Nonconventional Yeasts and Bacteria

Nonconventional Yeasts and Bacteria - Milk The Funk Wiki 11/05/2023 21:04
3.13 Wickerhamomyces spp.

3.14 Zygosaccharomyces spp.
3.14.1 Zygosaccharomyces parabailii
3.14.2 Zygosaccharomyces bailii
3.14.3 Zygosaccharomyces kombuchaensis
3.14.4 Zygosaccharomyces rouxii
4 Bacteria
4.1 Leuconostoc
4.2 Oenococcus
4.2.1 Oenococcus kitaharae
4.2.2 Oenococcus oeni
4.3 Weisella
4.4 Zymomonas mobilis
5 About Health Concerns
6 Potential references
7 See Also
7.1 Additional Articles on MTF Wiki
7.2 External Resources
8 References
Commercial Cultures
For mixed cultures that contain only the genera Brettanomyces, Lactobacillus, and/or Pediococcus, see Mixed Cultures Chart.
AEB
Product Starter
Taxonomy Attenuation Flocculation Fermentation/Other Notes
Name Note
Alcohol tolerance: 7.2%. Medium nitrogen demands, very low production of acetic acid, but reportedly
produces lactic acid. Initially developed by AEB for natural wine fermentation.
See also:
AEB product sheet. (https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1)

Fermo Brew Lachancea thermotolerans "Levulia Alcomeno (AEB) Yeast Trial On Cabernet Franc (2016)" by Winemakers Research
Acid (formerly (formerly classified as Low (for Exchange. (http://www.winemakersresearchexchange.com/library/2017/6/6/levulia-alcomeno-aeb-
"Levulia Kluyveromyces maltose) yeast-trial-on-cabernet-franc-2016)
Alcomeno") thermotolerans [1])) Jeremy Myers post on MTF. (https://www.facebook.com/groups/MilkTheFunk/permalink/2872732
672754928/)
Federico Tondini, the Scientific Coordinator for AEB, gives an overview of how to use this strain
in beer and fermentation characteristics and answers any questions about this strain on MTF. (https:
//www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014
469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D)
East Coast Yeast
Product Starter
Name Note
Debaryomyces,
Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing
Priceomyces,
ECY31 similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique
Wickerhamomyces,
Senne yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production
Pichia, lactic acid
Valley of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type
bacteria, a wild
Blend Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be
Saccharomyces, and B.
aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate [2].
bruxellensis
Kveik Saccharomyces,
Brettanomyces,
ECY45
Lachancea
BugFarm
thermotolerans (Origin: Described by ECY as producing "citrusy" sour beers [3].
2
grapes), and
Lactobacillus
Escarpment Laboratories
Product Starter
Name Note
Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by
Lactic Lachancea
volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 25-50kg in a 10hL batch). See the product page (https:
Magic thermotolerans
//escarpmentlabs.com/products/lactic-magic?_pos=1&_sid=980974c5f&_ss=r).
Fermmento Labs (Brazil - CLOSED)
https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 2 sur 15

Product Starter Fermentation/Other

Taxonomy Attenuation Flocculation
Name Note Notes
FB6 Pediococcus pentosaceus, Lactobacillus pentosus, Lactobacillus plantarum, Brettanomyces bruxellensis, Candida
Ferments at 20-28°C
Lambic & colliculosa, Kluyveromyces thermotolerans, Kloeckera africana, Hanseniaspora uvarum, Hanseniaspora apis, [4].
Sours Belgian ale yeast, and sherry Flor yeast.
FB10 Brettanomyces anomalus, Torulaspora delbruekii, Lanchancea thermotolerans, Kloeckera africana, and Ferments at 28-30°C
Fruteira Hanseniaspora uvarum [4].
Lallemand Brewing/Wine
Product Starter
Name Note
Saccharomyces A bioengenered strain of S. cerevisiae that produces lactic acid and no off-flavors within 5 days of fermentation [5]. See
Sourvisiae®
cerevisiae also this MTF thread (https://www.facebook.com/groups/MilkTheFunk/permalink/2907116972649831/).
Marketed as a wine yeast to be used in a sequential pitch with regular wine yeast. Said to increase mouthfeel in wine.
Torulaspora
Biodiva™ Pitch this first until 2° Brix have been fermented, then add wine yeast. See the Lallemand data sheet (https://catalogapp.
delbrueckii
lallemandwine.com/uploads/yeasts/docs/d441f52d43e8c74d0071debbd7ff415c479e1fdf.pdf) for more information.
Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20
18/043 148) [6]. See also this presentation by Dr. Farber (https://www.youtube.com/watch?v=g5OTdRKnNvo) and this
MTF thread (https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/) discussing the patent.
See also these MTF threads (https://www.facebook.com/groups/MilkTheFunk/permalink/3865209566840562/) of note
on using this product.
Independent research by Dr. Bryan Heit contradicts some of the manufacturer's information regarding re-pitching. Dr.
Lachancea Heit's data suggest that as long as Philly Sour is re-pitched quickly (the death rate was ~1%/day), it can be re-pitched up
thermotolerans (see to at least 10 generations, and probably re-pitched indefinitely if the correct cell count is pitched. Cell counts should be
the performed in order to verify that the correct pitching rate of ~0.5-1 million/ml (use this same pitching rate for different
WildBrew™
"Fermentation/Other gravities of wort) is maintained since pitching under or over this amount produces less pH drop. This culture works
Philly Sour
Notes" column for better when the wort is well oxygenated and highly fermentable. See this blog article by Dr. Heit (http://suigenerisbrewi
disputed species ng.com/index.php/2021/02/12/diving-deep-in-to-philly-sour) and this episode of "MTF The Podcast Live" (https://fb.w
identification) atch/3Ftevh7G14/) for more information.
See this The Brü Lab podcast episode (http://html5-player.libsyn.com/embed/episode/id/18140333/height/90/theme/cus

tom/thumbnail/yes/direction/backward/render-playlist/no/custom-color/000000/) with Dr. Farber. Note that Farber's
claim that this is a new species of Lachancea is disputed by genetic analysis by Dr. Bryan Heit in his blog article "The
(Not So Great) Lachancea Patent" (http://suigenerisbrewing.com/index.php/2020/12/08/lachancea-patent-wars/) and in
this episode of episode of "MTF The Podcast Live" (https://fb.watch/3Ftevh7G14/).
Mainiacal Yeast (CLOSED)

Product Starter
Name Note
This blend is best used with a Brett secondary. High creation of phenols along with higher hopping
Phenolic Funk Pichia m, Pichia a, POF+
75-85% rates(aged hops are best) will give Brett more to feed on and allow it to be more expressive.
Warrior Saccharomyces cerevisiae x2.
Choosing the Brett strain will also vastly change what the outcome is.
A very unique strain. This is part of our Lactic Acid Yeast strains. These LAY type strains were
pioneered by Wild Pitch Yeast. They are very unique in the fact that as they ferment they also
produce lactic acid. So essentially it’s a yeast that can make a sour beer all on its own! We mutated
this strain to our needs over a year. It's now more acid tolerant(there was a real problem with
MYLAY2 Wickerhamomyces anomolus 80-100% viability after a fermentation), more tolerant of temperates, better suited in anaerobic environments,
and less stressed by a maltose filled environment. That being said, its still not as fond as a wort
environment but its more tolerant then it was originally. There are many strains of Brettanomyces in
the brewing world that are misidentified and are actually Wickerhamomyces a. This particular strain
is great for adding what we know as a "Brett like quality" while also souring the beer.
The famed Lachancea t species! This was the first species announced to be proof of yeast strains that
Lachancea could produce a significant amount of lactic acid. Like most of our Lachancea strains, this strain also
MYLAY5 70-95%
thermotolerans produces higher amounts of glycerol making for a better body beer as well as amazing head
formation and retention. It lends hints of stone fruit but is very neutral and balanced in flavor.
Another one of our Lachancea t species. This was the first species announced to be proof of yeast
strains that could produce a significant amount of lactic acid. Like our other Lachancea strains this
Lachancea
MYLAY8 75-95% strain also produces higher amounts of glycerol making for a better body beer as well as amazing
thermotolerans
head formation and retention. This one tends to sour a bit less then our other Lachancea t strain and
lends a clean ale profile with hints of fruit esters.
This particular strain of T. delbrueckii brings a earthy character but has a ethanol tolerance of around
Earth Bender Tolurspora delbrueckii 62-80% 5% so is best used when co pitched with another strain or low gravity beers. It tends to be more
earthy when used co pitched.
This strain is very hefeweizen like. It lends notes of cloves and light bananas while also having a
MYTD1 Tolurspora delbrueckii 65-78% slight rustic farmhouse feel. It's ethanol tolerance is around 6% so should not be used in high gravity
beers unless co pitched with a strain that can attenuate out.
This strain needs to be used in conjuction with another primary ferment. It will not fully attenuate
Basement
Debaryomyces hansenii 10-20% but adds a funky quality to whatever its used in. It can be used pre ferment, co ferment, or post
Dweller
fermentation. Like most other Debaryomyces species this strain has a high salinity tolerance.
A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in
wine making to soften the malic acid character. However some strains can also metabolize maltose
MYOO1 Oenococcus oeni Less then 5% making it a viable souring bacteria. This strain can do so and adds a light stone fruit note to the beer.
Keep in mind if fruiting a beer while this is present it will consume malic acid from the fruit creating
more lactic acid.
A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in
wine making to soften the malic acid character. This strain cannot metabolize maltose so should be
MYOO2 Oenococcus oeni Less then 5%
used after a beer has had some sort of fruit added or other carbon source of glucose/malic acid. We
find this also pairs well with other bacteria strains.
Currently this blend contains

Zygosaccharomyces , Lachancea f, One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc,
Lachancea t, Wickerhamomyces a, S. Brett, Lacto, or Pedio. This blend will continue to change as we added new microbes to our bank.
Alternative to
japonicus, Hanseniaspora v, Pichia a, 80-100% Low This blend is very unique as it changes severely depending on its environment and carbon sources.
Alternatives
Pichia m, 2 strains of Toluraspora d, Can serve as a primary pitch with no additional brewer's yeast, or pitch additional brewer's yeast to
Debaryomyces h, 3 strains of suppress some yeast expression in this blend which results in more nuanced flavors [7].
Oenococcus o, and Weissella c.
A LAY strain that just like the rest has been mutated to our needs. What is interesting about this
strain is it is quite neutral in flavor and doesn't produce as much lactic acid as most of our LAY
MYLAY4 Lachancea fermentati 75-95% Medium strains. It leaves the beer slightly tart usually around 3.7-3.9 pH. This strain also produces more
glycerol then most yeast strains leaving more body as well as an amazing head creation and
retention.
This species is generally found in Sherry wines. It's most commonly referred to as a "Flor" yeast. Is
Hardened is a oxidative yeast that also forms a heavy pellicle with access to O2. It's best used in secondary
Zygosaccharomyces parabailii 76-100%
Spaniard environments but can be used in primary. It lends notes of fresh cut apples and earthy/hazelnut like
flavors.
Propagate Lab
Product Starter
Name Note
Highly aromatic with notes of candied orange and banana. This yeast can be used by itself the the production of low
MIP-001 Pichia kluyveri Low
ABV beer or co-pitched with another yeast to drive ester production.
In collaboration with Wild Pitch Yeast. Produces a clean/slightly fruity aroma and flavors characterized as sour,
Lachancea pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and
WYP39 Med to High
fermentati occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer
temperatures yielding faster attenuation.
In collaboration with Wild Pitch Yeast. Produces a sweet fruit/apple/slightly smoky/melon aroma and flavors
characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production depends on the presence of
Schizosaccharomyces
YH156 High simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78 F is recommended,
japonicus
with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites
should be avoided.
In collaboration with Wild Pitch Yeast. Produces a neutral/slightly tart/fruity aroma and flavors characterized as sour,
Lachancea stone fruit, and clean. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol
YH72 Med to High
thermotolerans production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster
attenuation.
In collaboration with Wild Pitch Yeast. Produces a neutral/subtle pear aroma and flavors characterized as sour, fruity,
Lachancea perry, apple, and apricot. Lactic acid production depends on the presence of simple sugars and occurs largely before
YH82 Med to High
thermotolerans ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster
attenuation.

The Yeast Bay
Product Starter
Name Note
Optimally ferments and produces consistent acidity across a temperature range of 64-70 ºF
Attenuation and ester profile tuneable based on percent of fermentables as glucose:
Propagation 62% (all malt base) - red apple
required for 72 % (malt base + 10% glucose) - red apple/stone fruit
Lachancea use as primary 75% (malt base + 20% glucose) - stone fruit
Berkeley Hills
thermotolerans fermenter, as Final pH tuneable based on percent of fermentables as glucose:
Sour Yeast 62%-75% Med-High 3.45-3.50 (all malt base)
(multiple this is an
Blend 3.30-3.35 (malt base + 10% glucose)
strains) unconcentrated
3.25-3.30 (malt base + 20% glucose)
wild yeast
Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to clo
culture. Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 mill
Can be serially re-pitched and reused with consistent results [8]
M. reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast
enzymatically altering otherwise inodorous nectar compounds like glycosides.
20-25% While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has be
Metschnikowia Metschnikowia modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This accentuation of the arom
(cannot utilize Med-High
reukaufii reukaufii cocktail ester profile of M. reukaufii, but also to the production of glucosidases (exhibited by others in the genus) that utilize ho
maltose)
which they are bound. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort that is capable
reukaufii.
White Labs
Product Name Taxonomy Attenuation Flocculation Starter Note Fermentation/Other Notes
Various Various See https://www.whitelabs.com/the_vault?id=60
Wild Pitch Yeast
Product Starter
Name Note
This wild cousin of Saccharomyces cerevisiae that is often found in wine fermentations was isolated from a serviceberry in
Hanseniaspora Bloomington, IN in 2014. This yeast produces a yeasty aroma and lends a pleasant tart, spicy flavor to beer. It is recommended
Yeast YH2 45%
uvarum for a mixed fermentation with a neutral, more attenuative S. cerevisiae strain [10]. Produces lactic acid (down to pH 3.2 in
some cases) and ethanol (up to 8-9% ABV) at the same time and is hop tolerant up to at least 75 IBU [11].
This wild cousin of Saccharomyces cerevisiae was isolated from a chestnut oak tree in Bloomington, IN in 2014. This yeast
Yeast Lanchancea produces a mild yeasty aroma and beers that flavors that are Belgian- and saison-like with a subtle spice. It is recommended for
40%
YH39 thermotolerans
a mixed fermentation with a neutral, more attenuative S. cerevisiae strain [10].
Yeast Torulaspora This wild cousin of Saccharomyces cerevisiae was isolated from a white oak tree on the Indiana University campus in
63%
YH52 delbrueckii Bloomington, IN in 2014. This yeast produces a Belgian phenolic character and an original bubblegum flavor [10].
General Information
Regional and Climate Differences in Microbial Populations
Substrate, temperature, and geographical patterns among nearly 2,000 natural yeast isolates; Spurley et al. 2021. (https://www.biorxiv.org/content/10.1101/2021.07.13.4
52236v1) See also this post on MTF (https://www.facebook.com/groups/MilkTheFunk/posts/4795708503790659/) about this study.
Killer Toxins
Many genera of yeast and bacteria produce toxins that other strains or species are sensitive to. See Killer Yeast strains and Bacteriocins for more information.
Yeasts
Candida spp
Candida glabrata
A strain of Candida glabrata was selected in a study for its high beta-glucosidase activity, its tolerance to ethanol, and its ability to utilize maltose, and was shown to produce
novel flavor characteristics in beer fermentation, including a significant increase in geraniol [12].
Cyberlindnera spp.
The organoleptic properties of several species from the genus Cyberlindnera have been studied with promising results for non-alcoholic wort fermentation. These results can
also be applied to alcoholic mixed fermentation. Bellut et al (2019) reported pleasant fruity characteristics from 4 out of 6 strains of various species from this genus (the other
two strains produced unpleasant solvent-like aromas). They did not produce significant alcohol (18-25% attenuation) and could not ferment maltose or maltotriose. While
they all could ferment glucose, four of the six strains fermented sucrose and only one strain fermented fructose. IBU up to 100 were tested against these strains' ability to
grow, and that high of an IBU had no reported effects. All strains tested did not produce phenols (POF-). Four of the six strains could tolerate up to 5% ABV, and two of those
tolerated up to 7.5% ABV (the higher ABV resulted in longer lag times by 24-48 hours). All of the six strains tolerated a pH of 4 and five of the six strains tolerated a pH of 3
(only at a pH of 3 did the strains see an extended lag time during growth, from 12-78 hours depending on the strain), although the presence of lactic acid instead of the

hydrochloric acid used in this study could have a stronger inhibitory effect. Glycerol production was low (0.18 - 0.36 mg/L). Two of the strains produced very high levels of
acetaldehyde (9.7 and 8.1 mg/L), and one strain produced very high ethyl acetate (65.7 mg/L compared to 4.9-22.6 mg/L). Isoamyl acetate was produced at a wide range
between the different strains, from 1.67 mg/L to 0.15 mg/L [13].
Overall, the species that were favorable with fruity-like characteristics were: C. jadinii, C. mrakii, and two strains of C. subsufficiens. The strains that were characterized as
unpleasant were C. misumaiensis (described as solvent-like due to high levels of ethyl acetate) and C. fabianii (described as cabbage-like due to an unidentified aroma
compound) [13].
Cyberlindnera subsufficiens
Due to the positive aroma characteristics and fermentation abilities in wort of one of the two strains of C. subsufficiens tested by Bellut et al. (2019) as mentioned above, the
researchers chose to test for optimal fermentation conditions for this strain. It was determined that the highest fruitiness was achieved at the lowest fermentation temperature
tested (62°F/17°C) and the lowest pitching rate (1 x 1010 cells/mL), while the least fruitiness was achieved at the warmest fermentation temperature (80.6°F/27°C) and the
highest pitching rate (6 x 1010 cells/mL), following a linear model. They brewed a non-alcoholic beer with this strain and compared the sensory to two other non-alcoholic
beers (NAB) and found that the NAB brewed with C. subsufficiens tasted less like unfermented wort and more fruity and tropical (more specifically described as "banana,
pear, mango, maracuja, lychee") than the other two commercial NAB products. The fermentation time took 6 days at the warmest temperature (80.6°F/27°C) and 13 days at
the coolest temperature (62°F/17°C). For a mixed fermentation with S. cerevisiae, Bellut suggests fermenting C. subsufficiens at 68°F/20°C for 2-3 days, and then pitching S.
cerevisiae and/or other microbes [13][14].
Debaryomyces spp.
Debaryomyces is a genus of yeast commonly referred to as a spoilage yeast [15]. The non-pathogenic species D. hansenii
is commonly found in cheese and is an osmotolerant, halotolerant, and xerotolerant (tolerant high amounts of salt and
sugar, and low amounts of water) [16]. Debaryomyces are associated with natural fermentation, and tend to develop
during the maturation of beer [17]. Many species of Debaryomyces have been to biotransform monoterpenes found in hop
oils (see Hop Biotransformations).
Recently it was found living cells of a Debaryomyces species in a bottle of porter (https://www.brewlab.co.uk/news/the-o
riginal-flag-porter-story) found in a shipwreck under the English Channel that was dated to 1825. It is currently unknown
how this yeast might have affected the flavor of the historical porter, but the characterization of this yeast is underway by
Brewlab in the UK [17][18]. See also this post by Gareth Young (https://www.facebook.com/groups/MilkTheFunk/posts/53
38230866205084/?comment_id=5338705966157574) on tasting one of these bottles, and his potential attempts to culture
microbes from other bottles.
Debaryomyces hansenii; photo by [1] (http://www.gettyi
Some species of Debaryomyces can produce exopolysaccharides (EPS), which are extracellular (produced and expelled mages.co.uk/detail/photo/debaryomyces-hanseni-yeast-h
outside of the cell) polymers of monosaccharides connected by glycosidic bonds with a degree of polymerization higher igh-res-stock-photography/128615807).
than 10. EPS assists in producing biofilms for microorganisms. It is possible that EPS from yeast could make beer "ropy"
or "sick", similar to Pediococcus [19].
Debaryomyces hansenii
D hansenii is the most prevalent yeast in dairy and meat products as well as early stages of soy sauce fermentation. Various isolates exist originating from cheese, sake moto,
edomiso, rennet, psoriasis, infected hands and salmon. In general, D. hansenii can be found in habitats with low water activity as well as in products with high sugar
concentrations. Although D. hansenii is considered a non-pathogenic yeast, various clinical cases of D. hansenii exist. This yeast was originally isolated from saline
environments and is maybe one of the most osmotolerant (can tolerate high levels of salt and sugar) yeasts in existence. [20]
See also:
"Hello My Name is Debaryomyces hansenii" by Samuel Aeschlimann. (https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/)
General Information
As already mentioned, D. hansenii can tolerate very high levels of salt. Some sources cite salinity levels up to 24% whereas Saccharomyces cerevisiae commonly tolerate
levels up to 10%. Such high tolerances are not that common in living organisms and can be used on industrial scale by cultivating D. hansenii at high salt levels to prevent the
growth of other yeasts (quasi non-sterile production conditions). Beside dealing with high osmolarities, D. hansenii secrete toxins capable of killing other yeasts. [20]
Although this yeast is already an extremophile(an organism that thrives in physically or geochemically extreme conditions that are detrimental to most life on Earth) in terms
of osmolarity, it does not stop there. Besides the normal sugars, D. hansenii is capable of metabolizing n-alkanes, melibiose, raffinose, soluble starch, inositol, xylose, lactic
acid and citric acid. Furthermore, this yeast can form arabitol(a sugar alcohol) as well as riboflavin (vitamin B2). D. hansenii is therefore used on industrial scale to produce
vitamin B2 and has a big potential for other biotechnological processes. [20]
D. hansenii is a very common yeast in cheeses and seems to have a major impact on the development of the microflora as well as the taste. As previously mentioned, D.
hansenii can metabolize lactic acid, citric acid and galactose. The metabolization of lactic acid by yeasts has been shown to have an impact on the bacterial flora of the cheese
in types such as Limburger, Tilsiter, Port Salut, Trappist, Brick and the Danish Danbo. Furthermore, D. hansenii forms volatile compounds associated with a “cheesy” flavor.
For example, D. hansenii seems to have a major role in the development of Cheddar and Camembert cheese by synthesizing S-methylthioacetate (most prevalent volatile
sulfur compound found in cheese).[20]
Debaryomyces nepalensis
Debaryomyces nepalensis is an osmotolerant yeast isolated from rotten apples that is known to utilize both hexoses and pentoses and produce industrially important
metabolites like ethanol, xylitol and arabitol. [21]
Sugar Utilization and Ethanol Creation

Carbon Source Carbon Source Consumed (g/L) Ethanol Created (g/L)
Sucrose 82.00 9.90
Glucose 84.75 9.05
Arabinose 86.70 2.43
Fructose 80.40 9.84
Glycerol 50.60 0.77
[21]
General Information
Effect of nitrogen sources
The organism was grown in the presence of different sources of nitrogen like, ammonium sulphate, nitrates and nitrites along with yeast extract and its ability to produce
ethanol and arabitol was studied. Among them ammonium sulphate served as the best nitrogen source, whereas, in the presence of nitrites and nitrates, the organism failed to
metabolize glucose efficiently. Yeast extract proved to be an integral source of amino acids and other vitamins for growth, without which, the organism had low efficiency for
its metabolism. [21]
Hanseniaspora
Wines fermented with a combination of M. pulcherrima, H. uvarum, S. cerevisiae, and lactic acid bacteria, had a slightly lower ethanol percent, but a higher phenolic acid
content and slightly better mouthfeel [22]. Hanseniaspora osmophilia and H. valbyensis have been found to dominate indigenously fermented cider gum sap in Australia, and
have been found to tolerate up to 11% ABV and cold temperatures (https://theconversation.com/alcohol-brewed-from-trees-and-other-fermented-drinks-in-australias-indigeno
us-history-96127?utm_medium=amptwitter&utm_source=twitter).
Some species of this genus cannot ferment maltose or maltotriose, which make up the majority of sugar in brewer's wort. For example, Bellut et al. (2018) found that one
strain each of the species H. vineae and H. valbyensis that were both isolated from kombucha could not ferment these complex sugars (including sucrose), but could ferment
cellobiose. This is due to the lack of a maltose transporter and the enzyme maltase. As such, they have been proposed as being potentially useful in non-alcoholic beer
fermentation. Additionally, these species were able to grow in 7◦ Plato wort with a range of IBU (50 IBU was the maximum IBU tested), indicating that IBU's don't impact
the growth of these species. They also lacked the ability to produce phenols. H. vineae was moderately flocculant, while H. valbyensis had poor flocculation, with the
flocculation depending on the FLO gene and the presence of calcium in the wort (the same as Saccharomyces). They produced much less higher alcohols (n-propanol,
isobutanol, and isoamyl alcohol) than the WLP001 control yeast. H. vineae produced slightly more ethyl acetate than WLP001 (6 mg/L vs 4.05 mg/L), while H. valbyensis
produced above threshold diacetyl (0.21 mg/L), however, due to the worty taste of the Hanseniaspora species which didn't highly attenuate the wort, the sensory differences
were negligible. Both species of Hanseniaspora produced lower levels of ethyl formate and about half the amount of acetaldehyde as WLP001 [23].
A 2020 Portuguese study researched Co-fermentation potential between Hanseniaspora and other yeast species, and Saccharomyces (US-05), and found the potential to
increase flavour compounds compared to a single-strain Saccharomyces fermentation. H. guilliermondii IST315 , H. opuntiae IST408 (Ho) and T. delbrueckii IST314 were
selected as producing the most desirable aroma profile, described as having ‘fruity’, ‘toffee’, and ‘honey’ notes [24]. H. guilliermondii IST315 is isolated from grapes, namely
the "D. Maria grape variety (Achada, Portugal)", while H. opuntiae IST408 was also isolated from grapes, "D. Maria grape variety (Extremoz, Portugal)".
See also:
Michael Tonsmeire's brewing video (https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w) and blog post (https://www.themadfermentationist.com/201

8/05/lactic-acid-yeast-hanseniaspora-and.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheMadFermentationist+%28The+Mad+Fer
mentationist%29).
- https://www.mdpi.com/2311-5637/4/3/76
- https://www.sciencedirect.com/science/article/abs/pii/S074000202100071X
Kluyveromyces
- https://www.sciencedirect.com/science/article/abs/pii/S0740002022001782
Many species of Kluyveromyces have been to biotransform monoterpenes found in hop oils (see Hop Biotransformations).
Lachancea
Lachancea thermotolerans
Formerly classified as Kluyveromyces thermotolerans [25], L. thermotolerans is a species of yeast that has been found to produce small amounts of lactic acid during
fermentation (also known as "lactic acid yeast").
The optimal fermentation range is reported to be between 61-68°F (16-20°C) for one strain that Bryan of Sui Generis blog (http://suigenerisbrewing.com/) has worked with,
70-72°F (21-22°C) for another strain that DeWayne Schaaf/Justin Amaral have traded on MTF, and 74°F (23°C) for a third strain that Justin Amaral has worked with. Many
strains may die at temperatures as low as 84°F (28°C). Some other species of Lachancea die at 20°C (68°F), hence the species name "thermotolerans" [26].
The amount of time needed to ferment wort with L. thermotolerans appears to be strain dependent. The strain from DeWayne Schaaf, for example, takes around 3 weeks to
finish fermenting, and ends up at around 3.7-3.9 pH (not a lot of lactic acid is produced). Bryan of Sui Generis blog (http://suigenerisbrewing.com/) reported that his strain of
L. thermotolerans takes about 2 weeks to ferment, but the resulting beer improves flavor-wise with a few weeks to months of aging [27].

Many other strains have a lower fermentation capacity. Because of this, studies in wine have focused on co-fermentation with Saccharomyces in order to reduce the pH of the
wine and provide fruity ethyl lacate esters [28]. This species can also produce acidity in beer fermentation. For example, three strains were tested by Dimizio et al. (2016) for
their fermentation characteristics after 21 days of fermentation under different conditions. They found that all three strains fermented maltose at similar levels of S. cerevisiae,
but none fermented maltotriose and other studies have tested strains that do not ferment maltose. The L. thermotolerans strains produced 6-12% less total ethanol than S.
cerevisiae, showing that in general that this species has lower attenuation than brewers yeast. All three strains of L. thermotolerans produced lactic acid, but it took 21 days to
achieve maximum lactic acid levels, and only one strain resulted in beers that were at a pH of 3.77 (the other strains produced beers that were at a pH of 4.11 and 4.28, which
were similar to the S. cerevisiae strain that was tested). It was noted that other strains have been reported to produce a pH of 3.6, so the ability of L. thermotolerans to sour
beer is widely dependent on strain. L. thermotolerans also produced significantly more glycerol than the beer yeast (between 65-75% more at day 21), which demonstrates
that this species could be used to improve mouthfeel. Pitching rate didn't greatly affect the amount of lactic acid produced, although the lowest pitching rate tested produced
slightly more lactic acid. Repitching up to five generations did not seem to have a great effect on viability and slightly improved its fermentation capability, and they were not
noticeably affected by high IBU's (60) or low vs high oxygenation levels. L. thermotolerans did not have a negative effect on head retention, and behaved similarly to S.
cerevisiae as far as flocculation. Overall, the levels of VDK's and diacetyl were lower than that of the tested strain of S. cerevisiae, however, another study showed that they
were higher in wort that was highly saturated with oxygen. The sensory effects of L. thermotolerans were described as "positive", but the data was not shown in the study. At
lower fermentation temperatures (16°C), the tasters described the beer as tasting "fruity, floral, sour, clove, melon, and strawberry". However, in another study of another
strain that did not ferment well was described as "yielded strong, unpleasant phenolic aromas, notably 4-ethylphenol." This seems to indicate that L. thermotolerans generally
produces phenols, although phenols were not measured in this study. One strain tested was shown to have higher beta-glucosidase activity, which could indicate that it could
aid in the break down Glycosides in hops or fruit [25].
A study by Hranilovic et al. (2018) (https://www.nature.com/articles/s41598-018-33105-7) looked at the fermentation profile of 94 strains of L. thermotolerans from all over
the world in Chardonnay grape juice. They found a wider range of fermentation profiles for different strains of this species. They achieved a range of 7.3 to 10.6% ABV,
preferring glucose over fructose. Some strains produced extreme levels of glycerol (8.0 g/L) while others produced moderate amounts. 48 of the strains produced more lactic
acid than they did glycerol, which is a significant amount of lactic acid, the highest produced being 12 g/L (by comparison, wild S. cerevisiae strains, in similar conditions
normally produce less than 0.4 g/L lactic acid). Some strains didn't produce nearly as much lactic acid though, producing as little as 1.8 g/L. Acetic acid production was
insignificant in all strains tested, but they all produced low levels. They found that a wide range of secondary metabolites were produced, including high alcohols (hexanol,
phenylethanol, methylbenzenemethanol, isobutanol, isoamyl alcohol, methyl-butanol, methyl-pentanol, ethylhexanol, butanol, nonanol, octanol, and decanol). Some strains
produced high levels of hexanol and octanol. Many esters were produced as well, including ethyl propanoate, ethyl octanoate, ethyl decanoate, ethyl 9-decenoate, diethyl
succinate, ethyl acetate, isobutyl acetate, isoamyl acetate, 2-phenylethyl acetate, and amyl lactate. Other aromatic compounds were also produced, including aldehydes,
ketones, and the terpene citronellol. They found that some groups of strains produced some compounds more than others, indicating a potentially high degree of variability on
the flavors produced by different strains of L. thermotolerans [29].
See also:
MTF The Podcast episode #012 with Dr. Bryan Heit on Philly Sour (https://www.milkthefunk.live/podcast/2021/2/26/episode-012-dr-bryan-heit-of-sui-generis-brewin
g-blog-joins-us-to-talk-philly-sour). Also see his deep dive (http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/) blog article on the
biology of this product and strategies for repitching it.
Post 1 (https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/) and Post 2 (https://www.facebook.com/groups/MilkTheFunk/permalink/1380
004022027808/) on Lachancea thermotolerans that can produce significant lactic acid without modification.
MTF thread (https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/) on an application from John Sheppard, Robert Dunn, Anne Madden
from North Carolina State University to patent pitching this yeast into wort, which prevents other yeast labs from offering any other strains of this species and also
prevents brewers from using this species from other sources. A follow up post on 09/01/2017 (https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679
163638/) discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries/yeast companies from using it.
University of Sciences Philidelphia (https://www.facebook.com/groups/MilkTheFunk/permalink/1933990046629200/), via Matthew J. Farber's work, is also trying to
claim patent on this process.
Matt MIller's notes on a few species of Lactic Acid Yeast. (http://sourbeerblog.com/wp-content/uploads/2017/04/Data-From-10-Non-Saccharomyces-Fermentations.pd
f)
Levulia Alcomeno (AEB) Yeast Trial On Cabernet Franc (2016); formerly classified and listed as Kluyveromyces thermotolerans. (http://www.winemakersresearchexch
ange.com/library/2017/6/6/levulia-alcomeno-aeb-yeast-trial-on-cabernet-franc-2016)
MTF thread by Jeremy Myers on making a saison style beer with Levulia Alcomeno. (https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/
)
The Yeast Bay trialing two strains of L. thermotolerans, including their process. (https://www.facebook.com/groups/MilkTheFunk/permalink/3724558250905695/)
"Alternative Souring Methods: Acid-producing yeast strains," by Federico Tondini, BYO Magazine October 2021. (https://byo.com/article/alternative-souring-methods
-acid-producing-yeast-strains/)
(To do)
- Bochman et al. (2018) paper: https://www.sciencedirect.com/science/article/pii/S0740002017302952

- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of
wine: https://www.academia.edu/20392016/Lachancea_thermotolerans_and_Saccharomyces_cerevisiae_in_simultaneous_and_sequential_co_fermentation_A_strategy_to_enhance_acid
ity_and_improve_the_overall_quality_of_wine?email_work_card=title
- https://www.mdpi.com/2306-5710/9/1/20
Lachancea fermentati
Metschnikowia
Wines fermented with a combination of M. pulcherrima, H. uvarum, S. cerevisiae, and lactic acid bacteria, had a slightly lower ethanol percent, but a higher phenolic acid
content and slightly better mouthfeel [22].
https://www.facebook.com/groups/MilkTheFunk/permalink/1862425643785641/
Metschnikowia reukaufii
Co-fermentation notes on MTF by Nick Impellitteri of The Yeast Bay. (https://www.facebook.com/groups/MilkTheFunk/permalink/2629290363765828/)

"M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer," by Scott Janish. (http://scottjanish.com/m-reukaufii-a-nectar-inhabitin
g-wild-yeast-with-biotransformation-potential-in-hoppy-beer/)
Moniliella

Moniliella megachiliensis
Bochman et al. (2021) (https://www.biorxiv.org/content/10.1101/2021.07.21.453216v1) isolated a strain of this species from the Olympic National Park. With the ability to
ferment maltose, it showed some degree of attenuation in DME wort (more than many wild yeasts, but not as high as S. cerevisiae), and is hop tolerant. It was tolerant of low
amounts of alcohol up to 6% ABV. It performed better at 34-37°C than at 30°C, suggesting that it prefers warmer temperatures. The flavor profile in beer fermented with this
species was characterized as tasting of pleasant esters and bubblegum [30].
Mrakia
Mrakia gelida
This species has been suggested to be good for low alcohol (~1.5% ABV) beers due to favorable flavor contributions and a lack of off-flavors like diacetyl production [31].
Pichia
Pichia is a genus of yeasts in the family Saccharomycetaceae with spherical, elliptical, or oblong cells. Pichia is a
teleomorph, and forms hat-shaped, hemispherical, or round ascospores during reproduction. The anamorphs of some
Pichia species are Candida species. The asexual reproduction is by multilateral budding. Pichia can be prolific pellicle-
forming yeasts. [32] Many species of Pichia have been to biotransform monoterpenes found in hop oils (see Hop
Biotransformations).
Some species of Pichia can produce exopolysaccharides (EPS), which are extracellular (produced and expelled outside of
the cell) polymers of monosaccharides connected by glycosidic bonds with a degree of polymerization higher than 10.
EPS assists in producing biofilms for microorganisms. It is possible that EPS from yeast could make beer "ropy" or
Pichia membranaefaciens; photo by Pitt and Hocking,
"sick", similar to Pediococcus [19][33].
2009. (https://www.researchgate.net/figure/278707172_f
ig3_Figure-8-08-Pichia-membranaefaciens-a-colonies-o
Pichia kluyveri n-MEA-7-d-25C-bar-2-mm-b).
Proposed to be useful in the production of non-alcoholic beer. See this MTF thread (https://www.facebook.com/groups/M
ilkTheFunk/permalink/2336842936343907/) on suspecting this yeast to be the one used in a recent Mikkeller non-
alcoholic beer called "Henry and His Science" (https://blog.mikkeller.dk/mikkeller-launches-a-new-style-of-alcohol-free-
beer?fbclid=IwAR2LfBxi-1YyrMYXuhR8BIauCjcxWNOW2-L8HBu0m5BB-q3i77-j74w4Dm4). See also this MBAA
Podcast on brewing NA beer at Sam Adams (https://www.masterbrewerspodcast.com/272).
This MTF thread by Brendan Pleskow (https://www.facebook.com/groups/MilkTheFunk/permalink/2745933662101497/)

explores the possibility of producing significant ethanol with this species using BSG Amylo™ enzyme.
Chr Hansen Frootzen® is claimed to be a high thiol producer. (https://www.chr-hansen.com/en/food-cultures-and-enzyme

s/fermented-beverages/cards/product-cards/frootzen-first-ever-pichia-kluyveri-yeast)
Pichia kudriavzevii
P. kudriavzevii is a very abundant yeast found in soil, fruits, and various fermented beverages. It is ovoid to elongate in
shape. So far, P. kudriavzevii is mainly associated with food spoilage to cause surface biofilms in low pH products. It is
also known for known for creating a very heavy pellicle. [34]
Sugar Utilization
P. kudriavzevii can mainly metabolize glucose making it a non-viable strain for primary fermentations. During trials it
was unable to metabolize galactose, sucrose, maltose, lactose, raffinose, and trehalose. [34] Interestingly, some strains of
P. kudriavzevii can metabolize pentose sugars such as xylose [35].
Pichia apotheca
Pichia apotheca is a new hybrid species of Pichia which was identified in 2017. [36] Pichia apotheca was identified as a
hybrid of Pichia membranifaciens and another unidentified species of Pichia.
Characterization Pichia kudriavzevii pellicle; photo by Dr Matt Bochman

[2] (https://www.facebook.com/539527212902201/phot
During the study, a fermentation using solely Pichia apotheca was conducted. The test wort used was at 13.75 degrees os/a.686127604908827.1073741828.539527212902201/
Plato and after 5 weeks at 13.61 degrees Plato. The alcohol by weight was found to be 0.02% after fermentation. In 686127568242164/?type=1&theater).
addition to this, percentages based on the entire contents of the wort showed that over five weeks, glucose levels dropped
from 1.62% to 1.22%. The hybrid may incrementally breakdown maltotriose and fructose, dropping from 1.46% to
1.05% and 0.57% to 0.22% respectively, but did not appear to be able to reduce the levels of maltose. These results indicate that the Pichia hybrid did not significantly
metabolize much of the available carbohydrates into alcohol within this wort environment. [36]
See also:
MTF thread on characterizing the strain of P. apotheca found and distributed by Maitreya Dunham. (https://www.facebook.com/groups/MilkTheFunk/permalink/21630
74540387415/)
BasicBrewing radio podcast interview with Maitreya and two brewers who brewed a beer and a mead with this yeast. (http://traffic.libsyn.com/basicbrewing/bbr08-02-
18pichiayeast.mp3)
Pichia membranifaciens

Pichia anomala
Schizosaccharomyces
Schizosaccharomyces is a genus of fission yeasts. The most well-studied species is S. pombe. At present four Schizosaccharomyces species have been described (S. pombe, S.
japonicus, S. octosporus and S. cryophilus). Like the distantly related Saccharomyces cerevisiae, Schizosaccharomyces is a significant model organism in the study of
eukaryotic cell biology. It is particularly useful in evolutionary studies because it is thought to have diverged from the Saccharomyces cerevisiae lineage between 300 million
and 1 billion years ago, and thus provides an evolutionary distant comparison.
Schizosaccharomyces japonicus
See also:
Justin Amaral's experiencing using S. japonicus. (https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/)

Cory Widmayer's review of fermentation science on S. japonicus and S. pombe in molasses and rum fermentation. (https://www.facebook.com/groups/MilkTheFunk/pe
rmalink/3703774669650720/)
Schizosaccharomyces pombe
The fission yeast S. pombe is a unicellular eukaryote [37] that is rod shaped. They measure approximately 2 to 3 microns
in diameter and 7 to 14 microns in length. S. pombe is usually found in sugar-containing fermentations of alcohol from
subtropical regions. Even though its origin dates back to quite a long time ago, it was not widely known before the
1890’s. It was discovered in 1893 when a group working in a Brewery Association Laboratory in Germany was looking
at sediment found in millet beer imported from East Africa that gave it an unsavory acidic taste. P. Lindner was the first to
describe Schizosaccharomyces pombe. He chose as its epithet the Swahili word for beer, pombe. It was identified as
yeast, and it became known as the fission yeast because it reproduces by means of fission unlike its relative
Saccharomyces cerevisiae. The name Schizosaccharomyces was assigned to it because "Schizo-" means "split" [38],
which had been previously used to describe other fission species. [39]
Dr. Matt Bochman has experimented fermenting beer with some strains of S pombe. He reported that a lot of sulfurous
compounds were produced, but this could have been just his strains or his fermentation conditions [40].
See also: S. pombe; photo from Wikipedia [3] (https://en.wikipedi

a.org/wiki/Schizosaccharomyces_pombe).
"The Past and Future of S. pombe in Fermentation," MTF post by Cory Widmayer giving an overview of S. pombe
in alcoholic fermentation (leading up to experimentation on reducing sulfur and acetate production for non-
distillation fermentation). (https://www.facebook.com/groups/MilkTheFunk/permalink/4274824649212383/)
MTF write ups by Cory Widmayer of the fermentation process for traditional Jamaican rum, with an emphasis on aromatic mold (Thielaviopsis ethacetica) and
Schizosaccharomyces pombe. (https://www.facebook.com/groups/MilkTheFunk/permalink/3361360907225433/)
MTF post by Cory Widmayer on isolation and identification techniques for S. pombe. (https://www.facebook.com/groups/592560317438853/?multi_permalinks=49252
98390831669)
Cory Widmayer's experiments and guide brewing beer with S. pombe (see comments for links to Cory's other threads). (https://www.facebook.com/groups/MilkTheFun
k/posts/5842191532475679/)
Torulaspora delbrueckii
- to review: http://www.mdpi.com/2311-5637/4/2/22
- https://www.ncbi.nlm.nih.gov/pubmed/29492641
- https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/
- https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.2025327
Torulaspora delbrueckii is species of yeast, that is round to ovoid in shape and has been traditionally used in some wine
fermentations to increase the complexity. Most of the commercial Torulaspora species and strains were isolated from soil,
fermenting grapes (wine), berries, agave juice, tea-beer, apple juice, leaf of mangrove a tree, moss, lemonade and tree
barks. Although it was said that most T. delbrueckii strains would not fully attenuate or tolerate higher alcohol contents it
has been shown that this property is strain-dependent.
General Information
An analysis was done on 10 different T. delbrueckii strains on various types of stress resistance as well as the ability to
Tolurspora delbrueckii; photo by [4] (https://fermentatio
metabolize different carbon sources. The strains tested and the results are shown below. [41]
nstations.wordpress.com/2016/09/26/candida-milleri-sti
ven-mita/).

Designation[41] Strain number/signature Origin
T6 RIBMa TdA Wine

T9 DSMb 70504 Sorghum Brandy
T10 CBSc 1146T Unknown
T11 TUMd 214 Bottle (Pils beer, trace contamination, no beer spoilage observed)
T13 TUMd TD1 Wheat beer (starter culture)
T15 TUMd 138 Cheese brine
T17 WYSC/Ge 1350 Unknown

T18 CBSc 4510 Unknown
T19 DSMb 70607 Unknown
T20 CBSc 817 Unknown
See also:
Bru Lab Podcast Episode 065 | Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson. (http://thebrulab.libsyn.com/episode-065-cold-contact-fermentatio
n-with-t-delbrueckii-w-dr-brian-gibson)
MBAA Podcast on brewing NA beer at Sam Adams (https://www.masterbrewerspodcast.com/272).
Hop Resistance
The resistance to alpha acids were also measured among these 10 strains using 0 PPM, 50 PPM, and 90 PPM. All strains were found to be resistant to these levels of alpha
acids not affecting their growth. Some strains however were shown to have slower growth rates in the presence of 90 PPM and more [41]. One strain of Torulaspora
delbrueckii was found to biotransform monoterpenes from hop oils (see Hop Biotransformations). Bellut et al. (2018) found that IBU's up to 50 had no impact on the growth
of the strain of T. delbruekii that they tested, but they did not test the growth of this strain in wort above 50 IBU [23].
Ethanol Resistance
All 10 strains were also tested for their ability to grow in 5-10% ethanol content. The table below shows that all but one strain was able to grow in presence of 5% total
alcohol but one thing they all shared in common is their inability to grow when in the presence of 10% alcohol. [41]
Growth (+) positive; (−) negative.
Ethanol % T6 T9 T10 T11 T13 T15 T17 T18 T19 T20
5% - + + + + + + + + +
10% - - - - - - - - - -
Sugar Utilization
During fermentation trials of these 10 strains mentioned, sugar content was measured both before and after fermentation via HPLC. Tests showed the the sugar utilization of
T. delbruekii is very strain dependent. All but one of the strains were shown to not ferment maltose and maltotriose. Although these tests do not show if these strains are able
to utilize lactose, Eureka Brewing's blog mentions that they are unable to metabolize it.[42] The table below shows the percentages of sugars metabolized in the test wort by
each strain. [41]
Sugar Type T6 T9 T10 T11 T13 T15 T17 T18 T19 T20
Fructose (%) 93.2 92.3 91.5 88 91.6 90.2 84.5 96.4 93.6 88.1
Glucose (%) 96.6 96.2 97 96.6 97.3 95.5 94.5 95.4 94.7 89.6
Sucrose (%) 82.4 86.4 79 95 84.6 75.2 78.3 72 73.7 84.7
Maltose (%) 3.3 94.8 5.8 6 1.8 0.3 0.9 2.5 0.7 0.3
Maltotriose (%) 3 58.9 1.6 4.2 .5 1.3 2.4 0.1 0.1 3.6
Bellut et al. (2018) found that a strain of T. delbruekii isolated from kombucha could ferment glucose, fructose, sucrose, melibiose, and raffinose, but could not ferment
maltose, maltotriose, or cellobiose [23].
Cross Resistance
Again, all 10 strains growth was tested but this time with the presence of both 5% ethanol as well as 50 and 90 PPM of iso-alpha acid concentrations. Below you can see that
with a combination of these two factors, growth was hindered in quite a few strains. [41]
Growth (+) positive; (−) negative.
IBU/ethanol % (v/v) T6 T9 T10 T11 T13 T15 T17 T18 T19 T20
50/5 - + - + - + + + + -
90/5 - - - + - + + + + -
Flavor Compounds

Bellut et al. (2018) found that a strain of T. delbruekii isolated from kombucha produced much less higher alcohols than WLP001 (n-propanol, isobutanol, and isoamyl
alcohol) and also much lower esters, but slightly higher diacetyl and acetaldehyde. It also did not produce phenols and had moderate flocculation [23].
MTF Threads
Starter/propagation tips for homebrewers/small brewers. (https://www.facebook.com/groups/MilkTheFunk/permalink/2804680779560118/)

Experiences using White Labs WLP603. (https://www.facebook.com/groups/MilkTheFunk/permalink/3723670497661137/)
Wickerhamomyces spp.
Some species can produce lactic acid. One strain of Wickerhamomyces anomalus isolated from a distillery was found to produce significant levels of ethanol and is ethanol
tolerant. Another isolate attenuated wort 83% of wort, and was reported to ferment maltotriose, which is very rare for yeast species other than S. cerevisiae [43]
See also:
Pichia spp.
Michael Tonsmeire's brewing video (https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w) and blog post (https://www.themadfermentationist.com/201
8/05/lactic-acid-yeast-hanseniaspora-and.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheMadFermentationist+%28The+Mad+Fer
mentationist%29).
Zygosaccharomyces spp.
Zygosaccharomyces spp. belongs to the group of hemiascomycetous (class of fungi in which no ascocarps are formed)
yeasts with a high tolerance to osmotic stress. This typical feature enables it to grow in environments with high
concentrations of salts and/or sugars, i.e. under conditions restrictive to most other yeast species. Z. bailii, Z. bisporous,
Z. rouxii, and Z. florentinus are species which have been isolated in grape musts or wine. Some strains can be very
tolerant to a wide range of stressors, including 50% sugar, 2.5% acetic acid, 18% ethanol, and pH 2.0. It is also resistant
to preservatives commonly used in beverage production such as SO2. They are commonly mentioned as part of the "Flor"
present in Sherry wines.
Zygosaccharomyces parabailii Zygosaccharomyces rouxii; photo by Microbial

Foods.org (http://microbialfoods.org/microbe-guide-zyg
Zygosaccharomyces bailii osaccharomyces-rouxii/).
Some species of this genus cannot ferment maltose or maltotriose, which make up the majority of sugar in brewer's wort.
For example, Bellut et al. (2018) found that one strain that was isolated from kombucha could not ferment these complex sugars. This is due to the lack of a maltose
transporter and the enzyme maltase. It also could not ferment melibiose, raffinose, or cellobiose, but could ferment glucose, fructose, and sucrose. As such, they have been
proposed as being potentially useful in non-alcoholic beer fermentation. Additionally, these species were able to grow in 7◦ Plato wort with a range of IBU (50 IBU was the
maximum IBU tested), indicating that IBU's don't impact the growth of these species. They also lacked the ability to produce phenols. It was described as moderately
flocculant, with the flocculation depending on the FLO gene and the presence of calcium in the wort (the same as Saccharomyces). They produced much less higher alcohols
(n-propanol, isobutanol, and isoamyl alcohol) than the WLP001 control yeast and fewer esters, acetaldehyde, and diacetyl than WLP001 [23].
Zygosaccharomyces kombuchaensis
Bellut et al. (2018) found that a strain of S. kombuchaensis isolated from kombucha performed much the same as the above described strain of Z. bailii, except it was able to
ferment raffinose [23].
Zygosaccharomyces rouxii
Bacteria
Leuconostoc
Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are
intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are
able to produce Leuconostocfrom sucrose. They generally form exopolysaccharide. [44]
Malolactic Fermentation
Oenococcus
Oenococcus is a genus of Gram-positive bacteria, placed within the family Leuconostocaceae. The only species in the genus was Oenococcus oeni (which was known as
Leuconostoc oeni until 1995). In 2006, the species Oenococcus kitaharae was identified. As its name implies, Oenococcus holds major importance in the field of
oenology(the science and study of wine and winemaking), where it is the primary bacterium involved in completing the malolactic fermentation. [45]
Oenococcus kitaharae
O. kitaharae is a lactic acid bacterium (LAB) that was isolated from composting distilled shochu residue produced in Japan. This species represents only the second member
of the genus Oenococcus to be identified. O. kitaharae has the ability to ferment maltose, citrate and malate and the ability to synthesize specific amino acids such as L-
arginine and L-histidine unlike some O. Oeni. In addition to these metabolic differences, the O. kitaharae genome also encodes many proteins involved in defense against
both bacteriophage (restriction-modification and CRISPR (https://en.wikipedia.org/wiki/CRISPR)) and other microorganisms (bacteriocins), and has had its genome
populated by at least two conjugative transposons (https://en.wikipedia.org/wiki/Transposable_element), which is in contrast to currently available genome sequences of O.
oeni which lack the vast majority of these defense proteins. It therefore appears that the genome of O. kitaharae has been shaped by its need to survive in a competitive
growth environment that is vastly different from that encountered by O. oeni, where environmental stresses provide the greatest challenge to growth and reproduction. [46]

Sugar Utilization -
One of the defining biochemical differences between O. kitaharae and O. oeni that was noted in its original isolation was the ability of O. kitaharae to produce acid from
maltose. This trait is rare in O. oeni, which is formally classified as maltose negative. By comparing available whole-genome annotations for O. oeni with O. kitaharae, it was
possible to identify several genes associated with sugar utilization that are deferentially present across the species. Of these, at least four genes which are present in O.
kitaharae, but absent in the O. oeni genomes, are predicted to be involved in the utilization of maltose, providing a direct genetic basis for this phenotype. In addition to
genes predicted to be involved in the species-specific utilization of maltose, there are several ORFs (https://en.wikipedia.org/wiki/Open_reading_frame) predicted to be
involved in the metabolism of trehalose, D-gluconate, D-ribose and fructose that are specifically present in O. kitaharae. While the assimilation of these sugars is often
carried out by specific strains of O. oeni, this genotypic data agrees well with biochemical tests performed previously that indicated that O. kitaharae was able to utilize all of
these various carbon sources. [47]
Oenococcus oeni
https://www.academia.edu/27927068/Evidence_for_exopolysaccharide_production_by_Oenococcus_oeni_strains_isolated_from_non_ropy_wines?email_work_card=title
Oenococcus oeni(also know as Leuconostoc oeni) is a Genus of Gram-positive LAB, ellipsoidal to spherical in shape that is primarily used in Malolactic Fermentation.
Oenococcus oeni is a facultative anaerobe. It is able to use oxygen for cellular respiration but can also gain energy through fermentation. It characteristically grows well in
the environments of wine, being able to survive in acidic conditions below pH 3.0 and tolerant of ethanol levels above 10%. Optimal growth occurs on sugar and protein rich
media. Cells tend to grow in chains or pairs. O. Oeni is heterofermentative and generally produces CO2, Ethanol, Acetate, and Diacetyl. [48]
O. oeni ferments sugars using both the hexose-monophosphate and phosphoketolase pathways using the enzymes Glucose-6-phosphate and xylulose-5-phosphoketolase to
from D(-)-lactic acid, CO2 and ethanol in equal amounts when metabolising D-glucose. O.oeni can convert pentose phosphate to acetic acid in an oxygen dependant reaction
which requires NADP. It cannot metabolize polysaccharides and alcohols.
O. oeni can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine,
uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains. [49]
Althought O. oeni has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production
without the presence of malic acid. James Sites reported souring within a week at 70°F. [50]
This species can also produce exopolysaccharides (EPS) similar to Pediococcus, but in most wines the levels of EPS do not make wine ropy [51].
Name Mfg#
White Labs Malolactic Culture

Wyeast Malolactic Blend
CHR Hansen Viniflora
Weisella
See also:
Malt Inoculated Wort (W. cibaria)
Zymomonas mobilis
Zymomonas mobilis is a Gram negative, facultative anaerobic, non-sporulating, polarly-flagellated, rod-shaped bacterium.
It is the only species found in the genus Zymomonas. It has notable bioethanol-producing capabilities, which surpass
yeast in some aspects. It was originally isolated from alcoholic beverages like the African palm wine, the Mexican
pulque, and also as a contaminant of cider and beer.[52]
About Health Concerns

"Fact or Fiction: Can Pathogens Survive in Beer" (http://suigenerisbrewing.com/index.php/2017/01/05/fact-of-ficti
on-can-pathogens-survive-in-beer-the-rdwhahb-edition/) and associated MTF thread (https://www.facebook.com/gr
oups/MilkTheFunk/permalink/1975170752511129/).
Wild Yeast Isolation and Safety.
Potential references Zymomonas mobilis; photo by [5] (https://jgi.doe.gov/w

hy-sequence-zymomonas-mobilis-transcriptomes-and-re
sequencing-z-mobilis-industrial-strain-zm4/).
- Fermentation of cellobiose/glycosides https://www.ncbi.nlm.nih.gov/pmc/articles/PMC241500/
- https://onlinelibrary.wiley.com/doi/full/10.1002/jib.381?fbclid=IwAR1lBJsgLnyftqiYef9nJ5nNHAkaHCm64RFFLq-hrWapuSYLR
ghR8GOl22Y
- http://beer.suregork.com/wp-content/uploads/2015/06/Poster-89.pdf
- Bioflavoring by non-conventional yeasts in sequential beer fermentations http://www.sciencedirect.com/science/artic
le/pii/S0740002017303763 and MTF comments (https://www.facebook.com/groups/MilkTheFunk/permalink/1887724401255765/)
- Bochman's published article on lactic acid producing yeast: http://www.sciencedirect.com/science/article/pii/S07400
02017302952
- Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production
(http://onlinelibrary.wiley.com/doi/10.1111/1751-7915.12717/epdf) - See Fig3B
- Fugelsang K, Edwards C. Wine Microbiology. 1997. Available: http://link.springer.com/content/pdf/10.1007/978-0-387-
33349-6.pdf
- https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336277939733750&comment_trackin
g=%7B%22tn%22%3A%22R%22%7D
- http://www.sciencedirect.com/science/article/pii/S0963996916302332

- http://www.sciencedirect.com/science/article/pii/S074000201630452X
- https://www.ncbi.nlm.nih.gov/pubmed/12102552
- http://beer.suregork.com/?p=3860
- http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.001607
- http://www.mbaa.com/publications/tq/tqPastIssues/2017/Pages/TQ-54-1-0215-01.aspx
- http://biorxiv.org/content/early/2017/03/27/121103
- http://onlinelibrary.wiley.com/doi/10.1002/jib.381/full
- http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-2532-01.aspx
- http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract
- https://mail.google.com/mail/u/1/?ui=2&ik=1b8e47c65b&view=att&th=15c548b66cda8ae6&attid=0.1&disp=safe&zw
- Pichia
- http://www.sciencemag.org/news/2017/07/microbe-new-science-found-self-fermented-beer
- Sherry Flor
See Also
Additional Articles on MTF Wiki
Brettanomyces
Lactobacillus
Pediococcus
Acetobacter
Pellicle
Mead
External Resources
UC Davis list and characterization of many yeasts and molds found in winemaking. (http://wineserver.ucdavis.edu/industry/enology/winemicro/wineyeast/saccharomyc
es_cerevisiae.html)
"Yeasts and Yeastlike Fungi", an overview of yeast groups and classification. (http://laboratoryresearch.blogspot.com/2008/07/yeasts-and-yeastlike-fungi.html?m=1)
References
1. Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea,
Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. Cletus P Kurtzman. 2003. DOI: https://doi.org/10.1016/S1567-1356(03)00175-2. (https://academic
.oup.com/femsyr/article/4/3/233/562841)
2. East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 01/24/2018. (http://www.eastcoastyeast.com/wild-stuff.html)
3. East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 03/27/2021. (http://www.eastcoastyeast.com/wild-stuff.html)
4. Fermmentos Labs Catalog. Retrieved 12/21/2017. (https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf)
5. "Launch of lactic-acid producing yeast – Sourvisiae®" lallemand Brewing blog. 09/12/2019. Retrieved 09/12/2019. (https://www.lallemandbrewing.com/en/united-stat
es/news/launch-of-lactic-acid-producing-yeast-sourvisiae/)
6. WildBrew™ PHILLY SOUR. Lallemand website. Retrieved 07/05/2020. (https://www.lallemandbrewing.com/en/united-states/product-details/wildbrew-philly-sour/)
7. Justin Amaral. Milk The Funk thread on pitching A2A as a primary or secondary pitch. 01/31/2018. (https://www.facebook.com/groups/MilkTheFunk/permalink/19731
20912716113/?comment_id=1973126846048853&reply_comment_id=1973160732712131&comment_tracking=%7B%22tn%22%3A%22R1%22%7D)
8. Berkeley Hills Sour Yeast Blend. The Yeast Bay website. Retrieved 01/24/2022. (https://www.theyeastbay.com/wild-capture/berkeley-hills-sour-yeast-blend)
9. Metschnikowia reukaufii. The Yeast Bay website. Retrieved 08/21/2019. (https://www.theyeastbay.com/beta-release-cultures/metschnikowia-reukaufii)
10. Wild Pitch Yeast catalog. Retrieved 1/2/2018. (http://wildpitchyeast.com/yeast-catalog)
11. Dr. Matt Bochman. Milk The Funk thread on Saucy Brew Works use of lactic acid yeast. 01/12/2018. (https://www.facebook.com/groups/MilkTheFunk/permalink/194
7575938603944/?comment_id=1947588381936033&reply_comment_id=1951757644852440&comment_tracking=%7B%22tn%22%3A%22R%22%7D)
12. Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Xiaoyu Han, Qiuxing Qin, Chenyu Li,
Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You. 2022. (https://www.sciencedirect.com/science/articl
e/abs/pii/S0308814622026887#f0020)
13. Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer. Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler,
Fritz Jacob, Jonas J. Atzler, Andrea Hoehnel, Kieran M. Lynch, and Elke K. Arendt. 2019. DOI: https://doi.org/10.3390/fermentation5040103. (https://www.mdpi.com/
2311-5637/5/4/103/htm)
14. Konstantin Bellut. Milk The Funk Facebook group thread on Bellut et al. 2019 study on Cyberlindnera. 12/21/2019. (https://www.facebook.com/groups/MilkTheFunk/
permalink/3143999022294957/)
15. Wikipedia. Debaryomyces. Retrieved 09/03/2015. (https://en.wikipedia.org/wiki/Debaryomyces)
16. Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015. (https://en.wikipedia.org/wiki/Debaryomyces_hansenii)
17. "The Original Flag Porter Story". Brewlab website. 01/20/2017. Retrieved 12/08/2017. (https://www.brewlab.co.uk/news/the-original-flag-porter-story)
18. Thomas, K., Ironside, K., Clark, L., and Bingle, L. (2021) Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian
brewing. J. Inst. Brew., 127: 167– 175. https://doi.org/10.1002/jib.641. (https://onlinelibrary.wiley.com/doi/full/10.1002/jib.641)
19. Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties - review. Iwona Gientka, Stanisław
Błażejak, Stanisław Błażejak, Lidia Stasiak, Lidia Stasiak, Anna Chlebowska-Śmigiel, Anna Chlebowska-Śmigiel. 2015. (https://www.researchgate.net/publication/283
498621_Exopolysaccharides_from_yeast_insight_into_optimal_conditions_for_biosynthesis_chemical_composition_and_functional_properties_-_review?fbclid=IwA
R1X6Y0rnquoF6SD-eH9m6EWpLIefgZJFUJK51NJYBooJWngxEVS2aR3PKE)
20. . Eureka Blog's Post on D. Hansenii, Retrieved 8/9/2017 (https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/)
21. . Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters. Himabindu Kumdam, Shweta Narayana Murthy and
Sathyanarayana N Gummadi. 2013. (https://www.ncbi.nlm.nih.gov/pubmed/18810540)
22. Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South

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Nonconventional Yeasts and Bacteria - Milk The Funk Wiki 11/05/2023 21:04

3.13 Wickerhamomyces spp.

AEB product sheet. (https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1)

East Coast Yeast

Fermmento Labs (Brazil - CLOSED)

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 2 sur 15

Product Starter Fermentation/Other

See this The Brü Lab podcast episode (http://html5-player.libsyn.com/embed/episode/id/18140333/height/90/theme/cus

Mainiacal Yeast (CLOSED)

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 3 sur 15

Currently this blend contains

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 4 sur 15

The Yeast Bay

Product Name Taxonomy Attenuation Flocculation Starter Note Fermentation/Other Notes

Various Various See https://www.whitelabs.com/the_vault?id=60

Wild Pitch Yeast

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 5 sur 15

"Hello My Name is Debaryomyces hansenii" by Samuel Aeschlimann. (https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/)

Sugar Utilization and Ethanol Creation

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 6 sur 15

Carbon Source Carbon Source Consumed (g/L) Ethanol Created (g/L)

Sucrose 82.00 9.90

Glucose 84.75 9.05

Arabinose 86.70 2.43

Fructose 80.40 9.84

Glycerol 50.60 0.77

Effect of nitrogen sources

Michael Tonsmeire's brewing video (https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w) and blog post (https://www.themadfermentationist.com/201

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 7 sur 15

- Bochman et al. (2018) paper: https://www.sciencedirect.com/science/article/pii/S0740002017302952

Co-fermentation notes on MTF by Nick Impellitteri of The Yeast Bay. (https://www.facebook.com/groups/MilkTheFunk/permalink/2629290363765828/)

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 8 sur 15

This MTF thread by Brendan Pleskow (https://www.facebook.com/groups/MilkTheFunk/permalink/2745933662101497/)

Chr Hansen Frootzen® is claimed to be a high thiol producer. (https://www.chr-hansen.com/en/food-cultures-and-enzyme

Characterization Pichia kudriavzevii pellicle; photo by Dr Matt Bochman

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 9 sur 15

Justin Amaral's experiencing using S. japonicus. (https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/)

See also: S. pombe; photo from Wikipedia [3] (https://en.wikipedi

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 10 sur 15

Designation[41] Strain number/signature Origin

T6 RIBMa TdA Wine

T10 CBSc 1146T Unknown

T15 TUMd 138 Cheese brine

T17 WYSC/Ge 1350 Unknown

T19 DSMb 70607 Unknown

T20 CBSc 817 Unknown

Growth (+) positive; (−) negative.

Ethanol % T6 T9 T10 T11 T13 T15 T17 T18 T19 T20

Sucrose (%) 82.4 86.4 79 95 84.6 75.2 78.3 72 73.7 84.7

Growth (+) positive; (−) negative.

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 11 sur 15

Starter/propagation tips for homebrewers/small brewers. (https://www.facebook.com/groups/MilkTheFunk/permalink/2804680779560118/)

Zygosaccharomyces parabailii Zygosaccharomyces rouxii; photo by Microbial

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 12 sur 15

White Labs Malolactic Culture

CHR Hansen Viniflora

Malt Inoculated Wort (W. cibaria)

About Health Concerns

Potential references Zymomonas mobilis; photo by [5] (https://jgi.doe.gov/w

https://www.milkthefunk.com/wiki/Nonconventional_Yeasts_and_Bacteria#Schizosaccharomyces Page 13 sur 15

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