<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

<i>Saccharomyces arboricola</i> and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile

The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of <i>Saccharomyces</i> hybridization. Interspecific yeast hybrids used in modern monoculture inoculati...

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Bibliographic Details
Main Authors: Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher, Hiroshi Kitagaki
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Fermentation
Subjects:
sake
fermentation
hybrid
ginjo
ethanol
ethyl hexanoate
isoamyl acetate
yeast
<i>saccharomyces</i>
metabolism
Online Access:https://www.mdpi.com/2311-5637/6/1/14

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