Animals, Agriculture & Food
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.
Saccharomyces 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.
UW–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.
- Novel yeast strains for beer and wine fermentation
- Unknown flavor and aroma characteristics
- Special significance to Chicago area brewers
Stage of Development
The strains were identified based on DNA barcode sequencing in August 2014.
For More Information About the Inventors