Exploitation of Three Non-Conventional Yeast Species in the Brewing Process.

Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to , , and species in pure and mixed fermentation with the commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the , and they dominated fermentations with 1:20 ratio (/non-conventional yeasts ratios).