Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu – II část

Warning

This publication doesn't include Faculty of Sports Studies. It includes Faculty of Science. Official publication website can be found on muni.cz.
Title in English Non-Saccharomyces yeasts and their importance in the brewing industry – part II.
Authors

KOCHLÁŇOVÁ Tatiana KIJ David KOPECKÁ Jana KUBIZNIAKOVÁ Petra MATOULKOVÁ Dagmar

Year of publication 2016
Type Article in Periodical
Magazine / Source Kvasný Průmysl
MU Faculty or unit

Faculty of Science

Citation
Field Microbiology, virology
Keywords Kluyveromyces; nonalcoholic beer; low-alcohol beer; non-Saccharomyces; Pichia; Torulaspora; Wickerhamomyces
Description Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and may contribute to the formation of interesting flavor attributes. Yeast belonging to the genera Pichia, Meyerozyma, Geotrichum or Wickerhamomyces can be applied for the biocontrol of molds during the malting process and storage of malt. The article gives the characteristics and taxonomy of Torulaspora, Kluyveromyces, Meyerozyma and other non-Saccharomyces yeast. It also describes the use of non-Saccharomyces yeast for degradation of hop bitter compounds in hops wastes or beer flavoring.
Related projects:

You are running an old browser version. We recommend updating your browser to its latest version.

More info