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WARF: P150032US01

  • Assigned to WARF as biological material.

Locally Sourced Yeast from the Chicago Area


INVENTORS -

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.
BUSINESS OPPORTUNITY
  • Market potential for ‘locally sourced’ brewing yeast
APPLICATIONS
  • Novel yeast strains for beer and wine fermentation
KEY BENEFITS
  • 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 jennifer@warf.org or 608-960-9854.
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