Evidence map›Paper›PMID 36296198›Full record

ArticleMicroorganisms2022

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.

Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, Jürgen Wendland

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
1.9field-weighted citation impact, top 15% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 13 citations in OpenAlex.

  1. Article
  2. Article
  3. Isolation and characterization of haploid heterothallic beer yeasts.Applied microbiology and biotechnology · 2025
    Article
  4. European farmhouse brewing yeasts form a distinct genetic group.Applied microbiology and biotechnology · 2024
    Article
  5. Review
  6. Mosaic Genome of a British Cider Yeast.International journal of molecular sciences · 2023
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 1 institution in 1 country.

Kevin DippelDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Katrin MattiDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Judith Muno-BenderDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Florian MichlingDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Silvia BrezinaDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Heike SemmlerDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Doris RauhutDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.
Jürgen WendlandDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366 Geisenheim, Germany.ORCID 0000-0001-8350-253X
Hochschule Geisenheim University · DE

Funding

Wissenschaftsförderung der Deutschen Brauwirtschaft e.V. B113
6 · The paper itself

Abstract

Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with

Indexed as

brewingHanseniasporaKveikmaltotrioseSaccharomycesvolatile aroma compound

Identifiers

PMID36296198
PMCPMC9612206
OpenAlexW4297542722

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.