B. Gibson

Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

This study constructs interspecies yeast hybrids to enhance hop aroma in beer by boosting volatile thiol release through β-lyase activity while reducing off-flavors.

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

This study screens brewery contaminants for low-alcohol beer fermentation, identifying Trigonopsis cantarellii as a promising strain that produces desirable aromas and avoids off-flavours.

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

This paper uses CRISPR/Cas9 to enable mating-type switching in industrial brewing yeast, facilitating hybrid generation to enhance brewing traits like β-lyase activity.

Lager yeast design through meiotic segregation of a fertile Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid

The paper demonstrates generating phenotypic diversity in lager brewing yeast by exploiting meiotic segregation of a Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid.

Unique brewing-relevant properties of a strain of Saccharomyces jurei isolated from ash (Fraxinus excelsior)

This paper evaluates the brewing potential of Saccharomyces jurei, showing its ability to utilize maltotriose and produce distinct aroma profiles compared to other wild Saccharomyces species.

A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains

The paper identifies a promoter deletion in STA1 that reduces diastatic ability in Saccharomyces cerevisiae strains and shows STA1-mediated maltotriose utilization in brewing.

The Distribution of Bacterial Doubling Times in the Wild

The paper estimates bacterial doubling times in the wild by comparing mutation rates and accumulation rates across species, finding wild doubling times are much longer and vary widely.

Enhanced wort fermentation with de novo lager hybrids adapted to high ethanol environments

The paper adapts de novo lager yeast hybrids to high ethanol environments through fermentation-based selection, resulting in improved fermentation performance and desirable brewing traits.