Elucidation of the Polygenic Basis of Efficient Maltotriose Fermentation and its Variation among Brewing Yeast Strains KU Leuven
The brewing, baking and bioethanol industries rely on the rapid and efficient fermentation by selected yeast strains of hydrolysatesrich in glucose and the a-glucosides maltose and maltotriose. In the brewing industry, the latter two sugars are predominant. Besides maltose (50-60%), maltotriose (15-20%) and glucose (10-15%), an all-malt brewer#s wort also contains trace amounts of fructose and sucrose. Although some overlap occurs, brewing ...