Changes

For mixed cultures that contain only the genera ''Brettanomyces'', ''Lactobacillus'', and/or ''Pediococcus'', see [[Mixed_Cultures#Culture_Charts|Mixed Cultures Chart]].

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See also:

* [https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1 AEB product sheet.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D Federico Tondini, the Scientific Coordinator for AEB, gives an overview of how to use this strain in beer and fermentation characteristics and answers any questions about this strain on MTF.]

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Independent research by Dr. Bryan Heit contradicts some of the manufacturer's information regarding re-pitching. Dr. Heit's data suggest that as long as Philly Sour is re-pitched quickly (the death rate was ~1%/day), it can be re-pitched up to at least 10 generations, and probably re-pitched indefinitely if the correct cell count is pitched. Cell counts should be performed in order to verify that the correct pitching rate of ~0.5-1 million/ml (use this same pitching rate for different gravities of wort) is maintained since pitching under or over this amount produces less pH drop. This culture works better when the wort is well oxygenated and highly fermentable. See this [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour blog article by Dr. Heit] and this [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"] for more information.

See this [http://html5-player.libsyn.com/embed/episode/id/18140333/height/90/theme/custom/thumbnail/yes/direction/backward/render-playlist/no/custom-color/000000/ The Brü Lab podcast episode] with Dr. Farber. Note that Farber's claim that this is a new species of ''Lachancea'' is disputed by genetic analysis by Dr. Bryan Heit in his blog article [http://suigenerisbrewing.com/index.php/2020/12/08/lachancea-patent-wars/ "The (Not So Great) Lachancea Patent"] and in this episode of [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"].

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|| || This blend is best used with a Brett secondary. High creation of phenols along with higher hopping rates(aged hops are best) will give Brett more to feed on and allow it to be more expressive. Choosing the Brett strain will also vastly change what the outcome is.

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|| || A very unique strain. This is part of our Lactic Acid Yeast strains. These LAY type strains were pioneered by Wild Pitch Yeast. They are very unique in the fact that as they ferment they also produce lactic acid. So essentially it’s a yeast that can make a sour beer all on its own! We mutated this strain to our needs over a year. It's now more acid tolerant(there was a real problem with viability after a fermentation), more tolerant of temperates, better suited in anaerobic environments, and less stressed by a maltose filled environment. That being said, its still not as fond as a wort environment but its more tolerant then it was originally. There are many strains of Brettanomyces in the brewing world that are misidentified and are actually Wickerhamomyces a. This particular strain is great for adding what we know as a "Brett like quality" while also souring the beer.

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|| || The famed Lachancea t species! This was the first species announced to be proof of yeast strains that could produce a significant amount of lactic acid. Like most of our Lachancea strains, this strain also produces higher amounts of glycerol making for a better body beer as well as amazing head formation and retention. It lends hints of stone fruit but is very neutral and balanced in flavor.

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|| || Another one of our Lachancea t species. This was the first species announced to be proof of yeast strains that could produce a significant amount of lactic acid. Like our other Lachancea strains this strain also produces higher amounts of glycerol making for a better body beer as well as amazing head formation and retention. This one tends to sour a bit less then our other Lachancea t strain and lends a clean ale profile with hints of fruit esters.

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|| || This particular strain of T. delbrueckii brings a earthy character but has a ethanol tolerance of around 5% so is best used when co pitched with another strain or low gravity beers. It tends to be more earthy when used co pitched.

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|| || This strain is very hefeweizen like. It lends notes of cloves and light bananas while also having a slight rustic farmhouse feel. It's ethanol tolerance is around 6% so should not be used in high gravity beers unless co pitched with a strain that can attenuate out.

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|| || This strain needs to be used in conjuction with another primary ferment. It will not fully attenuate but adds a funky quality to whatever its used in. It can be used pre ferment, co ferment, or post fermentation. Like most other Debaryomyces species this strain has a high salinity tolerance.

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|| || A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in wine making to soften the malic acid character. However some strains can also metabolize maltose making it a viable souring bacteria. This strain can do so and adds a light stone fruit note to the beer. Keep in mind if fruiting a beer while this is present it will consume malic acid from the fruit creating more lactic acid.

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|| || A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in wine making to soften the malic acid character. This strain cannot metabolize maltose so should be used after a beer has had some sort of fruit added or other carbon source of glucose/malic acid. We find this also pairs well with other bacteria strains.

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|| || One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc, Brett, Lacto, or Pedio. This blend will continue to change as we added new microbes to our bank. This blend is very unique as it changes severely depending on its environment and carbon sources. Can serve as a primary pitch with no additional brewer's yeast, or pitch additional brewer's yeast to suppress some yeast expression in this blend which results in more nuanced flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1973120912716113/?comment_id=1973126846048853&reply_comment_id=1973160732712131&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Justin Amaral. Milk The Funk thread on pitching A2A as a primary or secondary pitch. 01/31/2018.]</ref>.

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|| || A LAY strain that just like the rest has been mutated to our needs. What is interesting about this strain is it is quite neutral in flavor and doesn't produce as much lactic acid as most of our LAY strains. It leaves the beer slightly tart usually around 3.7-3.9 pH. This strain also produces more glycerol then most yeast strains leaving more body as well as an amazing head creation and retention.

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|| || || This species is generally found in Sherry wines. It's most commonly referred to as a "Flor" yeast. Is is a oxidative yeast that also forms a heavy pellicle with access to O2. It's best used in secondary environments but can be used in primary. It lends notes of fresh cut apples and earthy/hazelnut like flavors.

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While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of M. reukaufii, but also to the production of glucosidases (exhibited by others in the genus) that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort that is capable of fermenting maltose. Count: ~10 billion cells/vial <ref>[https://www.theyeastbay.com/beta-release-cultures/metschnikowia-reukaufii Metschnikowia reukaufii. The Yeast Bay website. Retrieved 08/21/2019.]</ref>. See also [[Nonconventional_Yeasts_and_Bacteria#Metschnikowia_reukaufii|''Metschnikowia reukaufii'']].

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|| || This wild cousin of Saccharomyces cerevisiae that is often found in wine fermentations was isolated from a serviceberry in Bloomington, IN in 2014. This yeast produces a yeasty aroma and lends a pleasant tart, spicy flavor to beer. It is recommended for a mixed fermentation with a neutral, more attenuative ''S. cerevisiae'' strain <ref name="wild_pitch_catalog">[http://wildpitchyeast.com/yeast-catalog Wild Pitch Yeast catalog. Retrieved 1/2/2018.]</ref>. Produces lactic acid (down to pH 3.2 in some cases) and ethanol (up to 8-9% ABV) at the same time and is hop tolerant up to at least 75 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1947575938603944/?comment_id=1947588381936033&reply_comment_id=1951757644852440&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dr. Matt Bochman. Milk The Funk thread on Saucy Brew Works use of lactic acid yeast. 01/12/2018.]</ref>.

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|| || This wild cousin of ''Saccharomyces cerevisiae'' was isolated from a chestnut oak tree in Bloomington, IN in 2014. This yeast produces a mild yeasty aroma and beers that flavors that are Belgian- and saison-like with a subtle spice. It is recommended for a mixed fermentation with a neutral, more attenuative ''S. cerevisiae'' strain <ref name="wild_pitch_catalog" />.

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|| || This wild cousin of ''Saccharomyces cerevisiae'' was isolated from a white oak tree on the Indiana University campus in Bloomington, IN in 2014. This yeast produces a Belgian phenolic character and an original bubblegum flavor <ref name="wild_pitch_catalog" />.

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==Yeasts==

===''Cyberlindnera'' spp.===

''Debaryomyces'' is a genus of yeast commonly referred to as a spoilage yeast <ref>[https://en.wikipedia.org/wiki/Debaryomyces Wikipedia. Debaryomyces. Retrieved 09/03/2015.]</ref>. The non-pathogenic species ''D. hansenii'' is commonly found in cheese and is an osmotolerant, halotolerant, and xerotolerant (tolerant high amounts of salt and sugar, and low amounts of water) <ref>[https://en.wikipedia.org/wiki/Debaryomyces_hansenii Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.]</ref>. Debaryomyces are associated with natural fermentation, and tend to develop during the maturation of beer <ref name="Brewlab_debaryomyces">[https://www.brewlab.co.uk/news/the-original-flag-porter-story "The Original Flag Porter Story". Brewlab website. 01/20/2017. Retrieved 12/08/2017.]</ref>. Many species of ''Debaryomyces'' have been to biotransform monoterpenes found in hop oils (see [[Hops#Hop_Derived_Compounds_In_Beer_and_Biotransformations|Hop Biotransformations]]).

Some species of ''Debaryomyces'' can produce exopolysaccharides (EPS), which are extracellular (produced and expelled outside of the cell) polymers of monosaccharides connected by glycosidic bonds with a degree of polymerization higher than 10. EPS assists in producing biofilms for microorganisms. It is possible that EPS from yeast could make beer "ropy" or "sick", similar to [[Pediococcus]] <ref name="Gientka_2015">[https://www.researchgate.net/publication/283498621_Exopolysaccharides_from_yeast_insight_into_optimal_conditions_for_biosynthesis_chemical_composition_and_functional_properties_-_review?fbclid=IwAR1X6Y0rnquoF6SD-eH9m6EWpLIefgZJFUJK51NJYBooJWngxEVS2aR3PKE Exopolysaccharides from yeast: insight into optimal conditions for biosynthesis, chemical composition and functional properties - review. Iwona Gientka, Stanisław Błażejak, Stanisław Błażejak, Lidia Stasiak, Lidia Stasiak, Anna Chlebowska-Śmigiel, Anna Chlebowska-Śmigiel. 2015.]</ref>.

===''Kluyveromyces''===

Many species of ''Kluyveromyces'' have been to biotransform monoterpenes found in hop oils (see [[Hops#Hop_Derived_Compounds_In_Beer_and_Biotransformations|Hop Biotransformations]]).

* [https://www.facebook.com/groups/MilkTheFunk/permalink/3361360907225433/ MTF write ups by Cory Widmayer of the fermentation process for traditional Jamaican rum, with an emphasis on aromatic mold (''Thielaviopsis ethacetica'') and ''Schizosaccharomyces pombe''.]

* [https://www.facebook.com/groups/592560317438853/?multi_permalinks=4925298390831669 MTF post by Cory Widmayer on isolation and identification techniques for ''S. pombe''.]

===''Torulaspora delbrueckii''===

- https://www.ncbi.nlm.nih.gov/pubmed/29492641

- https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/

''Torulaspora delbrueckii'' is species of yeast, that is round to ovoid in shape and has been traditionally used in some wine fermentations to increase the complexity. Most of the commercial ''Torulaspora'' species and strains were isolated from soil, fermenting grapes (wine), berries, agave juice, tea-beer, apple juice, leaf of mangrove a tree, moss, lemonade and tree barks. Although it was said that most ''T. delbrueckii'' strains would not fully attenuate or tolerate higher alcohol contents it has been shown that this property is strain-dependent.

====General Information====

<ref name="10 strain TD">[http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/full . Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model. Maximilian Michel, Jana Kopecká. 2016.]</ref>

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=====Hop Resistance=====

====''Oenococcus oeni''====

''Oenococcus oeni''(also know as ''Leuconostoc oeni'') is a Genus of Gram-positive LAB, ellipsoidal to spherical in shape that is primarily used in Malolactic Fermentation. ''Oenococcus oeni'' is a facultative anaerobe. It is able to use oxygen for cellular respiration but can also gain energy through fermentation. It characteristically grows well in the environments of wine, being able to survive in acidic conditions below pH 3.0 and tolerant of ethanol levels above 10%. Optimal growth occurs on sugar and protein rich media. Cells tend to grow in chains or pairs. ''O. Oeni'' is heterofermentative and generally produces CO2, Ethanol, Acetate, and Diacetyl. <ref name="MicrobeWikiOO">[https://microbewiki.kenyon.edu/index.php/Oenococcus_oeni "Oenococcus oeni". Microbe Wiki. Retrieved 07/20/2017.]</ref>

Althought ''O. oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. James Sites reported souring within a week at 70°F. <ref name="post">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/ James Site. Milk The Funk Facebook group. 08/04/2015.]</ref>

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