Brewers lost in wild yeast nomenclature

Authors

  • Lucie Kyselová Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic
  • Katarína Hanzalíková Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Praha 2, Czech Republic
  • Dagmar Matoulková Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic
  • Petra Kubizniaková Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic

DOI:

https://doi.org/10.18832/kp2023.69.707

Keywords:

wild yeasts, beer contaminants, brewery, classitication, taxonomy, revisions, Candida, Cryptococcus

Abstract

In recent decades many changes have been adopted in the fungal nomenclature, including the names of yeasts, to achieve a more natural and uniform systematics. The use of one correct name is essential for communication, the search for new knowledge, research studies or business purposes not only in the brewing branch. Nevertheless, how can such rapid progress be followed? The paper attempted to briefly explain the reasons for immense changes that have occurred in the taxonomic and nomenclatural system mainly as a result of modern molecular findings. The process of reclassification is demonstrated on a group of selected contaminants currently detected in Czech beers or breweries. This article presents several online databases that document the ongoing changes and make it easy for experts from various fields to find valid names.

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2023-04-15

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Kyselová, L., Hanzalíková, K., Matoulková, D., & Kubizniaková, P. (2023). Brewers lost in wild yeast nomenclature. KVASNY PRUMYSL, 69(2), 707-718. https://doi.org/10.18832/kp2023.69.707
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