Fundamental investigation and applied studies on non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing

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dc.contributor.advisor Arendt, Elke K. en
dc.contributor.author Bellut, Konstantin
dc.date.accessioned 2020-05-25T10:45:40Z
dc.date.available 2020-05-25T10:45:40Z
dc.date.issued 2019-12-11
dc.date.submitted 2019-12-11
dc.identifier.citation Bellut, K. 2019. Fundamental investigation and applied studies on non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing. PhD Thesis, University College Cork. en
dc.identifier.endpage 202 en
dc.identifier.uri http://hdl.handle.net/10468/10032
dc.description.abstract Non-alcoholic and low alcohol beer (NABLAB) is enjoying growing popularity owing to consumer lifestyle changes, improved production methods and stricter legislation. Among the biological methods for their production, particularly research into non-Saccharomyces yeasts has gained momentum in recent years in order to produce NABLAB with novel flavor characteristics in an easy-to-apply manner. In a proof-of-concept study, five selected non-Saccharomyces species isolated from kombucha showed to perform just as well in laboratory-scale trials in wort as commercially applied species Saccharomycodes ludwigii. In a subsequent study, species of the Cyberlindnera genus were found to produce a pleasant, fruity flavor in wort. Fermentation parameters were optimized by means of response surface methodology (RSM) and the resulting non-alcoholic beer (NAB; 0.36% ABV) produced with Cyberlindnera subsufficiens on pilot-scale (60 L) had a significantly more fruity and significantly less wort-like aroma compared to two commercial NABs. Regarding low alcohol beer (LAB), the yeast species Lachancea fermentati was introduced to create LAB by harnessing the species’ uncommon ability to produce significant amounts of lactic acid (LA) during alcoholic fermentation. Compared to a Saccharomyces cerevisiae brewers’ yeast, L. fermentati produced less ethanol (–15%) while producing 1.3 g/L lactic acid, giving the beer a sour taste. In a follow-up study, four L. fermentati isolated from individual kombucha cultures were investigated in detail. The strains genotypes and phenotypes where shown to be diverse, correlating with the strains’ geographical origin. LA production was optimized via RSM, where low pitching rate, high fermentation temperature, and a high initial glucose concentration resulted in the highest LA concentrations (max. 1.6 g/L). LAB (1.26 %ABV) produced with L. fermentati by stopped fermentation showed to have a balanced ratio of acidity from lactic acid to residual wort sweetness. In conclusion, the results of this thesis give prospect to future studies with non-Saccharomyces yeasts and strengthen their position as a serious and applicable alternative to established methods in NABLAB brewing. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2019, Konstantin Bellut. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject NABLAB en
dc.subject Non-alcoholic beer en
dc.subject Low alcohol beer en
dc.subject Non-Saccharomyces yeast en
dc.subject Fermentation en
dc.subject Non-conventional yeast en
dc.subject Kombucha en
dc.title Fundamental investigation and applied studies on non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD - Doctor of Philosophy en
dc.internal.availability Full text available en
dc.description.version Accepted Version en
dc.contributor.funder Fonds Baillet Latour en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.internal.conferring Summer 2020 en
dc.internal.ricu Food Institute en
dc.availability.bitstream openaccess


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© 2019, Konstantin Bellut. Except where otherwise noted, this item's license is described as © 2019, Konstantin Bellut.
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