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.
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