Application of non-saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer

Show simple item record Bellut, Konstantin Michel, Maximilian Zarnkow, Martin Hutzler, Mathias Jacob, Fritz De Schutter, David P. Daenen, Luk Lynch, Kieran M. Zannini, Emanuele Arendt, Elke K. 2019-11-25T10:40:43Z 2019-11-25T10:40:43Z 2018-08-17
dc.identifier.citation Bellut, K., Michel, M., Zarnkow, M., Hutzler, M., Jacob, F., De Schutter, D., Daenen, L., Lynch, K., Zannini, E. and Arendt, E., 2018. Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation, 4(3), (66). DOI:10.3390/fermentation4030066 en
dc.identifier.volume 4 en
dc.identifier.issued 3 en
dc.identifier.startpage 1 en
dc.identifier.endpage 19 en
dc.identifier.doi 10.3390/fermentation4030066 en
dc.description.abstract Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing. en
dc.description.sponsorship Baillet Latour Fund en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI AG en
dc.rights © 2018 by the authors. Licensee MDPI, Basel, Switzerland en
dc.rights.uri en
dc.subject Non-alcoholic beer en
dc.subject Non-conventional yeast en
dc.subject Non-Saccharomyces en
dc.subject Brewing en
dc.subject Fermentation en
dc.subject Yeast characterization en
dc.subject Sensory en
dc.title Application of non-saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Fermentation en
dc.internal.IRISemailaddress en
dc.identifier.articleid 66 en
dc.identifier.eissn 2311-5637

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© 2018 by the authors. Licensee MDPI, Basel, Switzerland Except where otherwise noted, this item's license is described as © 2018 by the authors. Licensee MDPI, Basel, Switzerland
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