All Stories

  1. Genetic pre-adaptations in Saccharomyces cerevisiae Andean chicha isolates facilitate industrial brewery application

    Article • Food Microbiology, December 2025, Elsevier

    Mr Kristoffer Krogerus

  2. Influence of ploidy and genetic background on stress tolerance of intraspecific yeast hybrids

    Article • November 2025, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  3. Model-guided chemical environment and metabolic network design to couple pathways with cell fitness

    Article • Metabolic Engineering Communications, November 2025, Elsevier

    Mr Kristoffer Krogerus

  4. 3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

    Article • Beverages, July 2025, MDPI AG

    Mr Kristoffer Krogerus

  5. Strategy for Yeast Genetic Improvement 3.0

    Article • June 2025, MDPI AG

    Mr Kristoffer Krogerus

  6. Evaluating the Potential of Legume-Based Wort for Brewing Applications

    Article • Journal of the American Society of Brewing Chemists, January 2025, Taylor & Francis

    Mr Kristoffer Krogerus

  7. Creating Better Brewing Yeast With the 1011 Yeast Genomes Data Sets

    Article • Yeast, January 2025, Wiley

    Mr Kristoffer Krogerus

  8. Creating better brewing yeast with the 1,011 yeast genomes data sets

    Article • October 2024, Authorea, Inc.

    Mr Kristoffer Krogerus

  9. European farmhouse brewing yeasts form a distinct genetic group

    Article • Applied Microbiology and Biotechnology, August 2024, Springer Science + Business Media

    Mr Kristoffer Krogerus

  10. European Farmhouse Brewing Yeasts Form a Distinct Genetic Group

    Article • April 2024, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  11. A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae

    Article • Journal of the Institute of Brewing, June 2023, The Institute of Brewing & Distilling

    Mr Kristoffer Krogerus

  12. Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

    Article • European Food Research and Technology, April 2023, Springer Science + Business Media

    Dr Heiko Rischer, Mr Kristoffer Krogerus

  13. A simple and rapid CRISPR-Cas12a-based detection test for diastaticSaccharomyces cerevisiae

    Article • November 2022, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  14. Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

    Article • European Food Research and Technology, October 2022, Springer Science + Business Media

    Mr Kristoffer Krogerus

  15. Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution

    Article • Food Microbiology, September 2022, Elsevier

    Mr Kristoffer Krogerus

  16. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation

    Article • Applied Microbiology and Biotechnology, July 2022, Springer Science + Business Media

    Mr Kristoffer Krogerus

  17. Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids

    Article • June 2022, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  18. Unlocking the functional potential of polyploid yeasts

    Article • Nature Communications, May 2022, Springer Science + Business Media

    Mr Kristoffer Krogerus

  19. Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation

    Article • Frontiers in Microbiology, March 2022, Frontiers

    Mr Kristoffer Krogerus

  20. Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation

    Article • Yeast, November 2021, Wiley

    Mr Kristoffer Krogerus

  21. Unlocking the functional potential of polyploid yeasts

    Article • October 2021, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  22. Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

    Article • Applied Microbiology and Biotechnology, October 2021, Springer Science + Business Media

    Mr Kristoffer Krogerus

  23. Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid

    Article • Frontiers in Fungal Biology, September 2021, Frontiers

    Mr Kristoffer Krogerus

  24. Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation

    Article • August 2021, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  25. Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

    Article • July 2021, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  26. Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

    Article • July 2021, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  27. Lager yeast design through meiotic segregation of a fertile Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid

    Article • July 2021, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  28. Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

    Article • Food Microbiology, April 2021, Elsevier

    Mr Kristoffer Krogerus

  29. Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash (Fraxinus excelsior)

    Article • Frontiers in Microbiology, March 2021, Frontiers

    Mr Kristoffer Krogerus

  30. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

    Article • Microorganisms, March 2021, MDPI AG

    Mr Kristoffer Krogerus

  31. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

    Article • December 2020, MDPI AG

    Mr Kristoffer Krogerus

  32. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production

    Article • Food Microbiology, September 2020, Elsevier

    Mr Kristoffer Krogerus

  33. Brewing potential of the wild yeast species Saccharomyces paradoxus

    Article • European Food Research and Technology, August 2020, Springer Science + Business Media

    Mr Kristoffer Krogerus

  34. Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

    Article • Frontiers in Microbiology, April 2020, Frontiers

    Mr Kristoffer Krogerus

  35. Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality

    Article • Annual Review of Food Science and Technology, March 2020, Annual Reviews

    Mr Kristoffer Krogerus

  36. Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

    Article • Journal of the Institute of Brewing, March 2020, Wiley

    Mr Kristoffer Krogerus

  37. A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

    Article • Applied Microbiology and Biotechnology, March 2020, Springer Science + Business Media

    Mr Kristoffer Krogerus

  38. Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates

    Article • Microbial Biotechnology, February 2020, Wiley

    Mr Kristoffer Krogerus

  39. A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains

    Article • Applied Microbiology and Biotechnology, July 2019, Springer Science + Business Media

    Mr Kristoffer Krogerus

  40. A deletion in the STA1 promoter determines maltotriose and starch utilization in STA1+ Saccharomyces cerevisiae strains

    Article • May 2019, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  41. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

    Article • Yeast, January 2019, Wiley

    Mr Kristoffer Krogerus

  42. Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

    Article • Journal of Industrial Microbiology & Biotechnology, October 2018, Springer Science + Business Media

    Mr Kristoffer Krogerus

  43. A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

    Article • Frontiers in Microbiology, September 2018, Frontiers

    Mr Kristoffer Krogerus

  44. Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts

    Article • Frontiers in Microbiology, September 2018, Frontiers

    Mr Kristoffer Krogerus

  45. Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments

    Article • Applied and Environmental Microbiology, December 2017, ASM Journals

    Mr Kristoffer Krogerus

  46. Enhanced wort fermentation with de novo lager hybrids adapted to high ethanol environments

    Article • October 2017, Cold Spring Harbor Laboratory Press

    Mr Kristoffer Krogerus

  47. Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

    Article • Yeast, August 2017, Wiley

    Kristoffer Krogerus, Mr Kristoffer Krogerus

  48. Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking

    Article • FEMS Yeast Research, July 2017, Oxford University Press (OUP)

    Mr Kristoffer Krogerus

  49. New yeasts—new brews: modern approaches to brewing yeast design and development

    Article • FEMS Yeast Research, June 2017, Oxford University Press (OUP)

    Mr Kristoffer Krogerus

  50. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

    Article • Journal of Industrial Microbiology & Biotechnology, April 2017, Springer Science + Business Media

    Mr Kristoffer Krogerus

  51. Inheritance of brewing-relevant phenotypes in constructed Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

    Article • Microbial Cell Factories, April 2017, Springer Science + Business Media

    Mr Kristoffer Krogerus

  52. Novel brewing yeast hybrids: creation and application

    Article • Applied Microbiology and Biotechnology, November 2016, Springer Science + Business Media

    Mr Kristoffer Krogerus

  53. Ploidy influences the functional attributes of de novo lager yeast hybrids

    Article • Applied Microbiology and Biotechnology, May 2016, Springer Science + Business Media

    Mr Kristoffer Krogerus

  54. Physicochemical characterization of sahti, an ‘ancient’ beer style indigenous to Finland

    Article • Journal of the Institute of Brewing, September 2015, Wiley

    Mr Kristoffer Krogerus

  55. New lager yeast strains generated by interspecific hybridization

    Article • Journal of Industrial Microbiology & Biotechnology, February 2015, Springer Science + Business Media

    Mr Kristoffer Krogerus

  56. An Improved Model for Prediction of Wort Fermentation Progress and Total Diacetyl Profile

    Article • Journal of the American Society of Brewing Chemists, January 2015, Taylor & Francis

    Mr Kristoffer Krogerus

  57. Variation inα-acetolactate production within the hybrid lager yeast groupSaccharomyces pastorianusand affirmation of the central role of theILV6gene

    Article • Yeast, August 2014, Wiley

    Kristoffer Krogerus, Mr Kristoffer Krogerus

  58. 125thAnniversary Review: Diacetyl and its control during brewery fermentation

    Article • Journal of the Institute of Brewing, August 2013, Wiley

    Mr Kristoffer Krogerus

  59. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental speciesSaccharomyces eubayanus

    Article • Yeast, June 2013, Wiley

    Mr Kristoffer Krogerus

  60. Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

    Article • Applied Microbiology and Biotechnology, May 2013, Springer Science + Business Media

    Mr Kristoffer Krogerus