Changes

'''Nonconventional Yeasts and Bacteria''' are yeasts and bacteria genera that haven't been greatly explored in alcoholic fermentation, but might prove to be worth exploration. This page contains anecdotal information, as well as scientific information that might prove useful for brewers who are looking to brew with microbes that don't include the typical lab yeasts and bacteria for sour/mixed fermentations. For yeasts and bacteria that are more often used in sour and mixed fermentations, see ''[[Saccharomyces]]'', ''[[Brettanomyces]]'', ''[[Lactobacillus]]'', ''[[Pediococcus]]'', [[Kveik#Commercial_Availability|Kveik]], and [[Mixed Cultures]]. For catching wild microbes (bioprospecting), see [[Wild Yeast Isolation]]. For more information on laboratory techniques, see [[Laboratory Techniques]].

! Lab Name !! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| ACID Dry Beer Yeast || ''Lachancea thermotolerans'' || 75-80 || High || ACID yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. ACID yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 66–77°F (19–25°C). || |-|} ===[[East Coast Yeast]]==={| class="wikitable sortable"

| [[East Coast Yeast]] || ECY31 Senne Valley Blend || ''Debaryomyces'', ''Priceomyces'', ''Wickerhamomyces'', ''Pichia'', lactic acid bacteria, a wild ''Saccharomyces'', and ''B. bruxellensis'' || || || || Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate <ref>[http:! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation//www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 01/24/2018.]</ref>. Other Notes

| [[Fermmento Labs]] || FB6 Lambic & Sours ECY31 Senne Valley Blend || ''Pediococcus pentosaceusDebaryomyces'', ''Lactobacillus pentosusPriceomyces'', ''Lactobacillus plantarumWickerhamomyces'', ''Brettanomyces bruxellensisPichia'', ''Candida colliculosa''lactic acid bacteria, a wild ''Kluyveromyces thermotoleransSaccharomyces'', and ''Kloeckera africanaB. bruxellensis'', ''Hanseniaspora uvarum'', ''Hanseniaspora apis'', Belgian ale yeast, and sherry Flor yeast. || || || || Ferments at 20Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-28°C type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate <ref name="fermmentos_catalog_2017">[httpshttp://fermmentolabswww.eastcoastyeast.com.br/wpwild-contentstuff.html East Coast Yeast website. Wild Yeast /uploadsBrettanomyces /2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs CatalogLactic Bacteria. Retrieved 1201/2124/20172018.]</ref>.

| [[Fermmento Labs]] || FB10 Fruteira ECY45 BugFarm 2 || Kveik ''Brettanomyces anomalusSaccharomyces'', ''Torulaspora delbruekiiBrettanomyces'', ''Lanchancea Lachancea thermotolerans'', ''Kloeckera africana''(Origin: grapes), and ''Hanseniaspora uvarumLactobacillus'' || || || || Ferments at 28Described by ECY as producing "citrusy" sour beers <ref>[http://www.eastcoastyeast.com/wild-30°C stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 03/27/2021.]</ref name="fermmentos_catalog_2017" />.

| } ===[[Escarpment Laboratories]]==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Lactic Magic || ''Lachancea thermotolerans'' || || || || Added glucose (dextrose) is required for lactic acid production. To drop pH below 4.0, you must add 2.5-5% dextrose by volume (that's roughly equal to 2.5-5ºP or 0.012-0.020 gravity points, or 25-50kg in a 10hL batch). See [https://escarpmentlabs.com/products/lactic-magic?_pos=1&_sid=980974c5f&_ss=r the product page].|-|} ===[[Fermmento Labs]] (Brazil - CLOSED)==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| FB6 Lambic & Sours || ''Pediococcus pentosaceus'', ''Lactobacillus pentosus'', ''Lactobacillus plantarum'', ''Brettanomyces bruxellensis'', ''Candida colliculosa'', ''Kluyveromyces thermotolerans'', ''Kloeckera africana'', ''Hanseniaspora uvarum'', ''Hanseniaspora apis'', Belgian ale yeast, and sherry Flor yeast. || || || || Ferments at 20-28°C <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.|-| FB10 Fruteira || ''Brettanomyces anomalus'', ''Torulaspora delbruekii'', ''Lanchancea thermotolerans'', ''Kloeckera africana'', and ''Hanseniaspora uvarum'' || || || || Ferments at 28-30°C <ref name="fermmentos_catalog_2017" />.|-|} ===Lallemand Brewing/Wine==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Sourvisiae® || ''Saccharomyces cerevisiae'' || || || || A bioengenered strain of ''S. cerevisiae'' that produces lactic acid and no off-flavors within 5 days of fermentation <ref>[https://www.lallemandbrewing.com/en/united-states/news/launch-of-lactic-acid-producing-yeast-sourvisiae/ "Launch of lactic-acid producing yeast – Sourvisiae®" lallemand Brewing blog. 09/12/2019. Retrieved 09/12/2019.]</ref>. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2907116972649831/ MTF thread].|-| Biodiva™ || ''Torulaspora delbrueckii'' || || || || Marketed as a wine yeast to be used in a sequential pitch with regular wine yeast. Said to increase mouthfeel in wine. Pitch this first until 2° Brix have been fermented, then add wine yeast. See the [https://catalogapp.lallemandwine.com/uploads/yeasts/docs/d441f52d43e8c74d0071debbd7ff415c479e1fdf.pdf Lallemand data sheet] for more information.|-| WildBrew™ Philly Sour || ''Lachancea thermotolerans'' (see the "Fermentation/Other Notes" column for disputed species identification) || || || || ''Lachancea'' selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148) <ref>[https://www.lallemandbrewing.com/en/united-states/product-details/wildbrew-philly-sour/ WildBrew™ PHILLY SOUR. Lallemand website. Retrieved 07/05/2020.]</ref>. See also [https://www.youtube.com/watch?v=g5OTdRKnNvo this presentation by Dr. Farber] and [https://www.facebook.com/groups/MilkTheFunk/permalink/3557228167638705/ this MTF thread] discussing the patent. See also these [https://www.facebook.com/groups/MilkTheFunk/permalink/3865209566840562/ MTF threads] of note on using this product. Independent research by Dr. Bryan Heit contradicts some of the manufacturer's information regarding re-pitching. Dr. 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 to at least 10 generations, and probably re-pitched indefinitely if the correct cell count is pitched. Cell counts should be performed in order to verify that the correct pitching rate of ~0.5-1 million/ml (use this same pitching rate for different gravities of wort) is maintained since pitching under or over this amount produces less pH drop. This culture works better when the wort is well oxygenated and highly fermentable. See this [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour blog article by Dr. Heit] and this [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"] for more information.  See this [http://html5-player.libsyn.com/embed/episode/id/18140333/height/90/theme/custom/thumbnail/yes/direction/backward/render-playlist/no/custom-color/000000/ The Brü Lab podcast episode] 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 [http://suigenerisbrewing.com/index.php/2020/12/08/lachancea-patent-wars/ "The (Not So Great) Lachancea Patent"] and in this episode of [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"]. |-|} ===[[Mainiacal Yeast]] (CLOSED)==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Phenolic Funk Warrior || Pichia m, Pichia a, POF+ Saccharomyces cerevisiae x2. || 75-85% ||

| [[Mainiacal Yeast]] || MYLAY2 || Wickerhamomyces anomolus || 80-100% ||

| [[Mainiacal Yeast]] || Lachancea thermotolerans || MYLAY5 || 70-95% ||

| [[Mainiacal Yeast]] || Lachancea thermotolerans || MYLAY8 || 75-95% ||

| [[Mainiacal Yeast]] || Earth Bender || ''Tolurspora delbrueckii'' || 62-80% ||

| [[Mainiacal Yeast]] || MYTD1 || ''Tolurspora delbrueckii'' || 65-78% ||

| [[Mainiacal Yeast]] || Basement Dweller || ''Debaryomyces hansenii'' || 10-20% ||

| [[Mainiacal Yeast]] || MYOO1 || ''Oenococcus oeni'' || Less then 5% ||

| [[Mainiacal Yeast]] || MYOO2 || ''Oenococcus oeni'' || Less then 5% ||

| [[Mainiacal Yeast]] || Alternative to Alternatives || Currently this blend contains Zygosaccharomyces , Lachancea f, Lachancea t, Wickerhamomyces a, S. japonicus, Hanseniaspora v, Pichia a, Pichia m, 2 strains of Toluraspora d, Debaryomyces h, 3 strains of Oenococcus o, and Weissella c. || 80-100% || Low|| || One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc, Brett, Lacto, or Pedio. This blend will continue to change as we added new microbes to our bank. This blend is very unique as it changes severely depending on its environment and carbon sources. Can serve as a primary pitch with no additional brewer's yeast, or pitch additional brewer's yeast to suppress some yeast expression in this blend which results in more nuanced flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1973120912716113/?comment_id=1973126846048853&reply_comment_id=1973160732712131&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Justin Amaral. Milk The Funk thread on pitching A2A as a primary or secondary pitch. 01/31/2018.]</ref>.

| [[Mainiacal Yeast]] || MYLAY4 || Lachancea fermentati || 75-95% || Medium

| [[Mainiacal Yeast]] || Hardened Spaniard || Zygosaccharomyces parabailii || 76-100%

| } ===[[Propagate Lab]]==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| MIP-001 || ''Pichia kluyveri'' || Low || || || Highly aromatic with notes of candied orange and banana. This yeast can be used by itself the the production of low ABV beer or co-pitched with another yeast to drive ester production. |-| WYP39 || ''Lachancea fermentati'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a clean/slightly fruity aroma and flavors characterized as sour, pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.|-| YH156 || ''Schizosaccharomyces japonicus'' || High || || || 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 simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78 F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.|-| YH72 || ''Lachancea thermotolerans'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a neutral/slightly tart/fruity aroma and flavors characterized as sour, stone fruit, and clean. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation. |-| YH82 || ''Lachancea thermotolerans'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a neutral/subtle pear aroma and flavors characterized as sour, fruity, perry, apple, and apricot. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.|-|} ===[[The Yeast Bay]]==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Berkeley Hills Sour Yeast Blend || ''Lachancea thermotolerans'' (multiple strains) || 62%-75% || Med-High || Propagation required for use as primary fermenter, as this is an unconcentrated wild yeast culture. || 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: 62% (all malt base) - red apple 72 % (malt base + 10% glucose) - red apple/stone fruit 75% (malt base + 20% glucose) - stone fruit Final pH tuneable based on percent of fermentables as glucose: 3.45-3.50 (all malt base) 3.30-3.35 (malt base + 10% glucose) 3.25-3.30 (malt base + 20% glucose) Final pH is 0.1-0.2 units higher for any wort composition in open fermentation as compared to closed tank fermentation, while the attenuation remains unchanged Produces similar results in the same wort composition across a range of pitch rates (1.0-2.5 million cells/mL/ºP) Can be serially re-pitched and reused with consistent results <ref>[https://www.theyeastbay.com/wild-capture/berkeley-hills-sour-yeast-blend Berkeley Hills Sour Yeast Blend. The Yeast Bay website. Retrieved 01/24/2022.]</ref>|-| Metschnikowia reukaufii || ''Metschnikowia reukaufii'' || 20-25% (cannot utilize maltose) || Med-High || || ''M. reukaufii'' is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of M. reukaufii, but also to the production of glucosidases (exhibited by others in the genus) that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort that is capable of fermenting maltose. Count: ~10 billion cells/vial <ref>[https://www.theyeastbay.com/beta-release-cultures/metschnikowia-reukaufii Metschnikowia reukaufii. The Yeast Bay website. Retrieved 08/21/2019.]</ref>. See also [[Nonconventional_Yeasts_and_Bacteria#Metschnikowia_reukaufii|''Metschnikowia reukaufii'']].|-|} ===[[White Labs]] ==={|class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Various || Various || || || || See https://www.whitelabs.com/yeastthe_vault?id=60|-|} ===[[Wild Pitch Yeast]]==={| class="wikitable sortable"|-vault! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes

| [[Wild Pitch Yeast]] || Yeast YH2 || ''Hanseniaspora uvarum'' || 45% ||

| [[Wild Pitch Yeast]] || Yeast YH39 || ''Lanchancea thermotolerans'' || 40% ||

| [[Wild Pitch Yeast]] || Yeast YH52 || ''Torulaspora delbrueckii'' || 63% ||

Many genera of yeast and bacteria produce toxins that other strains or species are sensitive to. See [[Saccharomyces#Killer_Wine_Yeast|Killer Yeast strains]] and [[Lactobacillus#Bacteriocins|Bacteriocins]] for more information.

Recently it was found living cells of a ''Debaryomyces'' species in a [https://www.brewlab.co.uk/news/the-original-flag-porter-story bottle of porter] 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 <ref name="Brewlab_debaryomyces" /><ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.641 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.]</ref>. See also [https://www.facebook.com/groups/MilkTheFunk/posts/5338230866205084/?comment_id=5338705966157574 this post by Gareth Young] on tasting one of these bottles, and his potential attempts to culture microbes from other bottles. Some species of ''Debaryomyces'' 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 "sick", similar to [[Pediococcus]] <ref name="Gientka_2015">[https://www.researchgate.net/publication/283498621_Exopolysaccharides_from_yeast_insight_into_optimal_conditions_for_biosynthesis_chemical_composition_and_functional_properties_-_review?fbclid=IwAR1X6Y0rnquoF6SD-eH9m6EWpLIefgZJFUJK51NJYBooJWngxEVS2aR3PKE 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.]</ref>.

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 <ref name="Minnaar_2017">[http://www.jsaa.ac.za/index.php/sajev/article/view/1621 Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines. P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit. 2017.]</ref>. ''Hanseniaspora osmophilia'' and ''H. valbyensis'' have been found to [https://theconversation.com/alcohol-brewed-from-trees-and-other-fermented-drinks-in-australias-indigenous-history-96127?utm_medium=amptwitter&utm_source=twitter dominate indigenously fermented cider gum sap in Australia, and have been found to tolerate up to 11% ABV and cold temperatures]. 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 <ref name="Bellut_2018">[http://www.mdpi.com/2311-5637/4/3/66 Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, and Elke K. Arendt. 2018. DOI: https://doi.org/10.3390/fermentation4030066.]</ref>.  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 <ref name="Bourbon-Melo_2020">Bourbon-Melo, N., Palma, M., Rocha, M. P., Ferreira, A., Bronze, M. R., Elias, H., & Sá-Correia, I. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae. Food Microbiology, 103678. 2020. DOI: https://doi.org/10.1016/j.fm.2020.103678 </ref>. ''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:* [https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w Michael Tonsmeire's brewing video] and [https://www.themadfermentationist.com/2018/05/lactic-acid-yeast-hanseniaspora-and.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheMadFermentationist+%28The+Mad+Fermentationist%29 blog post].  - https://www.mdpi.com/2311-5637/4/3/76 - https://www.sciencedirect.com/science/article/abs/pii/S074000202100071X

Formerly classified as ''Kluyveromyces thermotolerans'' <ref name="Domizio_2016">[http://onlinelibrary.wiley.com/doi/10.1002/jib.362/full Lachancea thermotolerans as an alternative yeast for the production of beer. P.Domizio, J.F.House, C.M.L.Joseph, L.F.Bisson, and C.W.Bamforth. 2016.]</ref>, ''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").

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<ref>[https://www.academia.edu/20392016/Lachancea_thermotolerans_and_Saccharomyces_cerevisiae_in_simultaneous_and_sequential_co_fermentation_A_strategy_to_enhance_acidity_and_improve_the_overall_quality_of_wine?email_work_card=title Gobbi, Mirko et al. “Lachancea Thermotolerans and Saccharomyces Cerevisiae in Simultaneous and Sequential Co-Fermentation: A Strategy to Enhance Acidity and Improve the Overall Quality of Wine.” Food Microbiology 33.2 (2013): 271–281. Web.]</ref>. Three 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 <ref name="Domizio_2016" />. A study by [https://www.nature.com/articles/s41598-018-33105-7 Hranilovic et al. (2018)] 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'' <ref>[https://www.nature.com/articles/s41598-018-33105-7 Ana Hranilovic, Joanna M. Gambetta, Leigh Schmidtke, Paul K. Boss, Paul R. Grbin, Isabelle Masneuf-Pomarede, Marina Bely, Warren Albertin & Vladimir Jiranek. 2018.]</ref>.

* [ - Bochman et al. (2018) paper: https://www.facebooksciencedirect.com/groupsscience/MilkTheFunkarticle/permalinkpii/1366829093345301/ Post 1] 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.facebookacademia.comedu/groups20392016/MilkTheFunk/permalink/1380004022027808/ Post 2] on ''Lachancea thermotolerans'' that can produce significant lactic acid without modification. Lachancea_thermotolerans_and_Saccharomyces_cerevisiae_in_simultaneous_and_sequential_co_fermentation_A_strategy_to_enhance_acidity_and_improve_the_overall_quality_of_wine?email_work_card=title * [- https://www.facebookmdpi.com/groups2306-5710/MilkTheFunk9/permalink1/1746164415411765/ MTF thread] on a lab's application to patent pitching this yeast into wort. 20 A [- https://www.facebookmdpi.com/groups2311-5637/MilkTheFunk10/permalink4/1808645679163638/ follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries from using it.180

[[File:Pichia.png|thumb|Pichia membranaefaciens; photo by [https://www.researchgate.net/figure/278707172_fig3_Figure-8-08-Pichia-membranaefaciens-a-colonies-on-MEA-7-d-25C-bar-2-mm-b Pitt and Hocking, 2009.].]]

''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. <ref name="pichia k1"></ref> Interestingly, some strains of ''P. kudriavzevii'' can metabolize pentose sugars such as xylose <ref name ="P. kudriavzevii xylose">[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3485917/. [Genome Sequence of Pichia kudriavzevii M12, a Potential Producer of Bioethanol and Phytase.]</ref>.

''Pichia apotheca'' is a new hybrid species of ''Pichia'' which was identified in 2017. <ref name="pichia a">[http://www.biorxiv.org/content/biorxiv/early/2017/06/15/150722.full.pdf . Identification of Pichia apotheca. Authors: Caiti Smukowski Heil, Joshua N. Burton, Ivan Liachko, Anne Friedrich, Noah A. Hanson, Cody L. Morris, Joseph Schacherer, Jay Shendure, James H. Thomas, Maitreya J. Dunham. 2017.]</ref> ''Pichia apotecaapotheca'' was identified as a hybrid of ''Pichia membranifaciens'' and another unidentified species of ''Pichia''.

During the study, a fermentation using solely ''Pichia apotecaapotheca'' was conducted. The test wort used was at 13.75 degrees Plato and after 5 weeks at 13.61 degrees Plato. The alcohol by weight was found to be 0.02% after fermentation. In 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. <ref name="pichia a"></ref> See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2163074540387415/ MTF thread on characterizing the strain of ''P. apotheca'' found and distributed by Maitreya Dunham.]* [http://traffic.libsyn.com/basicbrewing/bbr08-02-18pichiayeast.mp3 BasicBrewing radio podcast interview with Maitreya and two brewers who brewed a beer and a mead with this yeast.]

See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/ Justin Amaral's experiencing using ''S. japonicus''.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/14572713409677423703774669650720/Cory Widmayer's review of fermentation science on ''S. japonicus'' and ''S. pombe'' in molasses and rum fermentation.]

The fission yeast ''S. pombe'' is a unicellular eukaryote <ref>[https://en.wikipedia.org/wiki/Eukaryote Eukaryote Wiki. Retrieved 10/12/2017.]</ref> 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 different"split" <ref>[https://www.merriam-webster.com/dictionary/schizo- "SChizo-" Merriam-Webster.com. Retrieved 04/21/2021.]</ref>, which had been previously used to describe other fission species. <ref>[https://microbewiki.kenyon.edu/index.php/Schizosaccharomyces_pombe#Classification S. pombe Micro Wiki. Retrieved 10/12/2017.]</ref>

See also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/4274824649212383/ "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/3361360907225433/ 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/592560317438853/?multi_permalinks=4925298390831669 MTF post by Cory Widmayer on isolation and identification techniques for ''S. pombe''.]* [https://www.facebook.com/groups/MilkTheFunk/posts/5842191532475679/ 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/MilkTheFunk/posts/7179325622095590/ Cory Widmayer's first attempt at using ''S. pombe'' to make whiskey.] ===''Toluraspora 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 ''Toluraspora 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.

Analysis An analysis was done on 10 different ''T. delbruckiidelbrueckii'' strains on various types of stress resistance as well as the ability to metabolize different carbon sources. The strains tested and the results are shown below.

! Designation <ref name="10 strain TD"></ref> !! Strain number/signature !! Origin

<ref name="10 strain TD">< See also:* [http:/ref>/thebrulab.libsyn.com/episode-065-cold-contact-fermentation-with-t-delbrueckii-w-dr-brian-gibson Bru Lab Podcast Episode 065 | Cold Contact Fermentation With T. Delbrueckii w/ Dr. Brian Gibson.]* [https://www.masterbrewerspodcast.com/272 MBAA Podcast on brewing NA beer at Sam Adams]. 

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 <ref name="10 strain TD"></ref>. One strain of ''Torulaspora delbrueckii'' was found to biotransform monoterpenes from hop oils (see [[Hops#Hop_Derived_Compounds_In_Beer_and_Biotransformations|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 <ref name="Bellut_2018" />.

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'' <ref name="Cubillos_2019">[https://onlinelibrary.wiley.com/doi/10.1002/yea.3380 Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. F.A. Cubillos, B. Gibson, N. Grijalva‐Vallejos, K. Krogerus, J. Nikulin. 2019. DOI: https://doi.org/10.1002/yea.3380.]</ref> Seealso: * [[Nonconventional_Yeasts_and_Bacteria#Pichia|''Pichia'' spp.]]* [https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w Michael Tonsmeire's brewing video] and [https://www.themadfermentationist.com/2018/05/lactic-acid-yeast-hanseniaspora-and.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheMadFermentationist+%28The+Mad+Fermentationist%29 blog post].

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 <ref name="Bellut_2018" />. ====''Zygosaccharomyces rouxiikombuchaensis''==== 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 <ref name="Bellut_2018"/>. ====''Zygosaccharomyces rouxii''====

* [http://wwwwineserver.milkthefunkucdavis.edu/industry/enology/winemicro/wineyeast/saccharomyces_cerevisiae.html UC Davis list and characterization of many yeasts and molds found in winemaking.]* [http://laboratoryresearch.blogspot.com Example link/2008/07/yeasts-and-yeastlike-fungi.html?m=1 "Yeasts and Yeastlike Fungi", an overview of yeast groups and classification.]