Research Paper-Saccharomyces cerevisiae in beer

The title mentions “recent developments” in Saccharomyces cerevisiae . I have not read much that I consider recent. Example: development of new strains of yeast that flocculate well, genome sequencing of yeast, etc.

Classification of brewing yeasts, yeast metabolism, differences between ale and lager yeasts, etc.. Hutkins discusses the areas of interest.

future of brewing yeast research? Metabolic engineering of yeast? Challenges associated with brewing yeasts?

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