Effects of regional location on the genotype and phenotype of historical Irish brewing yeast

Effects of regional location on the genotype and phenotype of historical Irish brewing yeast

Most commercial beers are made using water, malted barley, and hops as the principal ingredients and Saccharomyces yeast as the transforming microorganism. The yeast is used in a semi-conservative process in which crops are collected from one fermentation, stored, and a proportion recycled into a su...

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Bibliographic Details
Main Authors: Daniel W. M. Kerruish, Paul Cormican, Elaine M. Kenny, Carl J. M. Whelan, Steve Gilsenan, Eibhlin Colgan, Katherine A. Smart, Chris A. Boulton, Sandra N. E. Stelma
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-03-01
Series:Frontiers in Microbiology
Subjects:
Saccharomyces cerevisiae
historical Irish brewing yeast
brewing
phylogenetic
domesticated microbes
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1452334/full
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https://www.frontiersin.org/articles/10.3389/fmicb.2025.1452334/full

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