Fig. 5
From: Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer
Characteristics of pilot-scale beer fermented with engineered strains. a, b Variation in linalool (a) and geraniol (b) concentrations of engineered brewing strain fermentations compared with variation in concentrations generated by traditional dry hopping. For engineered strain samples, horizontal lines correspond to the mean of three biological replicates. For traditional dry hopping, the horizontal line corresponds to the mean of five Cascade hop samples obtained from different farms. Vertical lines correspond to standard deviation. c Sensory analysis of the pilot-scale beers fermented with three engineered strains compared to beer fermented with the parental strain. d Sensory analysis of pilot-scale beers fermented with engineered strain JBEI-16652 compared to beer fermented with the parental strain, with or without traditional Cascade dry-hopping. Asterisks (c, d) indicate statistically significant differences in hop aroma intensity as compared to the control beer (p-value < 0.05; Dunnett’s test). Difference from control, DFC, was measured on a 9-point scale
