Characterization of reconstructed beer produced by yeast strains isolated from ancient vessels. Characterization of reconstructed beer produced by yeast.

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Characterization of reconstructed beer produced by yeast strains isolated from ancient vessels. Characterization of reconstructed beer produced by yeast strains isolated from ancient vessels. Beer was brewed with the yeast strains isolated according to a standard brewing recipe. The modern beer yeast strain S. cerevisiae (SafAle S.04) served as a positive control. (A) Levels of total carbohydrates in the beers (as glucose). (B) Amount of alcohol produced. (C) Heat map of clustered levels of aromatic and flavor compounds found in the beer. The levels of various compounds were normalized as a percentage of the highest value for each compound. (D) Heat map of clustered samples based on parameters of beer tasting of aromas (red text) and flavors (blue text) (see also Fig. S4 in the supplemental material). In both panels C and D, the clustering was performed using Ward’s method with Euclidean distances. In the red text are the approximated unbiased (AU) P values in percentages of the nodes. The red squares denote clusters with P values of >95%. Tzemach Aouizerat et al. mBio 2019; doi:10.1128/mBio.00388-19