Abstract:All ales are fermented by various strains of Saccharomyces cerevisiae. However, recent whole-genome sequencing has revealed that most commercially available ale yeasts are highly related and represent a small fraction of the genetic diversity found among S. cerevisiae isolates as a whole. This lack of diversity limits the phenotypic variations between these strains, which translates into a limited number of sensory compounds created during fermentation. Here, we characterized a collection of wild S. cerevisiae… Show more
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