{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T01:29:41Z","timestamp":1780536581583,"version":"3.54.1"},"reference-count":36,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,2,9]],"date-time":"2023-02-09T00:00:00Z","timestamp":1675900800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-<jats:italic>Saccharomyces<\/jats:italic> species that typically are only able to consume the simple sugars in wort, and therefore have a limited production of alcohol. In this project, new species and strains of non-conventional yeasts were sampled and identified from Finnish forest environments. From this wild yeast collection, a number of <jats:italic>Mrakia gelida<\/jats:italic> strains were selected for small-scale fermentation tests and compared with a reference strain, the low-alcohol brewing yeast <jats:italic>Saccharomycodes ludwigii<\/jats:italic>. All the <jats:italic>M. gelida<\/jats:italic> strains were able to produce beer with an average of 0.7% alcohol, similar to the control strain. One <jats:italic>M. gelida<\/jats:italic> strain showing the most promising combination of good fermentation profile and production of desirable flavor active compounds was selected for pilot-scale (40 L) fermentation. The beers produced were matured, filtered, carbonated, and bottled. The bottled beers were then directed for in-house evaluation, and further analyzed for sensory profiles. The beers produced contained 0.6% Alcohol by volume (ABV). According to the sensory analysis, the beers were comparable to those produced by <jats:italic>S. ludwigii<\/jats:italic>, and contained detectable fruit notes (banana and plum). No distinct off-flavors were noted. A comprehensive analysis of <jats:italic>M. gelida<\/jats:italic>\u2019s resistance to temperature extremes, disinfectant, common preservatives, and antifungal agents would suggest that the strains pose little risk to either process hygiene or occupational safety.<\/jats:p>","DOI":"10.3389\/fmicb.2023.1108961","type":"journal-article","created":{"date-parts":[[2023,2,9]],"date-time":"2023-02-09T10:20:25Z","timestamp":1675938025000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":14,"title":["Brewing potential of strains of the boreal wild yeast Mrakia gelida"],"prefix":"10.3389","volume":"14","author":[{"given":"Riikka","family":"Linnakoski","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tuula","family":"Jyske","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ronja","family":"Eerik\u00e4inen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pyry","family":"Veteli","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta","family":"Cortina-Escribano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frederico","family":"Magalh\u00e3es","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eila","family":"J\u00e4rvenp\u00e4\u00e4","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lotta","family":"Heikkil\u00e4","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mathias","family":"Hutzler","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brian","family":"Gibson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,2,9]]},"reference":[{"key":"B1","first-page":"77","article-title":"Chance and challenge: Non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing \u2013 a review.","volume":"77","author":"Bellut","year":"2019","journal-title":"J. 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