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Fermentation, Volume 4, Issue 2 (June 2018)
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Cover Story (view full-size image) In this work, we isolated two novel strains of Torulaspora delbrueckii from the microbiome of a [...] Read more. In this work, we isolated two novel strains of Torulaspora delbrueckii from the microbiome of a local honey bee. The fermentative capacity of these strains was tested, and both were capable of full attenuation of high gravity honey must into mead. Further, these meads had desirable sensory characteristics that were on par, or superior to mead made with a commercially available champagne yeast. Ultimately, these strains were used in the creation of an ultra-local honey schnapps. View this paper.