Yeast and Bacteria

Microscopic acceptance of a Saccharomyces cerevisiae distillery yeast strain (Dr. Mathias Hutzler)

BOTTOM FERMENTING BREWING YEAST STRAINS

FLOCCULENT BEER YEAST

Saccharomyces pastorianus ssp. carlsbergensis

Lipsia - TUM 26
Frisinga – TUM 34/70®
Proles – TUM 34/78®
Franconia - TUM 35
Robusta - TUM 44
PaterNorimberga - TUM 59
Norimberga - TUM 69

 Saccharomyces pastorianus ssp. carlsbergensis

BavariaPlana - TUM 84
Obscurus - TUM 120
Austria - TUM 128
Centrum - TUM 168
Securitas – TUM 193®
Pressus – TUM 194®
Accretio – TUM 195®

POWDERY BEER YEAST

 Saccharomyces pastorianus ssp. carlsbergensis

Nebulosa – TUM 66/70®
TerraNova - TUM 145

TOP FERMENTING BREWING YEAST STRAINS

KÖLSCH YEAST

 Saccharomyces cerevisiae

Colonia – TUM 177®
ColoniaVetus - TUM 165


 

 

ALT BEER YEAST

Saccharomyces cerevisiae

Vetus - TUM 184®
Rhenus - TUM 308

ALE & STOUT YEAST

 Saccharomyces cerevisiae

Pensum – TUM 210®
Mel – TUM 211®
Baca - TUM 503
Tropicus – TUM 506®
Hibernia – TUM 508®
Harmonia - TUM 511®
FermentumAlta - TUM 540

SPECIALITY YEAST


Adjunctio – TUM 378® (Witbeer)            Saccharomyces cerevisiae
Cupa – TUM 380® (Lambic)                        Saccharomyces cerevisiae
Monacus – TUM 381® (Trappist)                 Saccharomyces cerevisiae
Sicera - TUM 481 (Cider)                            Saccharomyces cerevisiae

TUM SL17 (low alcoholic beer)           Saccharomycodes ludwigii

Belgian speciality beers/ Berliner Weiße/secondary fermentation
TUM Bretta 1                                          (Brettanomyces bruxellensis)
TUM Bretta 2                                          (Brettanomyces bruxellensis)

TUM Bretta 3                                          (Brettanomyces bruxellensis)

Brettanomyces lambicus - TUM 635                 (Dekkera bruxellensis)
Brettanomyces clausenii - TUM 636                 (Dekkera anomala)
Combined fermentations
TUM T1 (Torulaspora delbrueckii)

TUM T90 (Torulaspora delbrueckii)

Exotic starter cultures
TUM 523 (Banana wine)                                Hanseniaspora uvarum
TUM 525 (Satho Rice wine)                           Saccharomycopsis fibuligera
TUM 535 (Satho Rice wine)                           Saccharomycopsis malanga 
TUM 536 (African beer style)                         Schizosaccharomyces pombe

YEAST HUNTING

Quercus - TUM 628 (isolated from oak bark) Saccharomyces paradoxus
Ceret - TUM 547 (isolated from sherry barrel) Saccharomyces cerevisiae
Cella - TUM 594 (isolated from old brewery cellar) hybrid: Saccharomyces uvarum x Saccharomyces eubayanus
DestilloHordeum - TUM 627 (isolated Whiskey yeast) Saccharomyces cerevisiae
Primo - TUM 610 (isolated from old cereal beverage) Saccharomyces cerevisiae
LatinumAmerica - TUM 541 (isolated from Rum barrel) Saccharomyces cerevisiae

 

 

Distillery yeast
TUM D2                                                                Saccharomyces cerevisiae
TUM D4                                                                Saccharomyces cerevisiae

 

 

 

WINE-/SPARKLING WINE YEAST

 Saccharomyces cerevisiae

TUM V1 (Bordeaux)
TUM V2 (Bingen)
TUM V6 (Willsbach)
TUM V8 (Laureiro)
TUM V9 (Wädensvil)
TUM V12 (Stein)
TUM V15 (Epernay)
TUM 516 (Rice wine)
TUM 518 (Banana wine)
TUM 520 (Maize wine)
TUM S1 (Sparkling wine)
TUM S2 (Sparkling wine)
TUM S3 (Sparkling wine)

 

 

 

BACTERIA

Biological acidification / alternative fermentation
TUM L1 (Lactobacillus amylolyticus)
TUM L2 (Lactobacillus amylovorus)

 More Lactobacillus strains and bacteria on request.

 

 

ORDERS & ENQUIRIES

E-Mail: hefezentrum.blq.wzw[at]tum.de                    

Fax: +49-(0)8161 71-4181
Phone: +49-(0)8161 71-2456

More available microorganisms on request.