Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

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Authors

KOCHLÁŇOVÁ Tatiana KIJ David ČMIELOVÁ Jana KUBIZNIAKOVA Petra MATOULKOVÁ Dagmar

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

Faculty of Science

Citation
Web https://www.kvasnyprumysl.cz/artkey/kpr-201607-0001_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_I_cast-_Brettanomyces_Dekkera.php
Doi http://dx.doi.org/10.18832/kp2016024
Keywords Brettanomyces; Dekkera; lambic; gueuze; non-Saccharomyces; spontaneous fermentation
Description In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze.
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