Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

Kochláňová, Tatiana; Kij, David; Kopecká, Jana; Kubizniaková, Petra; Matoulková, Dagmar

doi:10.18832/kp2016024

Cited by 7 publications

(8 citation statements)

References 29 publications

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“…1) being represented by the species D. bruxellensis, D. anomala and D. custersiana (Table S3). Dekkera designates the teleomorph state of Brettamomyces that is common in fruits, but considered as a contaminant in wine, cider and industrial beer [30]. The dominance of Dekkera in the yeast community is, however, a common trait of the mature fungal microbiomes of sour beer, indicating that a process of souring is occurring during the maturation [29,31].…”

Section: Fungal Diversitymentioning

confidence: 99%

A Culture-Independent Comparison of Microbial Communities of Two Maturating Craft Beers Styles

Costa

Sierra-García

2022

Microbiol. Biotechnol. Lett.

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Section: Fungal Diversitymentioning

confidence: 99%

A Culture-Independent Comparison of Microbial Communities of Two Maturating Craft Beers Styles

Costa

Sierra-García

2022

Microbiol. Biotechnol. Lett.

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“…The aim of the other method, often referred to as biological, is to reduce alcohol production during the fermentation process. In general, in the biological processes of obtaining low alcoholic beer, the wort is not completely fermented, either with the interruption of fermentation, cold fermentation, immobilization of yeast, or use of nonconventional yeast [113,[120][121][122][123][124]. The great challenge presented to all breweries that produce non-alcoholic beers is to develop products that have organoleptic characteristics that are as close as possible to the original beers and, thus, present a greater acceptance by consumers [114].…”

Section: Role Of Yeasts In Specialty Beers Production 41 Low-alcohol Beermentioning

confidence: 99%

Role of Yeasts in the Brewing Process: Tradition and Innovation

et al. 2021

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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“…Esters are important sensory active substances produced by cultural yeast. Small differences in the concentration of esters can have a big impact on the final taste of beer (Kochláňová et al, 2016a). Ethyl hexanoate responsible for apple/banana flavour (Viejo et al, 2019) was detected only in beers prepared with hybrid yeast (HYB -0.082 mg/l), hybrid's parent Saccharomyces eubayanus PYCC121 (SEP -0.160 mg/l) and Lachancea fermentati CBS 4506 (LFE -0.004 mg/l).…”

Section: Organic Compoundsmentioning

confidence: 99%

Production and characterisation of non-alcoholic beer using special yeast

Vaštík

Šmogrovičová

Kafková

et al. 2020

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

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Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

Cited by 7 publications

References 29 publications

A Culture-Independent Comparison of Microbial Communities of Two Maturating Craft Beers Styles

A Culture-Independent Comparison of Microbial Communities of Two Maturating Craft Beers Styles

Role of Yeasts in the Brewing Process: Tradition and Innovation

Production and characterisation of non-alcoholic beer using special yeast

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