Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations

Miguel, Gabriela Andrea; Carlsen, Simon; Arneborg, Nils; Saerens, Sofie; Laulund, Svend; Knudsen, Gitte M.

doi:10.1016/j.ijfoodmicro.2022.109951

Cited by 17 publications

(9 citation statements)

References 233 publications

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“…The annual official publication of the AAFCO lists all the legal ingredients and is recognized by all states but only few non- Saccharomyces species are included. As already reviewed for the beer industry, these regulatory processes for non- Saccharomyces are limited ( Miguel et al, 2022 ) and may represent a limitation for the rapid development of new products from yeast species that would not yet be on these lists.…”

Section: Discussionmentioning

confidence: 99%

Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Schiavone,

François,

Zerbib

et al. 2023

Current Research in Food Science

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Section: Discussionmentioning

confidence: 99%

Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Schiavone,

François,

Zerbib

et al. 2023

Current Research in Food Science

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“…Most of them come from malt and only about 20% from hops. There are in vitro studies that confirm the action of polyphenols on the microbiota [ 93 ] ( Figure 2 ). Animal studies support this interaction.…”

Section: Beer and Its Principal Interactions With The Microbiotamentioning

confidence: 97%

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

et al. 2023

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Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

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“…There are two main different food safety approval systems: QPS from EFSA’s scientific panel for the European Union and GRAS from US Food and Drug Administration (FDA). Decisions are made based on the taxonomic identification, present knowledge, known safety concerns, biogenic amines, antifungal resistance, virulence, pathogenicity, and safety concerns related to the use of the yeast such as acetaldehyde production (Miguel et al 2022 ). These assessments can take a long time and can be expensive.…”

Section: Evaluating New Yeast Species and Food Safety Qualificationmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations

Cited by 17 publications

References 233 publications

Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

The potential for Scotch Malt Whisky flavour diversification by yeast

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