PT - JOURNAL ARTICLE AU - Kara Osburn AU - Robert Caputo AU - Justin Miller AU - Matthew L. Bochman TI - <em>Saccharomyces cerevisiae</em> strain YH166: a novel wild yeast for the production of tropical fruit sensory attributes in fermented beverages AID - 10.1101/149732 DP - 2017 Jan 01 TA - bioRxiv PG - 149732 4099 - http://biorxiv.org/content/early/2017/06/13/149732.short 4100 - http://biorxiv.org/content/early/2017/06/13/149732.full AB - All ales are fermented by various strains of Saccharomyces cerevisiae. However, recent whole-genome sequencing has revealed that most commercially available ale yeasts are highly related and represent a small fraction of the genetic diversity found among wild S. cerevisiae isolates. This lack of diversity limits the phenotypic variations between these strains, which translates into a limited number of sensory compounds created during fermentation. Here, we characterized a collection of wild S. cerevisiae, S. kudriavzevii, and S. paradoxus strains for their ability to ferment wort into beer. Although many isolates performed well, S. cerevisiae strain YH166 was the most promising, displaying excellent fermentation kinetics and attenuation, as well as a tropical fruit sensory profile. Use of this strain in multiple styles of beer suggested that it is broadly applicable in the brewing industry. Thus, YH166 is a novel ale strain that can be used to lend fruity esters to beer and should pair well with citrusy hops in hop-forward ales.Chemical compounds studied in this article Ethanol (PubChem CID: 702); glucose (PubChem CID: 5793); maltose (PubChem CID: 6255); sucrose (PubChem CID: 5988); xylose (PubChem CID: 135191)EtOHethanolYPDyeast extract peptone, and dextroseNJneighbor-joiningOD660optical density at 660 nmOGoriginal gravityFGfinal gravityABValcohol by volumeNE-IPANew England-style India pale ale