yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by ' metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of and . These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over -coumaric acid, a trait not shared among the spoilage strains.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224551 | PMC |
| http://dx.doi.org/10.3390/foods4040581 | DOI Listing |
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