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==Yeasts==
===''Candida'' spp===
====''Candida glabrata''====
A strain of ''Candida glabrata'' was selected in a study for its high beta-glucosidase activity, its tolerance to ethanol, and its ability to utilize maltose, and was shown to produce novel flavor characteristics in beer fermentation, including a significant increase in geraniol <ref>[https://www.sciencedirect.com/science/article/abs/pii/S0308814622026887#f0020 Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Xiaoyu Han, Qiuxing Qin, Chenyu Li, Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You. 2022.]</ref>.
===''Cyberlindnera'' spp.===
===''Kluyveromyces''===
- https://www.sciencedirect.com/science/article/abs/pii/S0740002022001782
Many species of ''Kluyveromyces'' have been to biotransform monoterpenes found in hop oils (see [[Hops#Hop_Derived_Compounds_In_Beer_and_Biotransformations|Hop Biotransformations]]).
====General Information====
An analysis was done on 10 different ''T. delbruckiidelbrueckii'' strains on various types of stress resistance as well as the ability to metabolize different carbon sources. The strains tested and the results are shown below.
<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>
{| class="wikitable sortable"
|-
! Designation <ref name="10 strain TD"></ref> !! Strain number/signature !! Origin
|-
| T6 || RIBMa TdA || Wine
|-
|}
=====Hop Resistance=====