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

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dc.contributor.authorBellut, Konstantin
dc.contributor.authorMichel, Maximilian
dc.contributor.authorZarnkow, Martin
dc.contributor.authorHutzler, Mathias
dc.contributor.authorJacob, Fritz
dc.contributor.authorDe Schutter, David P.
dc.contributor.authorDaenen, Luk
dc.contributor.authorLynch, Kieran M.
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.date.accessioned2019-11-25T10:40:43Z
dc.date.available2019-11-25T10:40:43Z
dc.date.issued2018-08-17
dc.description.abstractAlcohol-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.sponsorshipBaillet Latour Funden
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid66en
dc.identifier.citationBellut, 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/fermentation4030066en
dc.identifier.doi10.3390/fermentation4030066en
dc.identifier.eissn2311-5637
dc.identifier.endpage19en
dc.identifier.issued3en
dc.identifier.journaltitleFermentationen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9215
dc.identifier.volume4en
dc.language.isoenen
dc.publisherMDPI AGen
dc.relation.urihttps://www.mdpi.com/2311-5637/4/3/66
dc.rights© 2018 by the authors. Licensee MDPI, Basel, Switzerlanden
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectNon-alcoholic beeren
dc.subjectNon-conventional yeasten
dc.subjectNon-Saccharomycesen
dc.subjectBrewingen
dc.subjectFermentationen
dc.subjectYeast characterizationen
dc.subjectSensoryen
dc.titleApplication of non-saccharomyces yeasts isolated from kombucha in the production of alcohol-free beeren
dc.typeArticle (peer-reviewed)en
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