Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

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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-201607-0002_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_II_cast.php
Doi	http://dx.doi.org/10.18832/kp2016025
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 production 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:	Podpora výzkumu studentů směru mikrobiologie a molekulární biotechnologie