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

The present disclosure concerns recombinant yeast host cells expressing one or more heterologous polypeptide for making a flavour compound and a native ethanol production pathway. The recombinant yeast host cells can be used in a subsequent production process to make flavoured alcoholic beverage products, such as beers.

Provided herein are genetically modified yeast cells that recombinantly express a gene encoding an alcohol-O-acyltransferase (AAT) enzyme and a gene encoding a fatty acid synthase a subunit (FAS2) enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

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

Provided herein are genetically modified yeast cells that recombinantly expresses a gene encoding a mutant beta-lyase. Also provided are methods of producing fermented products and methods of producing ethanol.

The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.

Provided herein are genetically modified yeast cells that recombinantly express a gene encoding a fatty acid hydroxylase (FAH) enzyme, such as an oleate 12-hydroylase, and produce y-decalactone levels above an odor-threshold. Also provided herein are genetically modified yeast cells that recombinantly express genes encoding a fatty acid hydroxylase (FAH) enzyme, and one or more additional genes, such as an acyl-CoA desaturase 1 (OLE1) enzyme, a deregulated transcription factor, and/or an alcohol-O-acyltransferase (AAT) enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

The present invention relates to the field of fermentation and in particular to methods of improving the flavour and quality of beer produced by fermentation.

Provided herein are genetically modified yeast cells that recombinantly expresses a gene encoding a mutant beta-lyase. Also provided are methods of producing fermented products and methods of producing ethanol.

Provided herein are genetically modified yeast cells that recombinantly expresses a gene encoding a mutant beta-lyase. Also provided are methods of producing fermented products and methods of producing ethanol.