The core panel for beers and ciders consists of both bacteria and yeast screening. The following are included:
- General Saccharomyces strains
- Non- Saccharomyces strains (wild yeast)
- General Lactobacillus and Pediococcus strains
- STA + genes for highly diastatic yeast (Saccharomyces cerevisiae var. diastaticus)
Additional Beer and Cider individual assays include the following
Bacteria:
- HorABC genes (pH tolerant Lactobacillus and Pediococcus)
- Lactobacillus acetotolerans
- Lactobacillus fructivorans
- Lactobacillus rhamnosus
- Lactobacillus delbruekii
- Lactobacillus brevis
- Pediococcus damnosus
- Prokaryotic microorganisms (general bacteria)
- Staphylococcus bacteria
Yeast:
- Brettanomyces bruxellensis
- Brettanomyces anomala (claussenii)
- Brettanomyces naardenensis
- Lachancea thermotolerans
- Wickerhamomyces anomalus (Pichia anomala)
- Saccharomycodes ludwigii
- Zygosaccharomyces rouxii
- Zygosaccharomyces kombuchaensis