The emphasis is on the impact of yeast on beer appearance and flavour because more information is available on this topic. Although most of the discussions are centred on the impact of main brewing yeast strains (Saccharomyces cerevisiae and Saccharomycespastorianus) on barley malt-based beers (ale and lager, respectively) (Lodolo, Kock, Axcell, Brooks, 2008 Stewart, Hill, Russell, 2013), references are also made to other yeasts involved in brewing specialty beers derived from both barley malt and other cereal malts. Lactic acid bacteria (LAB) are the focus of discussion with regard to bacterial impact on beer appearance and flavour due to their relatively common occurrences in beers (Menz et al., 2010 Sakamoto Konings, 2003 Suzuki, 2011 Suzuki, Asano, lijima, Kitamoto, 2008). 

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