Changes

Some species of this genus cannot ferment maltose or maltotriose, which make up the majority of sugar in brewer's wort. For example, it was 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" />.