WARF: P150032US01

  • Assigned to WARF as biological material.

Locally Sourced Yeast from the Chicago Area


Chris Hittinger, Ryan Moriarty

The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in developing wild strains of yeast that potentially could be used in craft fermentation.
OVERVIEWSaccharomyces cerevisiae, Torulaspora delbrueckii and Hanseniaspora uvarum yeast strains have long been associated with industrial and natural fermentation processes, including beer and wine production. There is growing interest among brewers for ‘locally sourced’ ingredients, including yeast.
THE INVENTIONUW–Madison researchers and others recently identified novel strains of Saccharomyces cerevisiae, Torulaspora delbrueckii and Hanseniaspora uvarum. The strains were isolated in the Chicago region from soil, bark and fruit samples submitted through the citizen science branch of the Wild YEAST Program. The multiple strains may be of interest to the craft brewing industry.
  • Market potential for ‘locally sourced’ brewing yeast
  • Novel yeast strains for beer and wine fermentation
  • Unknown flavor and aroma characteristics
  • Special significance to Chicago area brewers
STAGE OF DEVELOPMENTThe strains were identified based on DNA barcode sequencing in August 2014.
Contact Information
For current licensing status, please contact Jennifer Gottwald at or 608-960-9854.
The WARF Advantage

Since its founding in 1925 as the patenting and licensing organization for the University of Wisconsin-Madison, WARF has been working with business and industry to transform university research into products that benefit society. WARF intellectual property managers and licensing staff members are leaders in the field of university-based technology transfer. They are familiar with the intricacies of patenting, have worked with researchers in relevant disciplines, understand industries and markets, and have negotiated innovative licensing strategies to meet the individual needs of business clients.