Changes

Due to the positive aroma characteristics and fermentation abilities in wort of one of the two strains of ''C. subsufficiens'' tested by Bellut et al. (2019) as mentioned above, the researchers chose to test for optimal fermentation conditions for this strain. It was determined that the highest fruitiness was achieved at the lowest fermentation temperature tested (62°F/17°C) and the lowest pitching rate (1 x 10¹⁰ cells/mL), while the least fruitiness was achieved at the warmest fermentation temperature (80.6°F/27°C) and the highest pitching rate (6 x 10¹⁰ cells/mL), following a linear model. They brewed a non-alcoholic beer with this strain and compared the sensory to two other non-alcohic alcoholic beers (NAB) and found that the NAB brewed with ''C. subsufficiens'' tasted less like unfermented wort and more fruity and tropical (more specifically described as "banana, pear, mango, maracuja, lychee") than the other two commercial NAB products . The fermentation time took 6 days at the warmest temperature (80.6°F/27°C) and 13 days at the coolest temperature (62°F/17°C) <ref name="Bellut_2019" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3143999022294957/ Konstantin Bellut. Milk The Funk Facebook group thread on Bellut et al. 2019 study on Cyberlindnera. 12/21/2019.]</ref>.