The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

A method for preparing a fermented drink is described. The method comprises the initiation of fermentation by inoculating the fermentable drink with fermentative bacteria in the form of biofilm.

Methods, compositions, and systems for propagation and fermentation, particularly large scale operations for production of ethanol and dried distiller's grain are provided. Addition of urease and urea to propagation and/or fermentation improves yeast health, fermentation efficiency, and quality and quantity of DDG. Urease can be in reagent form or can be endogenous to the natural feedstock.

Methods, compositions, and systems for propagation and fermentation, particularly large scale operations for production of ethanol and dried distiller's grain are provided. Addition of urease and urea to propagation and/or fermentation improves yeast health, fermentation efficiency, and quality and quantity of DDG. Urease can be in reagent form or can be endogenous to the natural feedstock.

The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.

The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.