13,757
edits
Changes
→Pichia kluyveri
- https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14399
- https://www.intechopen.com/online-first/1164468
- https://www.cell.com/heliyon/fulltext/S2405-8440(24)13629-8
- https://www.sciencedirect.com/science/article/pii/S0023643824010867
'''Under progress'''
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/ Jeremy Myers post on MTF.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D 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.]
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=== [[Apex Cultures]] ===
{| class="wikitable sortable"
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
|-
| Special Sour (Sour Ale) || ''Lachancea thermotolerans'' || 30 || Medium || || Special Sour is a natural yeast strain that produces lactic acid while initiating alcoholic fermentation, in a novel, easy-to-reproduce process for any sour-like beer. Special Sour is an indigenous yeast, isolated from Burgundy premium grapes, which produces high concentration of lactic acid.
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- https://www.mdpi.com/2306-5710/9/1/20
- https://www.mdpi.com/2311-5637/10/4/180
- https://link.springer.com/article/10.1007/s10068-024-01769-9
====''Lachancea fermentati''====
* [https://beersmith.com/blog/2023/02/28/non-alcoholic-beer-and-yeast-with-janish-and-carlsen-beersmith-podcast-276/ Non Alcoholic Beer and Yeast with Janish and Carlsen – BeerSmith Podcast #276.]
- https://www.mdpi.com/2311-5637/11/3/148
====''Pichia kudriavzevii''====
- https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/
- https://www.tandfonline.com/doi/abs/10.1080/03610470.2021.2025327
- https://www.mdpi.com/2311-5637/10/12/657
''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.
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===''Propionibacterium ''===
One study reported elevated levels of vitamin B12 produced in a two-stage fermentation first with ''Propionibacterium freudenreichii'' and then ''Saccharomyces'' yeast. The reported beers were reportedly not significantly different in the sensory profiles of the beers <ref>[https://www.sciencedirect.com/science/article/pii/S2212429224022387 Iida Loivamaa, Maija Greis, Vertti Nikander, Minnamari Edelmann, Marjo Pöysä, Pekka Varmanen, Per E.J. Saris. Two-step fermentation to produce vitamin B12 containing beer using Propionibacterium freudenreichii and yeast. Food Bioscience, Volume 63, 2025, 105807, ISSN 2212-4292. https://doi.org/10.1016/j.fbio.2024.105807.]</ref>.
===''Weisella''===