Enhancing the performance of brewing yeasts

Karabín, Marcel; Jelínek, Lukáš; Kotrba, Pavel; Cejnar, Rudolf; Dostálek, Pavel

doi:10.1016/j.biotechadv.2017.12.014

Cited by 22 publications

(24 citation statements)

References 212 publications

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“…Strains with specific properties were correlated with some breweries or a locality, and genetic features, such as genomic arrangement, number of copies, ploidy, and polymorphisms characterize each strain [19]. Sequencing of the genomes of groups I and II lager yeasts confirmed these findings [20][21][22][23].…”

Section: Lager Yeastsmentioning

confidence: 76%

Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.

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Section: Lager Yeastsmentioning

confidence: 76%

Conventional and Non-Conventional Yeasts in Beer Production

et al. 2018

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“…Beer can serve as a promising basis for developing a wide variety of functional beverages because it is a source of a number of components derived from yeast, hops, and malt with positive impacts on the body, including minerals, vitamins, fiber, polyphenols, and bioactive substances like prenylated flavonoids (Bolton et al 2019;Gibson et al 2017a;Jiang et al 2018;Mellor et al 2020). In addition, in recent decades, the brewing sector has been challenged by the increasing demand for innovative products and expanding use of nonconventional fermentation using non-Saccharomyces cultures (Basso et al 2016;Capece et al 2018b;Gibson et al 2017a;Karabín et al 2018;Kochlanova et al 2016a, b;Michel et al 2016;Yeo and Liu 2014). These emerging trends and new developments have led to the production of distinctive and unconventional (specialty) products like novel-flavoured beer (Holt et al 2018), gluten-free beer (Taylor et al 2013;Rubio-Flores and Serna-Saldivar 2016), sour beer (Bossaert et al 2019), low-alcohol or non-alcohol beer (Bellut and Arendt 2019), probiotic beer (Mellor et al 2020), and enriched beer (Rošul et al 2019;Steenackers et al 2015), as shown in Fig.…”

Section: Introductionmentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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“…The brewing industry employs a variety of raw materials for its beer production, ranging from barley grain (the major ingredient) [2] to hops and yeast. Apparently, it is worth noting that the raw material (barley grain) produces a very high amount of barley grain waste, posing a major environmental concern.…”

Section: Introductionmentioning

confidence: 99%

Synthesizing Nano Silica Nanoparticles from Barley Grain Waste: Effect of Temperature on Mechanical Properties

Akhayere¹,

Kavaz²,

Vaseashta³

2019

Pol. J. Environ. Stud.

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In this investigation we report the synthesis of nano silica (NS) nanoparticles from barley grass waste-an environmental burden-using varying temperatures during preparation. The temperatures used during the investigation were 400, 500, 600, and 700ºC, and we studied its effects on the mechanical properties of the NS nanoparticles for use in environmentally friendly applications. Furthermore, the NS nanoparticles resulting from high temperature synthesis were characterized using various characterization methodologies such as X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) analysis, Brunauer-Emmett-Teller (BET), Fourier transform infrared (FTIR) and X-ray fluorescence (XRF) spectrometry analysis. The result of the various characterizations revealed the presence of elemental Si, C, and O in the synthesized nanoparticles. Using XRF, we observed that higher amounts of SiO 2 particles from NS were obtained at 600ºC and 700ºC, also resulting in higher strength in the mechanical properties. Furthermore, using the Brunauer-Emmett-Teller (BET) methodology, we were able to measure the surface area corresponding to 150 m 2 /g. Additional methodologies were used, such as differential scanning calorimetric (DSC), thermo gravimetric analysis (TGA), SEM, and tensile analysis. The results of this study showed improved and stable mechanical properties with the increase in temperature during synthesis.

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Enhancing the performance of brewing yeasts

Cited by 22 publications

References 212 publications

Conventional and Non-Conventional Yeasts in Beer Production

Conventional and Non-Conventional Yeasts in Beer Production

Recent innovations in the production of selected specialty (non-traditional) beers

Synthesizing Nano Silica Nanoparticles from Barley Grain Waste: Effect of Temperature on Mechanical Properties

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